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Best Brown Butter Chocolate Chip Cookies Easy Recipe

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These brown butter chocolate chip cookies have deep, nutty flavor, chewy centers, and crispy edges. Made with simple ingredients, they’re perfect for any occasion and come together in under 30 minutes.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt (optional, for topping)

Instructions

  1. Brown the butter: Place the butter pieces in a medium saucepan over medium heat. Stir frequently as it melts. It will foam, then bubble, and eventually turn a golden amber color with brown specks at the bottom (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl to stop cooking. Let cool for 5-10 minutes.
  2. Mix the sugars and butter: Add the brown sugar and granulated sugar to the warm brown butter. Whisk vigorously until smooth and well combined, forming a thick, glossy paste.
  3. Add the eggs and vanilla: Crack the eggs into the bowl and add the vanilla extract. Whisk until smooth and slightly lighter in color, about 1 minute.
  4. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Mix the dry into the wet: Gradually add the flour mixture to the wet ingredients, stirring with a rubber spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips: Add the chocolate chips and fold gently until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  8. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Use a cookie scoop or two spoons to portion the dough into balls, about 1.5 tablespoons each. Place on prepared baking sheets, spacing 2 inches apart. You should get about 24 cookies.
  10. Bake for 10-12 minutes, until edges are golden brown and centers are still slightly soft and puffy. For softer cookies, bake 9-10 minutes; for crisper, 12-13 minutes.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. If using flaky sea salt, sprinkle on top right after baking.

Notes

For best results, chill the dough for at least 30 minutes. Watch the butter closely when browning to avoid burning. Use a light-colored saucepan to see the color change. If using dark baking sheets, reduce oven temperature by 25°F.

Nutrition

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

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