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Best Chewy Brown Butter Chocolate Chip Cookies Recipe

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These Chewy Brown Butter Chocolate Chip Cookies have crispy edges, soft centers, and a deep, caramel-like flavor from browned butter. They’re quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 1 cup packed (200 grams) dark brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340 grams) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden amber with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl, including all brown bits. Let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a large bowl, combine the cooled browned butter with 1 cup packed dark brown sugar and ½ cup granulated sugar. Whisk until smooth. Add 2 room temperature eggs, one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract until glossy.
  3. Combine the dry ingredients: In a separate medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  5. Add chocolate chips: Fold in 2 cups semisweet chocolate chips until evenly distributed. Optionally, reserve a handful to press onto dough balls before baking.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 72 hours).
  7. Preheat oven: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion dough into balls. Place 2 inches apart on prepared baking sheets.
  9. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers look slightly underdone. Rotate the sheet halfway through.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use a kitchen scale for flour for best results. Tap the baking sheet on the counter after baking for crinkly tops. Cookies can be stored at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

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

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