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Chewy Brown Butter Chocolate Chip Cookies: The Best Easy Recipe

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These chewy brown butter chocolate chip cookies have a nutty, caramelized flavor from browned butter and a perfectly chewy texture. They are simple to make with pantry ingredients, require no chill time, and are guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup packed (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and place in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula. The butter will melt, foam, and crackle. After 5-7 minutes, the foam will subside and golden brown specks will form at the bottom. The butter will smell nutty and toasty. Immediately remove from heat and pour into a heat-safe bowl to stop cooking.
  2. Cool the brown butter: Let the brown butter cool for 10-15 minutes until warm but not hot (around 120°F).
  3. Mix the wet ingredients: In a stand mixer or large bowl, combine the cooled brown butter with brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture looks like wet sand and lightens slightly. Add the whole egg, egg yolk, and vanilla extract. Beat on medium for another minute until smooth and glossy.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Combine wet and dry: Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each addition. Mix just until the flour disappears. Scrape down the sides and bottom of the bowl.
  6. Add the chocolate chips: Fold in the chocolate chips with a rubber spatula until evenly distributed.
  7. Portion the dough: Using a cookie scoop, portion the dough into 2-tablespoon balls (about 40g each). Place on a parchment-lined baking sheet about 2 inches apart. Bake immediately or refrigerate for up to 72 hours.
  8. Bake: Preheat oven to 375°F. Bake for 10-12 minutes. At 10 minutes, edges should be golden brown and centers should look slightly underdone and puffy.
  9. Finish with salt: As soon as cookies come out of the oven, sprinkle each with a tiny pinch of flaky sea salt (optional).
  10. Cool properly: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let brown butter cool properly to avoid flat cookies. Use room temperature eggs. Weigh flour for best results. Chilling dough for at least 30 minutes produces thicker cookies. Bang the pan halfway through baking for rippled edges. Store in an airtight container at room temperature for up to 5 days; freeze dough balls or baked cookies for up to 3 months.

Nutrition

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

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