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Chewy Brown Butter Chocolate Chip Cookies: The Best Easy Recipe

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These chewy brown butter chocolate chip cookies are the perfect balance of nutty, caramel-like flavor and a soft, chewy texture. With simple ingredients and a quick chill time, they’re a crowd-pleasing treat for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Stir occasionally as it melts. It will foam up, then foam again, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and is a deep amber color, remove it from the heat immediately. Pour it into a heat-safe bowl and let it cool for 10 minutes.
  2. Mix the sugars and butter: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until well combined. It should look like wet sand. This takes about 1 minute.
  3. Add eggs and vanilla: Whisk in the eggs one at a time, then add the vanilla. The mixture should look smooth and glossy. If it looks slightly separated, keep whisking — it will come together.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Add this to the wet mixture and fold gently with a rubber spatula until just combined. A few streaks of flour are okay — overmixing makes tough cookies.
  5. Fold in chocolate chips: Add the chocolate chips and fold until evenly distributed. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl and refrigerate for at least 30 minutes, or up to 72 hours. Chilling prevents the cookies from spreading too much and deepens the flavor.
  7. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and bake: Use a cookie scoop to portion the dough into 1.5-tablespoon balls. Place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone. They will continue to set on the baking sheet.
  9. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. The centers will sink slightly and become perfectly chewy.

Notes

Watch the butter closely when browning; it can go from perfect to burnt in seconds. Chilling the dough for at least 30 minutes is essential for the best texture and flavor. For a deeper flavor, chill the dough for 24 hours. Store cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to keep them soft.

Nutrition

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

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