Brown Butter Chewy Chocolate Chip Cookies

Well, you found me.


I’m so glad you did. It’s been a long time coming, this move to a new site. I’m sure there will be an adjustment period for all of us, but I hope you will continue to be a reader and hang out with me and my craziness. thechewy2

To make it easier, here’s a delicious, buttery chocolate chip cookie recipe that I swear, takes NO TIME to make. Seriously! It was almost as fast as running to Food Lion, buying the premade dough, then coming home and baking it…and I only live 3 blocks from Food Lion. So, really quick.

My husband Jon has declared these his favorite chocolate chip cookie to date, which is saying a lot…he’s a snobby cookie guy.

While I do prefer a cookie that’s a bit more flat than this one, it really is an amazing cookie – just perfect for milk dunking as it is tall, thick, and chewy and it soaks up just the right amount of milk.


Brown Butter Chewy Chocolate Chip Cookies

(adapted from Alton Brown’s “The Chewy”)

  • 2 sticks butter (I used salted)
  • 2 1/4 cups bread flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mixed chocolate chips (I used semisweet & milk chocolate chips)
  • Sea Salt to top

Heat oven to 375 degrees F.

Brown the butter in a medium saucepan over medium-high heat until just browned. Watch carefully, there is a quick difference between brown butter and burnt butter. Combine the flour, salt and baking soda and either sift or whisk together (I tend to whisk versus sift) and set aside.

Pour the browned butter into the bowl of a stand mixer. Add the sugars and cream the butter and sugars on medium speed. Add the egg, yolk, cream and vanilla and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips by hand.

Use your hands to roll the cookies into balls, then twist them into two pieces (so that the cookie tops are jagged.) This dough is very thick, and you may wish to instead flatten them onto the pan a bit for a flatter cookie. These cookies do not have a large spread. Sprinkle with sea salt (to bring out the flavor of the chocolate.) Bake for 12-15 minutes, or until cookies are just browning around the edges. I recommend using a Silpat for the best results, but parchment can be used if that’s what you have.



I hope you’ll continue coming back to the site…and to encourage you to do so, I ‘d like to give you a little heads up…there is going to be a BIG giveaway here in the very near future. Only those of you who subscribe to my RSS feed, or follow me on Twitter or Facebook will have the opportunity to win, as it is going to be a private giveaway in which you will be given a passcode to even enter! So, click the little buttons over there on the sidebar, sign up to follow, and then sit back and wait for the goodies! (FYI, if I am already in your Reader from the old site, that feed will no longer work and you will need to sign up for the feed from THIS site. Sorry about that, but it’s a quick fix! Go on, click it!)

Thanks everyone, and have a great week!

UPDATE FEBRUARY 25…Just arriving from Tastespotting? Please click over to my Home Page for a chance (or 4) to win a great piece of Le Creuset!

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