I’m sharing my Best Brown Butter Cookies because a little caramelization trick with extra brown sugar unlocked a simple, foolproof approach I wish I had sooner.

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I never expected a cookie to change my whole snack game, but that browned unsalted butter and the deep notes from packed light brown sugar did it. They come out chewy, with a caramel-ish flip that pulls you back for another bite.

I honestly can’t explain why they feel so dangerous, maybe it’s the way the butter sings, maybe it’s the sugar, i’m not sure. Call it the Best Brown Butter Cookies if you want, but try one and you’ll know.

These are my go-to when I need something simple, sticky, and completely impossible to resist.

Ingredients

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Browned butter gives a nutty caramel flavor and lots of fat, makes cookies richer.
Brown sugar adds moisture, chewy texture and deep caramel sweetness from molasses.
Granulated sugar helps spread and crisp edges, adds clean sweetness.
Egg and yolk bind, add protein and richness, help color and chew.
All purpose flour gives structure, carbs and chew but can make them dense.
Cornstarch tenderizes the crumb, keeps cookies soft and delicate.
Baking soda and powder leaven slightly, help lift, and affect browning.
Sea salt balances sweetness, sharpens flavors and adds tiny crunchy pops.

Ingredient Quantities

1 cup (2 sticks, 225 g) unsalted butter, browned and cooled slightly

1 1/2 cups (330 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg

1 large egg yolk

1 1/2 teaspoons vanilla extract

2 1/4 cups (280 g) all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine sea salt

Coarse or flaky sea salt, for finishing (optional)

How to Make this

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1. Brown the butter: melt 1 cup (2 sticks, 225 g) unsalted butter in a light colored saucepan over medium, swirling often until it foams then the milk solids turn golden brown and smell nutty, about 5 to 7 minutes; immediately scrape all the browned bits into a bowl and let cool until just warm so it wont scramble the eggs.

2. Mix dry stuff: whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt in a bowl, set aside.

3. Cream sugars with browned butter: in a large bowl or the bowl of a stand mixer combine 1 1/2 cups (330 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar, pour in the warm browned butter and beat just until combined and a little fluffy, 1 to 2 minutes; scraping the bowl helps get those caramel bits in.

4. Add eggs and vanilla: add 1 large egg and 1 large egg yolk plus 1 1/2 teaspoons vanilla extract, mix until smooth but dont overbeat.

5. Combine wet and dry: add the flour mixture in two additions and fold or mix on low until just incorporated, no overmixing or youll get tough cookies.

6. Chill the dough: cover and chill the dough at least 30 minutes to 1 hour (or overnight) this firms the dough so they dont spread too thin and it deepens the caramel flavor.

7. Prep and portion: preheat oven to 350 F (175 C). line baking sheets with parchment or a silicone mat. scoop dough into balls about
1.5 to 2 tablespoons each and place them 2 inches apart, gently flatten each ball a little with your palm or the bottom of a glass.

8. Bake: bake one sheet at a time in the middle of the oven for about 9 to 11 minutes until edges are set and tops look matte but centers still look soft; rotate the pan halfway through if your oven is hot on one side. remember they keep cooking on the hot sheet so dont wait for them to look fully done.

9. Finish and cool: as soon as they come out sprinkle with coarse or flaky sea salt if you want, let cookies cool on the baking sheet 4 to 6 minutes then transfer to a wire rack to finish cooling so they stay chewy.

10. Storage and quick fixes: store in an airtight container with a small slice of bread to keep them soft, or freeze dough balls for baking later; to revive a stale cookie pop it in the microwave for 6 to 8 seconds and itll taste freshly baked.

Equipment Needed

1. Light-colored saucepan (so you can see the butter browning)
2. Heatproof bowl (to scrape the browned butter into)
3. Large mixing bowl or stand mixer bowl
4. Whisk (for the dry mix and smoothing)
5. Rubber spatula or wooden spoon (scraping, folding, mixing)
6. Measuring cups, measuring spoons and kitchen scale (for accurate amounts)
7. 1.5 to 2 tablespoon cookie scoop or a tablespoon and a small scoop
8. Baking sheets plus parchment paper or silicone baking mat
9. Wire cooling rack (lets cookies finish without getting soggy)

FAQ

Why bother browning the butter, wont regular melted butter work?

