Rich, nutty, and irresistibly delicious, these Brown Butter Chocolate Chip Cookies take a classic treat to a whole new level. The browned butter adds depth and warmth, creating a cookie that’s chewy in the middle, crisp on the edges, and packed with chocolate in every bite.
Why You’ll Love This Recipe
I find these cookies truly special because of the browned butter—it adds a unique, nutty flavor that makes them stand out. They’re easy to make, and chilling the dough gives you the perfect texture and flavor. Whether for a quick treat or a thoughtful gift, these cookies are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter
1 cup brown sugar (packed)
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (semi-sweet or dark)
Flaky sea salt (optional, for garnish)
Directions
Brown the Butter:
In a medium saucepan, I melt the butter over medium heat. Stirring frequently, I let it cook until it turns golden brown and smells nutty, about 4–6 minutes. I immediately pour it into a heatproof bowl and let it cool slightly to prevent burning.
Make the Dough:
In a large bowl, I whisk together the brown sugar and granulated sugar, then mix in the cooled brown butter until smooth. One by one, I beat in the eggs and then add the vanilla extract. Separately, I combine the flour, baking soda, and salt, gradually incorporating these dry ingredients into the wet mixture. Lastly, I fold in the chocolate chips, saving a few for topping.
Chill the Dough:
I cover the dough and refrigerate it for at least 30 minutes, but overnight chilling is my favorite for a deeper flavor.
Preheat the Oven:
When ready to bake, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Shape and Bake:
Using about 2 tablespoons of dough per cookie, I shape them into balls and space them 2 inches apart on the baking sheets. After pressing some reserved chocolate chips on top, I bake the cookies for 10–12 minutes, watching for golden edges and slightly underbaked centers.
Cool and Serve:
I let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack. While they’re still warm, I sprinkle flaky sea salt on top for a burst of flavor.
Servings and Timing
Servings: Makes about 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes to 24 hours
Cook Time: 10–12 minutes
Variations
Mix-ins: I like adding chopped nuts, toffee bits, or a mix of dark and milk chocolate chips.
Gluten-Free: Swap out all-purpose flour for a 1:1 gluten-free baking blend.
Extra Flavor: A pinch of cinnamon in the dough adds a warm spice.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them for up to 3 months. If reheating, a quick 10 seconds in the microwave makes them taste freshly baked.
Related Recipes:
- Brown Butter Oatmeal Chocolate Chip Cookies
- Chocolate Peanut Butter Chip Cookies Recipe
- Peanut Butter Chocolate Bars
FAQs
How do I know the butter is browned correctly?
I watch for a golden color and a nutty aroma. It’s important to stir constantly and remove it from heat immediately to prevent burning.
Can I use salted butter?
Yes, but I skip or reduce the added salt in the recipe.
Why chill the dough?
Chilling firms the dough, reduces spreading, and enhances flavor by allowing the ingredients to meld together.
Can I make the dough ahead of time?
Absolutely. I often chill it overnight or even freeze it for up to a month.
What’s the best way to freeze these cookies?
I freeze the dough in pre-shaped balls on a tray, then transfer them to a freezer bag. When ready to bake, I add a minute or two to the baking time.
Conclusion
These Brown Butter Chocolate Chip Cookies are a show-stopper. From the nutty richness of the browned butter to the perfect balance of crispy edges and gooey centers, they’re a delightful treat that I can’t resist making again and again. If you’re looking for a cookie that feels both classic and elevated, this recipe is sure to become a favorite.
📖 Recipe:
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Brown Butter Chocolate Chip Cookies
- Total Time: ~1 hour (with minimum chilling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Discover the ultimate Brown Butter Chocolate Chip Cookies recipe! These cookies are rich, nutty, and perfectly chewy with crisp edges, featuring browned butter for a deep, warm flavor. Whether you’re baking for a special occasion or a simple treat, this recipe guarantees irresistible cookies every time.
Ingredients
1 cup (2 sticks) unsalted butter
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
1 1/2 cups chocolate chips (semi-sweet or dark)
Flaky sea salt (optional, for garnish)
Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat, stirring until golden and nutty (4–6 minutes). Cool slightly.
- Prepare the Dough: Combine sugars and browned butter until smooth. Beat in eggs and vanilla. Gradually mix in flour, baking soda, and salt. Fold in chocolate chips.
- Chill: Cover dough and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat and Shape: Preheat oven to 350°F (175°C). Shape 2-tbsp-sized dough balls and place them on a parchment-lined baking sheet, 2 inches apart.
- Bake: Bake for 10–12 minutes until edges are golden and centers are soft.
- Cool and Serve: Rest cookies on the tray for 5 minutes, transfer to a wire rack, and garnish with flaky sea salt if desired.
Notes
Chilling the dough improves flavor and reduces spreading.
For added depth, mix in chopped nuts or toffee bits.
- Prep Time: 20 minutes
- Chill Time: 30 minutes to 24 hours
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
