Description
Rich, nutty chocolate chip cookies with impossibly chewy centers and crisp edges, made using browned butter for a deeper, caramel-like flavor.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ cups (250g) semi-sweet chocolate chips
- ½ cup chocolate chunks
- Flaky sea salt, for topping (optional)
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat, stirring constantly. Once foaming subsides and brown bits form at the bottom with a nutty aroma, remove from heat immediately. Pour into a heat-proof bowl and cool until just warm to the touch (15-20 minutes).
- Mix wet ingredients: In a large mixing bowl, whisk the cooled brown butter, granulated sugar, and brown sugar vigorously for 2 minutes. Add eggs, egg yolk, and vanilla extract; whisk until smooth and glossy.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.
- Make the dough: Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix. Fold in chocolate chips and chunks by hand.
- Chill dough (Optional but recommended): Cover and refrigerate dough for at least 30 minutes (or up to 3 days) to prevent spreading and deepen flavor.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon balls and place on baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are golden brown and set, but centers still look soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while warm if desired.
Notes
Ensure brown butter is cooled to room temperature before mixing to prevent melting the chocolate. Do not overmix the dough to avoid tough cookies. For chewier centers, underbake slightly and let cookies finish setting on the hot pan. Dough can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, baking, dessert, cookies with chewy centers