Description

These BEST chewy brown butter chocolate chip cookies offer a rich, nutty flavor with a perfect chewy texture. Made by browning butter for deep caramel notes and using a blend of dark and semisweet chocolate, these cookies are soft in the middle with golden edges. Chilling the dough enhances the flavor and prevents spreading for thicker cookies, making them irresistibly decadent and easy to bake at home.

Ingredients

Scale

Butter Base

10 tbsp (140g) salted butter

Dry Ingredients

1 ½ cups (215g) all-purpose flour
¾ tsp baking soda
¼ tsp salt

Sugars

⅔ cup (145g) packed light brown sugar
⅓ cup (65g) granulated sugar

Wet Ingredients

1 large egg (at room temperature)
1 tbsp (15ml) milk
1 tsp (5ml) pure vanilla extract

Chocolate

3 oz (85g) dark chocolate, chopped
½ cup (85g) semisweet chocolate chips

Finish

flaky sea salt (optional, for topping)

Instructions

Brown the butter: In a 1-quart stainless steel saucepan, melt and brown the butter over medium heat for 8-10 minutes until brown specks and golden foam appear. Immediately pour into a large bowl and let cool for 20-30 minutes to just warmer than room temperature (90–93°F or 32–34°C).
Mix dry ingredients: Whisk together the flour, baking soda, and salt in a medium bowl until evenly blended.
Combine butter and sugars: Mix the cooled brown butter with light brown sugar and granulated sugar in a large bowl using a spatula or an electric mixer on medium speed for 20 seconds until the mixture resembles thick, wet sand.
Add wet ingredients: Stir in the egg, milk, and vanilla extract gently until creamy and well incorporated, avoiding vigorous beating to keep the butterfat from stiffening.
Incorporate flour and chocolate: Fold or mix on low speed the flour mixture into the wet ingredients just until mostly combined. Then add chopped dark chocolate and semisweet chips, mixing until evenly distributed. Cover and chill the dough for 1 to 4 hours (minimum 2 hours preferred).
Prepare to bake: Preheat oven to 375°F. Line two large baking sheets with parchment paper.
Scoop and shape dough: Use a 1.35-oz cookie scoop to portion dough into 14 balls (or about 2 oz each). Roll into smooth balls and place on baking sheets spaced 3 inches apart. Optionally press extra chocolate chunks on top without flattening the dough balls.
Bake: Bake cookies for 8-10 minutes until the tops are golden, edges browned, and centers remain soft. Slightly smaller cookies may be made using a 1 ¼-oz scoop.
Cool and finish: Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired before serving.

Notes

Measure flour accurately to prevent cookies from spreading too much.
Adjust baking soda slightly if you want taller cookies (refer to FAQ for precise measurements).
Chilling dough for at least 2 hours is best for flavor development and texture, but 1 hour is a quick alternative.
Use a digital thermometer to ensure browned butter is cooled to ideal mixing temperature (90–93°F).
Do not overmix once flour is added to maintain chewiness.
Flaky sea salt on top balances sweetness and adds a gourmet touch.

Prep Time: 40 minutes
Cook Time: 10 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: brown butter chocolate chip cookies, chewy chocolate chip cookies, best chocolate chip cookies, brown butter baking, homemade cookies