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Small Batch Brown Butter Chocolate Chip Cookies: Best Easy Recipe

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These small batch brown butter chocolate chip cookies are pure, buttery, chewy joy. With a nutty, toasty flavor from browned butter, they deliver crispy edges and soft centers in just 8 perfect cookies.

Ingredients

Scale
  • 5 tablespoons (70g) unsalted butter
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup (60g) semi-sweet or dark chocolate chips
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter: Place 5 tablespoons butter in a small skillet or saucepan over medium heat. Melt and cook, swirling occasionally, until the milk solids turn golden-amber and smell nutty (3-4 minutes). Immediately pour into a medium mixing bowl to stop cooking. Let cool 5-10 minutes until warm, not hot.
  2. Mix wet ingredients: To the warm brown butter, add packed brown sugar and granulated sugar. Whisk vigorously for about 30 seconds until it forms a thick paste. Add egg yolk and vanilla extract; whisk until smooth and glossy.
  3. Combine dry ingredients: In a small bowl, whisk together flour, baking soda, and salt.
  4. Make the dough: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Fold in chocolate chips until evenly distributed. Do not over-mix.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes. This is crucial for thick, chewy cookies.
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  7. Scoop and bake: Scoop dough into 8 equal balls (about 1.5 tablespoons each). Place on prepared baking sheet, 2 inches apart. Bake for 10-12 minutes, until edges are golden and centers are still slightly soft and puffy.
  8. Finish and cool: Remove from oven. If using, sprinkle flaky sea salt over warm cookies. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (at least 10 more minutes).

Notes

Chilling the dough is non-negotiable for thick, chewy cookies. Use a light-colored pan to monitor butter browning. For best results, use a cookie scoop for even sizing. Cookies continue to bake on the hot sheet after removal.

Nutrition

Keywords: small batch cookies, brown butter chocolate chip cookies, easy cookie recipe, chewy cookies, kid-friendly

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