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Delicious Brown Butter Chocolate Chip Cookies Levain Style

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These thick, gooey chocolate chip cookies feature a rich nutty flavor from browned butter and large chunks of chocolate, delivering a perfect Levain-style treat with crispy edges and soft centers.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1 cup packed (220g) dark brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270g) chocolate chips or chunks (mix of semi-sweet and bittersweet recommended)
  • Optional: 1/2 cup chopped toasted walnuts or pecans

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts, foams, and turns golden brown with a nutty aroma (about 5–7 minutes). Pour into a heatproof bowl and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and browned butter: In a large bowl, combine browned butter with 3/4 cup granulated sugar and 1 cup dark brown sugar. Blend until smooth and glossy using an electric mixer or whisk.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 1/2 teaspoons vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Fold dry ingredients into wet: Gradually add dry ingredients to wet mixture, folding gently with a spatula to avoid overmixing. Stop mixing once flour disappears.
  6. Add chocolate and nuts: Gently fold in 1 1/2 cups chocolate chips or chunks. If using, fold in 1/2 cup toasted walnuts or pecans.
  7. Chill dough: Cover dough with plastic wrap and refrigerate for 1 to 2 hours to develop flavor and prevent spreading.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Using a 3-tablespoon cookie scoop, form large dough mounds about the size of a golf ball and place spaced apart on sheets.
  9. Bake for 12 to 15 minutes until edges are golden and firm but centers remain soft and slightly underbaked. Let cool on the tray for 10 minutes before transferring to a wire rack.
  10. Enjoy warm with milk or coffee.

Notes

Brown the butter carefully to avoid burning; stir constantly and watch for a golden brown color and nutty aroma. Chill dough for at least 1 hour to prevent spreading and develop flavor. Avoid overmixing after adding flour to keep cookies soft and chewy. Bake until edges are golden but centers remain slightly underbaked for the perfect gooey texture. Cookies can be stored at room temperature up to 4 days or dough frozen for longer storage.

Nutrition

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

Find it online: https://sparklechew.com/delicious-brown-butter-chocolate-chip-cookies-levain-style-recipe-easy-and-perfect/