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Cozy Brown Butter Chocolate Chip Cookies – Easy No Mixer Recipe

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These brown butter chocolate chip cookies have crispy edges, soft centers, and a deep nutty flavor from browned butter. No mixer required, just a whisk and a bowl.

Ingredients

Scale
  • 1 cup (2 sticks / 226 grams) unsalted butter
  • 2 ¼ cups (280 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 cup (200 grams, packed) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340 grams) semi-sweet chocolate chips
  • Optional: flaky sea salt for topping

Instructions

  1. Brown the butter: Cut 1 cup (2 sticks) of butter into pieces and place in a light-colored saucepan over medium heat. Stir frequently until melted, then foamy, then golden with brown specks and a nutty aroma (about 5-7 minutes). Remove from heat immediately and pour into a large mixing bowl, scraping all brown bits. Let cool for 10 minutes.
  2. Combine sugars and butter: Add ½ cup granulated sugar and 1 cup packed light brown sugar to the cooled brown butter. Whisk until smooth and well combined (about 30 seconds).
  3. Add eggs and vanilla: Crack 2 room-temperature eggs into the bowl and add 2 teaspoons vanilla extract. Whisk vigorously for about 1 minute until thick, glossy, and lighter in color.
  4. Combine dry ingredients: In a separate small bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix dry into wet: Add the flour mixture to the butter mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fold in chocolate chips: Add 2 cups semi-sweet chocolate chips and fold until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
  8. Preheat the oven: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Portion the dough: Use a 2-tablespoon cookie scoop to portion dough into balls. Place 2 inches apart on prepared baking sheets. Optionally press extra chocolate chips onto tops.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown but centers are still soft.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using flaky sea salt, sprinkle on right out of the oven.
  12. Repeat: Let baking sheets cool completely between batches.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Brown butter carefully—it can burn quickly. Measure flour by spooning and leveling for best results. For softer cookies, bake 10 minutes; for crisper, bake 12 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or dough balls for up to 3 months.

Nutrition

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

Find it online: https://junomeals.com/cozy-brown-butter-chocolate-chip-cookies-easy-no-mixer-recipe/