Chewy Brown Butter Chocolate Chip Cookies

Name: Chewy Brown Butter Chocolate Chip Cookies
Prep time: 30 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 100 grams semi-sweet chocolate, coarsely chopped; 100 grams dark chocolate, coarsely chopped; 211 grams (15 tablespoons) unsalted butter (European style preferred), browned to 170 grams or 3/4 cup; 150 grams (3/4 cup) light brown sugar; 50 grams (¼ cup) granulated sugar; 1/2 tablespoon vanilla extract; 1 egg, room temperature; 20 grams (1 heaping tablespoon) sour cream, room temperature; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cornstarch; 1 teaspoon fine sea salt; 225 grams (about 1 3/4 cups + 1 tablespoon) all-purpose flour

By:

Thomas

Published:

October 13, 2025

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These Chewy Brown Butter Chocolate Chip Cookies are about to become your new favorite treat. Imagine the aroma of brown butter wafting through your kitchen, drawing everyone in like moths to a flame. With a delightful mix of semi-sweet and dark chocolate, these cookies are chewy on the inside, with a slight crisp on the edges. They offer that mouth-watering combination of rich flavors and comforting textures that you crave after a long day. Plus, the best part? No mixer is required! You can whip these up with just a few simple bowls and a whisk. Whether you’re baking for a special occasion or just because, this recipe delivers satisfaction in every single bite. Let’s get started on creating these scrumptious cookies!

Why This Recipe Works

The essence of a perfect cookie lies not just in the ingredients, but in the method. Brown butter, which adds a nutty flavor and depth, transforms these cookies from ordinary to extraordinary. The combination of two types of chocolate creates a beautiful melty texture, while the chilling process ensures that the cookies maintain their chewy center and thinner edges. With no mixer required, this recipe is simple yet incredibly rewarding.

Why You’ll Love This Chewy Brown Butter Chocolate Chip Cookies

These Chewy Brown Butter Chocolate Chip Cookies are a delight for every chocolate lover. The toasty aroma of brown butter wafting through your kitchen, the contrasting textures of gooey chocolate and soft cookie, and the sheer ease of preparation mean these cookies will be your new go-to treat. Perfect for sharing, or keeping all to yourself, these cookies promise satisfaction in every bite!

Ingredients

100 grams semi-sweet chocolate, coarsely chopped
100 grams dark chocolate, coarsely chopped
211 grams (15 tablespoons) unsalted butter (European style preferred), browned to 170 grams or 3/4 cup
150 grams (3/4 cup) light brown sugar
50 grams (¼ cup) granulated sugar
1/2 tablespoon vanilla extract
1 egg, room temperature
20 grams (1 heaping tablespoon) sour cream, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon fine sea salt
225 grams (about 1 3/4 cups + 1 tablespoon) all-purpose flour

Preparing Your Ingredients

Chop the Chocolate

Start by coarsely chopping the semi-sweet and dark chocolate. Setting it aside will ensure it’s ready when you need it later on.

Brown the Butter

In a large pot, melt 211 grams of unsalted butter over medium heat. Stir occasionally until the butter crackles and sizzles. After a few minutes, the sizzling will subside, and the butter will begin to foam. Continue swirling the pan until the butter turns golden brown with flecks visible.

Cool the Butter

Immediately remove the pan from heat and pour the browned butter into a large bowl. Placing it in the fridge to cool for 15-20 minutes helps prevent overcooking the eggs when added later.

Mix the Sugars

Once cooled, mix in 150 grams of brown sugar, 50 grams of granulated sugar, and 1/2 tablespoon of vanilla extract. Whisk until combined. The sugars will help provide that perfect sweet balance and depth to the cookies.

Add the Egg and Sour Cream

Incorporate 1 room temperature egg and 20 grams of sour cream into the mixture, whisking until smooth. The sour cream adds a nice tang and a bit of moisture to the mix, keeping things chewy.

Combine the Dry Ingredients

Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cornstarch, and 1 teaspoon of fine sea salt. Whisk everything together until fully incorporated. These ingredients will help the cookies rise perfectly and maintain their chewy texture.

Fold in the Flour and Chocolate

Add 225 grams of all-purpose flour and gently fold it in with a rubber spatula until just a few streaks of flour remain. Gently fold in the chopped chocolate until evenly distributed, making sure those beautiful chunks are sprinkled throughout.

Chilling the Dough

Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 3 hours. This is crucial for chewy cookies, as it allows the butter to solidify, and it develops flavor.

Baking Your Cookies

Preheat the Oven

As your dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures an easy cleanup and helps the cookies bake evenly.

Scoop the Dough

Using a cookie scoop (about 1.5 oz or 50 grams), scoop the chilled dough onto the baking sheet, spacing them 2-3 inches apart. This space allows for spreading during the baking process.

Bake to Perfection

Bake for 10-11 minutes, until the cookie edges are set while the centers remain slightly underdone. They may look a bit soft, but don’t worry. They’ll continue to firm up as they cool.

Cool and Enjoy

Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. You can enjoy them warm right away, or let them cool completely for later indulgence!

Serving Suggestions

Pair these chewy cookies with a glass of cold milk, a scoop of vanilla ice cream, or your favorite cup of coffee for a delightful treat. Whether you’re settling in with a movie or hosting friends, these cookies find a way to impress.

Tips for Success

Make sure the butter is browned, but not burnt, to really capture that rich, nutty flavor.
Allowing the dough to chill for the recommended time is key for achieving the perfect texture.
Space cookies properly on the baking sheet—they need room to spread out as they bake.

Variations

Get creative! You can add nuts like walnuts or pecans, swap out the types of chocolate, or even incorporate spices like cinnamon for a personal twist. There’s always room for a little experimentation in the kitchen.

Storage Tips

Store cookies in an airtight container at room temperature for up to a week. If you want to save some for later, freeze the dough in managed portions and bake fresh cookies as you crave them.

FAQs

1. Can I use salted butter instead of unsalted?
Yes, but consider reducing the salt in the recipe to balance the flavors.

2. How do I know when the cookies are done?
The edges should be set, and the center will look slightly underbaked. They’ll firm up while cooling.

3. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. They’ll last for up to three months.

4. What’s the purpose of chilling the dough?
Chilling helps to solidify the fat in the dough, which results in a chewier texture that we all love.

5. Can I substitute regular flour with gluten-free flour?
Yes, a 1:1 gluten-free flour blend should work well in this cookie recipe.

These Chewy Brown Butter Chocolate Chip Cookies aren’t just cookies; they are little bites of joy. Whether enjoyed solo or shared with loved ones, they promise to fill your kitchen with warmth and memories. Don’t wait—whip up a batch and treat yourself!