If you’re on the lookout for a treat that embodies comfort and indulgence in every bite, Brown Butter Chocolate Chip Cookies are just the thing for you. Imagine your classic chocolate chip cookie, only richer, toastier, and more sophisticated, thanks to the magic of browned butter. Each cookie boasts irresistibly crisp edges and a chewy center, punctuated by gooey chocolate and the distinct, nutty fragrance that comes from caramelizing the butter. This recipe takes a beloved classic to new heights and always draws rave reviews—one bite, and you’ll understand why it’s become my go-to cookie for every occasion.
Ingredients You’ll Need
The beauty of Brown Butter Chocolate Chip Cookies lies in their simplicity—just a handful of everyday pantry staples, but each one plays a crucial role in flavor, texture, or that coveted golden color. Here’s what you need, and why each matters:
- Unsalted Butter (1 cup): Browning the butter is what gives these cookies their signature nutty depth and chewy centers—don’t rush this step!
- Dark Brown Sugar (1 cup, packed): Adds deep molasses notes and extra moisture, making the cookies chewy and rich.
- Granulated Sugar (1/2 cup): Balances the brown sugar and ensures crisp edges and a slightly lighter crumb.
- Eggs (2 large): Bind everything together and provide lift—room temperature is best for smooth mixing.
- Vanilla Extract (2 teaspoons): Enhances the toasty caramel aromas from the brown butter and deepens the overall flavor.
- All-Purpose Flour (2 1/4 cups): Just the right amount for structure without making the cookies cakey.
- Baking Soda (1 teaspoon): Lends a little rise for those perfectly thick, bakery-style cookies.
- Salt (1/2 teaspoon): Essential for balancing all the sweet and chocolatey flavors, creating an irresistible bite.
- Semisweet Chocolate Chips (1 1/2 cups): Classic, gooey, and melty—use good quality chips for maximum impact.
- Flaky Sea Salt (optional): A sprinkle on top brings out the rich chocolate and brown butter notes and adds a lovely texture.
How to Make Brown Butter Chocolate Chip Cookies
Step 1: Brown the Butter
Start by placing your unsalted butter in a saucepan set over medium heat. Let it melt, then continue cooking—it’ll foam and sizzle as water evaporates, and soon you’ll notice the milk solids turning golden brown and a nutty fragrance filling your kitchen. Once you see those glorious amber bits at the bottom and the aroma is toasty and irresistible, immediately remove the pan from the heat. Let the browned butter cool for about 10 minutes; this stops it from cooking further and ensures it doesn’t scramble the eggs later.
Step 2: Combine Wet Ingredients
Pour your slightly cooled brown butter into a large bowl, then whisk in the dark brown sugar and granulated sugar until everything is smooth and glossy. Add both eggs and vanilla extract, mixing thoroughly so you end up with a rich, caramel-colored mixture that smells like heaven.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, meaning every bite of your Brown Butter Chocolate Chip Cookies will have the perfect rise and flavor balance.
Step 4: Bring Dough Together
Gradually add the dry mixture to your bowl of wet ingredients, stirring gently—just until the flour streaks disappear. You want to avoid over-mixing, as that can lead to tough cookies. Fold in the semisweet chocolate chips so they’re evenly dispersed throughout the dough.
Step 5: Chill the Dough
Cover the dough and pop it in the fridge for at least 30 minutes. Chilling the dough lets the flavors meld, gives the flour time to hydrate, and helps your cookies bake up thick and chewy instead of spreading too much.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop dough into generous balls (about 2 tablespoons each) and arrange them with space in between for spreading. Bake for 10 to 12 minutes until the edges are golden brown and the centers still look just slightly underdone—this ensures fudgy, cookie-shop perfection.
Step 7: Add the Finishing Touch
As soon as you pull the cookies from the oven, shower a little flaky sea salt over each one. The residual heat will help the salt cling and draw out all those complex flavors. Let the Brown Butter Chocolate Chip Cookies cool on the baking sheet for about 5 minutes before gently transferring to a wire rack to finish cooling (or sneaking one while it’s warm—no one will blame you).
How to Serve Brown Butter Chocolate Chip Cookies
Garnishes
That sprinkle of flaky sea salt is truly transformative, making each bite of cookie pop! If you feel extra fancy, try showering warm cookies with a pinch of finely chopped toasted pecans or even a little dusting of espresso powder—a superb match for the nutty brown butter base.
