Introduction

These chewy brown butter chocolate chip cookies offer a delightful twist on the classic treat. The nutty richness of browned butter combined with a mix of chocolate chunks creates a perfectly soft, flavorful cookie that’s sure to impress.

The image shows several golden brown cookies with a slightly crisp edge and soft center, arranged closely on a black cooling rack. Each cookie is loaded with dark melted chocolate chunks that glisten and ooze in the middle, giving a rich appearance. The cookie in the center has a bite taken out of it, revealing the gooey melted chocolate inside. Some scattered white flakes of coarse salt sit on the cookie tops, adding texture and contrast to the warm brown colors. The cooling rack rests on a white marbled surface, enhancing the homemade, fresh-baked feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 tablespoons unsalted cultured butter
1 2/3 cup all-purpose flour (*See notes below for measuring*)
1 tablespoon vanilla powder
1 teaspoon baking soda
2 teaspoons cornstarch
1/4 teaspoon fine sea salt
1/2 cup + 2 tablespoons light brown sugar (packed)
1/2 cup granulated sugar
1 whole egg (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla bean paste
1/2 cup 70% dark chocolate bar (chopped)
1/2 cup hazelnut or milk chocolate bar (chopped)
1/2 cup semi-sweet chocolate chips
Flaky sea salt (for finishing)

Instructions

Step 1: Cook the butter in a stainless steel pan over medium heat until it becomes foamy, smells nutty, and has browned bits of milk solids. The butter will foam, crackle, and pop as it cooks. Scrape into a large bowl and let cool to room temperature (about 30-45 minutes). You should have approximately 3/4 cup (160 grams) of browned butter.
Step 2: In a separate bowl, whisk together the flour, vanilla powder, baking soda, cornstarch, and fine sea salt. Set aside.
Step 3: When the browned butter is room temperature, whisk in the light brown sugar and granulated sugar vigorously for 1 minute. Then add the whole egg, egg yolk, and vanilla bean paste, mixing until combined.
Step 4: Fold in the flour mixture gently. When it is almost combined, add the chopped chocolates and chocolate chips, folding until just combined. Cover the bowl with plastic wrap and chill in the fridge for 15 minutes to firm up the dough.
Step 5: Scoop the dough using a 3-tablespoon scoop onto a parchment-lined baking sheet. For smooth, bakery-style tops, roll each dough ball between your palms and press extra chocolate pieces into the tops.
Step 6: Wrap the baking tray in plastic wrap and refrigerate overnight, or for a minimum of 3-4 hours.
Step 7: When ready to bake, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Step 8: Bake the cookies spaced 2-3 inches apart, one tray at a time (keeping the other in the fridge), for 11-13 minutes. The edges should be golden brown while the centers remain puffy and slightly underbaked.
Step 9: Immediately after baking, use a large round cookie cutter to gently shape the edges into perfect circles. Sprinkle with flaky sea salt if desired, then cool completely on a wire rack.

Tips & Variations

For a deeper flavor, use cultured butter and be patient while browning—it adds a wonderful nutty note.
Chill the dough overnight for best texture and flavor development.
Substitute chocolate bars with chocolate chunks or your favorite chocolate chip variety if preferred.
Use a mix of nuts or add chopped hazelnuts for extra crunch and flavor.
If you don’t have vanilla bean paste, pure vanilla extract can be used instead.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5-7 minutes to restore softness and freshness.

How to Serve

A group of soft, round cookies arranged closely on a dark cooling rack with a white marbled surface underneath. Each cookie has two main layers: a golden-brown, slightly cracked dough base with a soft, chewy texture, and large melted dark chocolate patches embedded unevenly across the top. Scattered chunks of lighter brown chocolate add extra texture, and a sprinkle of coarse sea salt crystals glisten on the surface, enhancing the contrast between sweet and salty. The cookies look warm and fresh from the oven, with a slightly glossy chocolate shine breaking through the matte dough. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular unsalted butter instead of cultured butter?

Yes, regular unsalted butter works fine, though cultured butter provides a richer, tangier flavor that enhances the cookie’s taste.

Why do you chill the dough overnight?

Chilling the dough allows the flavors to meld and the butter to solidify, which helps prevent excessive spreading during baking and results in a chewier texture.