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Close-up of thick chewy Brown Butter Chocolate Chip Cookies with visible toasted butter specks and glossy melted chocolate chunks.

Brown Butter Chocolate Chip Cookies with Crispy Rippled Edges

These Brown Butter Chocolate Chip Cookies feature toasted butter specks, crispy rippled edges, and soft chewy centers. Topped with melted dark chocolate pools and flaky sea salt for the ultimate gourmet bakery experience.
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Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 18 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup Unsalted Butter 227g, to be browned
  • 1 1/4 cups Light Brown Sugar 250g, packed
  • 1/2 cup Granulated Sugar 100g
  • 2 large Eggs Room temperature
  • 1 tbsp Vanilla Extract 15ml
  • 2 1/4 cups All-Purpose Flour 280g
  • 1 tsp Baking Soda 5g
  • 1/2 tsp Fine Sea Salt 3g
  • 10 oz Dark Chocolate Chunks 285g, roughly chopped
  • 1 tbsp Flaky Sea Salt For finishing

Equipment

  • 1 Medium Saucepan For browning the butter
  • 2 Baking Sheet Heavy-duty preferred
  • Parchment Paper

Method
 

Brown the Butter
  1. Melt butter in a saucepan over medium heat, swirling until toasted brown specks appear and it smells nutty. Transfer to a bowl to cool.
Mix the Dough
  1. Whisk browned butter with both sugars for 2 minutes. Add eggs and vanilla, whisking until glossy.
  2. Fold in dry ingredients, followed by chopped dark chocolate chunks.
Chill and Bake
  1. Refrigerate dough for at least 2 hours to develop flavor and ensure a thick, chewy texture.
  2. Bake at 350°F (175°C) for 10 minutes. Bang the pan against the rack halfway through to create rippled edges.
  3. Sprinkle with flaky sea salt while chocolate is still melted and liquid.

Notes

Always use room temperature eggs to prevent the brown butter from seizing.
For the best ripples, use a light-colored heavy baking sheet.