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The Best Chewy Brown Butter Chocolate Chip Cookies

A stack of four amazing brown butter chocolate chip cookies, with the top one broken open revealing melted chocolate.
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Achieve bakery-style chocolate chip cookies with rich, nutty flavor by using browned butter. This recipe yields thick cookies with perfectly 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 chunks
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, swirling the pan occasionally. The butter will foam, then subside. Watch closely as brown bits form at the bottom and the aroma becomes nutty. This takes about 5 to 8 minutes.
  2. Immediately pour the browned butter into a large, heatproof bowl. Add the brown sugar and granulated sugar to the hot butter. Whisk together until fully combined. The mixture will look sandy. Let this cool for 15 minutes.
  3. Add one egg, then the second egg, mixing well after each addition until the batter is smooth. Stir in the vanilla extract.
  4. In a separate 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 or chunks.
  7. Cover the bowl and chill the dough for at least 2 hours, or up to 24 hours, for the best flavor and texture. Chilling prevents spreading.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the chilled dough into balls (about 3 tablespoons each) and place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 13 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and puffy.
  11. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter is key for that deep, caramelized flavor. Watch the milk solids carefully; they should turn dark brown, not black.
  • Chilling the dough is essential for thick and chewy cookies. Do not skip this step if you want bakery style results.
  • For extra gooey centers, use a mix of chocolate chips and roughly chopped chocolate bars.

Nutrition

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