Chewy Browned Butter Chocolate Chip Cookies

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Rich browned butter, plenty of brown sugar, and a three different chocolates make these Chewy Browned Butter Chocolate Chip Cookies totally irresistible.

Few things in life are as satisfying as a homemade chocolate chip cookie—especially when it’s soft, chewy, and packed with deep, caramelized flavor. If you’re looking for a chocolate chip cookie that has a crisp edge, a gooey center, and a depth of flavor that elevates it beyond the classic, these Chewy Browned Butter Chocolate Chip Cookies are for you.

By browning the butter, using a perfect balance of brown sugar and cornstarch, and slightly underbaking, these cookies deliver the ultimate chewy texture with a rich, nutty taste that makes them irresistible. Whether you’re baking for a cozy night in, a gathering, or just craving the perfect chocolate chip cookie, this recipe will be your new go-to. Let’s make them. 

Why Browned Butter?

Browning butter is one of the easiest ways to take your cookies to the next level. When butter is heated until it turns golden brown, it develops nutty, toffee-like notes that enhance the overall flavor of the cookie. This extra step only takes a few minutes but makes a noticeable difference in taste.

The Secret to a Chewy Cookie

Creating chewy cookies comes down to a few key factors:

• Brown Sugar: Brown sugar contains more moisture than granulated sugar, which helps keep cookies soft and chewy. It also adds a deep caramel flavor.
• Browned Butter: Instead of using regular melted butter, browning half of the butter deepens the flavor and enhances the chewiness of the cookies by removing excess water while adding a rich, nutty complexity.
• Cornstarch: A small amount of cornstarch helps soften the cookie and prevents excessive spreading.
• Baking Time: Slightly underbaking the cookies ensures a soft, gooey center. The residual heat from the pan continues to cook them after they come out of the oven.

Now, let’s dive into the recipe!

Chewy Browned Butter Chocolate Chip Cookies

Ingredients

• 1 Cup (227g) Salted Butter, divided
• 1 Cup (200g) Brown Sugar of choice, packed
• ⅓ Cup (67g) Granulated Sugar
• 2 Large Eggs + 1 Large Egg Yolk
• 1 Tablespoon (15ml) Pure Vanilla Extract
• 1 Teaspoon (5g) Baking Soda
• 1 Teaspoon (3g) Cornstarch
• 1 Teaspoon (5g) Salt
• 2 ¾ Cups (344g) All-Purpose Flour
• 2 ½ Cups (450g) Chocolate Chips of choice
• ½ Cup (60g) Walnuts, chopped (optional)

Instructions

1. Brown the Butter: Melt half of the butter in a saucepan over medium heat, stirring frequently, until golden brown and nutty in aroma. Transfer to a large mixing bowl and let cool slightly.
2. Cream the Sugars and Butter: Add the remaining butter to the browned butter and stir to combine. Mix in the brown sugar and granulated sugar until smooth.
3. Incorporate Wet Ingredients: Beat in the eggs and egg yolk, one at a time, then mix in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually add to the wet mixture, mixing until just combined.
5. Add Mix-ins: Fold in the chocolate chips and walnuts, if using.
6. Chill the Dough: Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor and better texture.
7. Preheat and Prepare: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Portion and Bake: Scoop dough into 3-tablespoon portions and place on the prepared baking sheets, spacing them about 3 inches apart.
9. Bake: Bake for 11-14 minutes, until the edges are golden brown but the centers still look slightly underbaked.
10. Cool and Enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Best Practices for the Perfect Chewy Cookie

1. Measure Your Ingredients Accurately: Too much flour can result in a dry cookie. Always use the spoon and level method or weigh your flour for accuracy.
2. Don’t Skip Chilling the Dough: Chilling helps the flavors develop and prevents excessive spreading during baking. If time allows, refrigerating the dough overnight leads to an even better texture.
3. Use High-Quality Chocolate: Since chocolate is a star ingredient, opt for a good-quality brand or chop up a high-quality chocolate bar for varied meltiness.
4. Rotate Your Baking Sheets: If your oven has hot spots, rotating your baking sheets halfway through baking ensures even cooking.
5. Let the Cookies Rest on the Pan: The cookies will continue to set on the pan, keeping the centers soft while ensuring a fully baked edge.

Dietary Substitutions

If you have dietary restrictions, here are some easy swaps:

• Gluten-Free Alternative: Use a 1:1 gluten-free all-purpose flour blend for best results. Avoid overmixing to maintain the chewy texture.
• Dairy-Free Alternative: Swap the butter with a high-quality plant-based butter substitute like Country Crock Plant Butter. Many vegan butters also brown quite nicely! 
• Nut-Free Option: Simply omit the walnuts if you need a nut-free version.

Frequently Asked Questions

1. Can I freeze the cookie dough?

Yes! Scoop the dough into individual portions and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and store for up to 3 months. Bake straight from the freezer, adding an extra 1-2 minutes to the baking time.

2. Why do my cookies spread too much?

If your cookies spread too much, it could be due to too little flour or butter that was too hot when mixed. Make sure to let the browned butter cool slightly and measure your flour correctly.

3. Can I make these cookies without browning the butter?

Yes, but I highly recommend following this step! It adds a wonderful depth of flavor that regular butter simply cannot achieve. If skipping this step, however, simply melt half of the butter instead of browning it. 

4. How do I store these cookies?

Store in an airtight container at room temperature for up to 5 days. These cookies are best day of, and the following two days after baking them up. For longer storage, freeze baked cookies and thaw as needed.

Conclusion

These Chewy Browned Butter Chocolate Chip Cookies strike the perfect balance between crisp edges, a soft and chewy center, and deep caramelized flavor. Whether you’re making them for a special occasion or just to satisfy a cookie craving, this recipe delivers bakery-level results at home.

If you loved these Chewy Browned Butter Chocolate Chip Cookies, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

PS: try my M&M Chocolate Chip Cookies for a candy-specked, cookie experience!