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BEST Chewy Brown Butter Chocolate Chip Cookies Recipe

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3.9 from 4 reviews

These best chewy brown butter chocolate chip cookies are rich, flavorful, and perfectly soft with a delightful chew. Made by browning butter to deepen the flavor, then mixing in a blend of light and dark sugars, chocolate chunks, and chips, these cookies deliver a decadent texture and taste. The dough is chilled for the best texture, and the cookies are baked to golden perfection with a soft center and slightly crisp edges. A sprinkle of flaky sea salt on top adds a perfect contrast to the sweet chocolate.

Ingredients

Butter and Sugars

  • 10 tbsp (140g) salted butter
  • ⅔ cup (145g) packed light brown sugar
  • ⅓ cup (65g) granulated sugar

Dry Ingredients

  • 1 ½ cups (215g) all-purpose flour (measure accurately)
  • ¾ tsp baking soda
  • ¼ tsp salt (increase to a heaped ½ tsp if using unsalted butter)

Wet Ingredients

  • 1 large egg (at room temperature)
  • 1 tbsp (15ml) milk
  • 1 tsp (5ml) pure vanilla extract

Chocolate

  • 3 oz (85g) dark chocolate (chunks)
  • ½ cup (85g) semisweet chocolate chips

Optional Topping

  • Flaky sea salt

Instructions

  1. Browning the Butter: In a 1-quart stainless steel saucepan, melt and brown the butter over medium heat. Watch for brown specks and a dense golden foam forming at the surface, which takes about 8-10 minutes. Immediately pour the browned butter into a large mixing bowl and let it cool for 20-30 minutes until it is just warmer than room temperature (around 32-34°C or 90-93°F). Avoid letting it get too cold to prevent stiffening during mixing.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended.
  3. Combine Butter and Sugars: Add the cooled browned butter to the bowl with the brown and granulated sugars. Mix gently with a spatula until it resembles thick wet sand. You can also use an electric handheld mixer or a stand mixer with paddle attachment on medium speed for 20 seconds to combine.
  4. Add Wet Ingredients: Add the egg, milk, and vanilla extract to the butter-sugar mixture. Mix lightly until well incorporated and creamy, taking care not to beat too vigorously to avoid butterfat firming up.
  5. Incorporate Flour and Chocolate: Fold in the flour mixture until mostly combined. Then add the dark chocolate chunks and semisweet chocolate chips, mixing gently until evenly distributed. Avoid overmixing the flour to keep the cookies tender.
  6. Chill the Dough: Cover the dough bowl and refrigerate for at least 1 hour, preferably 2-4 hours. Chilling improves texture and flavor.
  7. Preheat the Oven: Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper.
  8. Shape and Bake: Using a 1.35-ounce cookie scoop, portion the dough into 14 balls (about 2 ounces or 56g each). Roll into smooth balls and place them on the baking sheets spaced 3 inches apart. Optionally, press a few extra chocolate chunks on top. Do not flatten. Bake for 8-10 minutes until tops are golden, edges are browned, and centers remain soft. For smaller cookies, use a 1¼-ounce scoop.
  9. Cool and Serve: Let the cookies cool on the baking sheet for 2 minutes before transferring carefully to a wire rack to cool completely. Sprinkle with flaky sea salt if desired and enjoy!

Notes

  • Measure flour accurately to prevent cookies from spreading too much.
  • Adjust baking soda as needed for taller cookies (refer to FAQ for details).
  • If using unsalted butter, increase salt to a heaped ½ teaspoon for proper seasoning.
  • Use room temperature egg for smoother mixing and better texture.
  • Chilling the dough for the minimum 2 hours improves chewiness and flavor development.
  • Do not overmix after adding flour to keep the cookies tender.
  • Flaky sea salt topping is optional but adds a delightful contrast to the sweetness.

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