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The Best Chewy Brown Butter Chocolate Chip Cookies

Close-up of two halves of a brown butter chocolate chip cookie showing melted chocolate and sea salt.
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You will bake the ultimate chocolate chip cookies using browned butter for a deep, nutty flavor. This recipe gives you cookies with crispy edges and a soft, chewy center.

Ingredients

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  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 3 days, for the best flavor and texture.
  8. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. Sprinkle the tops with flaky sea salt.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning butter is key; watch carefully for the brown specks at the bottom of the pan—that is where the deep, nutty flavor comes from.
  • Chilling the dough is not optional if you want thick and chewy cookies; it prevents spreading.
  • For bakery style chocolate chip cookies, press the dough balls down slightly before baking.

Nutrition

Find it online: https://flavorzine.com/brown-butter-chocolate-chip-cookies/