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Best Easy No-Mixer Brown Butter Chocolate Chip Cookies

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These quick no-mixer brown butter chocolate chip cookies come together in one bowl with just a whisk and a spatula. No electric mixer needed, and the brown butter adds a nutty, caramel-like depth that makes them taste like you spent hours on them.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips or chopped chocolate

Instructions

  1. Brown the butter: Place the butter in a medium saucepan over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. The moment it smells nutty and looks amber-colored, remove it from the heat immediately. Pour it into your large mixing bowl to stop the cooking process.
  2. Cool the butter: Let the brown butter cool for about 10 minutes. It should still be liquid but not hot. If you’re in a hurry, you can place the bowl in the refrigerator for 3-4 minutes, stirring occasionally.
  3. Add the sugars: Once the butter has cooled, add both the brown sugar and granulated sugar to the bowl. Whisk vigorously for about 2 minutes. The mixture should look like wet sand and smell incredible.
  4. Add the eggs and vanilla: Crack the eggs into the bowl and add the vanilla extract. Whisk until everything is smooth and well combined, about 30 seconds. The mixture should be glossy and slightly thickened.
  5. Mix the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Combine wet and dry ingredients: Add the flour mixture to the wet ingredients. Fold gently with your rubber spatula until just combined. You should still see a few streaks of flour.
  7. Add the chocolate chips: Pour in the chocolate chips and fold a few more times until they’re evenly distributed. The dough should be thick and slightly sticky. If it seems too soft, refrigerate it for 15 minutes before scooping.
  8. Scoop the cookies: Using your cookie scoop or two spoons, portion the dough into balls about 1.5 tablespoons each. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
  9. Bake: Bake at 375°F (190°C) for 10-12 minutes. The edges should be golden brown and the centers should look slightly underdone and puffy.
  10. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

Notes

Don’t rush the brown butter; watch for golden brown specks and a nutty aroma. Chill the dough for 30 minutes for thicker, chewier cookies. Use a light-colored baking sheet to prevent burning. Bang the pan halfway through baking for crinkly tops. Room temperature eggs are important to prevent the butter from seizing.

Nutrition

Keywords: brown butter, chocolate chip cookies, no mixer, easy cookies, one bowl cookies, weeknight dessert

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