Print

Thick Chewy Double Chocolate Chip Cookies Recipe with Brown Butter

thick chewy double chocolate chip cookies - featured image
Print Recipe

These thick chewy double chocolate chip cookies with brown butter deliver a rich, gooey, bakery-style treat with a nutty, toasted flavor and perfect chewy texture.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • ⅓ cup (35g) unsweetened cocoa powder, preferably Dutch-processed
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semisweet chocolate chips
  • Optional: ½ cup (60g) chopped toasted walnuts or pecans

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and turns golden brown with toasted nutty aromas. Transfer to a heat-safe bowl and let cool for about 10 minutes until just warm.
  2. Mix sugars and browned butter: In a large bowl, combine browned butter with ¾ cup granulated sugar and ¾ cup packed brown sugar. Beat until creamy and smooth.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until glossy and rich.
  4. Combine dry ingredients: In a separate bowl, sift together 2 ¼ cups all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Mix dry and wet ingredients: Gradually add dry ingredients to wet mixture, folding gently until just combined. Dough should be thick and slightly sticky.
  6. Fold in chocolate chips and nuts (if using).
  7. Chill dough: Cover dough with plastic wrap and chill in fridge for 30-45 minutes to firm up.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape and bake: Using a cookie scoop or spoons, drop dough balls about 2 inches apart on baking sheets. Bake for 12-14 minutes until edges are set but centers look slightly underbaked.
  10. Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Keep stirring constantly while browning butter to avoid burning. Chill dough to prevent spreading and keep cookies thick and chewy. Use a cookie scoop for uniform size. Bake until edges are set but centers remain soft for perfect chewiness. Cookies continue to cook slightly on the baking sheet after removal from oven. For extra chewiness, substitute half the flour with bread flour. For dairy-free version, use vegan butter and dairy-free chocolate chips. Dough can be frozen for up to 3 months; bake from frozen adding a couple extra minutes.

Nutrition

Keywords: double chocolate chip cookies, brown butter cookies, chewy cookies, thick cookies, chocolate chip cookies recipe, easy cookies, bakery style cookies

Find it online: https://recipebelle.com/thick-chewy-double-chocolate-chip-cookies-recipe-with-brown-butter/