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The Ultimate Chewy Brown Butter Chocolate Chip Cookies (Bakery Style)

A close-up of a chewy brown butter chocolate chip cookie with melted chocolate chunks and flaky sea salt, featuring a bite taken out.
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This recipe translates professional technique into home baking, using browned butter to give your classic chocolate chip cookies deep, nutty, toffee notes. You get crispy edges and a soft, gooey center every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, plus more for topping
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • 1 cup milk or dark chocolate chips or chunks
  • Flaky sea salt, for finishing

Instructions

  1. Place the butter in a light-colored skillet over medium heat. Cook, swirling the pan frequently, until the butter melts, foams, and then begins to brown. Watch closely; milk solids will sink and turn dark brown, releasing a nutty aroma. Immediately remove from heat and pour the browned butter (including the browned bits) into a heatproof bowl. Let it cool for 15 minutes until it is slightly solidified but still soft.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined. You are building flavor here.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips and chunks.
  7. Cover the bowl and chill the dough for at least 2 hours, or up to 3 days. Chilling the dough develops the flavor from the brown butter.
  8. When ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. You can press a few extra chocolate chunks on top of each dough ball for a bakery look.
  10. Bake for 10 to 13 minutes. The edges should look golden brown and set, but the centers should still look slightly soft and underbaked. This is the secret to a chewy center.
  11. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter is the key technique here; it adds toffee notes that regular butter cannot provide.
  • Room temperature eggs mix into the fat better, creating a smoother dough structure.
  • For the best texture, use a mix of chocolate chips and chopped chocolate chunks.
  • If you skip the chill time, your cookies will spread more and be thinner.

Nutrition

Find it online: https://kitchenslang.com/brown-butter-chocolate-chip-cookies/