Chewy Chocolate Chip Cookies

Posted on

Guess what’s finally here after a whole year? The ultimate chewy chocolate chip cookie recipe! We’re taking your favorite baking classic to new heights with rich brown butter and a mix of semi-sweet and milk chocolate.

Now, let’s dive into making the most incredible brown butter chocolate chip and chunk cookies! These treats are wonderfully chewy with a perfectly crispy exterior, giving you that ideal thin cookie texture. And the best part? No need to chill the dough before baking!

Chewy Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert


  • 1 cup unsalted butter 2 sticks
  • 1 1/4 cup brown sugar light or dark
  • 1/3 cup granulated sugar
  • 1 large egg + 2 egg yolks at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chunks


  • Preheat your oven to 350°F.
  • In a small bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Over medium heat, melt the butter in a pan. Let it cook for about 5 to 6 minutes until it turns a beautiful brown color. Be careful not to overcook it. Transfer the browned butter to a bowl and let it cool.
  • In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix until just combined. Then, add the egg, egg yolks, and vanilla extract. Whisk until the mixture becomes smooth and thick.
  • Gradually add the dry ingredients to the wet ingredients, folding them in gently with a rubber spatula until a cookie dough forms.
  • Stir in the milk chocolate chips and semi-sweet chocolate chunks. Let the dough rest for about 15 to 20 minutes.
  • Line a baking sheet with parchment paper.
  • Scoop out portions of the dough, about the size of a 1/4 to 1/3 measuring cup, and place them on the baking sheet. Make sure to leave enough space between each cookie (about 6 cookies per sheet).
  • Bake in the preheated oven for approximately 10 minutes, until the edges turn golden brown and the center is still slightly soft. Remember, the cookies will continue to bake on the hot pan out of the oven.
  • Allow the cookies to cool on the pan for about 10 minutes until they firm up before transferring them to a cooling rack to finish cooling. Then, enjoy your freshly baked cookies!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating