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The Ultimate Chewy Brown Butter Chocolate Chip Cookies: Bakery-Style Flavor with Crispy Edges

Four freshly baked brown butter chocolate chip cookies piled on a white plate with gooey melted chocolate.
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Make rich, deeply flavored chocolate chip cookies using the brown butter technique for a nutty, caramel taste. This recipe yields cookies with chewy centers and crisp edges.

Ingredients

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  • 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 or dark chocolate chips (optional, for extra flavor)

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill for at least 2 hours, or up to 72 hours, for best texture.
  8. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 13 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve the best brown butter flavor, use a light-colored pan so you can clearly see the color of the milk solids as they toast.
  • For thicker cookies, chill the dough for a minimum of 4 hours.
  • If you prefer a gooier center, slightly underbake the cookies by about one minute.

Nutrition

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