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Cozy No-Mixer Brown Butter Chocolate Chip Cookies

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These cozy no-mixer brown butter chocolate chip cookies are the perfect treat for any occasion. With crispy edges, soft chewy centers, and a deep nutty flavor from brown butter, they come together in one pot with no mixer needed.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for topping (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams and turns amber with brown specks (about 5-7 minutes). Remove from heat immediately and pour into a large heatproof bowl, scraping all brown bits. Let cool 10-15 minutes until warm but not hot.
  2. Mix the sugars: Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar to the warm butter. Whisk vigorously until smooth and well combined, forming a thick paste.
  3. Add the eggs and vanilla: Crack both eggs into the butter-sugar mixture and add 2 teaspoons vanilla extract. Whisk until fully combined and glossy, but do not overmix.
  4. Combine dry ingredients: In a separate small bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Fold in flour mixture: Add dry ingredients to wet ingredients. Use a rubber spatula to fold gently until just combined (a few streaks of flour are fine).
  6. Add chocolate chips: Fold in 2 cups semi-sweet chocolate chips until evenly distributed. Dough will be thick and slightly sticky.
  7. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours).
  8. Preheat oven: About 15 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Portion dough: Use a cookie scoop or two spoons to form balls about 1.5 tablespoons each (about 30g). Place on prepared sheets, spacing 2 inches apart. Makes about 24 cookies.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden and centers are still slightly soft and puffy.
  11. Add flaky salt: Immediately after removing from oven, sprinkle a pinch of flaky sea salt on each cookie (optional).
  12. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes to prevent spreading. Use a kitchen scale for accurate flour measurement. Brown butter can burn quickly, so watch closely. Cookies keep in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or freeze raw dough balls for baking later.

Nutrition

Keywords: brown butter chocolate chip cookies, no mixer cookies, easy chocolate chip cookies, one pot cookies, chewy chocolate chip cookies

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