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Best Chewy Brown Butter Chocolate Chip Cookies Recipe

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These brown butter chocolate chip cookies are perfectly chewy in the center, crisp at the edges, and packed with deep, nutty flavor. Made with simple ingredients and no fancy equipment, they’re the ultimate comfort cookie that gets even better the next day.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270g) semisweet chocolate chips
  • Flaky sea salt (optional but highly recommended)

Instructions

  1. Brown the butter. Place the butter in a light-colored saucepan over medium heat. Let it melt completely, then start whisking gently. It will foam up, then subside, then foam again. You’ll see little brown specks forming at the bottom — that’s the milk solids toasting. Keep whisking until it smells nutty and turns a deep amber color, about 5-7 minutes. Don’t walk away. Burnt butter happens fast. Pour it into a heatproof bowl immediately (including all those brown bits) and let it cool for 10-15 m…
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Combine the wet ingredients. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth and well combined. It will look a little grainy — that’s fine. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for about 30 seconds until the mixture is thick, pale, and glossy. This is where the texture starts to build.
  4. Fold in the dry ingredients. Pour the flour mixture into the wet mixture. Use a rubber spatula to fold gently, just until no streaks of flour remain. Overmixing will make the cookies tough. Stop as soon as it comes together.
  5. Add the chocolate chips. Fold in the chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  6. Chill the dough. This is non-negotiable. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but 2 hours is better. Overnight is best. Chilling solidifies the brown butter, which prevents the cookies from spreading too thin and gives them that thick, chewy center. If you skip this step, you’ll get flat, greasy cookies.
  7. Preheat and prepare. When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
  8. Scoop and shape. Use a cookie scoop to portion the dough into balls, about 1.5 tablespoons each. Place them 2 inches apart on the prepared sheet. For that bakery-style look, gently press a few extra chocolate chips onto the tops of the dough balls.
  9. Bake. Bake for 10-12 minutes, rotating the sheet halfway through. The edges should be golden brown, but the centers will look slightly underdone and puffy. That’s exactly what you want. They’ll continue to set as they cool.
  10. Cool and finish. Let the cookies cool on the baking sheet for 5 minutes. Sprinkle with flaky sea salt if using. Then transfer them to a wire rack to cool completely. Or, you know, eat one warm. I won’t judge.

Notes

Chill the dough for at least 30 minutes, but 2 hours is better, and overnight is best. Pull cookies from the oven when edges are set but centers still look soft and puffy. For best results, use a kitchen scale to measure flour. Room temperature eggs are important to prevent the brown butter from seizing.

Nutrition

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

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