Chewy Brown Butter Chocolate Chip Cookies (Broma Bakery Style)
These bakery-style chocolate chip cookies pull every trick for thick, chewy centers and buttery crisp edges. Brown butter, a little cornstarch, and a good rest in the fridge deliver a cookie that tastes like it came from a neighborhood bakery.
The recipe is a weekend project that pays off in big flavor. You get deep toffee notes from the brown butter and a soft, tender crumb that stays fresh for days.
Why These Cookies Work
Brown butter adds a nutty richness that plain melted butter can’t touch. The cornstarch keeps the centers soft even after the cookies cool, and chilling the dough means they bake up tall rather than spreading flat.
I’ve made a lot of chocolate chip cookies over the years, and this version is the one people ask for again and again. It’s my go-to when I want a cookie that looks as good as it tastes.
Ingredients
- 1 cup (2 sticks) unsalted butter: cold from the fridge is fine, you’ll brown it
- 3/4 cup packed light brown sugar: gives moisture and a hint of molasses
- 1/2 cup granulated sugar: helps the edges get crisp
- 1 large egg plus 1 large egg yolk: the extra yolk adds chew and richness
- 2 teaspoons vanilla extract: use the real stuff if you have it
- 1 1/2 cups (190g) all-purpose flour: spoon and level for accurate measuring
- 1/4 cup (32g) cornstarch: tenderizes the dough and reduces spreading
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups semi-sweet chocolate chips: plus a few extra for pressing on top
Variations / Substitutions
- Chocolate swap: Use dark chocolate chunks for a less sweet cookie, or a mix of semi-sweet and milk chocolate for creamier bites.
- Flour swap: For an even chewier texture, replace 1/4 cup of the all-purpose flour with bread flour.
- Gluten-free: Use a 1:1 gluten-free baking blend that contains xanthan gum, and keep the cornstarch.
- Dairy-free: Brown a good dairy-free butter alternative (like Miyoko’s), and use dairy-free chocolate chips.
- No brown butter: Melt the butter without browning it for a simpler version; the flavor will be milder.
If you like a cookie with more crunch, try my Thin and Crispy Chocolate Chip Cookies.
How to Make Brown Butter Chocolate Chip Cookies
Step 1: Brown the Butter
Place the 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir it occasionally as it melts, then keep a close eye once the foam subsides. The milk solids will sink to the bottom and turn deep amber after about 5 to 7 minutes, and the butter will smell nutty and toasty.
Pour the browned butter into a heatproof bowl, scraping in every bit of those toasted specks. Let it cool on the counter for 15 minutes, then move the bowl to the fridge until the butter firms up to a softened, scoopable consistency—about 30 to 45 minutes.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt until no streaks remain.
The cornstarch is what gives these cookies their soft, thick centers. It interferes with gluten development just enough to keep the crumb tender even after a few days.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the chilled brown butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed. Keep going for about 3 minutes, scraping down the bowl a couple of times, until the mixture looks fluffy and noticeably lighter in color.
The sugar grains will start to dissolve into the butter, and the texture will shift from grainy to something closer to damp sand. That’s your cue that the creaming did its job.
Step 4: Beat in the Egg and Vanilla
Add the 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract to the butter-sugar mixture. Beat on medium speed until the mixture is smooth and glossy, about 1 minute.
The extra yolk makes the dough richer and helps the cookies stay chewy longer. At this point the mixture will be soft and a little slick, and that’s exactly right.
Step 5: Mix in the Dry Ingredients and Chocolate
With the mixer on low, gradually add the flour mixture and beat just until the dry streaks disappear. Stop the mixer, then fold in the 2 cups chocolate chips with a flexible spatula.
Overworking the dough once the flour goes in makes tough cookies, so stop as soon as the flour is incorporated. The dough will be thick, speckled with chocolate, and smell deeply of brown butter.
Step 6: Scoop and Bake
Use a 3-tablespoon cookie scoop to portion the dough onto a parchment-lined baking sheet, spacing the mounds about 3 inches apart. Cover the sheet and refrigerate the dough balls while you preheat the oven to 350°F (175°C). Chill for at least 30 minutes, or up to 24 hours for deeper flavor.
Once the oven is hot, bake one sheet at a time on the center rack for 10 to 12 minutes. The cookies are done when the edges are golden brown and the centers look just set but still soft. Let them rest on the sheet for 5 minutes, then transfer to a wire rack. Serve warm, or cool completely and store.
Tips for Bakery-Style Cookies
- A light-colored saucepan makes it much easier to spot the exact moment the butter turns amber without burning.
- Press a few extra chocolate chips onto each dough ball right before baking. That gives the tops that loaded, bakery-case look.
- If your kitchen runs warm and the dough gets soft while scooping, pop the whole bowl back in the fridge for 10 minutes before continuing.
- Bake one sheet at a time in the center of the oven. Rotating the pan halfway through helps the cookies bake evenly.
Bake times adjust depending on the size of your dough balls. Here’s a guide:
| Dough size | Bake time | Texture after cooling |
|---|---|---|
| 2 tablespoons | 8 to 10 minutes | Crisp edge, soft thin center |
| 3 tablespoons | 10 to 12 minutes | Thick, chewy all the way through |
| 1/4 cup | 12 to 14 minutes | Extra thick with a tender middle |
Storing and Freezing
Store baked cookies in an airtight container at room temperature for up to 5 days. A slice of bread tucked into the container keeps them soft.
Freeze baked cookies for up to 3 months in a zip-top bag. For unbaked dough, arrange dough balls on a sheet and freeze until solid, then transfer to a bag. Bake straight from frozen, adding 2 to 3 minutes to the bake time.
Frequently Asked Questions
Do I have to brown the butter?
Browning is not optional for this recipe if you want that deep toffee note. You can use plain melted butter for a milder taste, but the cookies will lose their signature richness.
Can I use chocolate chunks instead of chips?
Chopped bar chocolate works beautifully and creates little puddles of melted chocolate. Use about 12 ounces by weight, which is roughly the same as 2 cups of chips.
Can I use salted butter?
You can, but then reduce the added salt to 1/4 teaspoon so the cookies don’t taste too salty. Taste preference varies, so start small.
Do I need a stand mixer, or can I mix by hand?
A hand mixer gets the job done with no trouble. Mixing by hand takes some arm work, especially while creaming the butter and sugars, but it’s doable if you beat vigorously until the mixture is fluffy.
Brown Butter Chocolate Chip Cookies Recipe
Ingredients
Method
- Brown the butter in a light-colored saucepan over medium heat, swirling until amber and nutty, about 5 to 7 minutes. Pour into a bowl, cool, then chill until firm but pliable, about 30 minutes.
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.
- Beat the chilled brown butter, brown sugar, and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla, and beat until smooth and glossy, about 1 minute.
- On low speed, mix in the dry ingredients until just combined, then fold in the chocolate chips with a spatula.
- Scoop 3-tablespoon dough balls onto a parchment-lined sheet, spacing them apart. Chill for at least 30 minutes while the oven preheats to 350°F (175°C). Bake one sheet at a time for 10 to 12 minutes, until edges are golden and centers look set. Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
