Brown Butter Chocolate Chip Cookies

Servings 15 cookies


  • 180 g (3/4 cup) unsalted butter - we need 140g (2/3 cup) of brown butter
  • 135 g (2/3 cup) brown sugar
  • 65 g (1/3 cup) granulated sugar
  • 1/2 tsp salt
  • 1 egg - at room temperature
  • 2 egg yolks - at room temperature
  • 1 tsp vanilla extract
  • 250 g (2 cups) all-purpose flour
  • 4 g (1 tsp) baking powder - You can substitute 2/3 two-thirds teaspoon of baking soda
  • 280 g (1+1/2 cup) dark chocolate (I like 60-70% of cacao)


  1. Preheat oven to 180℃. 

  2. Place the pan of butter over medium heat and stir constantly with a whisk. Once the butter has a beautiful browned color, remove from the heat and place the pan into the ice water immediately. Remove from the ice water and transfer it to a bowl when it no longer feels hot.

  3. Add the granulated sugar, brown sugar and salt to the butter and mix with a whisk. Then mix in the room temperature eggs, combine well. Add the vanilla extract.

  4. Put the baking powder into the flour and stir, then sift into the mixture. Change to a rubber spatula and mix to combine. When you can’t see any flour, stop mixing. 

  5. Mix in the chocolate chips.

  6. Make small cookie dough balls and place them on the tray. Cover with the film, let it cool in the fridge for at least one hour. 

  7. Place them onto a baking tray with baking paper. They will expand so keep some space between each ball. Bake them in a preheated oven at 180℃/360℉ for about 12 min or until edges are slightly golden. Be careful not to bake too much otherwise it won’t be chewy.

  8. After taking them out of the oven, let them sit for about 15 mins because they are so soft, then transfer to an oven rack and let them cool.