Go Back
–+ servings
Easy Chewy Brown Butter Chocolate Chip Cookies

Easy Chewy Brown Butter Chocolate Chip Cookies

Buttery, chewy cookies loaded with chopped semisweet chocolate and a sprinkle of flaky salt. Browning the butter adds deep, nutty flavor in every bite.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 22

Ingredients
 

  • 2 2/3 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp fine salt
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 12 Tbsp unsalted butter, cut into pieces
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 Tbsp whole milk
  • 1 Tbsp vanilla extract
  • 2 4-oz bars semisweet chocolate, chopped, divided
  • flaky sea salt, for finishing

Instructions

Preparation Steps

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  • Brown the butter: Melt the butter in a light-colored saucepan over medium heat, stirring, until it foams and turns deep golden with brown bits on the bottom. Remove from heat and cool 10–15 minutes.
  • Mix in the sugars: Using a hand mixer, beat the brown butter with the brown sugar and granulated sugar until smooth and glossy.
  • Add the egg, egg yolk, milk, and vanilla. Beat again until the mixture is creamy and well combined.
  • Add the dry ingredients (flour, salt, baking soda, and baking powder) and mix on low or fold with a spatula just until a soft dough forms. Do not overmix.
  • Fold in about 3/4 cup of the chopped chocolate. If the dough seems dry, add a tiny splash of milk and stir until it comes together.
  • Scoop dough into balls. Dip the tops of each ball into the remaining chopped chocolate and press gently so it adheres. Slightly flatten if needed. Arrange 6 cookies per sheet. You should have about 22 cookies total.
  • Bake 10–11 minutes, until the edges are light golden and the centers still look soft. If desired, use the rim of a glass to gently scoot the edges into neat circles right after baking.
  • Cool on the baking sheet for 2–3 minutes, transfer to a rack, and finish with a sprinkle of flaky sea salt.

Notes

For bakery-style texture later, rewarm a cookie in the microwave for 8–10 seconds to melt the chocolate slightly. Store in an airtight container at room temperature for up to 4 days or freeze dough balls for up to 2 months.
This recipe is an original creation inspired by classic Easy Chewy Brown Butter Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.