Brown Butter Honey Chocolate Cookies (Printable Version)
Chewy cookies featuring browned butter, honey, and chocolate chips topped with sea salt for a sweet-salty finish.
# What You'll Need:
→ Dairy
01 - 1 cup unsalted butter
02 - 2 large eggs
→ Sweeteners
03 - 3/4 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 1/4 cup honey
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
→ Add-Ins
10 - 2 cups semisweet chocolate chips or chunks
11 - Flaky sea salt for finishing
# How To Make:
01 - Melt butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown with a nutty aroma, about 5–7 minutes. Transfer to a large mixing bowl and cool for 10 minutes.
02 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
03 - Whisk granulated sugar, brown sugar, and honey into cooled brown butter until smooth and well combined.
04 - Add eggs one at a time, whisking thoroughly after each addition until fully incorporated.
05 - In a separate bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
06 - Add dry ingredients to wet mixture and stir until just combined. Do not overmix.
07 - Gently fold chocolate chips or chunks into dough until evenly distributed.
08 - Scoop dough using approximately 2 tablespoons per cookie onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10–12 minutes until edges are golden brown but centers appear slightly underbaked.
10 - Immediately sprinkle each cookie with flaky sea salt. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates these incredible toffee notes throughout the cookie
- Honey keeps them wonderfully chewy for days instead of turning rock hard
- That finishing sprinkle of sea salt makes every bite sing
02 -
- If your brown butter looks like it has dark specks, those are milk solids and are exactly what you want
- Underbaking slightly is the secret to chewy cookies that stay soft for days
- The dough can be made ahead and chilled for up to 48 hours before baking
03 -
- Chilling the dough for 30 minutes prevents cookies from spreading too thin
- A room temperature dough creates thicker, chewier cookies than cold dough