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The Ultimate Chewy Brown Butter Chocolate Chip Cookies: Rich, Nutty, and Perfectly Gooey

Close-up of freshly baked brown butter chocolate chip cookies sprinkled with sea salt on a cooling rack.
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Make the best chocolate chip cookies by browning the butter first. This technique adds a deep, nutty, caramel flavor, resulting in a cookie with chewy centers and crisp, golden edges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • 1/2 cup milk chocolate chips or chunks
  • Flaky sea salt, for topping (optional)

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a large heatproof bowl, scraping in the browned bits. Let it cool for 15 minutes.
  2. Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk vigorously until the mixture is smooth and well combined.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  5. Fold in the chocolate chips and chunks.
  6. Cover the bowl and chill the dough for at least 2 hours, or preferably overnight. Chilling improves flavor and texture.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers still look slightly soft.
  10. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if using. 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; watch carefully to avoid burning the milk solids.
  • Use high-quality chocolate chunks or a mix of chips for the best melt and flavor.
  • For extra chewy cookies, slightly underbake them; they will set as they cool.

Nutrition

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