Browned Butter Chocolate Chip Cookies

Name: Browned Butter Chocolate Chip Cookies
Prep time: 2 h
Cook time: 15 min
Total time: 135 min
Yield: 6
Ingredients: 1 cup (2 sticks) unsalted butter; ¾ cup light brown sugar, packed; ½ cup dark brown sugar, packed (for extra depth); ½ cup granulated sugar; 2 large eggs (room temp); 2 tsp vanilla extract; 2 ½ cups all-purpose flour; 1 tbsp cornstarch (for softness); 1 tsp baking soda; ½ tsp baking powder; 1 tsp sea salt; 2 cups semi-sweet chocolate chunks (or chopped high-quality bar)

by Sarah’s Kitchen

6 Cookies

2 hr 15 min

A true New York-style chocolate chip cookie is thick, rich, and decadent — crisp on the outside with a gooey, molten center. Inspired by the famous jumbo cookies found in city bakeries, this version features a bold twist: brown butter. The process of browning butter adds an unmatched depth of flavor, with warm, nutty, almost toffee-like notes that enhance every bite. Combined with pools of semi-sweet and dark chocolate, the result is a cookie that’s indulgent, aromatic, and layered with flavor.

The structure is everything — tall, golden edges give way to a soft, chewy interior that stays tender long after baking. A short, high-temperature bake locks in moisture while creating the signature crackled top. Every element of this cookie is built for maximum flavor and texture, from the chilled dough to the careful balance of sugars. This isn’t just another chocolate chip cookie — it’s a bakery-style experience worth mastering

Browned Butter Chocolate Chip Cookies

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Recipe details

Yield 6 Cookies
Time spent: Prep time: 2 Hours Cook time: 15 Minutes Total time: 2 hr 15 min

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Ingredients

1 cup (2 sticks) unsalted butter
¾ cup light brown sugar, packed
½ cup dark brown sugar, packed (for extra depth)
½ cup granulated sugar
2 large eggs (room temp)
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tbsp cornstarch (for softness)
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups semi-sweet chocolate chunks (or chopped high-quality bar)

Instructions

Brown the Butter:
In a saucepan over medium heat, melt the butter. Stir constantly until it foams and turns golden brown with a nutty aroma (about 5–8 minutes). Immediately pour into a mixing bowl to stop the cooking. Let it cool to room temperature, then chill in the fridge for 20–30 minutes until soft-solid (like softened butter).
Cream Butter & Sugars:
Once the brown butter has solidified but is still soft, cream it with the brown and granulated sugars using a stand or hand mixer. Beat for 2–3 minutes until fluffy.
Add Eggs & Vanilla:
Add eggs one at a time, mixing well. Add vanilla extract and beat until fully combined.
Mix Dry Ingredients:
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Combine Wet & Dry:
Slowly add dry ingredients into the butter mixture. Mix just until combined. Fold in chocolate chunks and chips.
Shape & Chill Dough:
Portion dough into 6 large balls (about 5.5–6 oz each). Place on a tray and chill for at least 2 hours, or overnight for best results.
Bake:
Preheat oven to 400°F (204°C). Bake 2–3 cookies at a time on a lined baking sheet for 13–15 minutes. The edges should be set, but the center should look slightly underbaked.
Cool & Finish:
Let cookies rest on the tray for 10 minutes. Optional: Sprinkle with sea salt. Serve warm for gooey centers.

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