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Chewy Brown Butter Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 83 reviews

These Chewy Brown Butter Chocolate Chip Cookies offer a rich, nutty flavor thanks to browned butter, combined with a perfect chewy texture. Featuring a trio of chocolates – dark, hazelnut or milk, and semi-sweet – plus a hint of vanilla powder and flaky sea salt finishing, these cookies deliver a gourmet bakery experience at home.

Ingredients

Scale

Brown Butter

  • 14 tablespoons unsalted cultured butter

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 tablespoon vanilla powder
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/4 teaspoon fine sea salt

Sugars

  • 1/2 cup + 2 tablespoons light brown sugar (packed)
  • 1/2 cup granulated sugar

Wet Ingredients

  • 1 whole egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla bean paste

Chocolate

  • 1/2 cup 70% dark chocolate bar (chopped)
  • 1/2 cup hazelnut or milk chocolate bar (chopped)
  • 1/2 cup semi-sweet chocolate chips

Finishing

  • Flaky sea salt (for finishing)

Instructions

  1. Brown the Butter: Cook the butter in a stainless steel pan over medium heat until it foams, smells nutty, and milk solids brown. Scrape into a large bowl and cool to room temperature, about 30-45 minutes, yielding approximately 3/4 cup (160 grams) of browned butter.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, vanilla powder, baking soda, cornstarch, and fine sea salt. Set aside.
  3. Combine Sugars and Butter: Once the browned butter is room temperature, whisk in the light brown sugar and granulated sugar vigorously for 1 minute to incorporate air.
  4. Add Eggs and Vanilla: Whisk in the whole egg, egg yolk, and vanilla bean paste until fully combined and smooth.
  5. Incorporate Dry Ingredients and Chocolate: Fold in the flour mixture gently until almost combined, then add chopped chocolates and fold just until distributed throughout. Cover with plastic wrap and chill in fridge for 15 minutes to firm up.
  6. Pre-Shape Dough Balls: Using a 3-tablespoon scoop, portion dough onto a parchment-lined baking sheet. Roll each into a smooth ball and press extra chocolate pieces into the top for a bakery-style finish.
  7. Chill Overnight: Wrap the tray tightly in plastic wrap and refrigerate overnight or for a minimum of 3-4 hours to develop flavor and texture.
  8. Preheat Oven and Prepare Baking Sheets: When ready, preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  9. Bake Cookies: Bake cookies spaced 2-3 inches apart, one tray at a time while keeping the other refrigerated, for 11-13 minutes until edges are golden and centers remain puffed and slightly underbaked.
  10. Shape and Finish: Immediately after baking, use a large round cookie cutter to nudge cookie edges into a perfect circle. Sprinkle with flaky sea salt if desired, then cool completely on a wire rack before serving.

Notes

  • Measuring flour by weight or using the spoon-and-level method helps achieve precise results and avoids dense cookies.
  • Brown butter adds a deep, nutty flavor not achievable with regular melted butter.
  • Chilling dough overnight enhances flavor development and dough manageability.
  • Using multiple types of chocolate creates textural and flavor complexity.
  • Sprinkling flaky sea salt balances sweetness and enhances the chocolate flavor.

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, homemade cookies, bakery style cookies

Find it online: https://servedbynora.com/chewy-brown-butter-chocolate-chip-cookies-recipe/