BEST Chewy Brown Butter Chocolate Chip Cookies
Rich, chewy and golden brown chocolate chip cookies with nutty flavors from delicious brown butter! They are thick and a bit gooey inside with insanely crisp edges. Everyone who makes these cookies absolutely loves them!
Ingredients
- 10 tbspsalted butter
- 1 ½ cupsall-purpose flour ((measure accurately or the cookies will spread too much))
- ¾ tspbaking soda ((see notes in faq section regarding adjustments for taller cookies))
- ¼ tspsalt
- ⅝ cuppacked light brown sugar
- ⅓ cupgranulated sugar
- 1 largeegg (at room temperature)
- 1 tbspmilk
- 1 tsppure vanilla extract
- 3 ozdark chocolate
- ½ cupsemisweet chocolate chips
- flaky sea salt
Directions
- 1
First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
- 2
Combine flour, baking soda and salt in a medium bowl and whisk well to blend evenly.
- 3
Combine cooled brown butter with both sugars in a large bowl and mix gently with a spatula to combine. It should look thick like thick wet sand. You can also mix it in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed for 20 seconds.
- 4
Add the egg, milk and vanilla and mix it in until well incorporated and creamy-looking. Do not beat vigorously at this stage because if it is cold in your house, the butterfat will firm up and become stiff.
- 5
Add flour mixture and fold it in or mix on low just until mostly combined, then add the chocolate chunks and chips before all of the flour is incorporated and continue mixing until they are evenly distributed. Cover the bowl and refrigerate the dough for 1-4 hours (in a pinch, you can chill for just 1 hour, but minimum 2 hours is best).
- 6
Preheat your oven to 375°F. Line two large cookie sheets with parchment paper.
- 7
Use a 1 ½-oz cookie scoop to portion dough into 14 pieces (about 2 oz or 56g each) and roll into smooth balls. Place them onto prepared baking sheets, spacing them 3 inches apart. Press a few extra chunks of chocolate on top if you wish. Do not flatten. Bake for 8-10 minutes until golden on top, browned around the edges and soft in the middle. (Note, you can also make smaller cookies using a 1 ¼-oz cookie scoop)
- 8
Let cookies cool on baking sheet for 2 minutes before carefully transferring to a wire rack to finish cooling. Top with flaky sea salt if you wish and enjoy!