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BEST Chewy Brown Butter Chocolate Chip Cookies (with VIDEO)

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These cookies feature a rich, nutty brown butter flavor with a perfectly chewy texture and melty chocolate chunks.

Ingredients

Scale
  • 10 tablespoon (140g) salted butter
  • 1 ½ cups (215g) all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup (145g) packed light brown sugar
  • ⅓ cup (65g) granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon (15ml) milk
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 oz (85g) dark chocolate, coarsely chopped into chunks
  • ½ cup (85g) semisweet chocolate chips
  • flaky sea salt (optional for topping)

Instructions

  1. First, brown the butter in a 1-quart stainless steel saucepan until golden brown specks appear and a dense golden foam forms (8-10 minutes).
  2. Immediately pour the browned butter into a large mixing bowl.
  3. Let the browned butter cool for 20-30 minutes until it reaches 32-34°C (90-93°F).
  4. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
  5. Add the cooled brown butter and both the light brown sugar and granulated sugar to the large bowl.
  6. Mix gently with a spatula or an electric mixer on low speed until combined and thick like wet sand.
  7. Add the room temperature egg, milk, and pure vanilla extract to the butter-sugar mixture.
  8. Mix until well incorporated and creamy-looking, but do not beat vigorously.
  9. Add the flour mixture to the wet ingredients.
  10. Fold or mix on low speed just until mostly combined, leaving some streaks of flour.
  11. Add the coarsely chopped dark chocolate and semisweet chocolate chips to the dough.
  12. Continue mixing until the chocolate is evenly distributed and no dry streaks of flour remain.
  13. Cover the bowl with plastic wrap.
  14. Refrigerate the cookie dough for a minimum of 1 hour, but ideally 2-4 hours.
  15. Preheat your oven to 375°F (190°C).
  16. Line two large cookie sheets with parchment paper.
  17. Use a 1.35-oz cookie scoop to portion the dough into 14 pieces (about 2 oz or 56g each).
  18. Roll each portion of dough into a smooth ball.
  19. Place the dough balls onto the prepared baking sheets, spacing them 3 inches apart.
  20. Press a few extra chunks of chocolate on top of each cookie dough ball if desired.
  21. Do not flatten the cookie dough balls.
  22. Bake for 8-10 minutes, until the tops are golden, the edges are browned, and the centers are still soft.
  23. Remove the baking sheets from the oven.
  24. Let the cookies cool on the baking sheet for 2 minutes.
  25. Carefully transfer the cookies to a wire rack to finish cooling.
  26. Sprinkle with flaky sea salt if desired.
  27. Serve and enjoy!

Notes

Always measure flour accurately, preferably with a kitchen scale, to prevent dry or overly spread cookies.
Chilling the dough for at least 2 hours is crucial for flavor development and texture.
Don’t overbake; remove cookies when edges are set but centers are still slightly soft for ultimate chewiness.
For best results, use good quality chocolate – a mix of chopped dark chocolate and semisweet chips works wonderfully.

Find it online: https://homecookstudio.com/best-chewy-brown-butter-chocolate-chip-cookies-with-video/