Go Back
–+ servings
A cross-section view showing the gooey center of Soft and Chewy Brown Butter Chocolate Chip Cookies, topped with flaky salt.

Soft and Chewy Brown Butter Chocolate Chip Cookies

One rainy afternoon, when my kids were little, we decided to bake a batch of cookies together to brighten our day. We measured flour, stirred in chocolate chips, and each took turns adding a sprinkle of salt. As the cookies baked, the aroma of brown butter wafted through our home, wrapping us in comfort and warmth. When we finally pulled them out of the oven, the soft and chewy cookies melted in our mouths, and the smiles on my kids’ faces made me realize that these moments of baking together were just as important as the cookies themselves. That day became a cherished family tradition, and our "Soft and Chewy Brown Butter Chocolate Chip Cookies" recipe has adorned our table at every holiday and gathering since.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings: 6 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 150 g unsalted butter Initial quantity before browning
  • 100 g light or dark brown sugar
  • 60 g granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 150 g all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 220 g dark chocolate, chopped Plus additional for topping
For Finishing
  • Flaky sea salt For sprinkling on top

Equipment

  • Medium saucepan
  • Medium bowl
  • Whisk
  • Rubber spatula
  • Sheet pans
  • Parchment paper
  • 2 Tbsp cookie scoop

Method
 

  1. Preheat your oven to 350°F / 180°C. Line two sheet pans with parchment paper.
  2. Place the butter in a medium saucepan over medium heat. Cook until the butter melts, then continue cooking, swirling the pan often and stirring with a whisk, until the butter foams, turns golden brown, and smells nutty. This takes about 3-4 minutes.
  3. Weigh out 110g of the brown butter into a medium bowl and let it cool for 15-20 minutes so it does not scramble your eggs.
  4. Add the brown sugar and granulated sugar to the bowl with the brown butter and mix to combine.
  5. Add the egg and whisk well for 1-2 minutes, or use an electric mixer, until the mixture lightens in color and thickens.
  6. Add the vanilla and mix well.
  7. Add the flour, baking powder, baking soda, and salt. Mix with a rubber spatula until some flour streaks remain. This prevents you from overworking the dough.
  8. Add the chocolate and mix to incorporate using a rubber spatula.
  9. Scoop 6 cookies (about 55g per dough ball) using a 2 Tbsp cookie scoop onto the prepared baking sheet. If you want, flatten each dough ball, press more chocolate pieces on top, and roll it back into a ball. Arrange the dough balls evenly apart on the pan. Keep the rest of the batter lightly covered with plastic wrap.
  10. Bake the cookies for 11-13 minutes, until the edges are set. Bake longer if you prefer crispier cookies. Remove the pan from the oven and briefly bang it on the counter to help deflate the cookies. If you want perfectly round cookies, use a cookie cutter slightly larger than the cookie to shape them.
  11. Sprinkle the tops of the cookies with flaky sea salt.
  12. Allow the cookies to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  13. Repeat the baking process with the remaining cookies. Store cookies in an airtight container at room temperature for up to 3 days.

Notes

If you are worried about browning butter, you can find a full guide on brown butter 101. You will see two quantities of butter in the recipe: the initial quantity and the measured quantity of brown butter used. The larger initial quantity accounts for water loss when browning. Different butters have different moisture levels, which affects the brown butter yield. European or New Zealand style butter, which is higher in fat, will result in a higher yield of brown butter compared to American style butter.

Tried this recipe?

Let us know how it was!