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Quick Small Batch Brown Butter Chocolate Chip Cookies – Easy 30-Min Recipe

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These quick small batch brown butter chocolate chip cookies are ready in under 30 minutes with no chilling required. The microwave-browned butter adds a nutty, toffee-like flavor, making them the perfect last-minute treat.

Ingredients

Scale
  • 5 tablespoons (70g) unsalted butter
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (45g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Brown the butter (microwave method): Place the 5 tablespoons of butter in a microwave-safe bowl. Microwave on high in 30-second bursts. After the first burst, you’ll hear a sizzle. Swirl the bowl. After the second burst (60 seconds total), it will start to foam and smell nutty. After the third burst (90 seconds total), you should see brown specks forming at the bottom. Stop immediately. Let it cool for 5 minutes.
  2. Mix the sugars and butter: In your mixing bowl, add the 1/4 cup brown sugar and 2 tablespoons granulated sugar. Pour the warm (not hot) brown butter over the sugars. Whisk vigorously for about 1 minute until the mixture looks like a thick, glossy paste.
  3. Add the egg yolk and vanilla: Drop in the egg yolk and 1/2 teaspoon of vanilla extract. Whisk again until the mixture is smooth and has lightened slightly in color, about 30 seconds.
  4. Combine the dry ingredients: In a small separate bowl, whisk together the 1/3 cup flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Fold in the flour: Pour the dry ingredients into the wet mixture. Using your spatula, fold gently until just combined. Do not overmix.
  6. Add the chocolate chips: Fold in the 1/3 cup of chocolate chips. The dough will be thick and a little sticky.
  7. Preheat the oven: While the dough rests, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  8. Portion the dough: Using your cookie scoop or a tablespoon, scoop out 6 equal portions of dough (about 1.5 tablespoons each). Roll them into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each.
  9. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft and slightly puffy. For a crispier cookie, bake for 12-13 minutes.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack.

Notes

For the best texture, underbake slightly—the cookies continue to cook on the hot baking sheet after removal. If the dough is too sticky, refrigerate for 5 minutes before portioning. For a gluten-free version, use a 1-to-1 gluten-free flour blend. For dairy-free, use a high-quality vegan butter (browning may be different).

Nutrition

Keywords: small batch cookies, brown butter chocolate chip cookies, quick cookies, 30-minute cookies, easy cookie recipe

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