Chewy Brown Butter Chocolate Chip Cookies

Why You’ll Love This Recipe

These chewy brown butter chocolate chip cookies offer a rich, nutty flavor with an irresistibly soft and gooey texture. The secret ingredient, brown butter, elevates the classic cookie by adding a deep caramelized essence that perfectly complements the pools of melted chocolate. Whether you’re a seasoned baker or a beginner, this recipe delivers bakery-quality results with minimal effort.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1 cup semisweet chocolate chips
• 1/2 cup dark chocolate chunks
• Flaky sea salt, for garnish (optional)

Instructions

Step 1: Brown the Butter

1. In a medium saucepan, melt the butter over medium heat.
2. Continue cooking, stirring frequently, until the butter turns golden brown and emits a nutty aroma. This takes about 4–5 minutes.
3. Remove from heat and transfer to a heat-proof bowl to cool slightly.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, combine the brown butter, dark brown sugar, and granulated sugar.
2. Whisk together until well incorporated.
3. Add the eggs and vanilla extract, then mix until smooth and creamy.

Step 3: Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
2. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.

Step 4: Add the Chocolate

1. Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed.

Step 5: Chill the Dough

1. Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Step 6: Bake the Cookies

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop 1.5-inch balls of dough onto the baking sheet, spacing them about 2 inches apart.
3. Bake for 10–12 minutes, or until the edges are golden brown but the centers remain slightly soft.

Step 7: Cool and Enjoy

1. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
2. Sprinkle with flaky sea salt, if desired.
3. Enjoy warm or store for later!

Variations

• Nutty Addition: Add 1/2 cup of toasted pecans or walnuts for extra crunch.
• Espresso Infusion: Stir in 1 teaspoon of espresso powder for a deeper flavor profile.
• White Chocolate Twist: Replace dark chocolate chunks with white chocolate for a sweeter contrast.
• Spiced Delight: Mix in 1/2 teaspoon of cinnamon for a warm, spiced touch.

Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 15 minutes (plus chilling time)
• Cook Time: 10–12 minutes per batch
• Total Time: 45 minutes (including chilling)

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Shape dough into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes.
• Reheating: Warm cookies in a 300°F oven for 5 minutes or microwave for 10–15 seconds.

Frequently Asked Questions

Can I skip browning the butter?

While you can use melted butter instead, browning it adds a depth of flavor that takes these cookies to the next level.

Why do I need to chill the dough?

Chilling prevents excessive spreading and enhances the flavor, making the cookies chewier and more delicious.

Can I use all brown sugar instead of granulated sugar?

Yes, using all brown sugar will make the cookies chewier and slightly more caramelized in flavor.

What kind of chocolate works best?

A mix of semisweet and dark chocolate balances sweetness and richness, but you can use your favorite variety.

How do I get perfectly round cookies?

Right after baking, gently swirl a round cookie cutter or glass around each cookie to shape them neatly.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours or freeze it for longer storage.

My cookies came out too flat. What went wrong?

If your cookies spread too much, try chilling the dough longer or adding an extra tablespoon of flour.

Can I make smaller or larger cookies?

Absolutely! Just adjust the baking time—smaller cookies need less time, while larger ones need a bit more.

What’s the best way to melt chocolate inside the cookies?

Using chocolate chunks instead of chips creates gooey pockets of melted chocolate throughout the cookies.

How do I make these cookies gluten-free?

Substitute a 1:1 gluten-free all-purpose flour blend for regular flour. Ensure all other ingredients are gluten-free.

Conclusion

These chewy brown butter chocolate chip cookies are the perfect balance of rich, nutty, and gooey deliciousness. Whether you’re baking for a special occasion or just craving a homemade treat, this recipe guarantees a crowd-pleasing batch of cookies. Try them today and experience the magic of brown butter!

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