If you’re searching for a cookie recipe that knocks classic chocolate chip cookies out of the park, these Brown Butter Chocolate Chip Cookies are for you. The secret weapon is luscious, nutty brown butter, which transforms even familiar ingredients into something unforgettably rich and craveworthy. Each bite brings together gooey pools of chocolate, caramel undertones, and that signature chew we all adore. Perfect for bake sales, afternoon cravings, or showing someone you care, this is the kind of recipe you’ll want to share… but may prefer to keep all to yourself!
Ingredients You’ll Need
The beauty of these cookies is that they’re built on simple pantry staples, but each ingredient really does some heavy lifting for flavor and texture. Take a peek at what you’ll need and why it matters:
- Unsalted Butter (1 cup, browned and cooled): Browning the butter creates a deep, nutty flavor that’s truly the magic behind these cookies.
- Packed Brown Sugar (1 cup): Adds chewiness and a caramel backbone you can’t get from white sugar alone.
- Granulated Sugar (1/2 cup): Gives cookies the perfect balance of sweetness and helps those irresistibly crispy edges.
- Large Eggs (2): Bind the dough and lend richness for that dreamy, tender crumb.
- Vanilla Extract (2 teaspoons): Intensifies flavor and brings out the very best in the chocolate and brown butter.
- All-Purpose Flour (2 1/4 cups): Just the right amount for a sturdy but soft structure.
- Baking Soda (1 teaspoon): Lifts the dough so you get just the right amount of spread and lift.
- Salt (1/2 teaspoon): Punches up every flavor and prevents the cookies from tasting flat (a must in sweet baking!).
- Semisweet Chocolate Chips or Chunks (1 1/2 cups): Because melty chocolate in every bite makes life better—feel free to use chunks for gooey pockets.
- Flaky Sea Salt for topping (optional): The finishing touch for a chef’s kiss of salty-sweet balance.
How to Make Brown Butter Chocolate Chip Cookies
Step 1: Brown the Butter
This is the step that takes your cookies over the top! In a medium saucepan, melt your butter over medium heat. Stir frequently; it will foam, then turn golden with little brown specks and a rich, nutty fragrance. Take it off the heat as soon as you spot those toasty bits, and let it cool just a little—this keeps the eggs from scrambling later.
Step 2: Mix the Wet Ingredients
Pour the browned butter into a large bowl and whisk it with your brown sugar and granulated sugar. You want everything thoroughly combined and glossy. Next, add the eggs and vanilla extract. Keep whisking until super smooth—this step sets the stage for those signature chewy cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Mixing these dry ingredients separately helps ensure your cookies bake up evenly, with no mysterious baking soda pockets or uneven rise.
Step 4: Bring Dough Together
Gradually add the dry mix to your wet mixture, stirring until you just see the last streaks of flour disappear. Overmixing makes for tough cookies, so stop as soon as it’s combined. Gently fold in your chocolate chips or chunks—try not to eat the dough yet!
Step 5: Chill the Dough
Cover your bowl and slide it into the fridge for at least 30 minutes (up to 24 hours). This little nap does wonders: it allows the brown butter to infuse every bite and keeps the cookies from spreading too much in the oven. If you have time, go for the full overnight chill—it makes flavors even deeper and richer.
Step 6: Bake the Cookies
Ready for the magic moment? Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden and the centers look just set (they’ll finish firming up as they cool). Don’t forget: slightly underbaking is key for chewier results!
Step 7: Cool and Finish
Once you’ve pulled the cookies out, let them cool on the baking sheet for a few minutes—they’ll firm up and are easier to transfer without breaking. Slide them onto a wire rack, and for an extra flourish, sprinkle with flaky sea salt while they’re still warm for that irresistible sweet-meets-salty finish.
How to Serve Brown Butter Chocolate Chip Cookies
Garnishes
For a touch of bakery-worthy flair, sprinkle your Brown Butter Chocolate Chip Cookies with a pinch of flaky sea salt as soon as they come out of the oven. You can also press an extra few chocolate chips on top before baking or add a light dusting of powdered sugar just before serving for an elegant twist.
