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Soft and Chewy Brown Butter Chocolate Chip Cookies

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These soft and chewy brown butter chocolate chip cookies offer a rich, caramel-like flavor with perfectly crisp edges and pillowy centers. Quick and easy to make, they are a crowd-pleasing homemade treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • 1 cup (220g) packed brown sugar (light or dark)
  • 1 large egg, room temperature
  • 1½ teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling
  • Optional seasonal twist: ½ cup chopped toasted pecans or walnuts

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as the butter melts, foams, and then starts to brown. Once small brown flecks appear and a nutty aroma is smelled, remove from heat and transfer to a large mixing bowl. Let cool about 5 minutes.
  2. Mix sugars and butter: Add ½ cup (100g) granulated sugar and 1 cup (220g) packed brown sugar to the warm browned butter. Stir or beat with an electric mixer until combined and smooth.
  3. Add egg and vanilla: Crack in 1 large room temperature egg and add 1½ teaspoons pure vanilla extract. Mix until fully incorporated and creamy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Incorporate dry into wet: Gradually add dry ingredients to wet mixture, stirring gently just until flour is absorbed. Avoid overmixing.
  6. Fold in chocolate chips: Add 1 ½ cups (270g) semi-sweet chocolate chips and fold evenly through the dough.
  7. Chill dough (optional but recommended): Cover dough with plastic wrap and refrigerate for 20-30 minutes to prevent spreading and enhance flavor.
  8. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Portion cookies: Using a spoon or cookie scoop (about 1.5 tablespoons), drop mounds of dough onto prepared sheets, spacing about 2 inches apart.
  10. Bake cookies: Bake for 10-12 minutes until edges are golden but centers still look slightly soft and puffy.
  11. Cool cookies: Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  12. Optional topping: Sprinkle flaky sea salt on warm cookies for added flavor.

Notes

Chilling the dough for 20-30 minutes before baking helps prevent spreading and enhances flavor. Avoid overmixing the dough after adding flour to keep cookies tender. Use medium heat and stir constantly when browning butter to avoid burning. Cookies will continue to set as they cool; slight softness in centers when out of oven is ideal. Store cookies in an airtight container with a slice of bread to keep them soft.

Nutrition

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

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