Brown Butter Chewy Chocolate Chip Cookies
Brown Butter Chewy Chocolate Chip Cookies are truly the best! That’s because this is a very special recipe with a very special secret ingredient!
Baking cookies for friends and family is a great way to share some love. They won’t guess the amazing ingredients behind this recipe. Also, the coarse salt sprinkled on top is just the perfect complement to all the sweetness. If you’re gluten-free, I’ve got you covered as well with my Gluten-Free Tollhouse Cookies!
Best chocolate chip cookies
Have you ever met anyone that didn’t love chocolate chip cookies? They are total comfort food and bring back so many childhood memories for me. It’s simply my all-time favorite cookie! I have been making an awesome Chewy Chocolate Chip Cookie recipe for many years now and everyone loves them. It’s one of the MOST popular recipes on my blog.
But today I decided to kick it up a notch! It’s hard to believe that they could be any better but I discovered a secret that makes these cookies extra chewy and delicious. The secret to making chewy chocolate chip cookies is using corn syrup. Corn syrup is the perfect ingredient that makes cookies chewier on the outside and still soft in the middle! I don’t know about you, but for me, that is the best combo!
PRO TIP FOR MAKING CHEWY CHOCOLATE CHIP COOKIES
Making my chewy chocolate chip cookies has become a tradition at my house. It’s so wonderful that I was able to make my beloved recipe even more special with the addition of corn syrup! Hey kids, corn syrup isn’t just for pecan pie and pancakes anymore. It’s also great in COOKIES!
When you are measuring the corn syrup in this recipe, be sure to give the measuring cup a quick shot of nonstick spray. This will ensure it slides right out into your bowl. This neat trick also works with honey.
What is Brown Butter?
For an added flavor note, brown your butter before adding to the other ingredients in this recipe. Browning butter is easy to do and gives your cookies a hint of toffee flavor with every bite.
• Place butter in a medium saucepan over medium heat.
• Let it come to a gentle simmer and stir constantly.
• Simmer for 2-3 minutes until you see golden brown bits on the bottom.
• Remove from heat and let cool slightly.
Making Beautiful, Drool-Worthy Cookies
Add a small handful of chopped dark chocolate to the tops of each cookie before baking. Then once they’re baked, you will have lots of ooey-gooey chocolate chunks all over these amazing cookies. Plus, a sprinkle of sea salt gives that professional look and boost of flavor. Your friends will be so impressed!
I absolutely love sharing my baked goods with friends and neighbors. Especially when you know EVERYONE loves chocolate chip cookies. But not just any chocolate chips cookies, only the BEST they’ve EVER tasted! Do you have a party or event to bake for? Why not bake up some Brown Butter Chewy Chocolate Chip Cookies? You will be the talk of the town for sure!
You might also like…
Football Shaped Gingerbread Cookies
Classic Chocolate Chip Cookies
Oatmeal Chocolate Chip Breakfast Cookies
Happy Baking!
Lise
xo
Brown Butter Chewy Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, browned
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon corn starch
- 1/2 teaspoon salt
- 3/4 cup light brown sugar, packed
- 1/4 cup light corn syrup
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips, or more if you like them extra chocolatey
- 1/2 cup chopped dark chocolate
- Sea salt for sprinkling
Instructions
- Start by browning the butter. Place butter in a medium sized saucepan (preferably a light color so you can see when the butter is browned). Turn heat to medium. Once it starts to bubble, start stirring. Let it come to a gentle boil as you keep stirring. Watch the pot and do not walk away. It should take about 2-3 minutes for the butter to brown. Don't let it burn. As soon as you see little brown bits in the bottom of the pan, remove from heat. It should smell a lot like toffee. Set aside and let cool slightly as you mix the other ingredients.
- In a medium bowl, add the flour, baking soda, corn starch, and salt. Whisk together. Set aside. Place the brown sugar, corn syrup, egg and vanilla in a large bowl. Pro tip: spray the measuring cup with non-stick cooking spray before measuring the corn syrup. Stir to combine.
- With an electric mixer on low, gradually add the cooled brown butter. Then add the flour mixture. Stir in the chocolate chips. Cover bowl and refrigerate for 1-2 hours.
- Drop dough by heaping tablespoonfuls onto lightly greased baking sheets or lined with parchment paper. Add chopped dark chocolate to the tops of cookies. Bake at 350°F for 10-12 minutes. Sprinkle with sea salt. Let cool. Store covered at room temperature for 1-2 days or up to a week in the refrigerator. They also freeze well.
Did you make this recipe?
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
These cookies taste amazing! I just finished baking and I had one while it was warm and I absolutely loved it. The only problem I had with these is the texture, they came out very thin and crispy. I’m afraid that as they cool down they will harden a lot, is there a solution to this?
So happy you loved the flavor, Tina! For thicker, chewier cookies, try chilling the dough a bit before baking or adding a touch more flour. That should help the texture!
Followed the recipe step by step and cookies are thick and crispy. Taste yes, texture no
Heyy
Looks amazing. Is there a substitute for corn syrup that I could use? I can’t find corn syrup here. Pls lemme knw.
Thank youu
You could use honey instead.
Thank you so much xx
Do I decrease the sugar then? Or it won’t get too sweet
You could if you wanted to. But you don’t have to.
I followed the recipe except for refrigerating before baking, and the cookies came out cakelike. Could that have made the difference?
Possibly. I haven’t tested this recipe without refrigerating but I will soon, just to see what happens.
I made this recipe exactly as it is stated (and I mean exactly as it is stated), however the cookies didn’t spread out they stayed round… and the reason I made the recipe was because I loved the way the end result cookie looke. The flavor is good but they aren’t what the picture show
Hey Lise, hope you are doing well. I just wanted to ask about the butter quantity in this recipe, do you weigh it before browning it or after it is browned. 3/4 cup of browned butter or 3/4 cup initially. Thank you.
Good question. I measure BEFORE I brown it. Enjoy!
So you take 3/4 cup of butter which is almost 170 grms and then brown it. Around 15% of butter is evaporated while browning.
I’m looking for recipes to use up my corn syrup and came across your cookies recipe. In the picture they look pretty flat. I prefer plumper cookies. Is there a way to keep these from turning flat? Refrigerate balls just before baking perhaps?
This recipe is not for a plump cookie but they are so chewy and delish!