Go Back
Close-up smartphone photo of thick brown butter chocolate chip cookies showing wrinkled texture and molten chocolate. (brown butter chocolate chip cookies)

Brown Butter Chocolate Chip Cookies with Molten Dark Chocolate Pools

These brown butter chocolate chip cookies feature toasted, nutty butter, molten dark chocolate pools, and caramelized edges. A soft-baked, fudgy center and flaky sea salt finish make these the ultimate decadent treat.
Print Recipe Pin Recipe
Prep Time 2 hours 20 minutes
Cook Time 12 minutes
Total Time 2 hours 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Unsalted Butter 227g, to be browned
  • 1 1/4 cups Dark 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
  • 4 oz Dark Chocolate Bar 113g, roughly chopped
  • 1 cup Semi-Sweet Chocolate Chips 170g
  • 1 tbsp Flaky Sea Salt For topping

Equipment

  • 1 Stainless Steel Saucepan To monitor butter browning
  • 1 Cookie Scoop 3-tablespoon size
  • 2 Baking Sheet Lined with parchment

Method
 

Prepare Brown Butter
  1. In a stainless steel saucepan, melt butter over medium heat. Whisk as it foams and pops. Once it smells nutty and you see brown specks, remove from heat and pour into a bowl to cool.
Mix the Dough
  1. Whisk brown sugar, granulated sugar, and cooled brown butter until combined and slightly aerated.
  2. Whisk in eggs and vanilla until the mixture lightens in color and becomes smooth.
  3. Gently fold in flour, baking soda, and fine sea salt until just a few streaks of flour remain.
  4. Fold in the chopped dark chocolate and semi-sweet chips.
Chill and Bake
  1. Scoop dough into 3-tbsp balls. Refrigerate for at least 2 hours (ideally overnight) to ensure thick, soft centers.
  2. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and centers are pale. Sprinkle with flaky sea salt immediately.

Notes

Pan bang the tray halfway through baking for extra ripples.
Use a high-quality dark chocolate bar for the best molten pools.