Brown Butter Chocolate Chip Cookies are everything you want in a cookie—rich, buttery, and packed with melty chocolate chips. The brown butter gives these cookies a nutty, almost caramel-like flavor that makes each bite a little more special than your average chocolate chip cookie.
I love making these when I want a cozy treat that feels homemade but still impresses. One little trick I use is to let the dough chill for a bit—it helps the flavors meld and keeps the cookies perfectly chewy on the inside with just a tiny crisp around the edges.
These cookies are perfect with a glass of cold milk or a cup of coffee, and I often bring a batch to friends because they’re such a crowd-pleaser. Honestly, once you try the brown butter twist, regular chocolate chip cookies will never quite compare!
Key Ingredients & Substitutions
Unsalted Butter: The star of this recipe! Browning the butter adds a rich, nutty flavor you won’t get with plain melted butter. If you don’t have unsalted, use salted but reduce added salt slightly.
Brown Sugar & Granulated Sugar: Brown sugar keeps the cookies moist and chewy thanks to its molasses. You can swap light brown sugar for dark brown if you like a deeper flavor.
Chocolate: I recommend chunks over chips for gooey pockets of chocolate. Semi-sweet or dark work best, but milk chocolate or even white chocolate can be fun swaps if you prefer.
Flaky Sea Salt: Optional but highly recommended. Sprinkling a little on top after baking balances sweetness and boosts flavor intensity.
How Do You Brown Butter Perfectly Without Burning It?
Brown butter adds amazing flavor but can easily burn if you’re not careful. Here’s how to do it right:
- Use a light-colored saucepan so you can watch the color change.
- Melt butter over medium heat and stir or swirl pan often to cook evenly.
- Watch for foam forming on top, then the butter turning golden brown with little brown specks on the bottom.
- Smell the nutty aroma and remove from heat right away to stop cooking.
Let it cool before adding to sugar so it doesn’t cook the eggs prematurely. Mastering this step makes these cookies uniquely delicious!
Equipment You’ll Need
- Large saucepan – I use this to brown the butter evenly and catch those nutty flavors.
- Mixing bowls – You’ll need a large one for combining ingredients and a small one for whisking dry ingredients.
- Whisk or hand mixer – Makes mixing the sugars and butter smooth and helps incorporate eggs easily.
- Measuring cups and spoons – For accuracy and perfect results every time.
- Cookie scoop or tablespoon – To portion cookies uniformly for even baking.
- Parchment paper – Keeps cookies from sticking and makes cleanup easier.
- Baking sheet – A sturdy, flat surface to bake your cookies on.
Flavor Variations & Add-Ins
- Swap dark chocolate for white or milk chocolate for a sweeter, creamier taste.
- Add nuts like walnuts or pecans for crunch and extra flavor.
- Mix in a teaspoon of cinnamon or a dash of sea salt flakes on top for special touches.
- Include dried fruit such as cranberries or cherries for a fruity twist.
Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups dark or semi-sweet chocolate chunks or chips
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 1 hour for chilling the dough. Baking takes an additional 10 to 12 minutes per batch. All together, plan for roughly 1 hour and 30 minutes to enjoy fresh, warm cookies!
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep swirling the pan occasionally as the butter foams, and watch for it to turn a deep golden brown with a rich, nutty aroma—this usually takes 5 to 7 minutes. Remove the pan from heat and let the browned butter cool slightly before using.
2. Mix Sugars and Eggs:
In a large bowl, stir together the browned butter, brown sugar, and granulated sugar until the mixture is smooth and combined. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for extra flavor.
3. Combine Dry Ingredients and Fold in Chocolate:
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this mixture to the wet ingredients and stir until just combined—don’t overmix! Gently fold in the chocolate chunks or chips so they are evenly spread throughout the dough.
4. Chill the Dough:
Cover the dough with plastic wrap or a lid and place it in the refrigerator for at least 1 hour (or overnight). Chilling helps the flavors marry and keeps the cookies nice and chewy.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop portions of dough onto the baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake for 10 to 12 minutes, or until the edges turn golden brown but the centers still look soft. Remove the cookies from the oven and, if you like, immediately sprinkle them with flaky sea salt for a delightful salty-sweet contrast.
6. 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. Serve warm with a glass of milk or your favorite beverage, and enjoy!
Can I Use Unsalted Butter Straight From the Fridge?
Yes, but it’s best to brown the butter first by melting it in a saucepan. This step is key to getting that rich, nutty flavor that makes these cookies special.
Do I Have to Chill the Dough?
Chilling the dough for at least an hour really helps develop deeper flavors and keeps the cookies chewy with a nice texture. If you’re short on time, you can bake immediately but expect slightly different results.
Can I Substitute Chocolate Chips for Chunks?
Absolutely! Chocolate chunks create gooey pockets, but chips work just fine if that’s what you have. Use your favorite variety—semi-sweet, dark, or even milk chocolate.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. To refresh leftovers, warm them slightly in the microwave for that fresh-baked soft texture.
