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Thick Chewy Brown Butter Chocolate Chip Cookies

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These thick, chewy chocolate chip cookies feature a rich, nutty flavor from browned butter, delivering a cozy, homemade treat with a satisfying chew and tender center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 3/4 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: 1/2 cup toasted chopped walnuts or pecans
  • Optional: Flaky sea salt, a pinch on top before baking

Instructions

  1. Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and foams. Continue stirring until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool for 10 minutes until just warm.
  2. Mix sugars and browned butter: In a large mixing bowl, combine the cooled brown butter with granulated and brown sugars. Use a hand mixer or whisk to combine until smooth and slightly fluffy.
  3. Add eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until glossy and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips: Use a spatula to fold in the chocolate chips evenly throughout the dough.
  7. Chill the dough (optional): Cover the dough with plastic wrap and refrigerate for 30 minutes to help cookies hold their shape and intensify flavor.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop and bake: Use a cookie scoop or spoon to drop generous mounds (about 2.5 tablespoons or 35g each) onto the baking sheet, spaced about 2 inches apart. Bake for 12-15 minutes until edges are golden but centers look slightly underbaked.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use medium heat and stir constantly when browning butter to avoid burning. Do not overmix dough after adding flour to keep cookies tender. Pull cookies from oven when centers look slightly soft for chewy texture. Chilling dough is optional but recommended to prevent spreading and deepen flavor. Use a cookie scoop for consistent sizing. Store cookies in an airtight container with a slice of bread to maintain moisture. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, homemade cookies, easy cookie recipe, thick cookies, dessert

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