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Perfect Chewy Brown Butter Chocolate Chip Cookies

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These perfect chewy brown butter chocolate chip cookies are a showstopper for any gathering. With a deep, nutty flavor from browned butter and a perfectly chewy texture, they’re the kind of cookie that makes people hover around the kitchen island.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt, for finishing (optional but highly recommended)

Instructions

  1. Brown the butter. Cut the butter into tablespoon-sized pieces and place them in a light-colored saucepan over medium heat. Stir occasionally until melted, then continue stirring until it foams and subsides, and small brown specks form at the bottom. When it turns a deep amber color, remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Combine the wet ingredients. In a large mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Whisk until well combined and looks like wet sand. Add the room temperature eggs one at a time, whisking vigorously after each addition until smooth and glossy. Stir in the vanilla extract.
  4. Add the dry ingredients. Pour the flour mixture into the wet mixture. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  5. Fold in the chocolate. Add the chocolate chips or chopped chocolate and fold in with a few gentle strokes until evenly distributed.
  6. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally 1-2 hours, or overnight.
  7. Preheat and prepare. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and bake. Use a cookie scoop or spoon to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Place them about 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips onto the tops if desired. Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers are still soft and puffy.
  9. Cool and finish. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still warm, sprinkle a tiny pinch of flaky sea salt on top of each cookie if using.

Notes

Chilling the dough is crucial for chewy texture. Use a light-colored pan to monitor browning. Underbake slightly for best results. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, dessert, baking, cookie recipe

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