Chewy Brown Butter Chocolate Chip Cookies Recipe
Nothing beats the deep, nutty flavor of browned butter swirled into a chewy center with crispy edges and pools of melty chocolate chunks. These Chewy Brown Butter Chocolate Chip Cookies are next-level, with just the right balance of richness, chew, and golden brown perfection. Whether it’s your first time making homemade chocolate chip cookies or you’re a cookie scoop pro, this is the perfect chocolate chip cookie recipe to bookmark, bake, and repeat.
This is the perfect chocolate chip cookie recipe—crispy on the edges, chewy in the center, with a deep, nutty flavor from browned butter. No electric mixer needed, just a large mixing bowl, a wooden spoon, and a little bit of patience while the magic happens.
If you’re a fan of chocolate chip cookies, try my chocolate chip sugar cookies, chocolate chip cookies without brown sugar, olive oil chocolate chip cookies, boneless chocolate chip cookies, or my classic one bowl chocolate chip cookies.
Why You’ll Love This Recipe
- Unreal Flavor Profile – The browning process gives the unsalted butter a nutty aroma, and it caramelizes the milk solids for deep, toasty flavor in every bite.
- Chewy Texture, Crispy Edges – The egg yolk, light brown sugar, and perfect balance of butter and flour create chewy centers while the edges get that crisp, golden brown finish. The texture is truly unmatched!
- One-Bowl Wonder – No electric mixer needed—just a large mixing bowl, a wooden spoon, and a little bit of patience while the butter melts and works its magic. Seriously, these are so easy, you’ll have a hard time coming up with a reason not to make them!
Ingredients
- Unsalted Butter – Browning unsalted butter over medium heat in a light-colored pan lets you see the brown bits forming at the bottom of the pan—this is where the nutty flavor comes from! It’s so yummy and in my opinion, brown butter makes everything so much better!
- Light Brown Sugar – Brown sugar adds deep caramel notes and chewy texture—don’t pack it too tight, or you might end up with too much flour in the mix.
- White Sugar – Traditional granulated sugar (white sugar) balances the chewiness with a little crispness on the baking sheet.
- Vanilla Extract – Use the real deal for the best cookies—it makes a huge difference in flavor. You can also use vanilla bean paste here, too!
- Whole Egg + Extra Egg Yolk – The egg yolk creates that soft center, while the whole egg binds everything together.
- All-Purpose Flour – The foundation of the perfect chocolate chip cookies. If you want an even chewier texture, swap some for bread flour—it absorbs more moisture!
- Baking Soda – Baking soda the cookies just the right amount of lift and chew. Don’t confuse it with baking powder—totally different results!
- Kosher Salt – Kosher salt enhances the flavor profile and balances the sweetness. I never bake without kosher salt!
- Semi-Sweet Chocolate – Use a mix of chocolate chunks and chopped chocolate for those dreamy melty pockets.
Ingredient Substitutions
- Swap the Maple Syrup for Honey – This will give a slightly deeper, floral sweetness with the same chewy texture.
- Use Dark Brown Sugar Instead of Light – It has more molasses, which amps up the chew factor and adds a little extra caramel flavor.
- Try a Mix of Milk Chocolate and Dark Chocolate – The contrast of sweet and bitter chocolate makes the best thing even better.
- Bread Flour Instead of Some AP Flour – For an even chewier bite, swap ¼ cup of all-purpose flour for bread flour—the extra water content absorption makes a huge difference!
Ingredient Additions
- Chopped Walnuts or Pecans – Chopped-up nuts would give some crunch and a slight buttery flavor to balance the chewy texture of these cookies.
- Toasted Coconut – A sweet treat twist that pairs beautifully with brown butter cookies.
- Crushed Pretzels – For a sweet and salty contrast, press a few crushed pretzels on top before baking!
- Extra Chocolate Chips – Can you ever have too much? Add a handful of extra chocolate chips on top before baking for that bakery-style look.
Step by Step Instructions
Start by browning the butter. In a medium saucepan, melt the unsalted butter over medium-low heat, stirring continuously with a wooden spoon. After a few minutes, the butter melts, then starts foaming. Keep stirring—soon you’ll see brown bits forming at the bottom of the pan and smell that deep nutty aroma. Once the butter turns an amber color, immediately remove it from the heat and pour it into a large mixing bowl, scraping in all those flavorful bits. Let the browned butter cool for about five minutes so it doesn’t scramble the wet ingredients.
Next, mix the sugars and wet ingredients. Add the light brown sugar, white sugar, and maple syrup to the bowl with the warm butter. Whisk until smooth and glossy. The browning process adds richness, while the sugars help create that chewy texture. Crack in the egg and egg yolk, then whisk again until fully combined. Stir in the vanilla extract to add depth and round out the flavors.
