Brown Butter Chocolate Chip Cookies are a simple twist on a classic treat, with a nutty, rich flavor thanks to the browned butter. These cookies have crispy edges and chewy centers, loaded with melty chocolate chips that make every bite feel like a little celebration.
I love making these cookies when I want something familiar but with a bit more depth in flavor. The browned butter adds a warm, toasty note that’s a step above your usual chocolate chip cookie. One tip I always follow is to let the butter brown carefully—you want that golden color and nutty smell without burning it, which really brings the whole cookie to life.
My favorite way to enjoy these cookies is fresh out of the oven, still slightly warm, with a glass of cold milk close by. They’re perfect for sharing at gatherings or just for treating yourself after a long day. Honestly, once I start baking these, it’s hard to stop eating them—they’re that good.
Key Ingredients & Substitutions
Unsalted Butter: Browning the butter gives these cookies their rich, nutty flavor. Use good-quality butter for the best taste. If you only have salted butter, reduce or skip the added salt. Clarified butter won’t work since it’s missing milk solids.
Sugars: Brown sugar adds moisture and chewiness thanks to its molasses content, while granulated sugar helps with crisp edges. You can substitute coconut sugar for a deeper flavor but keep the total sugar amount the same.
Chocolate: Chunky pieces melt beautifully in these cookies. Semi-sweet chocolate works well, but try dark chocolate if you like a more intense flavor, or milk chocolate for something sweeter. Vegan chocolate chips can be used for a dairy-free option.
Flaky Sea Salt: Sprinkling this on top right after baking enhances contrast and balances sweetness. You can skip it, but it really brings the flavors to life in my experience.
How Do You Perfectly Brown Butter Without Burning It?
Brown butter is the star here, so getting it right is key. Use a light-colored pan so you can watch the butter’s color change easily.
- Melt butter over medium heat and swirl the pan gently to cook evenly.
- It will foam and then start to turn golden with brown flecks—stop just before it smells burnt.
- Remove from heat promptly and pour into a heatproof bowl; the residue in the pan can burn if left too long.
- Cool slightly before mixing with sugars so the heat doesn’t cook the eggs prematurely.
Patience here creates that warm, nutty flavor that makes these cookies stand out!
Equipment You’ll Need
- Medium saucepan – I like it because it lets you brown butter evenly and watch the color change closely.
- Heatproof bowl – makes it easy to transfer and cool the browned butter safely.
- Mixing bowls – to whisk sugars and combine ingredients without hassle.
- Whisk or spatula – helps blend the browned butter with sugars and eggs smoothly.
- Baking sheets lined with parchment paper or silicone mats – prevents sticking and makes cleanup easier.
- Scoop or spoon – for evenly portioning cookie dough so they bake uniformly.
Flavor Variations & Add-Ins
- Use dark chocolate or white chocolate chips instead of semi-sweet for a different flavor profile.
- Add chopped nuts, like pecans or walnuts, for crunch and extra flavor.
- Mix in a teaspoon of espresso powder or cinnamon for a warm, spiced twist.
- Swirl in peanut butter or caramel before baking for a richer treat.
How to Make Brown Butter Chocolate Chip Cookies?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ to 2 cups chocolate chunks or chips (semi-sweet or dark chocolate)
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and bake, plus at least 1 hour to chill the dough. Chilling helps develop flavor and texture, so it’s worth the wait. Total time is about 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Keep swirling the pan so it cooks evenly. After a few minutes, the butter will foam and turn a lovely golden brown color with a nutty smell. Watch carefully to avoid burning. When ready, remove the pan from heat and pour the browned butter into a heatproof bowl to cool slightly.
2. Mix Wet Ingredients:
Once the browned butter is warm but not hot, whisk in the brown sugar and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients and Make Dough:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined—don’t overmix. Fold in the chocolate chunks or chips.
4. Chill the Dough:
Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight. This helps the flavors develop and makes the dough easier to handle.
5. Bake Your Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on your baking sheets.
Bake for 10-12 minutes until the edges are golden and the centers look set but still soft. Right after taking the cookies out of the oven, sprinkle a bit of flaky sea salt on top to enhance the flavors.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature, ideally with a cold glass of milk. Enjoy every bite!
Can I Use Salted Butter Instead of Unsalted?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid over-salting your cookies.
How Long Should I Chill the Dough?
Chilling the dough for at least 1 hour is ideal to let the flavors develop and to make the dough easier to handle. You can also chill it overnight for even better results.
Can I Substitute Chocolate Chips for Chunks?
Absolutely! Chocolate chips or chunks both work well. Chunks give bigger pockets of melty chocolate, while chips spread more evenly throughout the cookie.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3-4 days. To keep them soft longer, add a slice of bread to the container to maintain moisture.