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Irresistible Brown Butter Chocolate Chip Cookies Easy Bakery-Style Recipe

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These bakery-style brown butter chocolate chip cookies feature a perfect crackly edge with a soft, chewy center and a deep, toasty flavor from browned butter. They are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the Butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, foams, and then begins to brown. Look for a golden, amber color and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to cool slightly (about 10 minutes). Be careful not to burn it!
  2. Mix Sugars and Eggs: In a large bowl, combine 3/4 cup (150g) packed brown sugar and 1/4 cup (50g) granulated sugar. Add 2 large eggs (room temperature) and 1 teaspoon pure vanilla extract. Beat with a hand mixer or whisk until smooth and creamy (2-3 minutes).
  3. Add Browned Butter: Slowly pour the warm, but not hot, browned butter into the sugar-egg mixture while stirring gently. The mixture may look a bit glossy — that’s perfect.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Chocolate Chips: Add 1 1/2 cups (270g) chocolate chips and fold evenly into the dough.
  7. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour (up to overnight). This step is key to developing flavor and preventing cookie spread.
  8. Preheat the Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop Cookies: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake: Bake for 10-12 minutes, until edges are golden and centers look slightly underbaked (they will firm up as they cool).
  11. Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Brown the butter carefully to avoid burning; watch for a golden amber color and nutty aroma. Chill dough for at least 1 hour to prevent spreading and develop flavor. Rotate baking sheets halfway through baking for even browning. Pull cookies out slightly underbaked for a soft, chewy center. Use room temperature eggs for better texture.

Nutrition

Keywords: brown butter, chocolate chip cookies, bakery-style cookies, chewy cookies, crispy edges, easy cookies, homemade cookies

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