Browned butter adds a nutty, almost toffee flavor that you cant get from plain melted butter, and it concentrates the milk solids so the cookies taste deeper. Just watch it close though or you will burn it, let it cool a bit before mixing so it doesnt melt the sugars too much.

Do I need to chill the dough?

Short answer, no but chilling helps. 30 to 60 minutes firms the dough so the cookies dont spread too thin and gives slightly puffier centers. If you want thin chewy cookies you can bake right away, if dough is super soft chill it.

How do I get these cookies really chewy instead of cakey or crunchy?

Use the brown sugar, the extra yolk and the cornstarch like the recipe says, they add moisture and softness. Also underbake just a little until edges are set and centers still look a touch underdone, let them cool on the sheet to finish, that keeps them chewy.

What temp and timing should I use, and what if they spread too much?

Bake at 350 F for about 9 to 12 minutes depending on size, edges should be set and centers soft. If they spread too much chill the dough, reduce oven temp by 10 degrees, or use less melted butter (or let browned butter cool more).

Can I swap light brown sugar for dark or use all granulated sugar?

Dark brown sugar gives a deeper molasses flavor and makes them chewier, so its a fine swap. All granulated will make them less moist and less chewy, so I dont recommend it unless you like a crisper cookie.

How do I store or freeze them?

Cool completely then store airtight at room temp up to 4 days. For longer keep in the fridge up to a week or freeze baked cookies up to 3 months. You can also freeze scooped raw dough on a tray, then bag it and bake from frozen adding 1 to 2 minutes to the time.

Chewy Brown Sugar Cookies Recipe Substitutions and Variations

Unsalted butter, browned and cooled slightly: use regular unsalted butter, melted and cooled (1:1) — you won’t get the nutty browned flavor; or use ghee or clarified butter (1:1) for the fat without as much toasty note; for dairy free try refined coconut oil 1:1 but expect a slight coconut taste and a softer cookie.
Packed light brown sugar: swap with dark brown sugar 1:1 for deeper molasses flavor; or make light brown from granulated sugar by mixing 1 cup sugar + 1 tablespoon molasses (stir until even).
1 large egg + 1 large egg yolk: use 2 large eggs instead (very close in texture); for an egg free version try 1 flax “egg” (1 tablespoon ground flax + 3 tablespoons water, wait 5 min) plus 1 tablespoon neutral oil to mimic the extra yolk fat, but cookies may be a bit cakier.
All purpose flour: use a cup for cup gluten free all purpose blend that contains xanthan gum (1:1) for gluten free; or swap with whole wheat pastry flour 1:1 for a slightly nuttier, denser result.

Pro Tips

1) Watch and stop the browned butter at the right moment, not later. Use a light colored pan so you can see the milk solids go golden, swirl the pan as it foams, then scrape every browned bit into your bowl right away. Let the butter cool until just warm so it wont cook the eggs when you add them.

2) Measure flour the right way and respect the cornstarch. Spoon the flour into your cup and level it off instead of scooping, that keeps the dough from getting too dry and dense. The cornstarch is doing quiet work to keep the cookies tender, so dont skip it.

3) Chill and shape for chew and lift. Chill the dough at least 30 minutes, longer if you can, it firms the dough so the cookies dont spread into pancakes and it deepens the caramel notes. Use an ice cream scoop or measuring spoon for even balls, and if your scoop sticks, cool it under cold water and dry it between scoops.

4) Pull them at the right look, not the right time on the clock. Take cookies out when the edges are set and the centers still look soft or glossy, theyll finish on the hot sheet and stay chewy. If your oven runs hot, bake one sheet at a time and rotate halfway so you dont get uneven browning.

5) Finish, store and rescue like a pro. Sprinkle flaky sea salt as soon as they come out so it sticks and gives that sweet salty pop, and store in an airtight container with a small slice of bread to keep them soft. Freeze scooped dough on a tray then bag it for later, and to revive a stale cookie pop it in the microwave for about 6 to 8 seconds and itll taste fresher.