Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are more than just an average cookie—they’re a game changer. I remember the first time I bit into a cookie made with brown butter; it was a revelation. Growing up, my mom would make classic chocolate chip cookies, and while they were always good, there was something missing that I couldn’t quite put my finger on.

It wasn’t until I discovered the magic of brown butter that I realized what that missing piece was. The nutty, rich flavor that comes from browning butter adds a whole new dimension to the cookie that will make you wonder why you haven’t always made them this way.

Today, I want to share this delicious brown butter chocolate chip cookie recipe with you. It’s a simple twist on a timeless classic, but it takes the humble cookie to a whole new level.

Whether you’re an avid baker or just someone who wants to impress friends and family, these cookies will not disappoint. Get ready to make the best chocolate chip cookies you’ve ever tasted!

Brown Butter Chocolate Chip Cookies Overview

What makes these brown butter chocolate chip cookies special? It’s all in the browned butter. By simply heating butter until it turns golden brown, you unlock a world of flavor that deepens the richness of the cookie dough.

The result is a cookie that’s both chewy and crispy, with a slightly caramelized, nutty taste that pairs beautifully with melty chocolate chips. The best part? These cookies are incredibly easy to make. You don’t need any special equipment just a little patience while you brown the butter and in return, you get bakery-quality cookies right out of your own kitchen. The smell alone is worth the effort!

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar (for a deeper flavor)
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup dark chocolate chunks (optional but adds depth)
• Sea salt flakes for sprinkling (optional but highly recommended)

Instructions

Step 1: Brown the Butter

Start by browning the butter. In a medium saucepan, melt the butter over medium heat. Stir continuously as the butter melts and begins to foam.

Keep stirring, and within a few minutes, you’ll notice the butter turning golden brown and releasing a nutty aroma. Be careful not to burn it—once the butter is a deep amber color, remove it from the heat. Pour it into a bowl to cool for about 10 minutes.

Step 2: Mix the Dry Ingredients
While the butter is cooling, whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Set it aside.

Step 3: Cream the Sugars and Butter
In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Beat until the mixture is well combined, smooth, and slightly fluffy.

Step 4: Add the Wet Ingredients
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add a lovely aroma to the dough.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—overworked dough leads to tough cookies!

Step 6: Add Chocolate Chips and Chunks
Gently fold in the chocolate chips and dark chocolate chunks. The combination of the two creates a balance of textures—smooth melted chocolate with rich, thicker chunks of chocolate in every bite.

Step 7: Chill the Dough
This step is optional, but for thicker, chewier cookies, chill the dough for at least 30 minutes. You can chill it for up to 24 hours if you’re prepping ahead.

Step 8: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 9: Bake the Cookies
Using a cookie scoop or spoon, scoop out dough balls and place them on the prepared baking sheet about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown but the center is still slightly soft. Remember, cookies continue to cook on the baking sheet even after they’re out of the oven!

Step 10: Add Sea Salt (Optional)
Once out of the oven, sprinkle the warm cookies with a pinch of sea salt flakes for that sweet and salty contrast. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQ)

Can I make these cookies without chilling the dough?

Yes, you can bake the cookies without chilling, but they may spread more and be slightly thinner. Chilling helps the dough firm up and results in a thicker cookie.

Can I use salted butter instead of unsalted?

If you only have salted butter, reduce the amount of added salt in the recipe by half. However, unsalted butter is recommended for more control over the saltiness.

What if I don’t have dark brown sugar?

You can use light brown sugar if that’s what you have on hand. The cookies will still be delicious, but dark brown sugar adds a deeper, more caramel-like flavor.

Why do my cookies come out flat?

This can happen if the dough isn’t chilled or if there’s too little flour. Ensure you’re measuring your flour correctly by spooning it into the measuring cup and leveling it off.

Can I substitute different types of chocolate?

Absolutely! Feel free to experiment with milk chocolate, bittersweet chocolate, or even chopped chocolate bars for a different texture and flavor.

Variations and Customizations

• Nutty Twist: Add ½ cup of toasted pecans or walnuts for extra crunch.

• Double Chocolate: Swap out ¼ cup of the flour for unsweetened cocoa powder to make double chocolate chip cookies.

• White Chocolate & Macadamia: Replace the semi-sweet chocolate chips with white chocolate chips and add ½ cup of chopped macadamia nuts.

• Vegan Brown Butter Cookies: Use plant-based butter and replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Pro Tips for Perfect Chocolate Chip Cookies

• Don’t skip browning the butter: This is the heart of the recipe! Keep a close eye on the butter as it browns—it’s easy to go from golden brown to burnt.
• Chill the dough: Chilling the dough for 30 minutes to an hour helps the flavors meld and prevents the cookies from spreading too much in the oven.
• Use a mix of chocolate: Combining chocolate chips with chocolate chunks gives these cookies extra texture and pockets of rich, melty chocolate.
• Underbake slightly: For the perfect chewy texture, take the cookies out of the oven when they are just golden on the edges but still soft in the center. They’ll firm up as they cool.
• Add sea salt: The sea salt flakes on top elevate the sweetness of the cookie and add a delightful contrast.

Storage Instructions

At Room Temperature: Store in an airtight container at room temperature for up to 5 days.

In the Freezer: You can freeze the cookie dough for up to 3 months. Simply roll the dough into balls, place them on a baking sheet to freeze, and transfer to a freezer-safe bag.

When ready to bake, pop them in the oven directly from the freezer—just add an extra 2-3 minutes to the bake time.