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Best Kid-Approved Brown Butter Chocolate Chip Cookies (Easy No Mixer)

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These no-mixer brown butter chocolate chip cookies are chewy on the inside with crispy edges, featuring a nutty, caramelized flavor from browned butter. Perfect for family baking, they come together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups (about 340g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter (5-7 minutes): Place butter in a medium saucepan over medium heat. Melt completely, stirring occasionally. After 3-4 minutes, foam subsides and brown specks form. When it smells nutty and looks golden with brown specks, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix the sugars and butter (2-3 minutes): Once brown butter has cooled slightly (warm but not hot), add brown sugar and granulated sugar. Whisk vigorously until combined and mixture becomes glossy and thick, about 2 minutes.
  3. Add the egg and vanilla (1 minute): Crack egg into butter-sugar mixture and add vanilla extract. Whisk until fully incorporated, smooth, and shiny. Mixture should fall in ribbons from whisk.
  4. Combine the dry ingredients (30 seconds): In a separate small bowl, whisk together flour, baking soda, and salt.
  5. Add dry ingredients to wet (1-2 minutes): Pour flour mixture into butter mixture. Fold with wooden spoon or silicone spatula just until no streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips (30 seconds): Add chocolate chips and fold until evenly distributed.
  7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop cookies (5 minutes): Using a cookie scoop or two spoons, portion dough into balls about 2 tablespoons each (about 30g). Place on prepared baking sheets, spacing 2 inches apart.
  9. Bake (10-12 minutes): Place one baking sheet on center rack. Bake 10-12 minutes, rotating pan halfway through. Cookies are done when edges are golden brown and centers look slightly underbaked and puffy.
  10. Cool and enjoy: Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt while warm if desired.

Notes

If dough seems too soft, refrigerate for 15 minutes before scooping. For thicker cookies, chill scooped dough for 30 minutes before baking. Dough can be frozen for up to 3 months; bake from frozen adding 2-3 minutes. Baked cookies store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: brown butter chocolate chip cookies, no mixer cookies, easy chocolate chip cookies, kid-approved cookies, bakery-style cookies

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