Print

The Ultimate Chewy Brown Butter Chocolate Chip Cookies

Close-up of freshly baked brown butter chocolate chip cookies topped with melted chocolate chunks and flaky sea salt.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make decadent, bakery-style chocolate chip cookies with a deep, nutty flavor by using the simple technique of browning the butter. This recipe guarantees chewy centers and crisp edges.

Ingredients

Scale
  • 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. Melt the butter completely, then continue cooking, stirring occasionally. The butter will foam, then subside. Watch closely as milk solids sink and turn golden brown, releasing a nutty aroma. This takes about 5 to 8 minutes.
  2. Once the milk solids are deep brown and the butter smells toasted, immediately remove the pan from the heat. Pour the browned butter, including the browned bits, into a heatproof bowl. Let it cool for 15 minutes until it is slightly warm, not hot.
  3. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until fully combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for the best flavor and texture.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Scoop the chilled dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. Sprinkle the tops lightly with flaky sea salt.
  11. Bake for 10 to 13 minutes. The edges should be golden brown, but the centers should still look slightly soft and underbaked.
  12. 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: Do not rush this step. The color change from pale yellow to deep amber signals the nutty flavor development.
  • Chilling the dough develops the deep flavor from the brown butter and prevents the cookies from spreading too thin while baking.
  • For bakery-style cookies, press the dough balls down slightly before baking to encourage a flatter, chewier cookie.

Nutrition

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