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Chewy Brown Butter Chocolate Chip Cookies – Best Easy Recipe

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These chewy brown butter chocolate chip cookies have a deep, nutty flavor and a perfectly soft center with crispy edges. A simple technique makes them incredibly delicious and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (packed, 200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (for finishing, optional)

Instructions

  1. Brown the butter: Place 1 cup (2 sticks) unsalted butter in a light-colored saucepan over medium heat. Stir frequently until it melts, foams, and then turns a rich golden-amber color with brown specks and a nutty aroma (about 5-8 minutes). Remove from heat immediately and pour into a large mixing bowl, including the brown bits. Let cool for 10-15 minutes.
  2. Combine dry ingredients: In a separate medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. Cream the butter and sugars: Add 1 cup (packed, 200g) brown sugar and ½ cup (100g) granulated sugar to the cooled brown butter. Beat with a hand mixer or stand mixer on medium speed for 2-3 minutes until it forms a thick, grainy paste.
  4. Add the eggs and vanilla: Add 1 whole large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Beat on medium speed for 1-2 minutes until smooth, creamy, and slightly lighter in color. Scrape down the sides of the bowl.
  5. Add the dry ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix only until just combined (a few streaks of flour are okay).
  6. Fold in the chocolate chips: Using a rubber spatula, gently fold in 2 cups (340g) semi-sweet chocolate chips until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 72 hours). This step is crucial for texture and flavor.
  8. Preheat and prepare: When ready to bake, preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop and bake: Using a cookie scoop (about 1.5 tablespoons), portion dough into balls and place 2-3 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  10. Finish and cool: Remove from oven. If using, immediately sprinkle flaky sea salt over hot cookies. Let cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Chilling the dough is non-negotiable for the perfect chewy texture. Watch the brown butter carefully as it can burn quickly. For best flavor, chill dough for up to 72 hours. Store cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Dough can be frozen for up to 3 months.

Nutrition

Keywords: brown butter chocolate chip cookies, chewy cookies, easy cookie recipe, homemade cookies, chocolate chip cookies

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