No Chill Brown butter Chocolate Chip Cookies – Rich and chewy with crispy edges, packed with nutty, caramelized flavor, and loaded with gooey chocolate in every bite.
If you’re on the hunt for the best chocolate chip cookies, look no further. These brown butter chocolate chip cookies are not only incredibly delicious but also a game changer when it comes to simplicity. You only need one large bowl, there’s no chilling time required, and you can make them in any size you prefer! Whether you want crispy edges or a gooey center, these cookies have the perfect balance of flavor and texture.
For more cookie recipes, here are some you should try!
- Edible Brown Butter Cookie Dough Bites Recipe
- One Bowl Brown Butter Blondies
- The Greatest Brown Butter Snickerdoodle Blondies
Why You’ll Love This Recipe
- One Bowl Wonder: Say goodbye to a pile of dirty dishes! This recipe only requires one large bowl, making cleanup a breeze.
- No Chill Time: These cookies are ready to bake as soon as you mix the dough. No waiting around for the dough to firm up.
- Customizable Size: Whether you prefer larger cookies or smaller ones, this recipe works perfectly for both. Simply adjust the size of your cookie dough balls.
The Secret to Perfect Brown Butter Chocolate Chip Cookies
What makes these cookies so special? It’s all about the browned butter. The process of browning butter on medium heat until it reaches a rich amber color brings out a nutty flavor that’s unmatched. Those little brown bits at the bottom of the pan, known as milk solids, are what give these cookies their deep, toasty flavor.
Ingredients You’ll Need – best chocolate chip cookies
First up, here’s a list of some key ingredients you will need to pick up from grocery stores that are used in the brown butter chocolate chip cookies. For a full list of ingredients, check out the recipe card below!
- Unsalted butter: The star of the show, providing that browned butter flavor.
- Dark brown sugar, packed: Adds moisture and a rich, molasses-like sweetness.
- White sugar: For that perfect balance of sweetness and crispy edges.
- 1 egg and 1 egg yolk: The extra egg yolk contributes to a chewy texture.
- 1 teaspoon vanilla extract: High quality is my favorite, but any kind of vanilla flavoring will do!
- baking soda and baking powder: The combination of these leavening agents ensures your cookies rise just right.
- 1 teaspoon salt: I like to use kosher salt in the dough, and flakey salt right on top!
- All-purpose flour, spooned and leveled: You can also use bread, cake, or whatever flour you have on hand.
- 2 ½ cups semi-sweet chocolate chips: The more, the merrier! Feel free to use a mix of semisweet chocolate, dark chocolate chunks, or chopped chocolate bars.
- Optional: Flaky sea salt: A pinch of flaky sea salt on top adds a gourmet touch.
Step-by-Step Instructions – best chocolate chip cookies
Need some help making these brown butter chocolate chip cookies? For a full list of instructions, check out the recipe card below!
1. Preheat the Oven: Set your oven to 370°F (188°C) and line a cookie sheet with parchment paper.
2. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich golden brown color with a nutty aroma, about 5-7 minutes. Be sure to scrape up those brown bits from the bottom of the pan! Transfer the browned butter to a large heatproof bowl and let it cool for 45 minutes.
3. Mix the Sugars and Butter: Once the butter has cooled, add the dark brown sugar and white sugar to the large bowl. Use a whisk or an electric mixer on medium-low heat to combine until smooth.
4. Add Wet Ingredients: Add the egg, mix until combined, then add the extra egg yolk, and vanilla extract. Mix until incorporated.
5. Combine Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and kosher salt to the wet ingredients. Switch to a rubber spatula to gently fold the dough until there are no more flour streaks. Don’t overmix!
6. Fold in the Chocolate: Gently fold in the semi-sweet chocolate chips or your choice of chopped chocolate. The dough should be thick and filled with chocolate.
7. Shape the Cookies: Use a 3-tablespoon cookie scoop to portion out the dough.
8. Bake Time: Bake in the preheated oven for 13-15 minutes for larger cookies or 9-11 minutes for smaller cookies, until the edges are golden brown and the centers are still slightly soft.
9. Cool: Allow the baked cookies to cool on the cookie sheet for 5 minutes
Tips for the Best Cookies Every Time
- Use a kitchen scale: For precise measuring of the amount of flour and other ingredients.
- Avoid Overmixing: Overworking the dough can result in tough cookies.
- Watch the Browning Process: The browned butter is key to the flavor. Keep a close eye on it to avoid burning.
- Customize Your Chocolate: Mix in some milk chocolate or dark chocolate chunks for a variety of flavors.
- Bake Time is Your Friend: If you love a gooey center, pull the cookies out on the earlier side of the bake time. Prefer a little more crunch? Let them bake an extra minute or two. Your call!
