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Perfect Chewy Brown Butter Chocolate Chip Cookies – Easy Recipe

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These perfect chewy brown butter chocolate chip cookies have crispy edges, soft and bendy centers, and a deep, nutty, caramel-like flavor from browned butter. No chilling required, and they come together in under 30 minutes.

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
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir constantly until it turns golden amber and smells nutty, about 5-7 minutes. Remove from heat and pour into a heat-safe bowl. Let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a large bowl, combine warm brown butter with both sugars. Whisk vigorously for about 2 minutes until the mixture looks like wet sand. Add eggs, egg yolk, and vanilla extract. Whisk for another 1-2 minutes until smooth, glossy, and slightly thickened.
  3. Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  4. Bring it together: Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Add the chocolate: Fold in chocolate chips until evenly distributed. For picture-perfect cookies, press a few extra chips onto the tops of dough balls before baking.
  6. Portion and bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough into rounded tablespoons (about 2 tablespoons each) and place 2-3 inches apart. Bake one sheet at a time for 10-12 minutes, rotating halfway through. Cookies should look golden around edges but soft in the center.
  7. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Notes

Don’t walk away while browning butter; it can burn quickly. Let brown butter cool to warm before adding eggs to avoid scrambling. Weigh flour for best results. Underbake slightly for chewy texture. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.

Nutrition

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

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