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Best Easy Chewy Brown Butter Chocolate Chip Cookies Recipe

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These chewy brown butter chocolate chip cookies have deep, nutty flavor from browned butter, chewy centers that last for days, and require no chill time. Made with simple pantry ingredients, they’re the perfect treat for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter. Place the butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, foam, and then start to crackle. After about 4-5 minutes, the milk solids at the bottom will turn golden brown and smell nutty. Remove from heat immediately and pour into a heat-safe bowl (including all the brown bits). Let cool for 10 minutes.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. Combine sugars and brown butter. In a large mixing bowl, add the cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture looks like wet sand and is slightly lighter in color.
  5. Add eggs and vanilla. Add the two whole eggs and the extra egg yolk, one at a time, beating well after each addition. Add the vanilla extract and beat until the mixture is smooth, pale, and slightly thickened — about 1 minute.
  6. Combine wet and dry. Gradually add the flour mixture to the wet ingredients. Mix on low speed just until no streaks of flour remain. Do not overmix. Scrape down the sides and bottom of the bowl with a spatula.
  7. Fold in chocolate chips. Add the chocolate chips and fold with a spatula until evenly distributed.
  8. Scoop the dough. Use a 1.5-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Fit 6 cookies per sheet.
  9. Bake one sheet at a time for 10-12 minutes. The edges should be golden brown, but the centers will still look slightly underdone and puffy.
  10. Cool and finish. Let the cookies cool on the baking sheet for 5 minutes. Sprinkle with flaky sea salt if using. Then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning; it goes from perfect to burnt in about 30 seconds. Let the brown butter cool for at least 10 minutes before mixing with eggs to avoid scrambling. For softer, chewier cookies, pull them at the 10-minute mark. Cookies continue to cook on the hot baking sheet after removal.

Nutrition

Keywords: brown butter chocolate chip cookies, chewy cookies, easy cookie recipe, no chill cookies, homemade cookies

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