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Perfect Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies are made with a simple trick—browning the butter—for a deep, nutty flavor. They’re soft, chewy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ¼ cups (250g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts. It will start to foam and bubble. Keep stirring and watch carefully. After about 5-7 minutes, you’ll see golden brown specks forming at the bottom and the butter will smell nutty. As soon as it turns a deep amber color and smells fragrant, remove it from the heat immediately. Pour it into a heat-safe bowl (including all those little brown bits) and let it cool for about 10 min…
  2. Combine the sugars and butter: In your large mixing bowl, add the cooled brown butter, 1 ¼ cups packed brown sugar, and ¼ cup granulated sugar. Whisk them together until they’re well combined and look like wet sand. This should take about 1 minute.
  3. Add the eggs and vanilla: Crack in the 2 large eggs and the extra egg yolk. Add the 2 teaspoons of vanilla extract. Whisk vigorously for about 2 minutes until the mixture is smooth, pale, and slightly thickened.
  4. Mix the dry ingredients: In a separate medium bowl, whisk together the 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Use your rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour.
  6. Fold in the chocolate chips: Add the 2 cups of semi-sweet chocolate chips. Fold them in with your spatula until they’re evenly distributed throughout the dough.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but 1 hour is even better.
  8. Preheat and prepare: After the dough has chilled, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
  9. Scoop and shape: Use your cookie scoop to portion out rounded tablespoons of dough (about 1.5 tablespoons each). Place them about 2 inches apart on the prepared baking sheets.
  10. Bake: Bake one sheet at a time for 10-12 minutes. The edges should be golden brown and set, but the centers will still look slightly soft and puffy.
  11. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack. While they’re still warm, sprinkle a tiny pinch of flaky sea salt on top of each cookie if using.

Notes

Don’t walk away from the browning butter; it can burn quickly. Cool the butter completely before adding eggs. Measure flour correctly by spooning and leveling. Chilling the dough is essential for the best texture. Rotate the baking sheet halfway through for even browning.

Nutrition

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