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Tender Brown Butter Chocolate Chip Cookies

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These tender brown butter chocolate chip cookies are thick, chewy, and full of nutty, caramel-like flavor from browned butter. Easy to make with simple pantry ingredients, they deliver a perfect balance of texture and rich taste.

Ingredients

Scale
  • 1 cup (2 sticks or 225 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) chocolate chunks or chips (semi-sweet and bittersweet mix preferred)
  • Optional: 1/2 cup (60 g) chopped toasted pecans or walnuts
  • Optional: Pinch of flaky sea salt for sprinkling

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (225 g) unsalted butter. Stir frequently as it foams and turns golden brown with a nutty aroma. Remove from heat immediately when browned bits appear and smell toasted. Pour into a heatproof bowl and let cool for 10 minutes until lukewarm.
  2. Mix sugars and butter: Add 3/4 cup granulated sugar and 1/2 cup light brown sugar to the browned butter. Use a hand mixer or whisk to combine until smooth and creamy.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
  4. Combine dry ingredients: In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually fold dry ingredients into wet mixture using a rubber spatula. Stop as soon as flour disappears; dough will be thick and slightly sticky.
  6. Stir in chocolate chunks and nuts (if using): Fold in 1 1/2 cups chocolate chunks evenly. Add nuts if desired.
  7. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for 30 minutes to firm dough and maintain thick, chewy texture.
  8. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape and bake: Scoop dough by generous tablespoons or use a cookie scoop to form balls about 2 inches wide. Place on baking sheets spaced 2 inches apart. Optionally sprinkle flaky sea salt on top. Bake 12-15 minutes until edges are golden but centers still look soft.
  10. Cool: Let cookies rest on baking sheets for 5 minutes before transferring to cooling racks to set without losing chewiness.

Notes

Use a light-colored pan to watch butter color change clearly. Stir constantly and remove from heat immediately when browned bits appear. Avoid overmixing dough to keep cookies tender. Chilling dough is optional but recommended to prevent spreading and enhance flavor. Rotate pans halfway through baking for even cooking. Cookies firm up as they cool, so don’t overbake.

Nutrition

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

Find it online: https://merrymorsel.com/tender-brown-butter-chocolate-chip-cookies-recipe-easy-thick-chewy-delight/