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Best Chewy Brown Butter Chocolate Chip Cookies Recipe

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These Chewy Brown Butter Chocolate Chip Cookies are the perfect balance of nutty, toffee-like flavor and a chewy, tender texture. With crisp edges and soft centers, they are a crowd-pleasing treat that will make any day feel special.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ¼ cups (250g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs + 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a light-colored saucepan or skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. After about 5-7 minutes, you will notice golden brown specks forming at the bottom of the pan and the butter will smell nutty and fragrant. Once it reaches a deep amber color, immediately remove it from the heat and pour it into a heat-safe bowl to stop the cooking process. Let it cool for about 10-15 minutes u…
  2. Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the warm brown butter with the 1 ¼ cups packed light brown sugar and ½ cup granulated sugar. Beat on medium speed for about 2 minutes until the mixture looks like wet sand and is slightly lighter in color. Add the 2 whole eggs and 1 egg yolk, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula. Add the 2 teaspoons vanilla extract and beat until com…
  3. Combine the dry ingredients: In a separate medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  4. Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined — you should still see a few streaks of flour. Use your rubber spatula to give the dough a final stir from the bottom up to catch any hidden flour pockets.
  5. Add the chocolate chips: Fold in the 2 cups of semi-sweet chocolate chips or chopped chocolate using your spatula. Make sure they are evenly distributed throughout the dough. If desired, reserve a handful of chips to press into the tops of the dough balls before baking.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but ideally 1-2 hours. Chilling is non-negotiable here. It allows the brown butter to solidify slightly, which prevents the cookies from spreading too thin.
  7. Preheat and prepare: When you are ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and shape: Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them about 2 inches apart on the prepared baking sheets. If you reserved some chocolate chips, gently press a few into the tops of each dough ball.
  9. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. The cookies should look golden brown around the edges but still slightly soft and puffy in the center. They will continue to set as they cool on the baking sheet.
  10. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack. While they are still warm, sprinkle with flaky sea salt if desired. Let them cool completely before storing.

Notes

Do not skip the chill time — it prevents spreading and deepens flavor. Watch the butter carefully when browning; it can burn quickly. Use room temperature eggs to prevent the brown butter from seizing. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even results. Underbake slightly for chewy centers.

Nutrition

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

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