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Best Easy Brown Butter Chocolate Chip Cookies Recipe

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These brown butter chocolate chip cookies are a budget-friendly, crowd-pleasing treat with a nutty, toasty flavor and perfect chewy texture. Made with simple pantry ingredients, they’re quick to prepare and guaranteed to disappear fast.

Ingredients

Scale
  • 1 cup (2 sticks, 226 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (150 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340 grams) semi-sweet chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Stir occasionally with a rubber spatula or wooden spoon. After about 5–7 minutes, the butter will foam and turn a golden amber color with brown specks at the bottom. Immediately remove from heat and pour into a heatproof bowl. Let cool for 10–15 minutes until warm but not hot.
  2. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  4. Cream butter and sugars: In a large bowl, combine cooled brown butter with ½ cup granulated sugar and ¾ cup packed light brown sugar. Beat with an electric mixer on medium speed (or a wooden spoon) for about 2 minutes until light and fluffy.
  5. Add eggs and vanilla: Add 2 room-temperature eggs one at a time, beating well after each. Then add 2 teaspoons vanilla extract and mix until smooth and glossy.
  6. Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed (or by hand) until just combined. Do not overmix.
  7. Fold in chocolate chips: Use a rubber spatula to gently fold in 2 cups semi-sweet chocolate chips until evenly distributed.
  8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
  9. Scoop and bake: Using a cookie scoop or tablespoon, portion rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, 2 inches apart. Sprinkle with flaky sea salt if desired.
  10. Bake for 8–10 minutes, until edges are golden brown and centers look just set and slightly puffy.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. For best flavor, chill dough overnight. Cookies taste even better the next day. To keep cookies soft, store with a slice of bread in an airtight container.

Nutrition

Keywords: brown butter chocolate chip cookies, easy cookie recipe, budget-friendly cookies, chewy chocolate chip cookies, kid-approved cookies

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