Soft-Baked Brown Butter Chocolate Chip Cookies

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Chewy, soft cookies with nutty brown butter and melty chocolate chips that create a deeply satisfying treat. This American-inspired recipe, ready in about 32 minutes, layers unsalted butter, granulated sugar, packed light brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter, swirling occasionally until the butter foams and turns a deep golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
2. Step 2: In a large bowl, whisk together 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. Step 3: Slowly add the cooled brown butter to the sugar and egg mixture, whisking until fully incorporated.
4. Step 4: In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
6. Step 6: Fold in 2 cups semi-sweet chocolate chips evenly throughout the dough.
7. Step 7: Cover the dough and refrigerate for at least 30 minutes to chill.
8. Step 8: Preheat oven to 350°F. Line baking sheets with parchment paper.
9. Step 9: Scoop 2 tbsp dough per cookie onto the prepared sheets, spacing about 2 inches apart.
10. Step 10: Bake for 10-12 minutes until the edges are set but centers remain soft and slightly underbaked.
11. Step 11: Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.