I can’t get enough of these brown butter chocolate chip cookies with soft centers, chewy edges, and pools of melty chocolate. One bite and it’s obvious why they disappear fast.

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I’m obsessed with these Everyday Chocolate Chip Cookies because they taste like the cookie I always want but rarely get: thick, chewy, buttery, and loaded with melty pockets of semi sweet chocolate chips. The browned unsalted butter gives every bite this deep, nutty edge that makes me go back for “just one more” until the plate looks suspiciously empty.

And the centers stay soft while the edges get that slight bite I love. No fussy bakery attitude.

Just a seriously good cookie I can eat on a random Tuesday and still feel like I scored something way better than usual.

Ingredients

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Browned butter brings that nutty, toasted vibe that makes cookies taste bakery-level.
Granulated sugar helps the edges get crisp and a little sparkly.
Brown sugar keeps the centers soft, chewy, and kind of caramel-y.
The egg holds everything together so the cookie doesn’t fall apart.
Egg yolk adds richness and makes the texture extra plush.
Vanilla makes the whole batch smell warm, sweet, and familiar.
Flour gives the cookie its structure, so it’s not just sweet puddles.
Cornstarch keeps things tender.
Basically, it helps with that soft bite.
Baking soda gives the cookies lift and those lightly crackly tops.
Salt balances the sweetness.
Plus, it makes the chocolate taste louder.
Chocolate chips are the reason we’re here, melty, sweet, and totally necessary.

Ingredient Quantities

Unsalted butter, 1 cup (227 g), browned and cooled

Granulated sugar, 1/2 cup (100 g)

Light brown sugar, packed, 1 cup (220 g)

Large egg, 1

Large egg yolk, 1

Pure vanilla extract, 2 teaspoons

All purpose flour, 2 1/4 cups (280 g)

Cornstarch, 1 tablespoon (8 g)

Baking soda, 1 teaspoon

Fine sea salt or kosher salt, 1 teaspoon

Semi sweet chocolate chips, 12 ounces (340 g)

How to Make this

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1. Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or silicone mats.

2. If your butter is not yet browned, melt 1 cup (227 g) unsalted butter in a light colored saucepan over medium heat, cook until it foams and brown bits form and smell nutty, then remove from heat and let cool to warm or room temperature.

3. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda, and 1 teaspoon fine sea salt or kosher salt; set aside.

4. In a large bowl or the bowl of a stand mixer, combine the cooled browned butter, 1/2 cup (100 g) granulated sugar, and 1 cup (220 g) packed light brown sugar; beat until smooth and slightly aerated.

5. Add 1 large egg, 1 large egg yolk, and 2 teaspoons pure vanilla extract to the butter mixture and beat until combined.

6. Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms, scraping the bowl as needed.

7. Fold in 12 ounces (340 g) semi sweet chocolate chips until evenly distributed.

8. For thicker, chewier cookies, chill the dough in the refrigerator for 30 minutes to 1 hour; this step is optional but recommended.

9. Scoop dough into balls about 2 tablespoons each and place 2 inches apart on prepared baking sheets. Bake 10 to 12 minutes, or until edges are set and centers still look slightly soft.

10. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven

2. Baking sheets

3. Parchment paper or silicone baking mats

4. Light colored saucepan (for browning butter)

5. Medium mixing bowl and large mixing bowl or stand mixer bowl

6. Whisk and rubber spatula

7. Measuring cups and spoons

8. Cookie scoop or tablespoon and wire cooling rack

FAQ

How long and at what temperature do I bake these cookies? Bake at 350°F (175°C) for 10 to 12 minutes, until edges are set and centers look slightly underbaked for a chewy texture.

Can I skip browning the butter? Yes, but browning adds a nutty, caramel note and deeper color. If you skip it, use the same weight of melted then cooled unsalted butter for a good result.

Why is there both an egg and an extra yolk? The whole egg provides structure and lift while the extra yolk adds richness and chewiness without adding too much liquid.

Do I need to chill the dough? You can bake immediately, but chilling 30 minutes to 24 hours helps control spread and concentrates flavor. If chilled longer than 24 hours, bring to room temperature 20 to 30 minutes before baking for even baking.

What does the cornstarch do in the dough? Cornstarch tenderizes the crumb and helps produce a soft, cakey edge and a slightly puffy cookie without changing flavor.

How should I store leftovers and how long will they keep? Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze up to 3 months. To refresh softness, microwave a cookie 6 to 8 seconds or warm in a 300°F oven for 3 to 5 minutes.

Everyday Chocolate Chip Cookies Recipe Substitutions and Variations

Unsalted butter (browned): use melted unsalted butter at room temperature for same fat content but milder flavor; or use clarified butter/ghee if you want longer shelf life.
Light brown sugar: replace with granulated sugar plus 1 tablespoon molasses per cup for similar moisture and caramel notes; or use packed dark brown sugar for deeper flavor.
Large egg + yolk: substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for a vegan option; or use 1/4 cup unsweetened applesauce for moisture and binding.
All purpose flour: swap for a 1-to-1 gluten free flour blend (make sure it contains xanthan gum) for gluten free cookies; or use 100 grams bread flour for chewier texture.

Pro Tips

1. Chill the dough even if you are tempted to bake right away. A short rest in the fridge firms the butter and concentrates the flavors, giving you taller, chewier cookies with deeper brown butter notes.

2. Watch the browning closely when making brown butter. Use a light colored pan and remove the butter from heat as soon as you see small brown bits and smell a nutty aroma, then transfer to a cool bowl to stop cooking. Carryover heat can burn the solids fast.

3. Measure flour by spooning it into the cup and leveling it off or, better yet, weigh it. Too much flour makes the cookies dry and cakey; the dough should be soft and slightly sticky.

4. For even baking, rotate the baking sheet halfway through the bake and avoid overcrowding. Leave at least 2 inches between dough balls so edges can spread and crisp while centers stay tender.

5. Press a few extra chocolate chips onto the tops right after they come out of the oven. It makes the cookies look bakery-perfect and gives you melty pockets of chocolate on the surface.

Everyday Chocolate Chip Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t get enough of these brown butter chocolate chip cookies with soft centers, chewy edges, and pools of melty chocolate. One bite and it’s obvious why they disappear fast.

Servings

servings

Calories

236

kcal

Equipment: 1. Oven