- Browning the butter is the key step in this recipe. Take your time with it and don’t rush—this is what gives the cookies their deep, nutty, bakery-style flavor.
- Make sure the browned butter is slightly cooled before adding the eggs, otherwise the heat can change the texture of the dough.
- Chilling the dough is not optional if you want thick, chewy cookies. It helps the flavors develop and prevents the cookies from spreading too much in the oven.
- For best results, measure your flour correctly using a kitchen scale or the spoon-and-level method to avoid dry, dense cookies.
- Slightly underbaking the cookies gives the best soft and gooey center once they cool. They will continue to set on the baking tray.
- You can mix chocolate types for better flavor—using both chunks and chips gives a more bakery-style texture.
- If the dough feels too firm after chilling, let it sit at room temperature for 10–15 minutes before scooping for easier handling.
Brown Butter Chocolate Chip Cookies
Chewy chocolate chip cookies made with toasted brown butter for a rich, nutty flavor, crispy edges, and soft centers.
Ingredients
Dry Ingredients:
- 2 1/4 cups 293g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 1/4 cups 280g unsalted butter (browned)
- 3/4 cup 168g light brown sugar
- 1/4 cup 52g white sugar
- 2 large eggs
- 2 tsp vanilla extract
Chocolate:
- 4 oz 113g semi-sweet chocolate (chopped)
- 1 cup 169g chocolate chips
Instructions
- Brown butter in a pan over medium heat until golden and nutty. Cool for 10 minutes.
- Whisk flour, baking soda, and salt in a bowl. Set aside.
- Mix browned butter with brown sugar and white sugar.
- Add eggs and vanilla, mix until smooth.
- Add dry ingredients and mix until just combined.
- Fold in chocolate chunks and chips.
- Chill dough for at least 6 hours.
- Preheat oven to 350°F (177°C).
- Scoop dough into balls and bake for 8–9 minutes.
- Cool on tray for 5 minutes, then transfer to rack.