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Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies are rich, tender, and perfect for bake sales. The browned butter adds a nutty, caramel-like depth that makes these cookies unforgettable.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) light brown sugar, packed lightly
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (227 g) of unsalted butter. Stir frequently as it foams and then begins to turn golden brown with nutty aromas. Once you see small brown specks and smell the toasted scent, immediately remove from heat to prevent burning. Transfer to a heat-safe bowl and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter: In a large mixing bowl, combine 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar. Pour in the cooled brown butter and whisk or beat with an electric mixer until smooth and creamy.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until the mixture is glossy and rich.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Fold dry into wet: Gradually add the dry ingredients into the wet, stirring gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
  6. Add chocolate chips: Fold in 1 1/2 cups (270 g) semi-sweet chocolate chips evenly.
  7. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to help flavors meld and control spread during baking.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls spaced about 2 inches apart. Bake for 12 to 14 minutes, until edges are golden but centers still appear soft and slightly underbaked.
  10. Cool on rack: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter for better color control. Avoid overbaking to keep cookies chewy. Chilling dough is optional but helps control spread and flavor. Sprinkle flaky sea salt on top before baking for enhanced flavor contrast.

Nutrition

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

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