Brown Butter Chocolate Chip Cookies are everything you want in a cookie – soft and chewy with a little crisp around the edges, and packed with sweet melty chocolate chips. What really makes these special is the brown butter, which adds a deep, nutty flavor that takes these cookies to the next level. They smell amazing while baking and fill the kitchen with the coziest aroma.
I love making the brown butter first because it makes me feel like I’m creating something a little fancy but really it’s super easy. I usually cool the butter until it’s just warm before mixing it with the other ingredients, which helps keep the cookies soft and tender. Plus, the brown butter adds this rich, almost caramel-like taste that I find totally addictive.
These cookies are perfect on their own or with a simple glass of milk, but I especially enjoy them slightly warm when the chocolate chips are still gooey. It’s a little bit of homemade happiness that’s great for sharing with friends or for a cozy night in. I guarantee once you try this recipe, you’ll want to keep it in your rotation for all the cookie cravings.
Key Ingredients & Substitutions
Butter: Unsalted butter is best here because it lets you control the salt level. Browning the butter adds a nutty, caramel-like flavor that makes these cookies special. If you want a dairy-free option, try vegan butter, but skip the browning step as the flavor won’t develop the same.
Sugars: Using both brown and granulated sugar gives a great balance of chewiness and crisp edges. Brown sugar adds moisture and a slight caramel flavor, while granulated sugar helps the cookies spread and crisp nicely.
Chocolate: Big chunks of semisweet or bittersweet chocolate work well for melty pockets and texture. If you don’t have chunks, chocolate chips are fine. For a twist, try mixing in white chocolate or nuts for extra crunch.
Flour & Leavening: All-purpose flour and baking soda give you that perfect rise and texture. If you want softer cookies, slightly reducing the flour or swapping some for cake flour can work well.
How Do You Perfectly Brown Butter Without Burning It?
Browned butter is the magic behind this recipe, so it’s important to get it right:
- Use a light-colored pan so you can see the color change clearly.
- Melt butter over medium heat, stirring or swirling constantly.
- The butter will foam up; keep stirring to prevent burning.
- Watch for golden brown bits and a nutty aroma—this usually takes 4-6 minutes.
- Once browned, remove from heat immediately and pour into a cool bowl to stop cooking.
Let the butter cool for about 10 minutes before mixing it with sugar and eggs. This avoids cooking the eggs and keeps your cookies tender. Browning butter can seem tricky at first, but watching for color and smell will guide you well.
Equipment You’ll Need
- Medium saucepan – I like it because it helps brown the butter evenly and makes the process simple.
- Mixing bowls – essential for whisking ingredients and combining the dough efficiently.
- Whisk – makes blending the sugars and butter smooth and helps incorporate air for a lighter cookie.
- Cookie scoop or spoon – ensures uniform-sized cookies for even baking.
- Parchment paper & baking sheet – keeps cookies from sticking and makes cleanup easy.
- Cooling rack – for cooling cookies evenly after baking.
Flavor Variations & Add-Ins
- Try adding chopped nuts like walnuts or pecans for extra crunch and flavor.
- Swirl in some peanut butter or Nutella before baking for a rich, gooey twist.
- Add a pinch of sea salt on top after baking to enhance the chocolate flavor.
- Mix in dried fruits like cranberries or cherries for a tart contrast to the sweet chocolate.
Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet or bittersweet chocolate chunks or chips
- Flaked sea salt (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus at least 1 hour to chill the dough (or overnight for best flavor). Baking time is about 10-12 minutes per batch. So overall, plan on around 1.5 to 2 hours from start to finish if chilling for an hour, or longer if chilling overnight.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the unsalted butter over medium heat. Keep swirling or stirring as it melts. After a few minutes, the butter will foam then start to brown, giving off a nutty aroma with golden specks at the bottom. This usually takes about 4-6 minutes. Remove from heat carefully and pour the browned butter into a large heatproof bowl. Let it cool for 10 minutes so it’s warm but not hot.
2. Mix Sugars and Wet Ingredients:
To the browned butter, whisk in the brown sugar and granulated sugar until fully combined and slightly cooled. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Mix Dough:
Gradually add the dry ingredients to the wet mixture, stirring gently just until no flour streaks remain. Avoid overmixing to keep cookies tender. Fold in the chocolate chunks or chips evenly.
5. Chill the Dough:
Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps flavors develop and keeps the cookies from spreading too much while baking.
6. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, until cookie edges turn golden but the centers still look slightly soft.
7. Cool and Finish:
Remove cookies from oven. While warm, sprinkle with flaked sea salt if you like a little salty contrast. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
8. Enjoy or Store:
Enjoy your chewy, nutty, chocolatey cookies warm, or let them cool and store in an airtight container at room temperature for up to 5 days.
Can I Use Frozen Butter for Browning?
It’s best to use unsalted butter straight from the fridge at room temperature or slightly softened. Frozen butter will take longer to melt and brown unevenly, so thaw it first before browning.
Is It Necessary to Chill the Dough?
Chilling the dough is highly recommended! It helps the flavors deepen and prevents the cookies from spreading too much in the oven, resulting in a chewier texture. If you’re short on time, chilling for at least 30 minutes still improves the dough.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 5 days. To refresh them, warm briefly in the microwave for about 10 seconds to soften the chocolate again.
Can I Substitute the Chocolate Chunks?
Yes! You can use chocolate chips, chunks, or even a mix of dark, milk, or white chocolate. Just adjust the quantity as you like to get your perfect chocolate ratio.
