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Perfect Thick Chewy Brown Butter Chocolate Chip Cookies

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These thick and chewy brown butter chocolate chip cookies are the ultimate comfort food, with a nutty, caramel-like depth from browned butter and a perfect balance of crispy edges and soft centers. A foolproof recipe that delivers bakery-quality cookies every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and place it in a skillet or saucepan over medium heat. Stir frequently. After about 5-7 minutes, the butter will foam and turn a deep amber color with a nutty aroma. Immediately remove from heat and pour into a large mixing bowl, scraping in all the brown specks. Let cool for 10-15 minutes.
  2. Combine sugars and butter: Add the granulated sugar and packed brown sugar to the warm browned butter. Whisk vigorously until the mixture looks like wet sand and is fully incorporated, about 1-2 minutes.
  3. Add eggs and vanilla: Add the room temperature eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk until the mixture is glossy and smooth.
  4. Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or sturdy spatula. Mix just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips: Add the chocolate chips and fold gently until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours.
  8. Preheat and prepare: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop and shape: Use a cookie scoop to portion dough into balls about 3 tablespoons each. Place them 2 inches apart on prepared baking sheets. Roll each ball into a tall cylinder shape. Optionally, press extra chocolate chips on top.
  10. Sprinkle with flaky salt (optional): Add a tiny pinch of flaky sea salt on each dough ball right before baking.
  11. Bake: Bake one sheet at a time for 10-12 minutes, rotating halfway through. Edges should be golden brown and set, centers slightly underdone and puffy.
  12. Cool on pan: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t rush the brown butter; use medium heat and watch for amber color. Chilling the dough is crucial for thick cookies. Use a light-colored baking sheet for even browning. Measure flour correctly by spooning and leveling. Room temperature eggs are important for proper emulsification.

Nutrition

Keywords: brown butter chocolate chip cookies, thick chewy cookies, chocolate chip cookies, easy cookie recipe, bakery-style cookies

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