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Ultimate Brown Butter Chocolate Chip Cookies

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These cookies are crispy on the outside, gooey inside, with a deep, nutty flavor from browned butter. A Levain Bakery copycat recipe that delivers thick, chunky, bakery-style cookies every time.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour, sifted
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (270 g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for sprinkling on top before baking)

Instructions

  1. Brown the butter (about 5 minutes): Place 1 cup (227 g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as it melts, then starts to foam and turn golden brown with toasted aroma and small brown flecks. Remove immediately from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and eggs (about 3 minutes): In a large bowl, whisk together ¾ cup (150 g) granulated sugar and ¾ cup (165 g) packed brown sugar. Add the cooled brown butter and stir until combined. Then, beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and slightly fluffy.
  3. Combine dry ingredients (2 minutes): In another bowl, sift 2 ¼ cups (280 g) all-purpose flour with ½ teaspoon baking soda and 1 teaspoon salt. Gradually add this to the wet mixture, folding gently to avoid overmixing. The dough will be thick and slightly sticky.
  4. Fold in chocolate chips (1-2 minutes): Stir in 1 ½ cups (270 g) chocolate chips until evenly distributed. If desired, sprinkle flaky sea salt on top of the dough balls before baking.
  5. Shape and chill dough (at least 30 minutes): Using a large cookie scoop or spoon, form 8-10 large dough balls. Place on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
  6. Bake (12-15 minutes): Preheat oven to 350°F (175°C). Bake the cookies for 12-15 minutes until edges are golden but centers still look soft. They’ll firm up as they cool.
  7. Cool and enjoy: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Patience browning butter is key to unlocking deep nutty flavor. Do not overmix dough to keep cookies tender. Chilling dough helps maintain thick, chunky shape. Use a large scoop for bakery-style cookies. Cookies should look slightly underbaked in the center when removed from oven for gooey texture. Flaky sea salt sprinkled on top before baking enhances flavor. Dough can be frozen for later baking.

Nutrition

Keywords: brown butter, chocolate chip cookies, Levain Bakery copycat, thick cookies, chewy cookies, easy cookies, bakery style

Find it online: https://avabowls.com/ultimate-brown-butter-chocolate-chip-cookies-recipe-5-easy-steps-to-levain-bakery-copycat/