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Ultimate Brown Butter Chocolate Chip Cookies Levain Style

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These big, thick, soft, and chewy cookies feature browned butter for a rich, nutty flavor and a gooey center with crispy edges, perfect for cozy nights or gifting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 1/2 cup (100g) granulated sugar
  • 1 cup (220g) dark brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (312g) all-purpose flour, sifted
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270g) semisweet chocolate chips
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Brown the butter: In a medium heavy-bottomed saucepan over medium heat, melt 1 cup (226g) unsalted butter. Stir frequently as the butter foams and then begins to brown, turning a golden amber color with a nutty aroma. Watch closely to avoid burning. Once browned, immediately transfer butter to a heatproof bowl and let cool for 10–15 minutes until just warm.
  2. Mix sugars and eggs: In a large bowl, combine 1/2 cup (100g) granulated sugar and 1 cup (220g) packed dark brown sugar. Add the cooled browned butter and beat with a mixer or wooden spoon until creamy and smooth. Add 2 large eggs, one at a time, beating well after each. Stir in 2 teaspoons pure vanilla extract.
  3. Combine dry ingredients: In another bowl, whisk together 2 1/2 cups (312g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon fine sea salt. Sift the flour mixture for a lighter texture.
  4. Form the dough: Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep cookies tender. Fold in 1 1/2 cups (270g) semisweet chocolate chips and optional 1/2 cup chopped nuts if using. The dough will be thick and slightly sticky.
  5. Chill the dough: Cover the dough bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight. If short on time, 30 minutes will also work but expect slightly different texture.
  6. Shape the cookies: Use a 4-tablespoon cookie scoop to portion dough into large mounds. Place on parchment-lined baking sheets, spaced about 3 inches apart to allow spreading.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 18 to 22 minutes until the edges are golden brown but centers still look slightly underbaked. Rotate pans halfway through baking for even color.
  8. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. They firm up while cooling but remain soft and chewy inside.

Notes

Watch the butter closely when browning to avoid burning; use room temperature eggs for better dough texture; chilling the dough is crucial for flavor and texture; use a heavy baking sheet to prevent burning; let cookies cool before moving to maintain shape and texture. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. For vegan, use vegan butter and flax eggs. Dough can be frozen and baked from frozen with extra baking time.

Nutrition

Keywords: brown butter, chocolate chip cookies, Levain style, chewy cookies, soft cookies, homemade cookies, easy cookie recipe

Find it online: https://tastytuck.com/ultimate-brown-butter-chocolate-chip-cookies-levain-style-easy-recipe-for-soft-chewy-treats/