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Close-up of a Brown Butter Chocolate Chip Cookie showing rippled edges and melted dark chocolate chunks.

Brown Butter Chocolate Chip Cookies: The Ultimate Thick and Chewy Recipe

These thick, soft Brown Butter Chocolate Chip Cookies feature toasted nutty butter, glossy pools of dark chocolate chunks, and rippled crispy edges. Finished with flaky sea salt, they are the ultimate Pinterest-perfect chewy dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup unsalted butter 227g, to be browned
  • 1 cup dark brown sugar 200g, packed
  • 0.5 cup granulated sugar 100g
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour 280g
  • 1 tsp baking soda
  • 0.5 tsp sea salt fine
  • 8 oz dark chocolate 225g, chopped into chunks
  • 1 tbsp flaky sea salt for garnish

Equipment

  • 1 Light-colored skillet To monitor browning
  • 2 Baking Sheet Lined with parchment

Method
 

Browning and Prep
  1. In a light-colored skillet, melt butter over medium heat. Cook until it foams, pops, and develops brown specks with a nutty aroma. Transfer to a bowl and cool for 20 minutes.
  2. Whisk the cooled brown butter with brown sugar and granulated sugar for 2 minutes until fully combined.
Dough Construction
  1. Add the egg, egg yolk, and vanilla. Whisk vigorously until the mixture is pale and smooth.
  2. Fold in the flour, baking soda, and fine salt until just combined. Gently fold in dark chocolate chunks.
  3. Cover and refrigerate the dough for at least 2 hours to develop flavor and prevent spreading.
Bake and Finish
  1. Preheat oven to 350°F. Scoop 3-tbsp balls of dough onto lined sheets. Bake 10-12 minutes until edges are golden.
  2. Sprinkle immediately with flaky sea salt and use a cookie cutter to scoot them into perfect circles.

Notes

Do not overmix the flour to ensure a soft center.
Chill the dough for 24 hours for the most intense brown butter flavor.