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Best Soft-Baked Brown Butter Chocolate Chip Cookies

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These soft-baked brown butter chocolate chip cookies are pillowy, deeply flavorful, and stay tender for days. The nutty depth of browned butter paired with a higher ratio of brown sugar creates the ultimate crowd-pleasing cookie that tastes like it came from a fancy bakery.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Cut the butter into small cubes and place them in a light-colored saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The butter will melt, then foam, then start to crackle. Keep stirring. After a few minutes, you’ll see brown specks forming at the bottom of the pan. The butter will smell nutty and toasty. When it turns a deep amber color, remove it from the heat immediately. Pour the browned butter into a heat-safe bowl and let it cool for 10-15 m…
  2. Combine the sugars and browned butter: In the bowl of a stand mixer fitted with the paddle attachment, add the cooled browned butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture looks like wet sand and is slightly lighter in color. Scrape down the sides and bottom of the bowl.
  3. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the bowl after the second egg. Add the vanilla extract and beat for another 30 seconds. The mixture should look smooth, glossy, and almost like a thick caramel.
  4. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Combine wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the flour disappears. Do not overmix.
  6. Fold in the chocolate chips: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours.
  8. Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each portion into a smooth ball. Place them on the prepared baking sheets about 2 inches apart.
  10. Bake: Bake for 10-12 minutes, rotating the pans halfway through. The cookies should look puffy, set around the edges, and still slightly soft and pale in the center.
  11. Cool on the pan: Let the cookies cool on the baking sheet for 5 minutes. After 5 minutes, transfer them to a wire cooling rack. If using flaky sea salt, sprinkle it on right after pulling from the oven while the tops are still warm.
  12. Repeat: Let the baking sheets cool completely before scooping the next batch.

Notes

Chilling the dough is non-negotiable for thick, soft cookies. Brown butter can burn quickly, so watch it carefully. For best results, use room temperature eggs. Cookies taste even better the next day as flavors deepen.

Nutrition

Keywords: soft-baked cookies, brown butter chocolate chip cookies, chocolate chip cookies, soft cookies, bakery-style cookies, easy cookie recipe

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