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Lighter Brown Butter Chocolate Chip Cookies (No Mixer)

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These no-mixer brown butter chocolate chip cookies are lighter, chewier, and packed with nutty flavor. Perfect for last-minute baking, they come together in about 30 minutes with simple pantry ingredients and no fancy equipment.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, stirring occasionally, until the butter foams, subsides, and brown specks form at the bottom (about 5-7 minutes). When it smells nutty and the solids are deep golden brown, remove from heat immediately and pour into a large mixing bowl to stop cooking.
  2. Cool the butter slightly: Let the brown butter sit for 5-10 minutes until warm but not hot (you should be able to touch the bottom of the bowl comfortably).
  3. Add the sugars: To the warm brown butter, add 3/4 cup packed light brown sugar and 1/4 cup granulated sugar. Whisk vigorously for 1-2 minutes until smooth and slightly thickened, with sugar mostly dissolved.
  4. Add the egg and vanilla: Crack 1 large room-temperature egg into the mixture and add 2 teaspoons vanilla extract. Whisk until fully combined and glossy, about 30 seconds.
  5. Combine dry ingredients: In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  6. Fold in dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined (10-15 folds). A few streaks of flour are okay—do not over-mix.
  7. Add chocolate chips: Fold in 1 cup chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  8. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Using a #40 cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. Press a few extra chocolate chips on top if desired. You should get 18-20 cookies.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers look slightly underdone and puffy. Pull them out at 11 minutes for soft centers.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes (they will firm up), then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning—it can go from perfect to burnt in seconds. Use a room-temperature egg to prevent the butter from seizing. If dough is too soft, chill for 15-20 minutes. For best results, use a light-colored baking sheet to prevent burning. Cookies taste even better the next day as flavors deepen.

Nutrition

Keywords: brown butter chocolate chip cookies, no mixer cookies, easy chocolate chip cookies, chewy cookies, last-minute cookies, simple baking recipe

Find it online: https://gleamgulp.com/lighter-brown-butter-chocolate-chip-cookies-no-mixer/