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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 deep, nutty flavor and a perfect texture—crisp edges with a soft, tender center. No chill time required, ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup packed (200g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (270g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt, plus flaky salt for topping
  • 1½ cups (260g) semi-sweet chocolate chips or chunks

Instructions

  1. Brown the butter: Cut butter into pieces and place in a light-colored saucepan over medium heat. Stir constantly until butter foams, then subsides, and brown specks appear (5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool 10-15 minutes until warm but not hot.
  2. Combine sugars and butter: In a large mixing bowl, whisk together warm brown butter, dark brown sugar, and granulated sugar for about 30 seconds until mixture looks like wet sand.
  3. Add the egg and yolk: Crack the whole egg and extra yolk into the butter-sugar mixture. Add vanilla extract. Whisk until smooth, pale, and slightly thickened (about 1 minute).
  4. Mix dry ingredients: In a separate small bowl, whisk together flour, baking soda, and salt until well combined.
  5. Combine wet and dry: Pour flour mixture into wet ingredients. Fold gently with a wooden spoon or silicone spatula until just combined (a few streaks of flour are fine).
  6. Fold in the chocolate: Add chocolate chips or chunks and fold in with a few gentle strokes until evenly distributed. Dough will be thick and slightly sticky.
  7. Portion the dough: Using a cookie scoop or tablespoon, portion dough into balls about 1.5 tablespoons each (35g). Place on prepared baking sheets lined with parchment paper, spacing 2 inches apart. Optionally press extra chocolate chunks onto tops.
  8. Bake: Place one baking sheet at a time on center rack of preheated 375°F (190°C) oven. Bake for 10-12 minutes. Edges should be golden brown and set, centers still slightly soft and puffy.
  9. Cool and finish: Let cookies rest on baking sheet for 5 minutes. While still warm, sprinkle with flaky salt. Transfer to a cooling rack to cool completely.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt quickly. Cool the butter to warm (not hot) before mixing to avoid flat cookies. Measure flour correctly by spooning and leveling. Do not overbake; pull cookies when centers still look slightly underdone. Let cookies rest on the baking sheet for 5 minutes before moving.

Nutrition

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