Side Dishes
These Brown Butter Chocolate Chip Cookies practically demand a cool glass of milk, but they also shine alongside hot coffee, a mug of cocoa, or a scoop of hearty vanilla bean ice cream. Pairing them with fresh strawberries or other berries adds a bright, juicy contrast to their caramelized richness.
Creative Ways to Present
For a party platter, stack the cookies high on a rustic wooden board with small bowls of chocolate chips and nuts on the side. Or, make adorable cookie sandwiches by filling them with marshmallow cream, chocolate ganache, or ice cream. Wrap a few in parchment and twine for sweet homemade gifts—these Brown Butter Chocolate Chip Cookies are always welcome anywhere they go.
Make Ahead and Storage
Storing Leftovers
These cookies will keep beautifully in an airtight container at room temperature for up to four days. They stay soft and chewy, and that brown butter flavor only deepens as they sit. If you love a still-warm cookie, a quick zap in the microwave will revive their just-baked magic.
Freezing
For longer storage, freeze baked cookies in a zip-top bag or airtight container for up to two months. You can also freeze the unbaked dough—simply scoop in balls onto a tray, freeze until solid, then store the frozen dough balls in a bag. Bake straight from the freezer, just adding a minute or two to the baking time for fresh Brown Butter Chocolate Chip Cookies whenever a craving strikes.
Reheating
Reheat cookies in the microwave for 10 to 15 seconds for a warm, gooey treat, or pop them in a low oven (about 275°F) for 3 to 5 minutes to restore their crisp edges and melt-in-your-mouth centers. If you’re reheating straight from the freezer, add a bit more time as needed—just enough to get that irresistible, freshly baked feel.
FAQs
Do I have to use dark brown sugar, or can I substitute light brown?
Dark brown sugar is recommended for its bold molasses flavor, which plays beautifully with the brown butter. Light brown sugar can be used in a pinch, but expect a slightly less deep caramel taste.
Can I use different types of chocolate?
Absolutely! Semisweet chocolate chips are classic, but mixing in dark, milk, or even chunks of your favorite chocolate bar can give Brown Butter Chocolate Chip Cookies an exciting range of textures and flavors.
Why is chilling the dough important?
Chilling the dough is more than just a waiting game—it solidifies the fat, which means your cookies will spread less, and it also gives the flavors time to meld for a richer, more complex cookie. It’s worth the extra patience!
Is there a gluten-free version of this recipe?
Yes! You can swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend. Check the packaging for a xanthan gum addition, which helps with structure. The rest of the recipe stays the same and the cookies will still taste wonderfully nutty and chocolatey.
What’s the secret to getting that bakery-style look?
For professional-sized, picture-perfect Brown Butter Chocolate Chip Cookies, don’t be shy about using a generous dough scoop and adding a few extra chocolate chips to the tops before baking. That final sprinkle of flaky sea salt makes them look as good as they taste.
Final Thoughts
If you’ve been searching for a cookie recipe that truly stands out, I can’t recommend these Brown Butter Chocolate Chip Cookies enough. They’re everything a chocolate chip cookie lover dreams of—chewy, flavorful, and just a teensy bit fancy. Make a batch, share them with friends (or stash a few for yourself!), and watch them disappear faster than you ever expected. Happy baking!
Print
Brown Butter Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavor of these Brown Butter Chocolate Chip Cookies. The combination of browned butter, dark brown sugar, and semisweet chocolate chips creates a decadent treat that is sure to satisfy your sweet tooth.
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- flaky sea salt for topping (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter until golden brown with a nutty aroma. Let cool for 10 minutes.
- Mix Wet Ingredients: Whisk together browned butter, brown sugar, and granulated sugar. Add eggs and vanilla; mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
- Add Chocolate Chips: Fold in chocolate chips. Chill dough for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Scoop dough into balls, place on baking sheets, and bake for 10–12 minutes.
- Finish: Sprinkle with sea salt if desired. Cool before serving.
Notes
- For deeper flavor, chill the dough overnight.
- Use a mix of dark and milk chocolate for variety.
- Cooling the browned butter is crucial to prevent scrambling the eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
