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Best Brown Butter Chocolate Chip Cookies (No Mixer!)

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These brown butter chocolate chip cookies are a happy accident turned staple. With crispy edges, soft and chewy centers, and a deep nutty flavor from browned butter, they require no mixer and are perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 ½ cups (300g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until milk solids turn golden amber and butter smells nutty, about 5-7 minutes. Immediately remove from heat and pour into a heatproof bowl to stop cooking.
  2. Cool the brown butter for 10-15 minutes until warm but not hot.
  3. In a large mixing bowl, combine cooled brown butter, 1 ½ cups packed light brown sugar, and ½ cup granulated sugar. Whisk until well combined and grainy.
  4. Add 2 room-temperature eggs and 2 teaspoons vanilla extract. Whisk vigorously for about 1 minute until smooth, glossy, and slightly lighter in color.
  5. In a separate small bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  6. Add flour mixture to wet ingredients. Stir with a wooden spoon or rubber spatula until just combined (a few streaks of flour are okay).
  7. Fold in 1 ½ cups semi-sweet chocolate chips until evenly distributed.
  8. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (up to 72 hours) for best texture.
  9. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  10. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on prepared baking sheets. Optionally press extra chocolate chips on top.
  11. Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers are still soft and puffy.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the brown butter carefully—it can go from perfect to burnt in seconds. Chill the dough for at least 30 minutes for thicker, chewier cookies. For a sea salt finish, sprinkle flaky sea salt on cookies right after baking.

Nutrition

Keywords: brown butter, chocolate chip cookies, no mixer, easy cookies, homemade cookies

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