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Crispy and Gooey Brown Butter Chocolate Chip Levain Cookies

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These cookies feature crispy edges with a gooey, molten center, enhanced by the rich, nutty flavor of brown butter. Perfect for a comforting homemade treat with a bakery-quality texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, spooned and leveled
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups (340g) semi-sweet or bittersweet chocolate chips
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (226g) of unsalted butter. Stir frequently until the butter foams, turns golden brown, and emits a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Mix Sugars and Butter: Add 1/2 cup (100g) granulated sugar and 1 cup (220g) light brown sugar to the browned butter. Stir until combined and slightly cooled but still soft.
  3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract until the mixture is shiny and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined to avoid tough cookies. The dough will be thick and chunky.
  6. Add Chocolate and Nuts: Fold in 2 cups (340g) chocolate chips and 1 cup chopped nuts if using. Reserve a few chocolate chips to press on top before baking.
  7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 24 hours to develop flavor and help cookies keep their shape.
  8. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and Bake: Using a 3-tablespoon scoop, form large dough balls and place them on the baking sheet at least 3 inches apart. Press a few extra chocolate chips on top. Bake for 12-15 minutes until edges are golden and centers look soft but set.
  10. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to easily see color changes. Stir constantly and remove from heat as soon as nutty aroma appears to avoid burning. Chill dough at least 24 hours for best flavor and shape. Avoid overmixing dough to keep cookies tender. For extra gooey centers, remove cookies when edges are golden but centers still look slightly underbaked. Cool cookies on wire rack to prevent soggy bottoms.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, Levain style cookies, gooey cookies, crispy cookies, homemade cookies, easy cookie recipe

Find it online: https://lyrafeast.com/crispy-and-gooey-brown-butter-chocolate-chip-levain-cookies-recipe-for-perfect-homemade-treats/