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brown butter chocolate chip cookies - featured image

Ultra-Fudgy Brown Butter Chocolate Chip Cookies

  • Author: Isabel
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x

Description

These ultra-fudgy brown butter chocolate chip cookies feature crispy edges, a chewy center, and deep nutty flavor from browned butter. They are reliable, impressive, and stay soft for days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • ½ cup (100g) granulated sugar
  • 1 cup (220g) packed brown sugar (dark preferred)
  • 2 large eggs (room temperature)
  • 1 large egg yolk
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (250g) semi-sweet chocolate chips
  • 1 tablespoon vanilla extract
  • Flaky sea salt (like Maldon) for topping

Instructions

  1. Brown the butter: Cut butter into cubes and melt in a saucepan over medium heat. Stir frequently until foam subsides and milk solids turn golden brown and smell nutty (5-7 minutes). Pour into a heatproof bowl and cool for 10-15 minutes until just warm.
  2. Mix wet ingredients: In a large bowl, whisk cooled brown butter, granulated sugar, and brown sugar until glossy. Add eggs, egg yolk, and vanilla. Whisk vigorously for about a minute until mixture lightens slightly.
  3. Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.
  4. Bring it together: Gradually add dry ingredients to wet ingredients. Fold with a spatula until flour disappears. Do not overmix. Fold in chocolate chips and chopped chocolate chunks.
  5. Chill dough: Cover bowl and refrigerate for at least 30 minutes (ideally 24 hours) to hydrate flour and solidify fat.
  6. Scoop and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, spacing 2 inches apart. Bake for 12-14 minutes until edges are golden but centers look slightly underdone.
  7. Salt and cool: Immediately sprinkle flaky sea salt on top. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for thick, fudgy cookies. Do not overbake; cookies should look slightly underdone when removed from the oven as they continue to cook on the hot pan. Use flaky sea salt on top for contrast. Dough can be frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 12-14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 18
  • Sodium: 150
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 3

Keywords: brown butter cookies, chocolate chip cookies, fudgy cookies, baking, dessert, cookies, brown butter

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Find it online: https://mealsfordinner.com/ultra-fudgy-brown-butter-chocolate-chip-cookies-best-recipe/