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Best Chewy Brown Butter Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 1 review
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 14 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These BEST Chewy Brown Butter Chocolate Chip Cookies feature rich, nutty browned butter combined with a perfect blend of dark and semisweet chocolate for an irresistibly chewy texture and deep flavor. Chilling the dough ensures thicker, soft-centered cookies with deliciously crisp edges. Finished with a sprinkle of flaky sea salt, these cookies are a gourmet twist on a classic treat.

Ingredients

Brown Butter Mixture

  • 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

Wet Ingredients

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

Chocolate

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

Finishing

  • Flaky sea salt (optional, for topping)

Instructions

  1. Brown the Butter: In a 1-quart stainless steel saucepan, melt the butter over medium heat and cook, swirling occasionally, until it forms brown specks and a dense golden foam on the surface, about 8-10 minutes. Immediately pour the browned butter into a large mixing bowl and allow it to cool for 20-30 minutes until just warmer than room temperature (32-34°C or 90-93°F).
  2. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt until evenly blended.
  3. Combine Butter and Sugars: Add the brown sugar and granulated sugar to the cooled browned butter. Stir gently with a spatula until the mixture resembles thick, moist sand. Alternatively, use a stand mixer with a paddle attachment or a handheld mixer on medium speed for about 20 seconds.
  4. Add Wet Ingredients: Mix in the egg, milk, and vanilla extract until fully incorporated, creating a creamy, cohesive mixture. Avoid beating vigorously to prevent the butterfat from firming up if the kitchen is cold.
  5. Incorporate Dry Ingredients and Chocolate: Fold or mix the flour mixture into the wet ingredients on low speed just until mostly combined. Add the chopped dark chocolate and semisweet chocolate chips before the flour is fully mixed in, then continue gently mixing to evenly distribute the chocolate.
  6. Chill the Dough: Cover the bowl and refrigerate the dough for 1 to 4 hours, with a minimum of 2 hours recommended for best texture and flavor.
  7. Preheat and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large cookie sheets with parchment paper.
  8. Shape Cookies: Using a 1.35-oz (about 2 oz or 56g) cookie scoop, portion the dough into 14 balls, rolling them smooth. Place onto prepared baking sheets spaced 3 inches apart. Optionally, press extra chocolate chunks on top. Do not flatten.
  9. Bake: Bake the cookies for 8-10 minutes until the tops are golden, edges browned, and centers soft.
  10. Cool and Serve: Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top if desired and enjoy.

Notes

  • Accurately measure flour to prevent cookies from spreading too much.
  • Adjust baking soda slightly if you want taller cookies.
  • Chilling the dough for at least 2 hours ensures the best texture; longer chilling develops flavor.
  • Using room temperature egg helps maintain dough consistency.
  • Flaky sea salt enhances chocolate flavor but is optional.

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