These Brown Butter Chocolate Chip Cookies take a classic favorite to the next level. Browning the butter gives it a deep, nutty aroma that blends beautifully with brown sugar, vanilla, and plenty of chocolate chips.
The result is a cookie with golden, slightly crisp edges, a soft and chewy center, and rich caramel-like flavor. A sprinkle of flaky sea salt on top makes every bite even better.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- ½ cup chopped chocolate, optional
- Flaky sea salt, optional
How to Make Brown Butter Chocolate Chip Cookies
1. Brown the Butter
Cut the butter into pieces and place it in a light-colored saucepan over medium heat.
Allow it to melt, stirring occasionally.
The butter will begin to foam. Continue cooking until the milk solids at the bottom of the pan turn golden brown and the butter smells nutty and toasted.
This usually takes about 5–8 minutes.
Remove the pan from the heat immediately so the browned milk solids don’t burn.
Pour the brown butter into a large heatproof bowl, making sure to scrape in all the flavorful browned bits.
Let it cool for about 10–15 minutes.
2. Mix the Sugars and Butter
Add the brown sugar and granulated sugar to the cooled brown butter.
Whisk until well combined.
The mixture should look smooth and slightly glossy.
3. Add the Eggs and Vanilla
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract.
The mixture should become smooth and creamy.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
Gradually add the dry ingredients to the butter mixture.
Stir just until no obvious streaks of flour remain.
Avoid overmixing, as this can make the cookies tougher.
5. Add the Chocolate
Fold in the chocolate chips and chopped chocolate if using.
For an extra bakery-style appearance, reserve a small handful of chocolate chips to press onto the cookies before baking.
6. Chill the Dough
Cover the bowl and refrigerate the dough for at least 30 minutes.
For deeper flavor and thicker cookies, chill it for 1–2 hours.
Chilling helps prevent the cookies from spreading too much during baking.
7. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop the dough into balls, using approximately 2 tablespoons of dough per cookie.
Place them several inches apart on the prepared baking sheets.
8. Bake
Bake for approximately 10–12 minutes, or until the edges are golden brown while the centers still look slightly soft.
Don’t wait until the centers look completely baked. They will continue cooking on the hot baking sheet after coming out of the oven.
Immediately press a few extra chocolate chips onto the tops if desired.
Sprinkle lightly with flaky sea salt.
9. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Then transfer them to a wire rack to cool completely.
Enjoy them warm for an especially soft and gooey center.
Tips for Perfect Brown Butter Cookies
Watch the Butter Carefully
Brown butter can go from perfectly toasted to burnt very quickly.
As soon as you see golden-brown bits and smell a nutty aroma, remove it from the heat.
Don’t Skip the Chilling
Warm brown butter can make cookie dough spread too much.
Chilling the dough gives the butter time to firm up and helps create thicker cookies.
Use Good Chocolate
Chocolate chips work beautifully, but chopped chocolate creates melted pools of chocolate throughout the cookies.
For the best texture, you can use a combination of both.
Don’t Overbake
The centers should look slightly underdone when the cookies come out of the oven.
They will firm up as they cool while remaining soft in the middle.
Easy Variations
Brown Butter Pecan Cookies
Fold in ¾ cup toasted chopped pecans along with the chocolate chips.
Sea Salt Chocolate Cookies
Add a generous sprinkle of flaky sea salt immediately after baking.
Dark Chocolate Version
Use dark chocolate chips or chopped dark chocolate for a richer, less-sweet cookie.
Espresso Chocolate Chip Cookies
Add 1 teaspoon instant espresso powder to the dry ingredients for a subtle coffee flavor.
White Chocolate Cranberry
Replace half of the chocolate chips with white chocolate chips and add ½ cup dried cranberries.
How to Store
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
To keep them especially soft, place a small piece of bread in the container. The bread can help provide moisture to the cookies without changing their flavor significantly.
Can You Freeze the Cookie Dough?
Absolutely.
Scoop the dough into individual balls and place them on a parchment-lined tray.
Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.
When ready to bake, place the frozen dough balls on a lined baking sheet and bake at 350°F (175°C). Add a couple of extra minutes to the baking time as needed.
Frequently Asked Questions
Why do you brown the butter?
Browning the butter cooks the milk solids until they develop a toasted, nutty flavor. It gives the cookies a deeper and more complex taste than ordinary melted or softened butter.
Can I use salted butter?
Yes, but reduce the additional salt in the recipe.
Do I have to chill the dough?
It’s strongly recommended. Chilling helps control spreading and gives the cookies a thicker, chewier texture.
Why did my cookies spread too much?
The dough may have been too warm, the butter may have been too hot when mixed with the other ingredients, or the flour measurement may have been too low.
Chill the dough thoroughly before baking.
Can I make smaller cookies?
Yes. Reduce the baking time and begin checking them around 8 minutes.
Final Thoughts
These Brown Butter Chocolate Chip Cookies are everything you want in a homemade cookie: crisp golden edges, soft chewy centers, plenty of melted chocolate, and an irresistible toasted-butter flavor.
The extra step of browning the butter is completely worth it. Once you try this version, it may become your new favorite chocolate chip cookie recipe.
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