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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 deeply flavorful, perfectly textured, and surprisingly easy to make. The brown butter adds a nutty, caramelized depth that makes them taste like a bakery treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) 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 until the butter melts, foams, and then turns a deep amber color with a nutty aroma (about 5-7 minutes). Immediately pour into a heat-safe bowl and let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract, and whisk vigorously for about 1 minute until smooth, glossy, and slightly thickened.
  3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Fold in the dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay).
  5. Add the chocolate chips: Fold in the chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  6. Chill the dough (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes, or up to 72 hours.
  7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop the dough: Use a cookie scoop or tablespoon to portion the dough into balls about 1.5 tablespoons each (roughly 30g). Place them 2 inches apart on the prepared baking sheets. Slightly flatten the tops with your palm.
  9. Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using flaky sea salt, sprinkle on top while still warm.

Notes

For best results, chill the dough for at least 30 minutes. Use a light-colored pan for browning butter to avoid burning. Room temperature eggs are important to prevent the brown butter from seizing. Store cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them chewy.

Nutrition

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

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