Best Chewy Brown Butter Chocolate Chip Cookies Recipe

Hey there, cookie lovers! Today, I’m thrilled to share with you my absolute favorite recipe for the Best Chewy Brown Butter Chocolate Chip Cookies. These cookies are a game-changer—chewy, flavorful, and packed with that irresistible brown butter aroma that will make your kitchen smell amazing. Whether you’re a cookie newbie or a seasoned baker, this recipe is sure to become a staple in your household. Plus, it’s perfect for quick family dinners or as a sweet treat for your weeknight dinner ideas!

Why You’ll Love This Recipe

• Chewy texture that stays soft for days
• Deep, nutty flavor from brown butter
• Perfect balance of dark and semisweet chocolate
• Easy to make with minimal prep time
• Great for a quick dessert or snack

Ingredients

Here’s what you’ll need to make these delicious cookies:

• 10 tbsp (140g) salted butter
• 1 ½ cups (215g) all-purpose flour
• ½ or ¾ tsp baking soda
• ¼ tsp salt
• ⅔ cup (145g) packed light brown sugar
• ⅓ cup (65g) granulated sugar
• 1 tsp (5ml) pure vanilla extract
• 1 large egg (at room temperature)
• 1 tbsp (15ml) milk
• ½ cup (70g) dark chocolate
• ½ cup (85g) semisweet chocolate chips

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the steps to make these chewy brown butter chocolate chip cookies:

1. Brown the Butter: Start by browning the butter. This step is crucial for that rich, nutty flavor. Follow the instructions in this post to learn how to brown butter perfectly. Let it cool slightly before proceeding.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a large bowl, combine the cooled brown butter with both sugars and mix until it resembles wet sand. Add the egg, milk, and vanilla extract, mixing until smooth and creamy.
4. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the chocolate chunks and chips, ensuring they’re evenly distributed.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 1-2 hours to allow the flavors to meld.
6. Preheat Oven: Preheat your oven to 375°F (190°C) for large cookies or 350°F (175°C) for smaller ones. Line your baking sheets with parchment paper.
7. Scoop and Bake: Use a cookie scoop to portion out the dough into balls, placing them 3 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until golden on top and soft in the center.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are some tips to ensure your cookies turn out perfectly:

• Use room temperature egg for better emulsification.
• Don’t overmix the dough to maintain that chewy texture.
• For an extra crispy edge, bake the cookies for 10-12 minutes.
• Let the cookies cool slightly on the baking sheet before moving them to a wire rack.

How to Serve

These cookies are delicious on their own, but here are a few ideas to take them to the next level:

• Pair with a glass of cold milk for the ultimate cookie experience.
• Use them as the base for an ice cream sandwich.
• Crush them up and sprinkle over your favorite dessert for a crunchy topping.

Make Ahead and Storage

These cookies are perfect for making ahead:

• Dough: The dough can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
• Cookies: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 2 months.

And there you have it—my secret recipe for the Best Chewy Brown Butter Chocolate Chip Cookies! Whether you’re a fan of dark chocolate, semisweet chips, or a combination of both, these cookies are sure to satisfy your sweet tooth. Don’t forget to check out my other brown butter cookie recipes, like How to Make Brown Butter Sea Salt Chocolate Chip Cookies and How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies, for more cookie inspiration!

BEST Chewy Brown Butter Chocolate Chip Cookies

Rich, chewy cookies with a deep flavor from browned butter and loaded with dark and semisweet chocolate chunks. Perfect for cookie lovers who enjoy a dense, soft-centered treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 15 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• 10 tbsp tablespoons salted butter salted
• 1 ½ cups cups all-purpose flour measure accurately or the cookies will spread too much
• ½ or ¾ tsp teaspoons baking soda see notes in FAQ section regarding adjustments for taller cookies
• ¼ tsp teaspoons salt
• ⅔ cup cups packed light brown sugar
• ⅓ cup cups granulated sugar
• 1 tsp teaspoons pure vanilla extract
• 1 large egg at room temperature
• 1 tbsp tablespoons milk
• ½ cup cups dark chocolate chopped
• ½ cup cups semisweet chocolate chips

Method

 

1. Brown the butter according to the instructions in this post. Let it cool to 34°C or 93°F before using.
2. Combine flour, baking soda, and salt in a medium bowl and whisk to blend evenly.
3. Mix cooled brown butter with both sugars in a large bowl until thick like wet sand.
4. Add the egg, milk, and vanilla, mixing until well incorporated and creamy.
5. Add the flour mixture and mix until mostly combined. Add chocolate chunks and chips, then mix until evenly distributed. Refrigerate dough for 1-2 hours.
6. Preheat oven to 375°F. Scoop dough into 1 ½-oz balls, bake for 8-10 minutes, then cool on baking sheet for 2 minutes before transferring to a wire rack.

Notes

Ensure the butter is cooled properly before mixing to achieve the right texture. Browned butter adds a nutty flavor that enhances the cookie's richness.