Description
These small batch brown butter chocolate chip cookies are crispy around the edges, soft and chewy in the middle, and full of deep, nutty brown butter flavor. Made with simple ingredients and no mixer required, they come together in about 25 minutes for a perfect weeknight treat.
Ingredients
Scale
- 5 tablespoons (70g) unsalted butter
- 3/4 cup (96g) all-purpose flour
- 3 tablespoons (38g) granulated sugar
- 1/4 cup packed (50g) light brown sugar
- 1 large egg yolk
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
- 1/4 cup chopped toasted pecans or walnuts (optional)
Instructions
- Brown the butter: Place 5 tablespoons unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until butter foams, turns deep amber, and smells nutty (about 4-5 minutes). Immediately remove from heat and pour into a heatproof mixing bowl, scraping all brown bits. Let cool 5 minutes.
- Mix the sugars and butter: Add 3 tablespoons granulated sugar and 1/4 cup packed light brown sugar to the warm browned butter. Whisk until smooth and well combined. Let sit 2 minutes to cool slightly.
- Add the egg yolk, milk, and vanilla: Add egg yolk, 1 tablespoon whole milk, and 1/2 teaspoon vanilla extract. Whisk vigorously until smooth and slightly thickened.
- Combine the dry ingredients: In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- Mix the dough: Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay). Fold in 1/2 cup semi-sweet chocolate chips. Dough will be thick and slightly sticky.
- Scoop and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 6-8 equal portions (about 1.5 tablespoons each), placing 2 inches apart. Sprinkle with flaky sea salt if desired. Bake 10-12 minutes until edges are golden and centers look slightly underdone. Cool on baking sheet 5 minutes, then transfer to a cooling rack.
Notes
Watch the butter carefully as it browns; it goes from perfect to burnt quickly. Let the butter cool before adding the egg yolk to avoid scrambling. Underbake slightly for best texture. Let cookies cool on the baking sheet for 5 minutes before transferring.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16
- Sodium: 115
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: small batch cookies, brown butter chocolate chip cookies, easy cookie recipe, no mixer cookies, weeknight dessert