There is a science to getting the perfect chewy cookie.
If you’re a chewy chocolate chip cookie gal, we’ve got you! This chocolate chip cookie is perfectly chewy—soft in the center and rich with browned butter. But their dreamy texture doesn’t just happen by accident. It’s all thanks to the careful cookie chemistry.
In the Studio 5 Cookie Chemistry series, baker Madison Reid breaks down the science behind every kind of chocolate chip cookie. Whether you’re in the thin and crispy camp or prefer a perfectly thick and chewy cookie, we’ll give you the science-backed formula for your cookie craving.
The Science of Chewiness
A perfectly chewy chocolate chip cookie isn’t just about the right ingredients—it’s about how they interact. The combination of browned butter, a higher ratio of brown sugar, and the proper chilling time contributes to a cookie that’s both tender and flavorful.
Key Ingredients & Their Roles
- Browned Butter: Adds a rich, nutty flavor and contributes to a denser, chewier texture by reducing water content.
- Brown Sugar: Increases moisture retention, keeping the cookies soft and chewy for longer periods.
- Granulated Sugar: Promotes spreading and helps achieve crisp edges.
- Vanilla Extract: Enhances the overall flavor profile, adding depth to the sweetness.
- Eggs: Provide structure and moisture; egg whites help with rising, while yolks add richness.
- Cornstarch: Helps create a softer texture in the cookie.
- All-Purpose Flour: Forms the base structure; its gluten content affects the cookie’s chewiness.
- Fine Sea Salt: Balances sweetness and enhances the flavors of the other ingredients. Madison loved Redmond Real Salt, a Utah-based company.
The Importance of Chilling the Dough
Chilling the dough for at least three hours allows the flavors to meld and the dough to firm up. This step prevents excessive spreading during baking, resulting in thicker, chewier cookies.
Browned Butter Chewy Chocolate Chip Cookies Recipe
Recipe by Madison Reid
Total Time: 3 hours 24 minutes
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 3 hours
Servings: 16
INGREDIENTS
- 1 cup browned butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 cup all-purpose flour
- 1 tsp fine sea salt
- 1 tsp cornstarch
- 1 tsp baking soda
- 2 cups chocolate chips
METHOD
- In a medium-sized saucepan over medium-high heat, melt 1 cup unsalted butter. Allow the butter to boil and then froth. Once the butter stops making popping noises, it is done. When you stir the butter you should see brown flecks and smell a nutty flavor. Remove from the heat.
- Pour the melted butter into the bowl of a standing mixer with the paddle attachment, add 1 cup brown sugar and 1 cup granulated sugar. Mix until combined.
- Add 2 teaspoons vanilla extract and 2 eggs, stir until combined.
- Pour the dry ingredients in. 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon cornstarch, and 1 teaspoon baking soda. Stir at low speed until it comes together and looks like dough. Stop mixing as soon as it comes together, you do not want to over-mix.
- Fold in the chocolate chips. I like dark chocolate chips for this recipe, but you can use your preferred type.
- Remove the dough and wrap in plastic wrap. Place in the fridge to chill for 1-3 hours.
- Preheat the oven to 350 degrees.
- Remove the cookie dough from the fridge. Scoop the regular sized cookie dough out onto parchment paper-lined, light-metal colored cookie sheets.
- Place in the oven and bake for 9 minutes. Remove and allow the cookies to sit on the pan for 5-10 minutes before removing.
- Remove and allow to fully cool or enjoy while hot.
Find the post on Madison’s website with all of her notes, here.
Find more recipes from Madison on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.
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