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Chewy Brown Butter Chocolate Chip Cookies: Best 20-Minute Recipe

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These chewy brown butter chocolate chip cookies feature a nutty, deep flavor profile with crispy edges and a soft, gooey center. The recipe uses a brown butter technique to concentrate flavor and ensure the perfect texture.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 2 ¼ cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (flaky sea salt or fine table salt)
  • 1 cup (200 grams) packed brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340 grams) chocolate chips (semi-sweet and milk mix recommended)

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium stainless steel saucepan over medium heat. Stir constantly until the foam subsides, dark brown specks appear, and it smells like nuts (about 5-7 minutes). Remove from heat and pour into a heat-proof bowl to cool until just warm.
  2. Mix dry ingredients: In a medium bowl, whisk together 2 ¼ cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. Combine sugars and butter: In a large mixing bowl, whisk the cooled brown butter, 1 cup brown sugar, and ½ cup granulated sugar vigorously for about 2 minutes until glossy and smooth.
  4. Add eggs and vanilla: Whisk in 2 large eggs and 2 teaspoons vanilla extract until the mixture is uniform and slightly thickened.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a spatula or wooden spoon until no flour streaks remain. Do not overmix.
  6. Fold in chocolate: Add 2 cups chocolate chips and fold until evenly distributed.
  7. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes (or up to 48 hours) to hydrate the flour and solidify the fat.
  8. Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop and bake: Scoop dough balls onto prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden but centers look slightly soft.
  10. Cool: Let cookies sit on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is cooled to just warm before mixing with sugar to prevent melting the sugar into syrup. Chill dough for at least 30 minutes to prevent flat cookies. Measure flour by spooning and leveling, not scooping, to avoid dry cookies. Cookies continue to cook on the hot pan after removal from the oven.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, baking, dessert, homemade cookies, nutty flavor

Find it online: https://twirltaste.com/chewy-brown-butter-chocolate-chip-cookies-best-20-minute-recipe/