Learn the bakery secret to making incredibly chewy brown butter chocolate chip cookies. This recipe delivers rich flavor and a perfect texture.
Author:Amara Louis
Prep Time:15 minutes
Cook Time:10 minutes per batch
Total Time:40 minutes (plus chilling time)
Yield:Approximately 24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (semi-sweet or dark)
Instructions
Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until it turns a golden brown and smells nutty. This is your brown butter. Pour it into a large bowl and let it cool slightly.
Add the granulated sugar and brown sugar to the cooled brown butter. Whisk until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chocolate chips.
Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 days. This step is crucial for chewy cookies.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an even chewier cookie, use more brown sugar than granulated sugar.
Chilling the dough is essential for preventing spread and achieving a chewy texture.
Don’t overbake the cookies; they will continue to cook as they cool.
Use good quality chocolate chips for the best flavor.