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Close-up of thick Brown Butter Chocolate Chip Cookies showing pale tan centers and golden rippled edges.

Brown Butter Chocolate Chip Cookies with Rippled Edges

These Brown Butter Chocolate Chip Cookies feature toasted golden-brown rippled edges, soft-baked centers, and glossy pools of dark chocolate. A sprinkle of flaky sea salt perfectly balances the rich, nutty flavor of browned butter.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Desserts, Snacks
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 1 cup Unsalted Butter 227g, to be browned
  • 1 cup Dark Brown Sugar 200g, packed
  • 1/3 cup Granulated Sugar 65g
  • 1 large Egg room temperature
  • 1 large Egg Yolk room temperature
  • 1 tbsp Vanilla Extract
Dry Ingredients & Mix-ins
  • 2 cups All-Purpose Flour 250g
  • 1 tsp Baking Soda
  • 8 oz Dark Chocolate Chunks 225g, at least 70% cocoa
  • 1 pinch Flaky Sea Salt for garnish

Equipment

  • 1 Stainless Steel Skillet Light-colored for monitoring browning.
  • 2 Baking Sheet Large sheets for spacing.
  • 1 Parchment Paper Crumpled for rustic texture.

Method
 

Prepare the Brown Butter
  1. Melt butter in a light-colored skillet over medium heat. Whisk until it foams, pops, and develops golden-brown specks with a nutty aroma.
  2. Transfer to a bowl and let cool for 15 minutes until warm but not hot.
Make the Dough
  1. Whisk browned butter and sugars for 2-3 minutes. Add egg, yolk, and vanilla; whisk until smooth.
  2. Fold in flour, baking soda, and salt. Gently mix in dark chocolate chunks, leaving some for the top.
Bake and Ripple
  1. Scoop 3-tbsp balls and chill for 30 minutes. Preheat oven to 350°F (175°C).
  2. Bake for 10-12 minutes. Bang the pan against the oven rack 3 times in the last 3 minutes to create ripples.

Notes

Don't skip the chill time; it prevents over-spreading.
Use a high-quality chocolate bar rather than chips for the 'pool' effect.