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Best Easy Chewy Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies are incredibly chewy with crisp edges and a nutty, caramel-like flavor. Made with simple ingredients and no chilling required, they’re the perfect quick and easy weeknight treat.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 ½ cups (300g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 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 small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams, crackles, and turns a deep amber color with brown specks (about 5-7 minutes). Immediately remove from heat and pour into a large mixing bowl, including all brown bits. Let cool for 10 minutes.
  2. Mix the sugars and butter: Add brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously until smooth, glossy, and looks like wet sand (about 1-2 minutes).
  3. Add the eggs and vanilla: Crack in eggs one at a time, whisking well after each. Add vanilla extract. Whisk until thick, shiny, and slightly lighter in color.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.
  5. Fold in the flour mixture: Gradually add dry ingredients to wet ingredients using a rubber spatula or wooden spoon. Fold gently until just a few streaks of flour remain. Do not overmix.
  6. Add the chocolate chips: Fold in chocolate chips and any chopped chocolate until evenly distributed. Dough will be thick and slightly sticky.
  7. Portion the dough: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, portion out rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on prepared sheets.
  8. Bake: Bake one sheet at a time on the middle rack for 9-11 minutes. Cookies should be golden brown around the edges but still soft in the center.
  9. Cool and finish: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using flaky sea salt, sprinkle a tiny pinch on each cookie while still warm.

Notes

Don’t skip cooling the brown butter before adding eggs to avoid scrambling. Use a light-colored pan to monitor browning. For thicker, chewier cookies, chill the portioned dough for 30 minutes if time allows. Bake one sheet at a time for even results. Store in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft. Freeze baked cookies for up to 3 months or freeze raw dough balls for baking later.

Nutrition

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

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