Looking to elevate your classic cookie game? These Brown Butter Chocolate Chip Cookies are the answer. By browning the butter, you unlock rich, nutty, caramel-like notes that give these cookies an irresistibly deep flavor. Combine that with melty chocolate chips and a chewy center, and you’ve got a bakery-style cookie that feels fancy but is easy to make.
This recipe brings sophistication to a nostalgic favorite—perfect for special occasions, cookie exchanges, or just treating yourself.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks
- Optional: ½ cup chopped toasted walnuts or pecans
- Optional: Flaky sea salt for topping
Preparation:
Step 1: Brown the Butter
- In a saucepan over medium heat, melt the butter. Continue cooking, swirling often, until it foams and turns golden brown with a nutty aroma (about 5–7 minutes). Watch closely—it can burn quickly!
Pour into a heatproof bowl and let cool for 10–15 minutes before using.
Step 2: Mix the Sugars
- Once the browned butter has cooled slightly, add brown sugar and granulated sugar. Mix until smooth and combined.
Step 3: Add Eggs and Vanilla
- Whisk in eggs one at a time. Add vanilla extract and stir until fully incorporated.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter-sugar mixture, stirring until just combined.
Step 5: Fold in Chocolate Chips
- Fold in chocolate chips and optional nuts. The dough will be soft but thick.
Step 6: Chill the Dough
- Cover and refrigerate the dough for at least 30 minutes (or up to 24 hours). This step helps develop flavor and prevents spreading.
Step 7: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 8: Scoop and Bake
- Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart on the baking sheet. Optionally sprinkle a tiny pinch of flaky salt on top of each cookie.
- Bake for 10–12 minutes, or until the edges are golden and centers look slightly underbaked.
Step 9: Cool
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Variation:
- Brown Butter Toffee Cookies: Add ½ cup toffee bits for a sweet crunch.
- Triple Chocolate: Mix in white and dark chocolate chips for variety.
- Nutty Boost: Add ½ tsp almond extract along with vanilla.
- Coffee twist: Add 1 tsp instant espresso powder for depth.
COOKING Note:
Browning butter intensifies its flavor by caramelizing the milk solids. It’s what gives these cookies their signature toasted aroma and deeper taste. Let it cool before mixing so the eggs don’t scramble.
Serving Suggestions:
- Serve warm: Perfect when chocolate is still gooey.
- With coffee or espresso: The nuttiness pairs beautifully with bold brews.
- Ice cream sandwich: Wrap around vanilla or caramel ice cream.
- Holiday tray: Impress guests with a cookie that tastes as elegant as it sounds.
Tips:
- Watch butter carefully while browning—it turns fast!
- Chill the dough for better texture and less spread.
- Don’t overbake—slightly soft centers = perfect chew.
- Use chopped chocolate for gooey pockets.
- Store in an airtight container at room temp up to 5 days.
⏱️ Time Overview:
- Prep Time: 20 minutes (plus chill time)
- Cooking Time: 10–12 minutes
- Chill Time: 30–60 minutes
- Total Time: ~1 hour 15 minutes
🍽️ Nutritional Information (per cookie, approx. 24 cookies):
- Calories: ~230
- Protein: ~2g
- Carbohydrates: ~28g
- Fat: ~12g
- Sugar: ~17g
- Sodium: ~120mg
Nutritional values are estimates and may vary based on ingredients used.
❓FAQs
Why brown the butter?
- It adds rich, nutty flavor and enhances the depth of the cookie like no regular butter can.
Can I skip chilling the dough?
- Technically yes, but the cookies will spread more and be less flavorful. Chilling is highly recommended.
What kind of chocolate is best?
- A mix of semi-sweet chips and chopped dark chocolate gives both structure and gooeyness.
Can I make these gluten-free?
- Yes! Use a 1:1 gluten-free flour blend. The texture may be slightly different, but still tasty.
How do I store leftovers?
- In an airtight container at room temperature for 4–5 days. You can also freeze baked cookies or dough balls.
Conclusion:
Brown Butter Chocolate Chip Cookies are the grown-up, flavor-packed version of a childhood classic. Rich, toasty, and full of melty chocolate, they deliver gourmet taste with easy steps. Perfect for when you want to impress or just treat yourself to something truly special.
Bake them once—and they’ll earn a permanent place in your cookie jar