The Cookie That Almost Didn’t Happen (But Thank Goodness It Did)
By Love, Mrs. G (Jenn)
Sometimes, the best recipes happen when you’re not trying to be fancy—you’re just trying to use what you have.
I had one cup of chocolate chips, a couple sticks of real butter begging to be browned, and a quiet afternoon in the kitchen. I wasn’t sure what I’d end up with, but let me tell you… These cookies surprised us all. 🍪
They came out of the oven looking like something straight out of a bakery window—golden edges, gooey centers, that rich smell of browned butter filling the house. Trev and I couldn’t resist trying one while they were still warm.
The verdict?
Amazing.
But—we both agreed—they needed just a tiny bit more salt. 🧂That little extra brings everything to life, especially when you’re using ingredients as rich and deep as browned butter and brown sugar.
So I’ve updated the recipe below with just the right amount of salt, and even added an option for a little sprinkle of flaky sea salt on top if you want to get fancy fancy. Totally optional, but totally worth it.
Whether you’re baking for your family or sneaking a cookie with your coffee while the house is quiet, I hope you try these and love them as much as we did.
Because when a cookie is this good, it deserves to be shared. 💛
If you love this recipe, you might also like Fluffy Banana Chocolate Chip Cookies
Browned Butter Gourmet Chocolate Chip Cookies
Yields about 18 cookies
🖨️ PRINTABLE RECIPE HERE
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt (this gives it the perfect balance!)
- 1 cup semisweet chocolate chips
- Optional: 1 tsp espresso powder, flaky sea salt for sprinkling
Instructions:
- Brown the butter:
In a saucepan, melt the butter over medium heat, stirring often. Let it foam and deepen into a rich golden brown—watch closely so it doesn’t burn. Once browned, pour into a large bowl and let it cool for 10–15 minutes. - Mix wet ingredients:
Add both sugars to the browned butter and stir until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla. - Mix dry ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder (if using). Slowly mix the dry ingredients into the wet until just combined. - Add the chocolate chips and gently fold them in.
- Chill the dough for 30–60 minutes to let the flavors come together and keep the cookies nice and thick.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough (about 2 tablespoons per cookie), placing them a few inches apart on the sheet.
Optional: Sprinkle a little flaky salt on top of each cookie before baking. - Bake for 10–12 minutes, or until the edges are just turning golden and the centers look slightly soft and underdone.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Tip from my kitchen to yours:
These cookies are even better the next day. If you can manage to hide a few, that is!
Happy baking… and as always—
Happy cleaning, and I love you.
—Jenn 💛
You can see me on YouTube Here