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Ultimate Brown Butter Chocolate Chip Cookies Recipe Easy Levain Style Treats

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These ultimate brown butter chocolate chip cookies are thick, gooey, and have the perfect crispy edge, inspired by Levain bakery style. The browned butter adds a rich, nutty flavor that elevates the classic chocolate chip cookie.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups (340g) chocolate chips or chunks (mix of semi-sweet and bittersweet)
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter over medium heat in a light-colored saucepan. Stir frequently as it foams and then browns. Remove from heat when nutty aroma and light brown specks form. Let cool to room temperature (about 15 minutes).
  2. Mix sugars and eggs: In a large bowl, combine granulated sugar and light brown sugar. Add eggs and vanilla extract. Beat with a mixer until smooth and fluffy, about 2-3 minutes.
  3. Add browned butter: Slowly pour the cooled brown butter into the sugar-egg mixture, mixing on low speed to combine.
  4. Sift dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, mixing on low just until incorporated. Avoid overmixing.
  6. Fold in chocolate chips (and nuts if using) gently with a spatula.
  7. Chill dough: Refrigerate the dough covered for at least 12 hours, up to 24 hours.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough using a ¼ cup (60ml) scoop onto baking sheets, spacing at least 3 inches apart.
  10. Bake for 15-18 minutes until edges are golden but centers still look soft.
  11. Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

Chilling the dough overnight is essential for thick, flavorful cookies. Use a light-colored pan to brown butter to avoid burning. Pull cookies out when edges are golden but centers still look soft to achieve the perfect chewy texture. Rotate oven racks halfway through baking if baking multiple sheets.

Nutrition

Keywords: brown butter, chocolate chip cookies, Levain style, thick cookies, chewy cookies, easy cookies, dessert, baking

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