Chewy Brown Butter Chocolate Chip Cookies Recipe
Bake up a batch of Chewy Brown Butter Chocolate Chip Cookies. With browned butter and melty chocolate, these cookies offer a delightful twist on the classic chocolate chip cookie.
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon
- Whisk
- Rubber spatula
- Plastic wrap
- Cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
Ingredients
- ¾ cup (170g) unsalted butter
- 1 cup (220g) light brown sugar
- ¼ cup (50g) white sugar
- 2 tablespoons (30g) maple syrup
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 ⅛ cups (256g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (260g) semi-sweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Melt the butter in a medium saucepan over medium-low heat, stirring continuously with a wooden spoon. Cook for about 3–4 minutes until the butter foams, turns golden brown, and smells nutty. Scrape the browned bits from the bottom of the pan and pour the butter into a large mixing bowl. Let cool for 5 minutes.
- Whisk the light brown sugar, white sugar, and maple syrup into the browned butter until smooth. Add the egg and egg yolk, whisking until fully combined. Stir in the vanilla extract.
- Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet ingredients. Use a rubber spatula to gently fold the dry ingredients in, stopping as soon as no streaks of flour remain. Fold in the chocolate chips. Cover the dough with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Use a cookie scoop to portion out balls of dough, about 2 tablespoons each, and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly soft. At the 6-minute mark, remove the tray and tap it firmly on the counter, then return to the oven to finish baking.
- Sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.
Notes
- Use a Kitchen Scale – Measuring by weight prevents adding too much flour, which can make cookies dry instead of chewy.
- Tap the Cookie Sheet Mid-Bake – At the 6-minute mark, remove the tray and tap it firmly on the counter. This creates that signature crinkly, chewy texture!
- Chill the Dough for 30 Minutes – This helps the browned butter cookies develop deeper flavor and prevents excess spread on the baking sheet.
- Let the Butter Cool Slightly Before Mixing – If the warm butter is too hot when you add the egg yolk, it could create a weird texture. Give it a little bit of time to settle.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!