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These homemade chocolate chip cookies are made with lightly browned butter, brown sugar, and what I think makes them better than the rest: plenty of vanilla, plus a mix of chocolate chips and chocolate chunks. Finish each cookie with a sprinkle of flaky sea salt (optional, but so good) for the perfect salty-sweet, chewy bite. They’re classic, with rippled edges and soft, chewy centers full of melty chocolate – just like Mom’s fresh-baked chocolate chip cookies. Simple and nearly perfect.
My mom baked cookies nearly every night when I was a kid. Yes, most nights of the week we had fresh-baked cookies. Either her cookies, her Special K bars (original / updated recipe), or, on special nights, a cookie pie. And on much rarer occasions, chocolate cake, or buckeyes.
We used to call her a chocoholic. She loved to bake, but only if it was something chocolate-heavy. She was most famous for her cookies — classic chocolate chip and oatmeal chocolate chip.
No one made them better.
I’ve tried to replicate her chocolate chip cookies so many times, but I could never quite land on that cookie… until now. Lightly golden browned butter plus extra vanilla did the trick.
These are even more perfect than you imagine, rippled edges, soft chewy centers, and more chocolate than you have to have (but exactly what you want). Mom, Dad, Asher, and my brothers all agree.
These are the details
Ingredients
-
salted butter
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brown sugar – I used dark
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granulated sugar
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one egg + one egg yolk
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vanilla extract
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all-purpose flour
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baking soda
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salt
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chopped chocolate chunks and/or semisweet chocolate chips
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flaky sea salt, for sprinkling (optional)
Kitchen Supplies
All you’ll need is a simple bowl, a whisk, and a spatula—nothing fancy here. This is the kind of easy, classic cookie recipe that comes together with the basics, so you can get straight to the best part: warm, chewy cookies fresh from the oven.
The Steps
Step 1: Brown the Butter
This step is simple, but it’s the little trick that turns an average cookie into a really great one. Add the salted butter to a medium skillet set over medium heat and cook until melted, bubbling, and foamy on top. As soon as the butter turns a light golden color, remove it from the heat — don’t let it get too dark. Lightly browned butter adds a warm, toasty flavor and really brings out the vanilla and chocolate in these cookies.
Step 2: Make the Cookie Dough
Pour the warm browned butter into a mixing bowl. Add the brown sugar, granulated sugar, egg, egg yolk, and plenty of vanilla (I use a full tablespoon — sometimes even two). Whisk until smooth. Since the butter is melted, there’s no need for an electric mixer.
Add the flour, baking soda, and salt, then use a spatula to gently fold everything together until just combined.
Step 3: Add the Chocolate
Fold in the chocolate chips and chunks until evenly distributed. The dough should be soft, glossy, and loaded with chocolate.
Step 4: Roll + Chill
Roll the dough into rounded tablespoon-size balls and freeze for 10 minutes. This quick chill helps the cookies bake up with those perfect rippled edges and soft, chewy centers.
Step 5: Bake
Bake the cookies for 6 minutes, then carefully tap the pan on the counter to create those signature ripples. Return to the oven and bake for another 2–3 minutes, just until the edges are set and the centers are still soft. Your kitchen will smell like browned butter, cozy vanilla, and warm melted chocolate.
Looking for cookie recipes? Here are a few ideas:
Brown Butter Raspberry Chocolate Chip Cookies
Cookies n’ Cream Chocolate Chip Cookies
Healthier Homemade Nutter Butter Cookies
Lastly, if you make these Really Good Chewy Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Really Good Chewy Chocolate Chip Cookies
Servings: 18 cookies
Calories Per Serving: 251 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks salted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped chocolate chunks or chips
- flaky sea salt, for sprinkling
Instructions
- 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook, swirling, until the butter is lightly browned, 2-4 minutes. Pour into a bowl.3. Whisk in the brown sugar, granulated sugar, egg, egg yolk, and vanilla until smooth. Add the flour, baking soda, and salt, mixing just until combined. Fold in the chocolate.4. Roll the dough into rounded 1-tablespoon balls and arrange on the baking sheet. Freeze for 10 minutes. Bake 6 minutes, rotate the pan, then tap it on the counter 1–2 times to help flatten. Bake another 2–3 minutes, until the edges are set and the centers are just barely glossy.5. Cool on the baking sheet. Sprinkle with flaky salt.
