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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 crispy edges, a soft center, and a nutty, caramel-like richness from browned butter. They’re quick to make with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (about 250g) chocolate chunks or chips (mix of dark 60-70% and semi-sweet)
  • Flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir frequently. The butter will melt, foam, then crackle. After 5-7 minutes, brown specks will form and the butter will smell nutty. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  2. Mix the sugars and butter: Add brown sugar and granulated sugar to the warm brown butter. Whisk until it looks like wet sand and is smooth and glossy.
  3. Add the eggs and vanilla: Crack in the egg and extra yolk, add vanilla. Whisk vigorously for about 30 seconds until thick, pale, and falls in ribbons.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Add to wet mixture. Fold gently with a rubber spatula until just a few streaks of flour remain. Do not overmix.
  5. Add the chocolate: Fold in chocolate chunks until evenly distributed. Dough will be soft and slightly sticky.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 48 hours.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and bake: Use a cookie scoop to portion dough into 1.5-tablespoon balls. Place 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy.
  9. Finish with salt: As soon as cookies come out of the oven, sprinkle with flaky sea salt.
  10. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Chilling the dough is essential to prevent spreading and develop flavor. For best results, chill at least 30 minutes or up to 48 hours. If cookies spread too much, butter was too warm or dough not chilled enough. Use a kitchen scale for flour to avoid overmeasuring.

Nutrition

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

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