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Chewy Brown Butter Chocolate Chip Cookies: Easy & Best Recipe

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These Chewy Brown Butter Chocolate Chip Cookies are the best version of a classic cookie. With perfectly crisp edges, a soft, almost fudgy center, and a nutty, toffee-like flavor from the brown butter, they are a crowd-pleaser that requires no chill time.

Ingredients

Scale
  • 1 cup (2 sticks / 226 grams) unsalted butter
  • 1 cup (200 grams) packed dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Brown the Butter: Place the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then continue to cook, swirling the pan occasionally. The butter will start to foam and crackle. After a few minutes, the foam will subside, and you will see small golden-brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. This whole process takes about 5-6 minutes. Do not walk away! It can go from perfect to burnt in seconds. Once you see …
  2. Cool the Butter: Pour the browned butter into a large mixing bowl (make sure to scrape all those delicious brown bits into the bowl). Let it cool for about 5-10 minutes. It should be warm but not hot to the touch. If it is too hot, it will cook the eggs when you mix them in.
  3. Combine Sugars and Butter: Add the packed dark brown sugar and the granulated sugar to the warm brown butter. Whisk vigorously until the mixture is smooth and looks like a thick, grainy paste. It will not be completely smooth, but there should be no large lumps of sugar.
  4. Add Eggs and Vanilla: Add the whole egg and the extra egg yolk, along with the 2 teaspoons of vanilla extract. Whisk again until the mixture is smooth, shiny, and slightly thickened. This should take about 30-60 seconds. The mixture will look almost like a caramel sauce. This is when you know the sugar has dissolved properly.
  5. Mix Dry Ingredients: In a separate medium bowl, whisk together the 2 cups + 2 tablespoons of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This ensures the leavening agents are evenly distributed.
  6. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Use your rubber spatula to fold everything together. Mix just until you no longer see any streaks of flour. Do not overmix! Overmixing develops gluten, which will make your cookies tough instead of tender.
  7. Add Chocolate Chips: Pour in the 2 cups of semi-sweet chocolate chips. Fold them in gently with your spatula until they are evenly distributed throughout the dough. The dough will be thick and sticky. That is exactly what you want.
  8. Portion the Dough: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Using your cookie scoop or a spoon, portion out heaping tablespoons (about 1.5 tablespoons each) of dough and place them about 3 inches apart on the prepared baking sheets. Do not flatten them.
  9. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone and puffy. The tops should be set but still soft. They will look a little pale in the middle — that is the key to a chewy cookie.
  10. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to set up without over-baking. Then, transfer them to a wire cooling rack to cool completely. Or, you know, eat one warm and gooey. I won’t tell anyone.

Notes

Don’t over-brown the butter; it should be golden brown, not black. Measure flour correctly using the spoon-and-level method. Use room temperature eggs to avoid seizing the butter. Pull cookies out of the oven when centers still look slightly underdone for a chewy texture. For best results, use a kitchen scale to weigh ingredients.

Nutrition

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