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Easy Chewy Brown Butter Chocolate Chip Cookies

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These Chewy Brown Butter Chocolate Chip Cookies have crispy edges, a soft center, and a deep, nutty flavor from browned butter. They’re the bakery-style cookie you’ve been chasing, made with simple ingredients and no fancy equipment.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (fine sea salt)
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula as it melts. The butter will foam up, then subside, and you’ll see small brown specks forming at the bottom of the pan. This takes about 6-8 minutes. Once it turns amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl (including all browned milk solids) and let cool for 10-15 minutes until warm but not hot.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Combine the brown butter and sugars: In a large bowl, add the cooled brown butter, brown sugar, and granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and is slightly lighter in color.
  4. Add the eggs and vanilla: Crack the two whole eggs and the extra yolk into the bowl. Add the vanilla extract. Whisk for another 1-2 minutes until the mixture is smooth, glossy, and slightly thickened, like thin caramel sauce.
  5. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each. Stop as soon as no streaks of flour remain.
  6. Add the chocolate: Fold in the chocolate chips and chunks until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours. 24 hours is ideal for maximum chewiness.
  8. Preheat and prepare: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Portion the dough: Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them 3 inches apart on the prepared baking sheets. Optionally, press a few extra chocolate chips onto the tops.
  10. Bake: Bake one sheet at a time for 10-12 minutes, rotating the pan halfway through. Edges should be golden brown and set, centers slightly underdone and puffy.
  11. Cool and finish: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, sprinkle with flaky sea salt if desired.

Notes

Don’t rush the browning process; use medium heat and stir constantly. Measure flour correctly using the spoon-and-level method. Chilling the dough is essential for thick, chewy cookies. Let cookies rest on the pan for 5 minutes after baking. Bake one sheet at a time for even results.

Nutrition

Keywords: brown butter chocolate chip cookies, chewy cookies, bakery-style cookies, easy cookie recipe, chocolate chip cookies

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