Description
My go-to chocolate chip cookie recipe! Not only do you not need a mixer, but there’s no chilling time, either. These bakery-style brown butter chocolate chip cookies get their rich depth of flavor from nutty brown butter and flaky sea salt.
Ingredients
Scale
- 1 cup salted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 2 1/2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium saucepan (7-quart) over medium heat, melt the butter and bring it to a boil. Once it starts boiling, swirl the pan or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
- Remove from heat and allow butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
- Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
- Finally, mix in the chocolate chips.
- Using a large cookie scoop (3 tablespoon-sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!
- Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set.
- Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
Notes
- Store airtight at room temperature for up to 3 days for best freshness.
- Freeze for up to 30 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 263
- Sugar: 23 g
- Sodium: 186.8 mg
- Fat: 13.5 g
- Carbohydrates: 34.4 g
- Protein: 3.3 g
- Cholesterol: 35.8 mg
