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brown butter chocolate chip cookies - featured image

Best Chewy Brown Butter Chocolate Chip Cookies

  • Author: Sarah Wasserman
  • Total Time: 1 hour 27 minutes (including 1 hour chill time)
  • Yield: 24 servings 1x

Description

These chewy brown butter chocolate chip cookies have a deep, nutty flavor and a perfectly soft texture that stays delicious for days. The secret is browning the butter and a brief chill time, creating a cookie that rivals any bakery.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup packed (200g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups + 2 tablespoons (270g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt (plus a pinch for sprinkling)
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place butter in a light-colored skillet over medium heat. Stir constantly for 5-7 minutes until it foams, turns golden, and develops brown specks. Immediately pour into a large heatproof bowl, scraping all brown bits. Let cool for 10 minutes.
  2. Mix the sugars and butter: Add dark brown sugar and granulated sugar to the cooled browned butter. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and thickens slightly.
  3. Add the eggs and vanilla: Whisk in the whole egg and extra egg yolk one at a time, mixing well after each. Stir in vanilla extract until smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt until no lumps remain.
  5. Fold in dry ingredients: Gradually add flour mixture to wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Fold in chocolate chips: Add chocolate chips and fold until evenly distributed. Dough will be thick and slightly sticky.
  7. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (1 hour is better).
  8. Preheat and prepare: About 15 minutes before baking, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Portion the dough: Use a cookie scoop or tablespoon to portion dough into 1.5-tablespoon balls (about 30g each). Place 2 inches apart on prepared sheets. Optionally roll each ball smooth for bakery-style domes.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden and set, centers slightly underdone and puffy.
  11. Cool and sprinkle: Let cookies rest on baking sheet for 5 minutes. Sprinkle a tiny pinch of flaky sea salt on each warm cookie. Transfer to a wire rack to cool completely or enjoy warm.

Notes

For best results, use a kitchen scale for flour. Chill the dough for at least 30 minutes to prevent spreading. Underbake slightly for chewier cookies. Store in an airtight container at room temperature for up to 5 days; place a slice of bread in the container to keep them soft. Freeze unbaked dough balls for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 17
  • Sodium: 95
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 3

Keywords: brown butter chocolate chip cookies, chewy chocolate chip cookies, bakery-style cookies, easy cookie recipe, homemade cookies

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Find it online: https://flavorfullrecipes.com/best-chewy-brown-butter-chocolate-chip-cookies-recipe/