Chewy Brown Butter Cookies

If you’re like me and secretly (okay, not-so-secretly) love the flavor of a chocolate chip cookie but don’t always want the chocolate chips… these brown butter cookies are your dream come true. They’re nutty, buttery, soft in the middle with a little chew around the edges—and they let the browned butter take center stage.

I’ll be sharing this recipe (and lots more—both seasoned and no-seasoning versions, plus kitchen tips) when my blog relaunches next month, but I couldn’t resist giving you a sneak peek now.

Why You’ll Love These Cookies

• Brown butter = flavor magic: It adds depth, nuttiness, and a little toasty caramel note.

• All the cookie joy, no distractions: Like chocolate chip cookies, but purely buttery.

• Soft, chewy, and bakery-style: Perfect texture thanks to a mix of brown sugar, egg yolk, and milk.

Ingredients

• 12 Tbsp. salted butter

• 1 cup dark brown sugar, packed 

• 1/2 cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 Tbsp. whole milk

• 1 Tbsp. vanilla extract

• 2 1/2 cups all-purpose flour

• 1 tsp. salt

• 1 tsp. baking soda

• 1/2 tsp. baking powder

Instructions

1. Brown the Butter

• In a medium saucepan, melt the butter over medium heat.

• Stir often as it foams and then turns golden brown with a nutty aroma (about 5–7 minutes).

• Once browned, immediately pour into a heatproof bowl to cool slightly (so it doesn’t keep cooking and burn).

2. Mix the Wet Ingredients

• In a large bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until smooth.

• Add the egg, egg yolk, milk, and vanilla. Whisk until combined and glossy.

3. Combine the Dry Ingredients

• In another bowl, whisk the flour, salt, baking soda, and baking powder.

• Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.

4. Chill the Dough

• Cover the bowl and refrigerate for at least 30 minutes (or up to overnight). This helps the flavors develop and keeps the cookies from spreading too much.

5. Bake

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• Scoop dough into 2-tablespoon portions, rolling lightly into balls.

• Place on baking sheet about 2 inches apart.

• Bake for 10–12 minutes, or until edges are golden but centers still look slightly soft.

6. Cool & Enjoy

• Let cookies rest on the pan for 5 minutes before transferring to a wire rack.

• Enjoy warm, or store in an airtight container for up to 4 days.

Tips & Variations

• Chill longer for more flavor: An overnight rest deepens the nutty, caramelized taste.

• Add a sprinkle of flaky salt on top before baking if you want a little extra contrast.

• Want to sneak chocolate back in? Toss in a handful of chips or chunks—it’s your cookie!

📸 Share Your Plate

Tried this dish? Post a pic and tag @madebymadi.store with #madebymadi for a chance to be featured!