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Soft & Chewy Brown Butter Chocolate Chip Cookies Recipe

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4.2 from 68 reviews

These Soft & Chewy Brown Butter Chocolate Chip Cookies are made with rich browned butter and a combination of dark and semi-sweet chocolate chunks for a deeply flavorful and indulgent treat. Refrigerating the dough for 24 hours develops the flavors and ensures a perfect chewy texture with crispy edges. Finished with flaky sea salt for a delightful contrast, these cookies are irresistibly soft and gooey, perfect for satisfying any chocolate craving.

  • Total Time: 24 hours 31 minutes
  • Yield: 18 cookies

Ingredients

Butter and Sugars

  • 1 cup (225g) unsalted butter, cubed
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar

Wet Ingredients

  • 3 large egg yolks
  • 2 Tbsp (30ml) whole milk
  • 1 Tbsp pure vanilla extract

Dry Ingredients

  • 2¼ cups (270g) all-purpose flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 3 Tbsp cornstarch
  • ¼ tsp kosher salt

Chocolate

  • 4 oz (115g) dark chocolate, chopped, plus extra for topping
  • 4 oz (115g) semi-sweet or milk chocolate, chopped, plus extra for topping

Finishing

  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter. Place the cubed butter in a medium saucepan over medium heat. Melt the butter, then continue cooking, stirring frequently, until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Remove from heat and allow to cool slightly.
  2. Mix wet ingredients. In a large bowl, combine the browned butter with granulated sugar and light brown sugar. Whisk until the mixture is smooth. Add egg yolks, whole milk, and pure vanilla extract, then whisk again until fully incorporated.
  3. Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and kosher salt to ensure even distribution.
  4. Make the dough. Add the dry ingredient mixture to the wet ingredients and stir until a smooth dough forms. Gently fold in the chopped dark and semi-sweet (or milk) chocolate pieces.
  5. Chill the dough. Cover the dough and refrigerate for at least 24 hours or up to 48 hours to develop flavor and texture.
  6. Preheat and prepare. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper to prevent sticking.
  7. Portion the cookies. Divide the chilled dough into approximately 2oz (60g) portions, about 3 tablespoons each. Roll each portion into a ball and place on the prepared baking sheet, spacing them well apart (about 6 cookies per standard sheet). Optionally press a few extra chocolate pieces onto the tops of the dough balls.
  8. Bake. Bake the cookies for 10–11 minutes, until the edges are golden and set but the centers still look slightly underbaked for ultimate chewiness.
  9. Finish and cool. Immediately sprinkle each cookie with a generous pinch of flaky sea salt. Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. For warm, gooey cookies, enjoy shortly after baking; they remain soft and chewy the next day as well.

Notes

  • Chilling the dough for at least 24 hours enhances flavor and texture.
  • Using both dark and semi-sweet chocolates adds depth to the cookie’s flavor.
  • Flaky sea salt adds a pleasant contrast to the sweetness and brings out chocolate notes.
  • Be careful not to overbake; the centers should remain slightly underbaked for softness.
  • Cookies are best stored in an airtight container to maintain softness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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