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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies feature molten pockets with slightly crisp edges and a buttery, nutty flavor from browned butter, perfect for cozy moments.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet or bittersweet chocolate chips
  • Pinch of flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and turns golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and pour into a large mixing bowl to cool slightly (about 10 minutes) until warm but not hot.
  2. Mix sugars and egg: Add 3/4 cup (150g) packed brown sugar and 1/4 cup (50g) granulated sugar to the browned butter. Stir until combined. Add 1 large egg (room temperature) and 1 1/2 teaspoons vanilla extract, mixing well until smooth and glossy.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mix to the butter-sugar mixture, stirring until just combined. Avoid overmixing.
  4. Add chocolate chips: Fold in 1 1/2 cups (270g) chocolate chips evenly into the dough with a spatula.
  5. Chill the dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours) to firm up the dough.
  6. Preheat oven and prepare sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  7. Portion and shape: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart onto the prepared sheets. Gently press the dough balls down slightly for a crinkled top if desired.
  8. Bake: Bake for 10-12 minutes until edges are lightly golden but centers still look soft. Do not overbake.
  9. Cool and finish: Remove from oven and sprinkle a pinch of flaky sea salt on each cookie while still warm. Transfer to a wire rack and cool completely or serve warm.

Notes

Use a light-colored pan to brown butter to better monitor color changes and avoid burning. Chilling the dough is crucial to prevent spreading and achieve chewy texture. Use a cookie scoop for uniform size. Optionally sprinkle flaky sea salt on warm cookies for flavor contrast. Variations include adding nuts, dried cranberries, or spices. Gluten-free and dairy-free adaptations are possible.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, easy cookie recipe, cozy dessert, homemade cookies

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