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Best Chewy Brown Butter Chocolate Chip Cookies

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These chewy brown butter chocolate chip cookies have a nutty, toffee-like richness from browned butter, with soft centers and crispy edges. They’re made with simple ingredients and come together in about 30 minutes, making them perfect for entertaining or a quick sweet treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Cut the butter into pieces and add to a medium saucepan over medium heat. Stir constantly with a whisk or rubber spatula. The butter will melt, foam, then crackle and pop. After about 5-7 minutes, the foam will subside and golden brown specks will form at the bottom. The butter will smell nutty and toasty. Remove from heat immediately and pour into a heatproof bowl, scraping every last brown bit. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the sugars and butter: Add both sugars to the warm brown butter. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and has slightly lightened in color.
  3. Add the eggs and vanilla: Crack both eggs into the butter-sugar mixture. Add the vanilla. Whisk for another 2-3 minutes until smooth, glossy, and slightly thickened, like caramel sauce.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt until no clumps remain.
  5. Fold in the flour mixture: Add the dry ingredients to the wet ingredients in two additions. Use a rubber spatula to fold gently until just a few streaks of flour remain. Do not overmix.
  6. Add the chocolate: Pour in the chocolate chips and fold until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours.
  8. Preheat and prepare: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Scoop and bake: Use a cookie scoop (1.5 tablespoon size) to portion dough into balls. Place them 2 inches apart on prepared sheets. Optionally press extra chocolate chips onto tops. Bake one sheet at a time for 10-12 minutes. Edges should be golden brown and centers slightly underdone and puffy.
  10. Cool and sprinkle: Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, sprinkle with flaky sea salt if desired.

Notes

Chilling the dough is crucial for thick, chewy cookies. For best flavor, chill overnight. Brown butter can be made ahead and stored in the refrigerator. Use high-quality chocolate for best results. Flaky sea salt on top is highly recommended.

Nutrition

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

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