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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies offer a perfect balance of nutty, caramel flavor and melty chocolate, with a soft center and crisp edges. Easy to make with simple ingredients, they are a comforting treat for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 1 cup (200 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (270 g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed pan over medium heat. Stir constantly as it melts and foams. Watch for the color to change to golden brown with tiny brown specks and a nutty caramel aroma. Remove from heat and transfer to a heatproof bowl to cool for about 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine brown sugar and granulated sugar. Pour in the cooled brown butter and stir until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  4. Add dry ingredients to wet: Gradually fold dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
  5. Fold in chocolate chips evenly throughout the dough.
  6. Chill dough: Cover dough tightly with plastic wrap and refrigerate for at least 1 hour, ideally overnight.
  7. Preheat oven to 350°F (175°C) about 15 minutes before baking. Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on baking sheets.
  9. Bake for 10 to 12 minutes until edges are golden but centers remain soft.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not walk away while browning butter to avoid burning. Chilling dough improves chewiness and flavor. For thicker cookies, chill dough longer or use larger scoops. Flatten dough balls slightly for thinner, crisper cookies. Use quality chocolate chips like Ghirardelli for best melt and flavor. Variations include adding nuts, sea salt topping, or swapping chocolate types. Gluten-free and vegan adaptations are possible.

Nutrition

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

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