Brown Butter Chocolate Chip Cookies are the perfect twist on a classic favorite. They have that rich, nutty flavor from the browned butter that makes them taste extra special, along with melty chocolate chips that create little pockets of gooey sweetness. The edges come out slightly crispy while the centers stay soft and chewy, which is exactly how I like my cookies.
I love making these cookies whenever I want something cozy and a bit fancy without a lot of fuss. The browned butter has this amazing aroma that fills the kitchen and makes everyone curious about what’s baking. A little tip from me: don’t rush the browning process; it’s worth the extra minute or two for that deep, caramel-like flavor.
My favorite way to enjoy these cookies is warm right out of the oven, maybe with a cold glass of milk or a cup of tea. They’re great for sharing during casual get-togethers or as a sweet surprise after a long day. Honestly, once you try brown butter chocolate chip cookies, you might find yourself making them again and again!
Key Ingredients & Substitutions
Unsalted Butter: This is essential to brown properly and bring that nutty flavor. Use high-quality butter for the best taste. If you only have salted butter, reduce any added salt slightly.
Browns Sugars: Brown sugar adds moisture and chewiness. You can swap half with coconut sugar for a more caramel-like taste or use all granulated sugar for a crisper cookie.
Chocolate Chunks or Chips: Large chocolate chunks give melty pockets while chips give consistent flavor. Dark or milk chocolate works—choose what you like best.
Flaky Sea Salt: This is an easy way to make flavors pop. If you don’t have flaky salt, use regular kosher salt but sprinkle lightly after baking.
How Do I Perfectly Brown Butter for Cookies?
Brown butter adds deep, rich flavor but can be tricky to get right. Here’s how I do it:
- Use a light-colored saucepan so you can see the color change easily.
- Keep the heat medium to medium-high and stir often to prevent burning.
- Watch for the butter to foam, then bubble, and then turn golden brown with a nutty smell.
- Remove from heat immediately when browned; it continues cooking in the pan.
- Let it cool just a bit before mixing it with sugars so you don’t scramble the eggs later.
I find patience is key here—rushing the process might burn the butter and make your cookies bitter. Taking these steps ensures your cookies will have that irresistible, warm nutty flavor!
Equipment You’ll Need
- Medium saucepan – I use this to brown the butter evenly and catch that nutty aroma without burning.
- Mixing bowls – large enough to combine ingredients comfortably.
- Whisk or spatula – helps blend the browned butter and sugar smoothly.
- Measuring cups and spoons – for accurate ingredients, especially when baking.
- Cookie scoop or tablespoon – for evenly sized cookies so they bake uniformly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Baking sheet – a standard size is perfect for baking these cookies without overcrowding.
Flavor Variations & Add-Ins
- Use dark or white chocolate instead of semi-sweet chips for different flavor profiles.
- Add chopped nuts like walnuts or pecans for crunch and extra flavor.
- Mix in a teaspoon of espresso powder to give the cookies a mocha twist.
- Fold in caramel bits or swirls of caramel sauce for extra gooey sweetness.
Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chunks or chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus an extra 30 minutes to 1 hour to chill the dough before baking. Baking the cookies will take around 10-12 minutes per batch. Overall, expect about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Keep stirring often as the butter foams and bubbles. After about 5-7 minutes, it will turn a deep golden brown and smell nutty. Remove it from heat and let it cool for a few minutes.
2. Mix Wet Ingredients:
In a large bowl, stir together the cooled browned butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, mixing well after each. Add vanilla extract and mix again.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, and salt together.
4. Make the Dough:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Fold in the chocolate chunks or chips gently.
5. Chill the Dough:
Cover the dough and chill it in the refrigerator for 30 minutes to 1 hour. This helps the cookies hold their shape and enhances flavor.
6. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough onto the sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden but the centers still look a little soft.
7. Finish and Cool:
Right out of the oven, sprinkle the warm cookies with flaky sea salt for a perfect flavor balance. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Enjoy your warm, rich, and chewy brown butter chocolate chip cookies with melty chocolate and a touch of sea salt on top!
Can I Use Regular Butter Instead of Unsalted Butter?
Yes, you can use salted butter, but be sure to reduce or omit the added salt in the recipe to avoid over-salting your cookies.
Is It Important to Chill the Dough?
Chilling the dough helps the cookies hold their shape and develop richer flavors. You can chill the dough for at least 30 minutes or up to overnight for best results.
Can I Substitute Chocolate Chips for Chunks?
Absolutely! Chocolate chunks create gooey pockets of chocolate, while chips provide consistent chocolate flavor. Use whichever you prefer or have on hand.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage—just thaw at room temperature before enjoying.
