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Best Chewy Brown Butter Chocolate Chip Cookies: Easy Homemade

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These brown butter chocolate chip cookies are chewy, nutty, and perfectly balanced with crisp edges and soft centers. Made with simple ingredients and no mixer required, they’re a crowd-pleasing treat that stays soft for days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)
  • 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions

  1. Brown the butter: Place butter in a light-colored saucepan over medium heat. Stir occasionally until melted, foamy, and then crackling. After 5-7 minutes, brown specks appear and the butter smells nutty. Remove from heat immediately and pour into a heat-safe bowl, scraping all brown bits. Cool for 10-15 minutes.
  2. Mix sugars and butter: In a large bowl, combine cooled brown butter with brown sugar and granulated sugar. Whisk vigorously for about 1 minute until mixture looks like wet sand and is well combined.
  3. Add eggs and vanilla: Add eggs one at a time, whisking well after each. Add vanilla and whisk for 30-60 seconds until smooth, glossy, and slightly thickened.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Mix wet and dry: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fold in chocolate chips: Add chocolate chips and fold until evenly distributed.
  7. Chill dough: Cover bowl and refrigerate for at least 30 minutes (1-2 hours is better, up to 72 hours for deeper flavor).
  8. Preheat oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop cookies: Use a 1.5-tablespoon cookie scoop to portion dough into balls (about 30g each). Place 2 inches apart on prepared sheets. Optionally press extra chips on top.
  10. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. Edges should be golden and set, centers soft and puffy. For crispier cookies, bake 12-13 minutes.
  11. Cool on pan: Let cookies cool on the baking sheet for 5-7 minutes. If using flaky salt, sprinkle on right after removing from oven.
  12. Transfer and repeat: Transfer cookies to a wire rack to cool completely. Let baking sheets cool between batches.

Notes

Chilling the dough is essential for thick, chewy cookies. Brown butter continues to cook after removing from heat, so remove it when it’s a light amber color. For best results, use a kitchen scale to measure flour. Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

Nutrition

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