browned butter chewy chocolate chip cookies


As I was scooping these little cuties (don’t they look like baby scoops of ice cream?!!), it occurred to me that out of the 19 cookie recipes on my blog, I don’t have a single traditional, classic chocolate chip cookie recipe.


Welp, looks like you’re still not getting one. Not today, at least.


Since I can’t leave things well alone, I had to change about half the things that make a classic chocolate chip cookie, well, classic.

But there’s a method to my madness, I swear.


As Russell from Chasing Delicious so eloquently explains (we’ll talk about how obsessed I am with his stunning blog another time), there are certain rules that go into crafting the perfect cookie, some of which I cobbled together here for my own version.

1. “There should be two contrasting chocolates in the cookie – enough to give each bite a unique flavor profile but not too many to overwhelm the palate.” I can’t even TRY to say it better than that.

2. And then there’s my inexorable demand for cookies to be soft and chewy. This recipe utilizes solely bread flour, which has a higher gluten content, and therefore produces a chewier product.

3. Finally, browned butter. Because browned butter makes the world go round. Browned butter brings the flavor to a whole ‘nother level. If you haven’t heard of this method, it involves melting the butter and cooking it until it is nutty, brown, and delicious. It is SO worth the extra work.


Oh, I lied. One more thing, because I like to turn simple chocolate chip cookies into the most complicated undertaking ever: chill the cookie dough overnight.

So what was the method to my madness? These little tweaks transform a good chocolate chip cookie into THE chocolate chip cookie. The kind of chocolate chip cookie that I consider perfection. Get some in your future.


Browned Butter Chewy Chocolate Chip Cookies

recipe adapted from Alton Brown, via Joy the Baker


  • 2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  •  1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate chips
  • 1 cup milk chocolate chips


  1. Brown the butter. {Melt the butter in a heavy-bottom medium saucepan over low heat. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.} Let it re-solidify.
  2. Sift together the flour, salt, and baking soda and set aside.
  3. Cream the butter and sugars on medium speed.
  4. In a medium bowl, whisk the egg, yolk, and vanilla extract. Reduce the mixer speed and slowly add the egg mixture and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
  5. Chill the dough for at least an hour {I like to chill it overnight}, then scoop onto parchment-lined baking sheets. Bake for 10-12 minutes at 375 degrees F until just golden brown, checking the cookies after 8 minutes.
  6. Cool on the baking sheets for a minute before removing to a wire rack. For a crisper bottom you can leave the cookies on the baking sheet to cool.
  7. Cool completely and store in an airtight container.

14 thoughts on “browned butter chewy chocolate chip cookies

  1. Just found your blog through Lily from sugar and slice and I love it! You have beautiful photography and these cookies look amazing. Chewy cookies are the best!

  2. Thanks for the super kind words about me and my blog! It’s nice to meet someone as obsessed with cookies as me! I am trying these next – you know seeing as I make chocolate chip cookies weekly.

    1. Anytime! :) I am not exaggerating–any day with a new Chasing Delicious post is a great day. It amazes me how each one is more and more stunning!

  3. In the first part of your recipe it doesn’t mention 2 tablespoons of milk anywhere. But in the instructions it is being added to the egg & vanilla mixture. Just wondering if adding the milk IS part of the recipe or just an accidental add in?

    1. looks like that is an accidental add-in! thanks for pointing it out. the only thing i’d say is that if the dough is a little too dry, add in a tiny bit of milk. but that seems like it was an accident

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