Brown Butter Chocolate Chip Cookies with Extra Chewiness

If your ideal chocolate chip cookie has crisp, buttery edges and an ultra-chewy center, these brown butter chocolate chip cookies are exactly what you’re after. Made with nutty, caramel-like browned butter and studded with plenty of chocolate, they’re an elevated take on the classic. This recipe yields about 32 cookies.

These brown butter chocolate chip cookies deliver deep toffee and caramel notes without sacrificing the familiar chocolate-forward profile you love. A finishing sprinkle of flaky sea salt highlights the flavors and balances the sweetness.

One of the best parts: there’s no need to chill the dough. Mix, scoop, and bake for reliably tender, chewy cookies every time. This tested homemade cookie recipe becomes a go-to whenever you crave comforting, bakery-style cookies.

Want more freshly baked cookie ideas? Try thin crispy chocolate chip cookies, a skillet cookie, or chocolate chip cookie bars for different textures and formats.

Success Tips

Brown half the butter for balanced flavor and texture. Browning one stick adds the toasty, caramelized flavor that defines these cookies. The second stick, used at room temperature, adds moisture back into the dough so the cookies don’t become greasy or too flat.

Bake on parchment paper to prevent overspreading. Silicone mats can encourage spreading, so parchment is recommended for best shape and texture.

Remove from the oven at the right moment. Take cookies out when the edges are set and just turning golden. They’ll finish cooking from the residual heat of the baking sheet while they rest.

How to Make Brown Butter Chocolate Chip Cookies

Start by browning 1/2 cup (112 g) unsalted butter in a heavy saucepan until it develops a fragrant, amber color and toasted notes. Pour the browned butter into a ramekin or glass bowl to cool for about 20 minutes while you bring the remaining 1/2 cup (112 g) butter to room temperature.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Whisk together the dry ingredients—2 cups (280 g) all-purpose flour, 1 1/2 teaspoons (4 g) cornstarch, 1 teaspoon (5 g) baking soda, and 1/2 teaspoon (3 g) salt—in a medium bowl.

In a large mixing bowl, beat the room-temperature butter with 3/4 cup (150 g) light brown sugar and 1/2 cup (100 g) granulated sugar on medium speed until soft and creamy, about 2 minutes. Add the cooled browned butter and beat until combined, about 1 minute. Mix in 1 large egg, 1 large egg yolk, and 2 teaspoons (8 g) vanilla extract until smooth.

Reduce the mixer speed to low and add the dry ingredients gradually, mixing just until a soft dough forms. Fold in 1 1/4 cups (212 g) semisweet chocolate chips until evenly distributed.

Portion the dough using a medium cookie scoop (about 1 1/2-inch balls, ~32 grams each). Place dough balls 2 inches apart on the prepared baking sheets—nine per sheet—and press a few extra chocolate chips on top of each ball so they bake with an attractive chip-studded surface.

Bake for 11 to 12 minutes, rotating pans halfway through baking, until the edges are golden and set but the centers still look slightly soft. Remove from the oven, sprinkle with flaky salt, and let the cookies rest on the baking sheet for 5 minutes so they finish setting. Transfer to a wire rack to cool completely.

These are reliably the ultimate brown butter chocolate chip cookies—chewy, buttery, and full of toffee-like richness.

Ingredients

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Instructions

1. Brown butter: In a heavy saucepan, cook 1/2 cup (112 g) unsalted butter until it browns and gives off a nutty aroma. Transfer to a heatproof bowl and let cool for about 20 minutes.
2. Bring the remaining 1/2 cup (112 g) unsalted butter to room temperature. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Make the dough: Whisk together flour, cornstarch, baking soda, and salt. Beat the room-temperature butter with both sugars until soft and creamy. Add the cooled browned butter and beat until combined. Mix in the egg, egg yolk, and vanilla. Reduce speed and add the flour mixture gradually, mixing just until a soft dough forms. Fold in the chocolate chips.
4. Use a medium cookie scoop to portion 1 1/2-inch dough balls (about 32 g). Arrange them 2 inches apart on the prepared sheets, about nine per sheet. Press a few extra chocolate chips into the tops of each ball.
5. Bake: Bake 11 to 12 minutes, rotating the pans halfway through, until edges are set and golden. Sprinkle with flaky salt and let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Store cooled cookies in an airtight container at room temperature.

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Notes

Photography by Saltwater Studio