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Brown Butter Chocolate Chip Cookies

These cookies, much like myself, are super valid and delicious despite having accomplished very little competitively. The secret is in the brown butter.
Prep Time 1 d
Cook Time 9 mins
Servings 48 cookies


  • 1 cup butter (2 sticks)
  • 1 cup brown sugar (packed)
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 pkg dark chocolate chunks (10 oz bag)


  • Start by browning the butter. Place the sticks in a small saucepan over medium-low heat and allow to melt. The butter should foam for a while, and then will clear up. Allow it to sit and simmer until the color turns amber and it's giving off a nutty aroma. Pour into a heat-proof bowl (BE CAREFUL; hot fat is not fun to spill) and place in the fridge to chill for 10 minutes.
  • While the brown butter is chilling, add the sugars and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Add the flour, baking soda, and salt to another bowl and whisk to fully combine.
  • When the butter is chilled (cool but not necessarily solidified), add it to the bowl of the stand mixer. Beat on medium for 3 minutes to combine and make sure the sugar mixes with the fat. Add the eggs one at a time, beating until combined after each. Turn the mixer to low, and add the flour. Once a dough has formed, mix in the chocolate chunks by hand or with the mixer still on low. Cover and chill in the fridge for 1-2 days (see notes).
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and portion out your cookies (a cookie scoop works best for this but I'm a caveman so I eyeball it with a large spoon and got around 48 average-sized cookies from this recipe). Bake for 9-11 minutes. Allow to cool, then share and enjoy!


  • Yes, this recipe says it takes days. That's for the ideal cookie. Letting the dough rest for a day or two in the fridge allows the flavors to meld and makes for a richer cookie. Can you make this whole thing the day of if you just really want cookies NOW? Of course. But I try to plan ahead and make this dough a few days before I expect company.
  • Leaving cookies to cool on the baking sheet is a totally valid method and allows the bottom to crisp up and keep cooking. For soft, chewy cookies all around, move them to cool on a wire rack instead.