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The Ultimate Chewy Brown Butter Chocolate Chip Cookies

A stack of three gooey brown butter chocolate chip cookies topped with melted chocolate chunks and flaky sea salt.
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You will make the best chocolate chip cookies of your life using this recipe. Browning the butter adds a deep, nutty, caramelized flavor that transforms this classic treat into a gourmet experience with 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
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 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 frequently. 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 heatproof bowl. Let it cool for 15 minutes until it is still liquid but no longer hot.
  3. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until well combined.
  4. Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and glossy.
  5. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  7. Fold in the chocolate chips or chunks.
  8. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight, to develop the deep, nutty flavor.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  11. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  12. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if using.
  13. 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 correctly is key to achieving that rich, caramelized flavor. If you see black specks, you have gone too far; discard and start again.
  • Chilling the dough is essential for thick and chewy cookies; it hydrates the flour and concentrates the flavor.
  • For bakery style cookies, press the dough balls down slightly before baking to encourage spreading.

Nutrition

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