Chewy Chocolate Chip Cookies with Browned Butter
These chewy chocolate chip cookies feature a rich, nutty flavor from browned butter and a perfect soft, chewy texture with melty chocolate pockets. A simple, comforting homemade treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 40-45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (2 sticks, 227g) unsalted butter, browned and cooled slightly
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups (270g) semi-sweet chocolate chips
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, foams, and turns golden brown with nutty aromas, about 5-7 minutes. Remove from heat and let cool for 10 minutes until just warm but not solidified.
- Mix sugars and browned butter: In a large mixing bowl, combine browned butter, 1 cup light brown sugar, and 1/2 cup granulated sugar. Stir until smooth and creamy, about 2 minutes.
- Add eggs and vanilla: Beat in 2 large eggs one at a time, then mix in 2 teaspoons vanilla extract until batter is glossy and slightly thick.
- Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
- Incorporate dry ingredients: Gradually add dry mix into wet ingredients, folding gently with a spatula. Mix just until dough comes together to avoid toughness.
- Fold in chocolate chips: Add 1 1/2 cups semi-sweet chocolate chips evenly throughout the dough.
- Chill dough (optional but recommended): Cover and refrigerate dough for at least 30 minutes to firm up and improve texture.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop and bake: Drop rounded balls of dough about 2 inches apart on baking sheets using a cookie scoop or tablespoon. Bake 10-12 minutes until edges are golden but centers still look soft.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not skip browning the butter for best flavor. Use the spoon-and-level method to measure flour to avoid dry, cakey cookies. Chill dough for at least 30 minutes to control spread and improve texture. Bake one sheet at a time for even baking. Remove cookies when edges are golden but centers look slightly underdone to keep chewy centers. Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
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