These bakery-style Brown Butter Chocolate Chip Cookies are packed with rich, nutty flavor, crisp golden edges, chewy centers, pools of melty chocolate, and a light sprinkle of flaky sea salt. Browning the butter takes these classic cookies to the next level!

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup milk chocolate chips
• Flaky sea salt, for topping (optional)

Instructions

1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Stir frequently until it turns golden brown and smells nutty, about 4–6 minutes. Transfer to a heatproof bowl and let cool for 10–15 minutes.
2. Mix the wet ingredients: Whisk the brown sugar and granulated sugar into the cooled brown butter until smooth. Add the eggs one at a time, then stir in the vanilla extract.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
4. Make the dough: Gradually stir the dry ingredients into the wet ingredients just until combined. Fold in both kinds of chocolate chips. Cover and chill the dough for 30 minutes.
5. Bake: Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
6. Cool & enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle lightly with flaky sea salt while still warm, if desired.

Makes: 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes