Brown Butter Chocolate Chip Cookies Recipe Easy Levain Copycat Guide
These brown butter chocolate chip cookies offer a thick, gooey texture with melty pockets of chocolate and a deep, toasted butter flavor inspired by Levain Bakery’s famous cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 cup (220g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups (340g) chocolate chips or chunks (mix of semi-sweet and dark chocolate)
Instructions
- Place 1 cup (227g) of unsalted butter in a medium light-colored saucepan over medium heat. Stir frequently with a spatula until butter melts, foams, and brown flecks appear at the bottom with a nutty aroma. Remove from heat immediately and pour into a heat-proof bowl. Let cool for 10 minutes.
- Once the browned butter is slightly cooled but still liquid, add 1/2 cup (100g) granulated sugar and 1 cup (220g) light brown sugar. Whisk until combined and slightly glossy, about 1-2 minutes.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
- Gradually fold the dry ingredients into the butter mixture using a spatula. Stop mixing as soon as no dry flour is visible. The dough will be thick and sticky.
- Gently fold in 2 cups (340g) chocolate chips or chunks until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to hydrate the flour and prevent spreading during baking.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Use a cookie scoop or spoon to drop 3-tablespoon mounds of dough onto the baking sheet, spaced about 3 inches apart.
- Bake for 12-15 minutes until edges are golden but centers still look soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use a light-colored pan to better monitor butter browning. Stir constantly to avoid burning. Chill dough at least 1 hour for best texture and to prevent spreading. If dough is too soft after chilling, freeze for 15 minutes before baking. Avoid overmixing dough to keep cookies tender. Use a mix of semi-sweet and dark chocolate chunks for best flavor and texture.
Nutrition
- Serving Size: One cookie (about 3
- Calories: 235
- Sugar: 18
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: brown butter, chocolate chip cookies, Levain copycat, easy cookies, thick cookies, gooey cookies, baking, dessert