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Chewy Brown Butter Chocolate Chip Cookies – Best Easy Recipe

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These chewy brown butter chocolate chip cookies are packed with deep, nutty flavor from browned butter, with perfectly chewy centers and crisp edges. A foolproof recipe that yields irresistible cookies every time.

Ingredients

Scale
  • 1 cup (2 sticks) 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 + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter: Cut the butter into small pieces and place them in a light-colored saucepan over medium heat. Melt completely, stirring occasionally. Once melted, the butter will foam and bubble. Continue stirring until brown specks form and the butter smells nutty. Remove from heat immediately and pour into a heat-safe bowl, scraping all brown bits. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugars: In a stand mixer or large bowl, combine cooled brown butter with brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until lighter in color and slightly fluffy.
  4. Add the eggs and vanilla: Add eggs and extra egg yolk one at a time, mixing well after each addition. Scrape down the sides. Add vanilla extract and mix until smooth and glossy.
  5. Add the dry ingredients: With mixer on low, gradually add flour mixture. Mix just until no streaks of flour remain. Scrape down the bowl.
  6. Fold in the chocolate: Add chocolate chips and/or chopped chocolate. Fold gently with a rubber spatula until evenly distributed. Dough will be thick and sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  8. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Let dough sit at room temperature for 5-10 minutes to soften slightly.
  9. Scoop and bake: Scoop rounded tablespoons of dough (about 2 tablespoons each) and place 2 inches apart on prepared sheets. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers are still soft and puffy.
  10. Cool and finish: Let cookies cool on baking sheet for 5 minutes. Sprinkle with flaky sea salt if desired. Transfer to a wire rack to cool completely.

Notes

Watch the butter carefully as it browns; it goes from perfect to burnt in about 30 seconds. Chilling the dough is non-negotiable for best texture. Underbake slightly for chewier cookies. Room temperature eggs are important to prevent the brown butter mixture from seizing.

Nutrition

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

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