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The Ultimate Chewy Brown Butter Chocolate Chip Cookies

Three gooey brown butter chocolate chip cookies topped with melted chocolate and flaky sea salt.
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Make the best chocolate chip cookies you have ever tasted by incorporating the deep, nutty flavor of browned butter. This recipe yields thick, chewy cookies with soft centers and crisp edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 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
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, swirling the pan often. 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, scraping in all the brown bits. Let the butter cool for 15 minutes. You should have about 1/2 cup of liquid brown butter.
  3. In a large bowl, whisk together the cooled brown butter, light brown sugar, and granulated sugar until fully combined.
  4. Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and glossy.
  5. In a separate 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.
  8. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight, for the best flavor and texture.
  9. When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  10. Scoop the dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared sheets.
  11. Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still look slightly soft.
  12. Remove from the oven and immediately sprinkle the tops with flaky sea salt. 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 is key to achieving that deep, caramelized butter cookies flavor. Do not rush this step.
  • Chilling the dough is necessary for thick and chewy cookies; it prevents spreading.
  • For bakery style cookies at home, press the dough balls down slightly before baking.

Nutrition

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