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Best Chewy Brown Butter Chocolate Chip Cookies Recipe

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These chewy brown butter chocolate chip cookies are deeply flavorful, perfectly textured, and surprisingly easy to make. The brown butter adds a warmth and richness that makes them feel special, while the simple ingredients keep them approachable for any day of the week.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place the butter in a light-colored skillet or saucepan over medium heat. Stir frequently as it melts. It’ll foam up, then the foam will subside, and you’ll see golden specks forming at the bottom. Keep stirring—it can go from perfect to burnt in seconds. Once it smells nutty and looks amber, remove it from the heat immediately. Pour it into a heatproof bowl and let it cool for 10 minutes.
  2. Mix the sugars and butter: Add the brown sugar and granulated sugar to the warm (not hot) brown butter. Whisk vigorously for about 30 seconds until it looks like wet sand. It should be smooth and glossy.
  3. Add eggs and vanilla: Crack in the 2 whole eggs and the extra yolk. Add the vanilla. Whisk for a full minute—this incorporates air and helps create that crackly top. The mixture should look lighter in color and slightly thickened.
  4. Combine dry ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Fold in the flour: Add the dry mixture to the wet ingredients. Use a rubber spatula and fold gently until just a few streaks of flour remain. Overmixing develops gluten and makes tough cookies.
  6. Add chocolate chips: Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky—that’s perfect.
  7. Portion the dough: Scoop rounded tablespoons (about 2 tablespoons each) onto parchment-lined baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  8. Bake immediately: No chilling needed! Bake at 375°F (190°C) for 9-11 minutes. The edges should be golden and set, but the centers will look slightly underdone and puffy.
  9. Cool on the pan: Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning—it can burn quickly. Let the butter cool for a full 10 minutes before adding eggs to avoid scrambling. For thicker cookies, chill the dough for 30 minutes before baking. These cookies taste even better the next day.

Nutrition

Keywords: brown butter chocolate chip cookies, chewy cookies, easy cookie recipe, no chill cookies, homemade cookies

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