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Chewy Brown Butter Chocolate Chip Cookies

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These cookies feature a chewy center with crisp edges and a rich, nutty flavor from browned butter. Perfect for late-night cravings or sharing with friends.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Optional: ½ cup chopped toasted pecans or walnuts
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then starts to brown. Look for golden brown flecks at the bottom and a nutty aroma, about 5-7 minutes. Immediately transfer to a heat-safe bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large mixing bowl, combine ¾ cup (150g) granulated sugar and ¾ cup (165g) light brown sugar. Pour in the warm brown butter and stir until smooth. Add 2 large eggs (room temperature) one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Mix dry and wet: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
  5. Add chocolate chips: Fold in 1 ½ cups (270g) semi-sweet chocolate chips evenly throughout the dough. If using nuts, fold in now.
  6. Chill the dough: Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes, up to 2 hours. This step helps prevent spreading and enhances flavor.
  7. Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  8. Portion dough: Use a cookie scoop or tablespoon to drop 1.5-tablespoon-sized balls of dough onto prepared sheets, spacing about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are golden and crisp but centers still look slightly soft. Resist the urge to overbake—cookies will firm up as they cool.
  10. Cool: Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely. This step is crucial for crisp edges and chewy centers.

Notes

Watch the butter carefully when browning to avoid burning. Chill the dough to prevent spreading and enhance flavor. Use parchment or silicone mats for even baking and easy cleanup. Pull cookies out when edges are golden but centers look slightly underdone; they will firm up as they cool.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, crisp edges, baking, dessert, easy cookies

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