Brown Butter Chocolate Chip Cookies on Wooden Serving Tray Surrounded By Chocolate Chunks.

The Best Chewy Brown Butter Chocolate Chip Cookies

I rest easy in stating that chocolate chip cookies are the reigning monarch in the kingdom of cookies. The browned butter in this version adds a distinctive toasty, nutty flavor that is apparent both in taste and aroma. The addition of bread flour lends an effortless chewiness to the cookies that further solidifies the rightful position of his royal majesty, Sir Chocolate Chip Cookie.

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Brown Butter Enhances Chocolate Chip Cookies

My husband has an undying love for cookies, and his favorite among those is the chocolate chip variety. Chocolate chip cookies are certainly wonderfully delicious and nostalgia-inducing but as someone who revels in experimenting with new recipes and flavors, I neglect to bake these treats as often as an accommodating partner maybe should. 

However, with brown butter subbing in for regular butter in this recipe, it is hard to resist baking a batch of these babies every week. The nutty toastiness the brown butter adds optimizes the overall flavor of the cookie. So, while chocolate chip cookies are delicious in their own right, brown butter cookies boast a deepened flavor that accentuates and enhances the cookies. Pair these cookies with this London Fog Tea Latte, and you have created a little, personal heaven on Earth. 

Three Brown Butter Chocolate Chip Cookies On Plate Next to Glass of Milk and Tea Towel.

How to Make Brown Butter

Brown butter is super delicious and easy to make! In a heavy-bottomed saucepan or skillet, melt the butter over medium-low heat, stirring constantly. Cutting the butter before melting will allow the butter to melt quicker and more evenly.   

Continue to stir the butter gently as it cooks. It will get foamy at some point, but the foaminess will subside. You will know that your brown butter is ready once you notice a nutty aroma and the butter has taken on an amber color with lightly browned bits in the bottom of the pan. 

Browning Butter In A Saucepan On The Stove Top. Stirring With A Spatula.

Once your butter has browned, immediately remove from the pan into another bowl. Leaving the brown butter in the pan, even once removed from heat, can ultimately burn the butter due to the residual heat.

Brown Butter In A Glass Bowl With A Spatula. Stand Mixer and Bowl of Egg In The Background.

The real trick to making brown butter is to not walk away! As a consummate multi-tasker, washing a few dishes and chopping some veggies while my butter melts has cost me golden, brown butter in favor of black butter 🙁 Trust me, this is one instance when it is vital to just let those dishes soak a bit longer.

While you’re in brown butter mode, be sure to check out my recipe for Brown Butter Blondies. They are simply delicious!

The Science Behind Chewy Cookies

Cookies of all textures certainly have their merit. I’ve even been known to thoroughly enjoy a burnt cookie or two, especially crumbled over vanilla ice cream or in a glass of milk. However, my preferred cookie lands on the chewy end of the spectrum, particularly for chocolate chip cookies.

Since baking is chemistry in its finest form, there are some scientifically proven ways to achieve ultimate cookie chewiness.

I strongly advocate for the addition of dark brown sugar in chocolate chip cookies. Due to the presence of molasses, brown sugar adds both moisture and acid to recipes. In simplified terms, the additional ambient moisture present in brown sugar assists in preventing your cookies from drying out. Additionally, the acid in brown sugar reacts with baking soda which produces carbon dioxide making cookies baked with brown sugar comparatively thicker and chewier.

Another secret to achieving chewier cookies is to substitute all-purpose flour for bread flour. Bread flour has a higher protein content than its all-purpose cousin. Flours with higher protein content can do two things – absorb more liquid and develop more gluten. The ability to retain more moisture allows for extra chewiness. The formation of gluten strengthens the dough and reduces the likelihood that your cookies will spread too thin to retain the much-desired chewiness factor.

Four Chocolate Chip Cookies Stacked On Top Of Each Other With Glass Of Milk In Background.

Chilling Cookie Dough

Most cookie doughs call for chilling the dough prior to baking – and for good reason. Chilling cookie dough allows the fats to solidify. Solid fats = less spread when baking. 

Also, as the dough chills in the fridge, the dry ingredients continue to absorb the liquids. This additional hydration creates a firmer, stronger dough which is ideal for chewy cookies.

Perhaps one of the most important reasons to chill cookie dough – especially for these brown butter cookies – is the development of flavor. In essence, by chilling the cookie dough in the fridge, you allow the flavors to marinate. The chill time is crucial to deepen the flavor of the cookies so that the brown butter is prevalent.