Now, combine the dry ingredients. Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Scrape the bottom of the bowl to make sure everything is incorporated. Stop mixing as soon as no streaks of flour remain—overmixing can make the cookies tough instead of chewy.
Fold in the chocolate chips or chopped chocolate, making sure they’re evenly distributed. If you want that bakery-style look, set aside a few chocolate chunks to press into the tops later. Cover the bowl with plastic wrap and chill for 30 minutes. Chilling allows the butter to firm up, controls spread, and deepens flavor.
Preheat the oven to 350°Fahrenheit (175°Celsius) and line a cookie sheet with parchment paper. Use a cookie scoop to portion out balls of dough, about two tablespoons each. Place them two inches apart on the prepared baking sheet since they’ll spread while baking.
Bake for 10–12 minutes, or until the edges turn golden brown and the centers look just slightly soft. At the six-minute mark, remove the tray from the oven and firmly tap it on the counter. This helps create ripples and an even chewy texture. Return to the oven to finish baking.
Right after baking, sprinkle each cookie with flaky sea salt. Let the cookies cool on the baking sheet for five minutes before transferring them to a cooling rack. This lets them set without overbaking. These cookies will firm up as they cool but stay wonderfully chewy in the center. For a warm butter experience, reheat a cookie in the microwave for 10 seconds. If baking a double batch, chill the second tray while the first one bakes for consistent results.
Expert Tips
- Use a Kitchen Scale – Measuring by weight prevents adding too much flour, which can make cookies dry instead of chewy.
- Tap the Cookie Sheet Mid-Bake – At the 6-minute mark, remove the tray and tap it firmly on the counter. This creates that signature crinkly, chewy texture!
- Chill the Dough for 30 Minutes – This helps the browned butter cookies develop deeper flavor and prevents excess spread on the baking sheet.
- Let the Butter Cool Slightly Before Mixing – If the warm butter is too hot when you add the egg yolk, it could create a weird texture. Give it a little bit of time to settle.
Serving Suggestions
- Ice Cream Sandwiches – Pair them with a scoop of milk chocolate or sour cream-based ice cream for the perfect balance of rich and creamy.
- Dunked in a Big Glass of Milk – A classic chocolate chip cookie experience that never gets old.
- Crumbled Over a Sundae – Crush them into big cookies and sprinkle over your favorite sweet treat.
- Stacked & Gift-Wrapped – Wrap a double batch in plastic wrap and a ribbon for the best cookies gift ever.
Storage Instructions
- Room Temperature – Store in an airtight container for up to 5 days to keep that chewy texture intact.
- Freeze the Dough – Scoop cookie dough balls onto a parchment paper-lined baking sheet, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two of baking time.
- Freeze the Baked Cookies – Let them cool completely on a cooling rack, then store in a freezer bag. When ready to eat, pop one in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
- Make a Double Batch – These cookies disappear FAST, so doubling the recipe card is always a good idea!
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Chewy Brown Butter Chocolate Chip Cookies Recipe
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon
- Whisk
- Rubber spatula
- Plastic wrap
- Cookie scoop
- Parchment paper
- Baking sheet
- Cooling rack
Ingredients
- ¾ cup (170g) unsalted butter
- 1 cup (220g) light brown sugar
- ¼ cup (50g) white sugar
- 2 tablespoons (30g) maple syrup
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 2 ⅛ cups (256g) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (260g) semi-sweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Melt the butter in a medium saucepan over medium-low heat, stirring continuously with a wooden spoon. Cook for about 3–4 minutes until the butter foams, turns golden brown, and smells nutty. Scrape the browned bits from the bottom of the pan and pour the butter into a large mixing bowl. Let cool for 5 minutes.
- Whisk the light brown sugar, white sugar, and maple syrup into the browned butter until smooth. Add the egg and egg yolk, whisking until fully combined. Stir in the vanilla extract.
- Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet ingredients. Use a rubber spatula to gently fold the dry ingredients in, stopping as soon as no streaks of flour remain. Fold in the chocolate chips. Cover the dough with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper. Use a cookie scoop to portion out balls of dough, about 2 tablespoons each, and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly soft. At the 6-minute mark, remove the tray and tap it firmly on the counter, then return to the oven to finish baking.
- Sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.
Notes
- Use a Kitchen Scale – Measuring by weight prevents adding too much flour, which can make cookies dry instead of chewy.
- Tap the Cookie Sheet Mid-Bake – At the 6-minute mark, remove the tray and tap it firmly on the counter. This creates that signature crinkly, chewy texture!
- Chill the Dough for 30 Minutes – This helps the browned butter cookies develop deeper flavor and prevents excess spread on the baking sheet.
- Let the Butter Cool Slightly Before Mixing – If the warm butter is too hot when you add the egg yolk, it could create a weird texture. Give it a little bit of time to settle.
These cookies are so delicious and easy to make. The recipe is so easy to follow too … thank you for the great, detailed instructions.