Brown Butter Chocolate Chip Cookies are a wonderful twist on the classic cookie you already know and love. These cookies have a deep, rich flavor thanks to the browned butter, which gives them a toasty, nutty note that pairs perfectly with melty chocolate chips throughout. The edges get just a little crisp while the middle stays soft and chewy, making every bite a treat.
I love making these cookies when I want something a little extra special without having to do anything too complicated. Browning the butter is my favorite step because the kitchen fills with the warm smell of toasted nuts and caramel, and I know it’s going to make the cookies taste amazing. Plus, it’s a great little trick to impress your family or friends without a lot of fuss.
These cookies are perfect for sharing, but I have to admit, they rarely last long enough to make it out of the house. I like serving them with a cold glass of milk or a cup of tea in the afternoon, and they’re always a hit at gatherings or whenever someone needs a comforting sweet bite. If you want to level up your cookie game, give these a try—you won’t be sorry!
Key Ingredients & Substitutions
Butter: Unsalted butter is best so you control salt levels. Browning the butter adds a nutty, toasty flavor that lifts these cookies above the usual. If you want to skip browning, use melted butter but expect a simpler taste.
Brown Sugar: This adds moisture and chewiness to cookies. You can swap half brown sugar and half white sugar for a lighter texture, but all brown sugar gives richer flavor.
Chocolate: Chunked dark or semi-sweet chocolate gives great pockets of melty chocolate. If you prefer, use chips or even mix in white or milk chocolate for variety.
Flaky Sea Salt: Sprinkling salt on top balances sweetness and enhances flavor. If you don’t have flaky salt, regular coarse salt works but use less so it’s not overpowering.
How Do I Brown Butter Perfectly without Burning It?
Brown butter gives these cookies a special flavor, but it’s easy to burn if you’re not watching. Here’s how to get it right:
- Use a light-colored pan so you can see the butter change color.
- Melt butter over medium heat and stir or swirl the pan often for even cooking.
- Watch for the butter to foam, then the milk solids will turn golden brown. This usually takes between 5-8 minutes.
- Remove from heat as soon as it smells nutty and looks brown. It can go from brown to burnt quickly!
- Pour the butter into a cool bowl right away to stop cooking.
This step adds a warm, caramel-like flavor that makes the cookies extra tasty and memorable.
Equipment You’ll Need
- Medium saucepan – I like using it because it helps you brown the butter evenly without splattering.
- Heatproof bowl – perfect for cooling the browned butter so it doesn’t keep cooking.
- Whisk – makes mixing the sugars and eggs smooth and helps incorporate the brown butter well.
- Mixing bowls – for combining ingredients easily and storing the dough.
- Baking sheets and parchment paper – for baking the cookies without sticking and for easy cleanup.
- Cookie scoop or tablespoon – helps shape evenly-sized cookies so they bake uniformly.
Flavor Variations & Add-Ins
- Try adding chopped nuts like pecans or walnuts for extra crunch and flavor.
- Use white chocolate or caramel bits in place of chocolate chips for a different sweet hit.
- Add a teaspoon of espresso powder to enhance the chocolate flavor or sprinkle some cinnamon for warmth.
- Mix in dried fruit like cranberries or cherries for a chewy, fruity twist.
Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar, packed
- 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
- 8 ounces dark or semi-sweet chocolate, chopped or chunked (or chocolate chips)
- Flaky sea salt (for sprinkling on top, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour to chill the dough in the refrigerator. Baking time is around 10-12 minutes per batch, so plan for roughly 30-40 minutes total baking, depending on how many cookies you bake at once. Cooling adds another 5-10 minutes. All together, about 2 hours from start to finish.
Step-by-Step Instructions:
1. Brown the Butter:
Place the butter in a medium saucepan over medium heat. Stir and swirl the pan occasionally. Watch closely as the butter melts, foams, then starts turning golden brown and smells nutty, about 5 to 8 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
2. Mix Sugar and Eggs:
When the browned butter is warm (not hot), whisk in the brown sugar and granulated sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
4. Make the Dough:
Gradually add the dry ingredients into the wet ingredients. Stir gently until combined—try not to overmix. Fold in the chopped chocolate or chips evenly.
5. Chill the Dough:
Cover the dough and refrigerate for at least 1 hour or up to 24 hours. This helps deepen the flavor and improves texture.
6. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough using a cookie scoop or tablespoon, spacing the mounds about 2 inches apart. Bake for 10 to 12 minutes until edges are golden and centers look set but still soft.
7. Add Finishing Touches:
Right after taking cookies out of the oven, sprinkle with flaky sea salt, if desired. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.
Enjoy your deliciously soft, chewy, and buttery brown butter chocolate chip cookies with melted chocolate and a touch of salt!
Can I Use Frozen Butter to Make Brown Butter?
It’s best to use room temperature butter so it melts evenly and browns properly. If your butter is frozen, thaw it in the fridge overnight or gently in a microwave, then proceed to brown it.
Can I Skip Refrigerating the Dough?
You can bake the dough right away, but chilling it for at least an hour helps the flavors develop and prevents the cookies from spreading too much. For best results, refrigerate whenever possible.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months and thaw before eating.
What’s the Best Chocolate to Use?
Dark or semi-sweet chocolate chunks or chips work great for rich flavor and melty texture. You can also experiment with bittersweet, milk, or even white chocolate to customize your cookies.