This post was originally published on January 23, 2026
Can you help me out….1 1/2 stocks of butter is equal to 1.5 cups? That’s what googled advised but thought I’d ask! Mine did not turn out quite right and I have a bunch it was too much butter…but the flavor was amazing! Looking forward to a second attempt.
Thanks!
Hi Karley,
Thanks for trying this recipe! 1 1/2 sticks of butter is not equal to 1.5 cups, it is 3/4 cup. I hope you will try again!!
Really delicious
Thanks so much, Francisca! So glad you enjoyed these cookies, I appreciate you making them!
Can you freeze these after they are baked? I have to provide cookies for an event and like to do them ahead of time since I’ll be busy with grandkids the day of the event.
Hey Libby,
Totally, that will work nicely for you! I hope you love these cookies:)
I’m always on the lookout for a new delicious chocolate chip cookie recipe and these did not disappoint. They come together so quickly and simply and taste SO good! This will be one of my new go-tos and believe me I have tried many.
Hey Melanie,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Delicious and easy! These might dethrone my go-to chocolate chip cookie recipe! Mine flattened appropriately after the 2 counter bangs.
Hey Jen,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Was wondering can I add nuts.
Hi Linda,
Sure, you could add some nuts to this recipe. I hope you love these cookies!
Have a great weekend!
I have been using the same chocolate chip cookie recipe for years and thought why not try a new one! Gosh—I am so glad I did. These cookies are delicious and look beautiful! This will now be my go-to chocolate chip cookie recipe.
Yay!! Love to hear this, Kelly! Thank you so much for giving these cookies a try. So glad they were a hit! Have a great weekend!
These are the best chocolate chip cookies I have had. Great consistency and so easy to make. Melting butter makes a huge difference.
Hey Jenny,
Fantastic! Love to hear this recipe was a hit, thanks a bunch for making it!
Have a great weekend!
hi! i followed this recipe exactly but the chocolate chips melted because the brown butter was so warm :\ should it cool a bit before mixing? they didn’t cook right either but i’m not sure why! thanks!
Hey there,
Hmm so sorry about that! I would let the butter cool slightly next time, I’m surprise your dough was that warm!
I am definitely making these today! Nothing better than hunkering down for the impending storm eating chocolate chip cookies, lol!
Thanks so much, Ashley! I hope you love these cookies! Stay warm!
The flavor of these cookies are out of bounds good! My only comment is my cookies didn’t flatten – what could be the reason? I followed your recipe exactly. Still delicious!
Hi Gina,
Thanks for making this recipe and sharing your feedback! For a flatter cookie, skip the chilling step next time. Have a great weekend!
With pending storm, definitely making some cookies today. Love the brown butter secret, it adds such a special touch
I hope you love these cookies, Rachel! Stay warm:)
Great cookies! Browning the butter really adds great flavour. Definitely satisfied our cookie cravings!
Hey Emily,
Fantastic! Love to hear this recipe was a hit, thanks a bunch for making it!
Have a great weekend!
Hi Tieghan – the cookies came out good, but they don’t look like yours. When I was mixing the dough, I noticed they were a bit dry. I’m wondering if maybe I cooked the brown butter too long and it evaporated some of the butter? Also, when I took them out of the oven, after hitting the sheet on the counter, they wouldn’t flatten. They taste good, but I think they could be better. Any advice? Thank you so much!
Sue
Hey Susan! I would try slowly melting the butter and making sure it all gets into the batter. That could help!
Additionally, you can use 2 whole eggs and that will provide a flatter cookie.
Let me know how this helps!!! Glad you are enjoying the recipe! Have the best weekend!
Thank you so much, Tieghan! Happy weekend to you!
There’s a picture of roses in a bowl, but you forgot to include them in the recipe. When do you add them?
Hi Lee,
The roses are not part of the recipe, I just used them for decoration:)
I hope you love these cookies! Have a great Friday!