Extra Chewy Brown Butter Chocolate Chip Cookies
So you’re craving something warm, melty, and borderline life-changing, but also don’t want to clean your entire kitchen after? Mood.
These extra chewy brown butter chocolate chip cookies are the solution to all of life’s current problems (okay, maybe not all… but definitely tonight’s).
They’re nutty, rich, gooey in the center, and the kind of cookie that makes you go “Oops…I ate four” without even blinking. No regrets. Only vibes.
And the best part? You don’t need fancy equipment, secret baking degrees, or a grandmother named Martha. Just a frying pan, a mixing bowl, and a little bit of self-control… which you will absolutely ignore once they’re baked.
Why This Recipe Is Awesome
Let me count the ways (dramatic hand on chest moment):
- Brown butter = instant flavor upgrade. It adds a rich, nutty, almost caramel-like depth that regular butter simply dreams about at night.
- These cookies are extra chewy, not cakey impostors pretending to be cookies.
- Crispy edges + soft, gooey centers = the personality combo we all deserve.
- It’s idiot-proof. Even if you accidentally scroll TikTok while baking, they still turn out great.
- They stay soft for days. Not that they’ll last that long, but still… nice to know.
FYI: If you’re one of those people who says, “I don’t really like cookies,” please re-evaluate your life choices before continuing.
Ingredients You’ll Need
- 1 cup (227g) unsalted butter (we’re browning this bad boy)
- 1 cup brown sugar (dark brown preferred for max drama)
- 1/2 cup white sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract (don’t be shy)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips or chunks (more is more)
- Optional but iconic:
- 1/2 cup chopped walnuts or pecans
- Flaky sea salt for topping
Step-by-Step Instructions
- Brown the butter
Melt the butter in a saucepan over medium heat. Keep stirring until it turns golden brown and smells nutty and magical. Remove from heat and let it cool for about 10–15 minutes.
Don’t skip this, it’s the whole personality of the cookie. - Mix sugars + butter
Pour the cooled brown butter into a mixing bowl with both sugars. Mix until it looks smooth and slightly glossy. - Add eggs + vanilla
Mix in the egg, extra yolk, and vanilla. This is your chewy-cookie potion. - Combine dry stuff
In another bowl, whisk flour, baking soda, and salt. Slowly add this to the wet mixture. Mix just until combined—don’t overwork it like it owes you money. - Add chocolate (and nuts if using)
Stir in the chocolate chips. Resist the temptation to just eat the dough. Or don’t. I’m not your boss. - Chill the dough (worth it!)
Refrigerate for at least 30 minutes. This makes the texture thicker and chewier. IMO, patience equals better cookies. - Bake
Preheat oven to 175°C / 350°F. Scoop dough balls onto a lined tray, giving them space (they’re dramatic expanders).
Bake for 10–12 minutes until edges are golden and centers look slightly underbaked. - Cool + flex
Let them cool on the tray for a few minutes. Sprinkle flaky salt if you’re feeling fancy. Then enjoy your masterpiece.
Nutritional Facts (Per Cookie – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 11g |
| Saturated Fat | 6g |
| Sugar | 18g |
| Sodium | 120mg |
| Fiber | 1g |
These cookies aren’t a salad (obviously), but they do serve up quick energy and mood-boosting happiness thanks to sugar and chocolate. The brown butter and eggs add some fat and protein to keep you a tiny bit full, at least emotionally. Plus, baking at home means no sketchy preservatives—just pure, glorious indulgence. Personally, I consider this self-care in cookie form.
Common Mistakes to Avoid
- Thinking you don’t need to preheat the oven — rookie mistake.
- Burning the butter instead of browning it. If it smells bitter instead of nutty… you messed up.
- Overmixing the dough and ending up with tough cookies. Be gentle; it has feelings.
- Skipping the chilling step. Technically allowed, but emotionally disappointing.
- Using low-quality chocolate. Life is too short for sad chips.
Bold truth: Cookies remember your mistakes.
Alternatives & Substitutions
- No brown sugar? Use all white, but expect less chewiness.
- Want a healthier-ish vibe? Replace ½ cup flour with oat flour.
- Dairy-free? Sub in vegan butter. Works surprisingly well.
- Gluten-free? Use a 1:1 gluten-free baking blend. Texture will be slightly different, but still delicious.
- No chocolate chips? Try chopped dark chocolate, white chocolate, or even M&M’s if you’re chaotic good.
Personally, dark chocolate chunks + sea salt is the elite combo. Try it once and come thank me later.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Technically yes… but why hurt your soul like that?
Do I really have to brown the butter?
You don’t HAVE to, but then they wouldn’t be these cookies, would they?
Can I freeze the dough?
Absolutely. Frozen dough balls = fresh cookies whenever cravings attack.
Why are my cookies flat?
Your butter was too hot or your dough wasn’t chilled. Chill out. Literally.
Can I add peanut butter?
Yes, and I support your chaotic genius.
How long do they stay fresh?
Up to 4 days in an airtight container… but LOL, sure.
Final Thoughts
These extra chewy brown butter chocolate chip cookies are dangerously good. Boldly good. “I should share these but I won’t” good. If baking had a personality, these cookies would be the confident, slightly sassy best friend who always steals the spotlight.
Now go preheat that oven, put on your favorite playlist, and treat yourself like the baking legend you are. You’ve earned it. 🍪🔥
