Brown Butter Chocolate Chip Cookies with Melted Chocolate Pockets
Brown Butter Chocolate Chip Cookies with chewy centers, crisp edges, and nutty caramel flavor from browned butter.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
- Brown butter in saucepan over medium heat until golden and fragrant, 5–7 minutes. Cool slightly.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat browned butter with sugars until smooth, 2–3 minutes.
- Add eggs one at a time; stir in vanilla.
- Whisk flour, baking soda, salt; gradually mix into wet ingredients.
- Fold in chocolate chips.
- Scoop dough onto sheets, flatten slightly.
- Bake 10–12 minutes until edges golden and centers set. Cool 5 minutes on sheet, then transfer to wire rack.
Notes
or extra chewiness, underbake slightly; add sea salt on top or mix in nuts/chocolate variations. Chill dough 30 minutes for better texture.