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Best Thick & Chewy Brown Butter Chocolate Chip Cookies

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These thick and chewy brown butter chocolate chip cookies have a nutty, toffee-like depth from browned butter and a perfect texture that stays soft for days. The secret is browning the butter and chilling the dough for bakery-style results without any weird ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for finishing (optional but highly recommended)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a medium saucepan over medium heat. Stir frequently as it melts. The butter will foam, then the foam will subside, and brown specks will form at the bottom. When it smells nutty and the specks are warm amber (about 5-7 minutes), remove from heat immediately. Pour into a heat-safe bowl and let cool for 10-15 minutes.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Combine brown butter and sugars: In a large mixing bowl, combine the warm brown butter with brown sugar and granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and pulls away from the sides.
  4. Add eggs and vanilla: Add the eggs one at a time, whisking well after each addition. The mixture should be smooth, glossy, and slightly thickened. Add vanilla and whisk again.
  5. Combine wet and dry ingredients: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined. Stop when no streaks of flour remain.
  6. Add chocolate: Fold in chocolate chips and chopped chocolate until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  8. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Let dough sit at room temperature for 10 minutes if chilled for more than a few hours.
  9. Scoop and bake: Scoop rounded tablespoons of dough (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets. Do not flatten. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  10. Finish and cool: Immediately after removing from oven, sprinkle each cookie with a pinch of flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the chilling step – it’s crucial for thick cookies. Use room temperature eggs. For best results, use a light-colored baking sheet. The cookies continue to bake on the hot pan after removal, so underbake slightly. Store in an airtight container for up to 5 days with a slice of bread to keep them soft. Dough can be frozen for up to 3 months.

Nutrition

Keywords: brown butter chocolate chip cookies, thick chewy cookies, bakery style cookies, chocolate chip cookie recipe, homemade cookies

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