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Smartphone photo of three thick, chewy Brown Butter Chocolate Chip Cookies stacked on crumpled white parchment paper.

Brown Butter Chocolate Chip Cookies: The Ultimate Rippled Edge Recipe

Thick and chewy Brown Butter Chocolate Chip Cookies featuring toasted butter solids, rippled crispy edges, and melted dark chocolate chunks topped with flaky sea salt for the ultimate gourmet experience.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter 225g, to be browned
  • 1 cup Light Brown Sugar 200g, packed
  • 1/2 cup Granulated Sugar 100g
  • 2 1/4 cups All-Purpose Flour 280g
  • 1 large Egg + 1 Egg York Room temperature
  • 1.5 cups Dark Chocolate Chunks 250g, roughly chopped
  • 1 tbsp Vanilla Bean Paste 15ml
  • 1 tsp Baking Soda
  • 1 pinch Flaky Sea Salt For topping

Equipment

  • 1 Light-colored saucepan To see the butter solids browning
  • 2 Baking Sheet Lined with parchment paper

Method
 

Preparation
  1. Melt butter in a saucepan over medium heat until it foams and develops toasted brown solids. Remove and cool.
  2. Whisk the cooled brown butter with brown and white sugars until well combined.
Dough & Baking
  1. Add eggs and vanilla, then fold in dry ingredients and dark chocolate chunks.
  2. Chill dough for 2 hours. Bake at 350°F (175°C) on crumpled parchment for 10-12 minutes until edges are golden.

Notes

Don't skip the chill time; it's vital for texture.
Pan-bang the tray halfway through for extra ripples.