- Rotate for Even Baking: Halfway through baking, give your baking sheet a 180-degree spin. This little trick ensures all your cookies bake up evenly golden and delicious.
- Don’t Overmix: Once you add the flour, gently fold just until the dry ingredients are incorporated. We’re aiming for soft and chewy cookies, not tough ones—so go easy on that mixing!
Tools I Used!
- Medium Saucepan: Essential for browning the butter. A light-colored pan helps you see when the butter has reached the perfect amber color.
- Large Bowl: To mix all your ingredients in one place. A large bowl is key since this is a one-bowl recipe.
- Whisk: Perfect for combining the wet ingredients and ensuring the sugars are well incorporated with the browned butter.
- Rubber Spatula: Ideal for gently folding in the dry ingredients and chocolate chips without overworking the dough.
- 3-Tablespoon Cookie Scoop: Helps in measuring out consistent dough balls, whether you’re making large or small cookies.
- Parchment Paper: Lining your cookie sheet with parchment paper ensures the cookies don’t stick and makes cleanup easier.
- Cookie Sheet: A good-quality cookie sheet is important for even baking. A light-colored pan can help prevent the cookies from browning too quickly on the bottom.
- Cooling Rack: Allows the cookies to cool evenly without becoming soggy on the bottom.
- Kitchen Scale: For precise measurement of ingredients, especially flour, to ensure your cookies have the right texture.
Frequently Asked Questions
Can I use regular butter instead of browned butter?
You can, but you’ll miss out on that nutty, caramel-like flavor that makes these cookies a game changer.
How do I know when the cookies are done?
Look for crispy edges and a golden brown color on the cookies. The centers should still be slightly soft.
Do I have to use a stand mixer or electric mixer?
A hand mixer works just as well, or you can mix by hand with a wooden spoon—just be sure everything is well combined.
Final Thoughts – brown butter chocolate chip cookies
These brown butter chocolate chip cookies are a delicious twist on the classic chocolate chip cookie. With no chill time, customizable size, and the incredible flavor of browned butter, this recipe is a must-try. The end result is perfect chocolate chip cookies every time—crispy on the edges, soft in the middle, and bursting with chocolate. Whether you’re making them for a quick treat or planning to impress at your next gathering, these cookies are sure to become a favorite.
Storing and Freezing – brown butter chocolate chip cookies
These brown butter chocolate chip cookies are best enjoyed fresh, but they also store well. Keep them in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough balls—just place them on a cookie sheet to freeze, then transfer them to a plastic wrap or freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
FOR MORE RECIPES HERE ARE SOME YOU SHOULD TRY
- Birthday Cake Crumble Cookies With Cake Crumbs
- Caramel Gooey Butter Cake With Caramel Sauce
- Easiest And The Best Fudgy Brownie Cookies
- Oreo Red Velvet Cookies With Frosting
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Recipe
Brown butter chocolate chip cookies
Ingredients
- 10 tablespoons unsalted butter
- ½ cup dark brown sugar packed
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups all purpose flour spooned and leveled
- 2 ½ cups semi sweet chocolate
- Optional: Flakey salt
Instructions
For the cookie dough
- Preheat the Oven: Preheat your oven to 370°F. Line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature. I let my cool down for about 45 minutes!
- Once the better has cooled down, combine the cooled brown butter, dark brown sugar, and white sugar. Use a whisk and whisk the ingredients until evenly combined and well incorporated. About 30-45 seconds.
- Add the whole egg, whisk until evenly combined, then add the egg yolk, and whisk again until evenly combined. Add the vanilla extract and mix just until incorporated.
- Add together the flour, baking soda, baking powder, salt, chocolate chip and switch to a rubber spatula to gently fold the dough until there are no more flour streaks. DO NOT OVER WORK THE DOUGH.
- Scoop the dough using a 3-tablespoon-sized cookie scoop. For larger cookies, scoop two balls and press them together to form one larger ball, or simply use one scoop for a smaller cookie. Roll the dough into balls and place them on the prepared baking sheet. If making larger cookies, place 6 dough balls on the sheet, spacing them about 3 inches apart. For smaller cookies, you can place 9 dough balls on the sheet, spacing them accordingly.
- Bake in the preheated oven for 13-15 minutes for larger cookies or 9-11 minutes for smaller cookies, until the edges are golden brown and the centers are still slightly soft. If desired, sprinkle a pinch of flaky salt on top of each cookie immediately after removing them from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Breanna says
So good!
Ana says
I baked them today, they are ab-so-lute-ly delicious! Thank you so much for sharing the recipe.
Ella says
These didn’t turn out quite right for me, but they still tasted AMAZING