Elevate the humble cookie into high art: Chewy Brown Butter Chocolate Chip Cookies. Browning the butter unlocks nutty, caramelized toffee notes that meld with molten pools of chopped dark chocolate and flaky Maldon salt.
Chewy Brown Butter Chocolate Chip Cookies (Bakery Style)
By Chef Emily Carter
Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins
Servings
16 large cookies
Calories
240 kcal
Cuisine
American
Chewy Brown Butter Chocolate Chip Cookies (Bakery Style)
Yield: 16 large cookies
Toffee-like browned butter, puddles of dark chocolate chunks, and a sprinkle of flaky sea salt. The undisputed champion of chocolate chip cookies!
🛒 Ingredients
👩🍳 Step-by-Step Instructions
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1
Brown butter in a saucepan over medium heat until nutty and amber-brown (5 mins). Cool 20 mins.
-
2
Whisk cooled brown butter, brown sugar, and white sugar for 2 minutes. Whisk in egg, yolk, and vanilla.
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3
Fold in flour, baking soda, and salt with a spatula. Fold in chopped chocolate chunks.
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4
Chill cookie dough in refrigerator for 30-45 minutes.
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5
Scoop 3-tbsp balls onto parchment-lined baking sheets, leaving 2 inches between cookies.
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6
Bake at 350°F (175°C) for 10-12 minutes until edges are golden and center is still soft.
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7
Bang sheet on counter once to create rippled edges; sprinkle with flaky sea salt.
💡 Chef's Insider Tip:
Chopping dark chocolate bars creates varying shard sizes that form gooey melted chocolate puddles throughout the cookie.
🥗 Nutrition Facts (Per Serving)
240
Calories
3g
Protein
30g
Carbs
13g
Fat
1g
Fiber
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