Chewy and Soft Brown Butter Chocolate Chip Cookies

18 Pieces
26 min

In this post im gonna be showing everything you need to know to make amazing chewy and soft Brown Butter Chocolate Chip Cookies with a 36hr rest so they’re nice and moist and you will not be needing a mixer!

Don’t let the 36hr discourage you, it only takes 36hrs in the fridge resting so the flour soaks up all the liquids, that way your cookies come out more moist. You could also keep them in the freezer and just take it out to bake them whenever you want to eat them!

Don’t know how to make brown butter? Don’t worry I’ll be showing every single step so you can make it. These incredible Brown Butter Chocolate Chip Cookies are very unique, not sweet with a touch of caramel/nutty flavour to it and quite easy and simple to make and after this video yours come out just as nice.

Chocolate Chips Cookies are amazing and my favourite kind but adding brown butter just really elevates it and adding a 36hr rest, now we’re talking!

Let me know what you think in the comment section and feel free to ask any questions you might have!

Don’t forget to share your recreations with me on my Instagram page and follow me (link at the top)

This recipe yields around 18 small cookies

After the 36hr rest, ready to be baked!

Fresh out of the oven

Serve and enjoy!

Chewy and Soft Brown Butter Chocolate Chip Cookies
Recipe details
  • 18  Pieces
  • Prep time: 15 Minutes Cook time: 11 Minutes Total time: 26 min
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  • ½ cup Brown Butter
  • ½ cup Brown Sugar
  • ⅓ cup Sugar
  • 1 pc Egg
  • ¼ cup Cocoa Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1½ cups Flour
  • 200g Dark Chocolate
Brown Butter
Place the cold butter into a pan and put it over medium high heat.
No need to stir, the sediments formed on the bottom add a nice nutty flavor. Let it get hot and cook. As soon as you see a golden color turn the heat off. The residual heat will continue to cook the butter and darken the color even further.
Add the brown butter, sugar and brown sugar together in a bowl and using a whisk, mix until fully combined. Then add the egg and whisk it until it is fluffy and light in color.
Chop the chocolate bar into small chunks. In a separate bowl, mix all your dry ingredients together (flour, salt, baking soda, cocoa powder and chocolate chunks) and mix them.
Add dry ingredients into the wet ingredients with a spatula until fully mixed.
Put parchment paper on a baking tray. Using a small scoop, scoop some dough and roll into small balls with your hands. Place the dough ball on the tray and press it down lightly with your fingers to flatten it out. Repeat the process until there is no dough left. If you use a small scoop, you can get around 18 cookies.
Optional: Put some chocolate chunks on top of the cookies, around 2-3 pieces.
Make sure the cookies have about one to two fingers distance separating them. Place it in the fridge for 36hrs or freeze it until you want to eat them.
After 36hrs, pre heat your oven to 350°F and bake the cookies for 11mins. Enjoy!
  • Once you add the eggs, mix it well and make sure it is airy, fluffy and light in color before adding dry ingredients. This will make your cookies soft and chewy.
  • Resting your cookies for 36hrs will allow time for the flour to soak up all the liquids and it will make the cookies moist.
  • If you don't want to wait 36hrs, place them in the freezer and just take it out and pop it in the oven when you feel like eating them.
  • Bake the cookies for 11mins. They will feel too soft and not hold the shape at first but once they cool down, it will get harder. So if you like chewy and soft cookies, this is the way to go.
  • Don't cook the brown butter for too long. The butter can get dark and burn really fast so it is important to turn the heat off as soon as you see it turn light golden.
Bianca Borges|Cup of B
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