Side Dishes
While these cookies are definitely the star, you can serve them alongside a cold glass of milk, hot coffee, or even tuck one next to a scoop of vanilla ice cream for the ultimate treat. For more adventures, pair with fresh berries or a dish of caramel sauce for dipping—they play so well with those deep brown butter notes.
Creative Ways to Present
Stack cookies in a pretty glass jar with a ribbon for gifting, or pile high on a cake stand for a rustic party centerpiece. Sandwich a scoop of your favorite ice cream between two cookies for decadent homemade ice cream sandwiches. You can even crumble them over parfaits, yogurt bowls, or warm brownies for a little extra indulgence.
Make Ahead and Storage
Storing Leftovers
Once your Brown Butter Chocolate Chip Cookies are completely cool, pop them into an airtight container. They’ll stay soft and chewy for up to 4 days at room temperature—assuming they don’t disappear faster!
Freezing
For longer storage, freeze either the baked cookies or unbaked dough. To freeze dough, scoop into balls and arrange on a baking sheet; freeze until solid, then transfer to a zip-top bag for up to 3 months. To freeze baked cookies, let them cool completely, stack with wax paper in between, and seal tightly.
Reheating
Craving warm, just-baked flavor? Warm leftover cookies in a 300°F oven for 3–4 minutes or in the microwave for about 10 seconds. If you’re baking frozen dough, add an extra 2–3 minutes to the bake time (no need to thaw!).
FAQs
Why brown the butter instead of simply melting it?
Browning butter unlocks deep, toasty notes and a nutty aroma that make these cookies so unforgettable. It’s well worth the extra three minutes for that gourmet boost!
Can I use milk or dark chocolate instead of semisweet?
Absolutely! Feel free to swap in your favorite chocolate. Dark will give a more intense, slightly bittersweet cookie, while milk chocolate makes for a sweeter, creamier bite.
Is it necessary to chill the dough?
Chilling isn’t just a suggestion—it’s vital for developing richer flavors, preventing overspreading, and ensuring that perfect chewy center.
How do I make my Brown Butter Chocolate Chip Cookies extra chewy?
For ultimate chewiness, slightly underbake your cookies and let them finish setting on the baking sheet. The combo of brown sugar and just-set centers yields that dreamy texture.
Can I make these gluten-free?
Yes! Just substitute a cup-for-cup gluten-free flour blend. The brown butter and chocolate make sure you don’t miss out on any of the flavor or texture.
Final Thoughts
If you’re ready to elevate your baking game, this recipe for Brown Butter Chocolate Chip Cookies will not disappoint. Whether you’re making a batch just for yourself or sharing with friends and family, you’ll love every golden, gooey, irresistible bite. Happy baking!
Print
Brown Butter Chocolate Chip Cookies Recipe
- Total Time: 1 hour (including chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these irresistible Brown Butter Chocolate Chip Cookies that are chewy, buttery, and loaded with rich chocolate chunks. The secret to their depth of flavor lies in the browned butter, making them a standout dessert for any occasion.
Ingredients
Ingredients:
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1 cup packed 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 or chunks
- flaky sea salt for topping (optional)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat until it turns golden brown with a nutty aroma. Let cool slightly.
- Mix Ingredients: Whisk browned butter with sugars, then add eggs and vanilla. In a separate bowl, combine flour, baking soda, and salt. Mix dry ingredients into wet, then fold in chocolate chips.
- Chill Dough: Cover and chill dough for at least 30 minutes.
- Bake: Preheat oven to 350°F. Scoop dough into balls, place on a baking sheet, and bake for 10–12 minutes. Cool before serving.
Notes
- Chilling the dough enhances flavor and texture.
- For chewier cookies, slightly underbake them.
- Dark or milk chocolate chips can be used as a variation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