Prepared Brown Butter Chocolate Chip Cookie Dough In Bowl Of Stand Mixer With Spatula And Tea Towel.

Tips and Tricks

  • We’ve all been there – burnt-bottom cookies. Sometimes this happens so quickly, it is difficult to understand what went wrong. Rotating the cookie sheets halfway through the baking cycle allows the cookies to bake more evenly. Also, I have had success with baking on these silicone mats versus parchment paper. I still bake with both, but the cookies baked on the silicone mats are noticeably less dark on the bottom. If you do end up with cookies that are burnt on the bottom, do not despair! Simply grate the bottom with a micro planer or grater. Voila! Refreshed cookies ready for mass consumption 😉 
Close Up Of Portioned Cookie Dough On A Silicone Mat.
  • When portioning out my cookies for baking, I make a loose ball and give them a little ‘smoosh’. I like the slight spread the ‘smooshing’ gives. Because of the bread flour in the dough, these cookies do tend to resist spreading enough to achieve the somewhat crispy edges that I look for in a good cookie. Even without the additional ‘smooshing’, these cookies are delightfully chewy and delicious so this is just a matter of preference. 
  • Like so many cookie doughs, these Brown Butter Chocolate Chip Cookies freeze beautifully! To freeze, portion out the cookies and flash freeze on a parchment-lined cookie sheet for 1-2 hours. After that, transfer the individually portioned cookie dough to a freezer-safe bag. Allow to sit out at room temperature for 30 minutes or so before baking. Frozen cookie dough keeps in the freezer for roughly 3 months.
Portioned Out Cookie Dough Rolled Into Balls On Parchment-Lined Cookie Sheet.

Method

Preheat oven to 375 degrees Fahrenheit. 

In a medium bowl, mix the bread flour, baking soda and salt. 

In a large bowl or the bowl of your stand mixer, cream the brown butter with the sugars, roughly two minutes. Add the egg, yolk and vanilla extract and thoroughly combine. 

Slowly add the flour mixture to the wet ingredients and mix until combined. Stir in the chocolate chips and chunks. 

Chill the dough for at least 1 hour, but preferably overnight. 

Scoop 2 tablespoon portions of dough onto silicone mats or parchment-lined cookie sheets. Bake for 10 – 13 minutes, rotating the cookie sheets halfway through the baking time. 

Cool cookies completely and store in an airtight container for 4 – 5 days. 

Brown Butter Chocolate Chip Cookies on Wooden Serving Tray Surrounded By Chocolate Chunks.

The Best Chewy Brown Butter Chocolate Chip Cookies

Chocolate chip cookies are an unmistakable classic. This chewy brown butter chocolate chip cookie is taking classic to iconic.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Chill Time 1 d
Total Time 1 d 30 mins
Course Dessert
Cuisine American
Servings 2 Dozen
Calories 216 kcal

Ingredients
  

  • 2 ¼ cups bread flour
  • 1 cup brown butter
  • 1 ¼ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp vanilla extract
  • 1 egg + 1 yolk
  • 1 cup dark chocolate chips
  • 1 cup semi-sweet chocolate, cut into chunks

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • In a medium bowl, mix the bread flour, baking soda and salt.
  • In a large bowl or the bowl of your stand mixer, cream the brown butter with the sugars, roughly two minutes. Add the egg, yolk and vanilla extract and thoroughly combine.
  • Slowly add the flour mixture to the wet ingredients and mix until combined. Stir in the chocolate chips and chunks.
  • Chill the dough for at least 1 hour, but preferably overnight.
  • Scoop 2 tablespoon portions of dough onto silicone or parchment-lined cookie sheets. Bake for 10 - 13 minutes, rotating the cookie sheets halfway through the baking time.
  • Cool cookies completely and store in an airtight container for 4 - 5 days.
Keyword Chocolate Chip Cookies, Brown Butter, Chewy Cookies

If you like these brown butter chocolate chip cookies,  then you’ll love The Best Brown Butter Blondies With Toasted Hazelnuts. 

Be sure to pin both of these recipes so you can make them anytime you want!

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Zhen
7 months ago

great post!

Pastor Natalie (ExamineThisMoment)

5 stars
So delicious. There’s nothing like delicious freshly baked cookies. I would have to make some edits due to dietary restrictions. Thank you so much for sharing. 🤗

Pastor Natalie (ExamineThisMoment)
letstakeamoment.com