Print

The Ultimate Chewy Brown Butter Chocolate Chip Cookies

Three gooey brown butter chocolate chip cookies topped with flaky sea salt on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe uses browned butter to create a rich, nutty flavor and achieves the perfect texture: soft centers with crispy edges. This is your go-to for gourmet chocolate chip cookies.

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. 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 to stop the cooking process. Let it cool for 15 minutes until it is slightly solidified but still soft.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until well 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 best flavor and texture.
  8. Preheat your oven to 375°F (190°C). 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 13 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 correctly is key; watch for the milk solids to turn deep brown, not black.
  • Chilling the dough develops the caramelized flavor from the brown butter and prevents excessive spreading, leading to chewy chocolate chip cookies.
  • Use high-quality chocolate chunks instead of chips for a better melt and texture.

Nutrition

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