Madison’s Homemade Brown Butter Chocolate Chip Cookies 🍪🥛

Thick bakery-style brown butter chocolate chip cookies with nutty caramel flavor, chopped dark and milk chocolate, and a soft chewy center. Brown the butter the day before so it cools fully and helps prevent flat cookies. **Total time is longer because the dough should chill at least 4 hours, preferably overnight.** 😁

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% Daily Values based on a 2,000 calorie diet

Step 1

Brown the butter the day before. Slice 1 cup butter and melt it in a saucepan over medium heat. Keep stirring until it bubbles, foams, smells nutty, and turns amber brown.

Step 2

Pour the brown butter into a measuring cup. Add 1–2 tbsp extra butter until it reaches exactly 1 cup again. Stir, cool, then refrigerate overnight.

Step 3

The next day, let the brown butter sit out until soft but not melted.

Step 4

In a bowl, whisk together all-purpose flour, cake flour, cornstarch, salt, baking soda, and baking powder.

Step 5

In a large bowl, mix the softened brown butter with dark brown sugar and granulated sugar until combined.

Step 6

Add vanilla extract, lemon juice, egg, and egg yolk. Mix until smooth and slightly lighter.

Step 7

Fold in the dry ingredients with a spatula. Before the flour is fully mixed in, add the chopped dark and milk chocolate.

Step 8

Scoop dough into large balls, about 1/4 cup each (or u can do 1/8). Place on a parchment-lined plate or tray.

Step 9

Chill dough balls uncovered for at least 4 hours, but overnight is best.

Step 10

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 11

Bake 3–4 cookies per tray for 12–15 minutes (depending on oven), until the edges are golden and the centers look pale, puffy, and slightly underdone.

Step 12

Right after baking, use a fork or round cutter to gently nudge the edges into a round shape if needed.

Step 13

Top with flaky sea salt. Let cookies rest on the pan for a few minutes, then transfer to a cooling rack.