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Chewy Brown Butter Chocolate Chip Cookies: Best Easy Recipe

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These chewy brown butter chocolate chip cookies are the ultimate comfort food, with a nutty, caramel-like flavor from browned butter and a perfectly soft, chewy texture. This easy recipe uses simple ingredients and a secret cornstarch trick for bakery-quality results every time.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 1 cup (200 grams) packed brown sugar (light or dark)
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340 grams) semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Stir frequently with a rubber spatula or whisk. The butter will melt, foam, then bubble. Watch carefully until the milk solids at the bottom turn golden brown and the butter smells nutty (about 5-7 minutes). Immediately remove from heat and pour into a large mixing bowl. Let cool for 10-15 minutes.
  2. Combine dry ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  3. Mix wet ingredients: Once the brown butter has cooled slightly (warm but not hot), add 1 cup packed brown sugar and 1/2 cup granulated sugar. Whisk vigorously until smooth and thick, about 1-2 minutes.
  4. Add eggs and vanilla: Add 2 room-temperature eggs, one at a time, whisking well after each addition. The mixture should look glossy and smooth. Add 2 teaspoons vanilla extract and whisk again.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips: Add 2 cups semi-sweet chocolate chips and fold gently 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 (1 hour is better). This step is crucial for thick, chewy cookies.
  8. Preheat oven: While dough chills, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Use a cookie scoop (about 1.5 tablespoons) to portion dough. Place on prepared baking sheets, spacing 2 inches apart.
  10. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden brown, centers slightly underdone and puffy. For softer cookies, bake 10 minutes; for crisper edges, 12 minutes.
  11. Cool on pan: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack. If using flaky sea salt, sprinkle on top immediately after removing from oven.

Notes

For best results, chill the dough for at least 1 hour. Use room temperature eggs to prevent the brown butter from seizing. Do not overmix the dough. For extra flavor, add 1 tablespoon instant espresso powder to the dry ingredients. Cookies taste even better the next day.

Nutrition

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

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