Brown Butter Chocolate Chip Cookies are the perfect mix of nutty, rich, and sweet. The brown butter gives the dough a deep, almost caramel-like flavor that makes these cookies stand out from the usual chocolate chip treats. Paired with melty chocolate chips and a slightly chewy texture, they’re exactly what you want in a cookie.
I love making these cookies because the smell of the brown butter cooking fills the kitchen with a warm, cozy vibe. It’s like an instant comfort hug even before you take a bite. A little trick I like is to let the dough chill for a bit — it helps the flavors come together and keeps the cookies nice and soft in the middle.
These cookies are perfect for sharing with friends or just enjoying with a glass of milk on a relaxing afternoon. They have that homemade feel that everyone appreciates, and I always find myself sneaking one or two when I think no one’s looking. If you want a cookie that’s familiar but with an extra special touch, these are the ones to bake.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling salt, and browning it adds a deep, nutty flavor that sets these cookies apart. If needed, you can use salted butter but reduce added salt a bit.
Sugars: A mix of granulated and light brown sugar gives great balance between chewiness and sweetness. Brown sugar adds moisture and a slight caramel note. You could swap light brown sugar for dark brown for a richer taste.
Chocolate: Chunky bittersweet or semisweet chocolate works well here. Large chunks melt in pockets for gooey bites. If you prefer, use chocolate chips or even a chocolate bar chopped up. Darker chocolate gives a less sweet contrast.
Flour & Leavening: All-purpose flour provides structure, while baking soda helps cookies spread and rise just right. Don’t swap baking soda with baking powder here to keep the right texture.
How Do You Properly Brown Butter Without Burning It?
Brown butter develops a nutty flavor that really makes the cookies special. The key is melting it slowly and watching closely:
- Start with butter in a light-colored pan over medium heat so you can see the color change.
- Keep stirring or swirling the pan to prevent burning. The butter will foam, then the milk solids will turn golden brown.
- As soon as you smell a nutty aroma and see golden brown bits on the bottom, remove the pan from heat to stop cooking.
- Let the butter cool before adding it to your dough to avoid cooking the eggs or melting sugar too much.
This simple step lifts these cookies beyond the usual with a warm, toasty flavor that feels homemade and cozy.
Equipment You’ll Need
- Medium saucepan – I love using it for perfectly browning the butter without burning it.
- Mixing bowls – one large for wet ingredients, one for dry, to keep everything organized.
- Whisk – makes combining ingredients smooth and easy.
- Measuring cups and spoons – for accuracy in your ingredients.
- Baking sheet lined with parchment paper – helps cookies bake evenly and makes cleanup simple.
- Cookie scoop or spoon – ensures uniform cookie sizes for even baking.
- Wire rack – for cooling the cookies without sogginess.
Flavor Variations & Add-Ins
- Use white chocolate chips or peanut butter chips instead of dark chocolate for a different sweet note.
- Add chopped nuts like pecans or walnuts to include a crunchy texture.
- Mix in swirls of peanut butter or caramel for a richer, more indulgent cookie.
- Sprinkle a little sea salt on top before baking to enhance the chocolate flavor and add a nice crunch.
How to Make Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups bittersweet or semisweet chocolate chunks or chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus 30 minutes to 1 hour to chill the dough. Baking the cookies takes about 10-12 minutes per batch. Overall, plan for around 1 hour to 1 hour 30 minutes including chilling and baking.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep swirling the pan occasionally as it melts. After about 5-7 minutes, the butter will foam and turn a golden brown color with a nutty smell. Once browned, remove from heat and let it cool for 10 minutes.
2. Mix Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Pour in the cooled brown butter and mix until everything is combined nicely.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and stir gently just until combined — don’t overmix!
4. Add Chocolate:
Fold in the chocolate chunks or chips evenly throughout the dough.
5. Chill the Dough:
Cover the dough and place it in the fridge for at least 30 minutes to 1 hour. This helps the cookies hold their shape and develop better flavor.
6. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes until the edges turn golden but the centers still look a bit soft. Remove from the oven and, if you like, sprinkle a little flaky sea salt on top of each cookie right away.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop their perfect chewy texture.
Can I Use Frozen Butter to Make Brown Butter?
Yes, but make sure to cut the butter into smaller pieces so it melts evenly. Brown it slowly over medium heat to avoid burning, stirring frequently.
How Long Can I Store the Cookie Dough?
You can refrigerate the dough for up to 3 days. Just cover it tightly to prevent it from drying out. For longer storage, freeze the dough balls and bake them straight from frozen, adding a couple of extra minutes to the baking time.
Can I Substitute Chocolate Chips with Other Mix-Ins?
Absolutely! Try white chocolate chips, chopped nuts, or even dried fruit. Just keep the total add-ins to about 1 1/2 cups so the dough holds together well.
Why Should I Sprinkle Flaky Sea Salt on Top?
Sprinkling flaky sea salt after baking enhances the chocolate flavor and adds a lovely contrast to the sweetness, balancing the taste perfectly.
