Ingredients
- 1 cup unsalted butter (216 g), browned to 180 g
- 1 cup brown sugar (161 g) – I use Béghin-Say Saveur Vergeoise Brune
- ¼ cup granulated sugar (51 g)
- 1 large egg + 2 egg yolks, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (268 g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks (160 g)
- Flaky sea salt for finishing (optional)
Instructions
- Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden and smells nutty and aromatic. Pour into a large bowl and cool slightly.
- Whisk the browned butter with the dark brown sugar and granulated sugar until smooth and well combined.
- Add the egg, egg yolks, and vanilla extract. Mix until fully combined.
- Stir in the flour, baking soda, and salt until just blended — don't overmix.
- Fold in the chocolate chunks until evenly distributed.
- Cover the dough and chill for at least 1-2 hours. For the best results, chill 6-8 hours or overnight.
- Scoop the dough into balls and freeze for 20-30 minutes before baking.
- Bake at 350°F (180°C) for 10-12 minutes, until the edges are golden but the centers still look slightly underdone. Sprinkle with flaky sea salt if desired.
Freezing the Dough
I usually bake only the cookies I want to eat right away and freeze the rest of the dough.
Freeze the dough balls on a tray, then store them in a freezer bag. Bake directly from frozen and add 1–2 minutes to the baking time.
Cookie Size
You can portion the dough in two ways:
- 60 g dough balls for large bakery-style cookies
- 25 g dough balls for smaller cookies
Shaping Tip
Right after baking, press a few extra chocolate chunks on top.
To make the cookies perfectly round, place a cookie cutter or cup around the cookie and gently swirl it.
Ingredient Notes
For the brown sugar, I like to use Béghin-Say Saveur Vergeoise Brune, which has a deep caramel flavor. If you can't find it, dark brown sugar works well.
Baker's Notes
- Extended chilling allows the flour to fully hydrate and the flavors to deepen — don't skip this step!
- Cold dough prevents excessive spreading, giving you thick, chewy cookies.
- Your browned butter should weigh approximately 180 g after browning. Adjust if needed.
- Ovens vary — bake a test cookie first to dial in your timing.
Chewy Brown Butter Chocolate Chip Cookies
Soft in the center, slightly crisp on the edges, and packed with deep caramel flavor from browned butter and rich brown sugar.
Ingredients
- 1 cup unsalted butter (216 g), browned to 180 g
- 1 cup brown sugar (161 g) – I use Béghin-Say Saveur Vergeoise Brune
- ¼ cup granulated sugar (51 g)
- 1 large egg + 2 egg yolks, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (268 g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks (160 g)
- Flaky sea salt for finishing (optional)
Instructions
- Brown the butter in a saucepan over medium heat, stirring frequently, until it turns golden and smells nutty and aromatic. Pour into a large bowl and cool slightly.
- Whisk the browned butter with the dark brown sugar and granulated sugar until smooth and well combined.
- Add the egg, egg yolks, and vanilla extract. Mix until fully combined.
- Stir in the flour, baking soda, and salt until just blended — don’t overmix.
- Fold in the chocolate chunks until evenly distributed.
- Cover the dough and chill for at least 1-2 hours. For the best results, chill 6-8 hours or overnight.
- Scoop the dough into balls and freeze for 20-30 minutes before baking.
- Bake at 350°F (180°C) for 10-12 minutes, until the edges are golden but the centers still look slightly underdone. Sprinkle with flaky sea salt if desired.
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