Brown Butter Chocolate Chip Cookies Recipe

If you’ve never sunk your teeth into Brown Butter Chocolate Chip Cookies, get ready to discover a whole new frontier of cookie bliss! These cookies are everything you adore in a classic treat—soft centers, crisped edges, and puddles of melty chocolate—but with an irresistibly richer, nuttier twist thanks to browned butter. One bite and you’ll be hooked on the deep caramel notes and the way the chocolate swirls into every crevice. I love making a batch for family get-togethers or as a sweet surprise for friends, because they always, always disappear faster than you’d expect!

this Recipe

Ingredients You’ll Need

Gathering your ingredients for Brown Butter Chocolate Chip Cookies is a breeze—each one has a special role in creating that lush texture and standout flavor. Don’t underestimate the magic that happens when these basics come together; it’s about quality, contrast, and a little (okay, a lot!) of love.

• Unsalted Butter, browned: Browning the butter transforms it, adding a ridiculously good, nutty flavor that sets these cookies apart from the ordinary.
• Packed Dark Brown Sugar: Gives the cookies chewiness and deep, molasses undertones that pair perfectly with chocolate and brown butter.
• Granulated Sugar: Balances the brown sugar and helps create crisp edges for that perfect bite.
• Large Eggs: Help bind everything together and ensure your cookies stay moist and tender.
• Pure Vanilla Extract: Adds aromatic warmth and rounds out all the flavors beautifully.
• All-Purpose Flour: Provides the structure for your cookies without making them too dense.
• Baking Soda: Helps the cookies spread just enough and rise in the oven.
• Baking Powder: Works with the soda for the ideal thick-but-tender texture.
• Salt: Brings everything into balance and enhances the chocolate and caramel notes.
• Semi-Sweet Chocolate Chips or Chopped Chocolate: For those delectable pockets of rich, molten chocolate in every bite.
• Optional Flaky Sea Salt: A sprinkle on top brightens all the flavors and adds an unbeatable touch of sophistication.

How to Make Brown Butter Chocolate Chip Cookies

Step 1: Brown the Butter

Start your cookie adventure by browning the butter—this is where the magic begins! Melt your butter over medium heat in a saucepan, stirring frequently. You’ll notice it foaming and hear a gentle crackle; when it turns a deep golden and smells deliciously nutty, remove it from the heat. Let it cool for 10–15 minutes so it won’t scramble your eggs later. Trust me, this step is what elevates Brown Butter Chocolate Chip Cookies from good to unforgettable!

Step 2: Cream Butter and Sugars

In a large bowl, combine your slightly cooled browned butter with dark brown sugar and granulated sugar. Beat them together until you’ve got a silky, smooth mixture. This creates the foundation for both deep flavor and a texture that’s chewy yet crisp around the edges—pure cookie perfection.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. The eggs give your cookies their plush interior, while the vanilla brings a layer of warmth that complements the brown butter’s complexity.

Step 4: Mix Dry Ingredients

Whisk the flour, baking soda, baking powder, and salt together in a separate bowl. You want everything evenly distributed to avoid any surprise pockets of baking powder and ensure every Brown Butter Chocolate Chip Cookie rises and spreads just right.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture. Stir gently and only until just combined—over-mixing can make your cookies tough. It’s okay if you spot a little flour lingering; that will disappear when you fold in the chocolate.

Step 6: Add Chocolate

Fold in your chocolate chips or chunks. Don’t skimp—a generous hand equals more gooey chocolate in every bite. For those seeking intense chocolate puddles, chopped dark chocolate takes these cookies to another level.

Step 7: Chill the Dough

Cover your dough and let it chill for at least 1 hour (overnight is even better if you can wait that long!). This step deepens the flavors and ensures your Brown Butter Chocolate Chip Cookies bake up thick and chewy rather than flat.

Step 8: Shape and Bake

Scoop the dough into 2-tablespoon portions and nestle them onto parchment-lined baking sheets, giving space for spreading. Bake at 350°F for 10–12 minutes, until edges are set and centers are still a little soft. As soon as they emerge from the oven, sprinkle with flaky sea salt if you’re feeling fancy!

Step 9: Cool and Enjoy

Let the cookies cool on the tray for about five minutes before transferring to a wire rack. That sweet smell filling your kitchen? Just wait until you taste them. The hardest part is resisting the urge to steal one (or two) while they’re still warm.

How to Serve Brown Butter Chocolate Chip Cookies

Garnishes

While these cookies shine on their own, a light sprinkle of flaky sea salt on top after baking really makes the chocolate and brown butter flavors pop. A drizzle of melted chocolate or a dusting of powdered sugar can add even more pizzazz without much extra work.

Side Dishes

Serve Brown Butter Chocolate Chip Cookies with a tall glass of cold milk for classic nostalgia. If you’re feeling just a bit extra, try pairing them with espresso, hot chocolate, or a scoop of vanilla bean ice cream for a simple yet show-stopping dessert combo.

Creative Ways to Present

Stack the cookies in a glass jar tied with ribbon for an instant gift, or layer them on a rustic platter alongside fresh berries for an easy, elegant display. For parties, sandwich a scoop of ice cream between two cookies and roll the sides in mini chocolate chips or sprinkles—your guests will go wild for these cookie ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Baked Brown Butter Chocolate Chip Cookies keep beautifully at room temperature in an airtight container for up to one week. Slip a piece of bread in with them to maintain their chewy texture—no dry cookies on your watch!

Freezing

You can freeze the baked cookies or the unbaked dough. To freeze dough, scoop into balls and arrange on a tray to freeze solid, then transfer to a freezer bag—bake straight from frozen, adding an extra minute or two to the bake time. Baked cookies can be frozen in an airtight container for up to three months and thawed as cravings strike.

Reheating

Recreate that fresh-from-the-oven magic by popping a cookie in the microwave for 10–15 seconds, or in a low oven for a few minutes. Warm cookies are absolutely worth the extra minute—they’ll taste just-baked all over again!

FAQs

What does browning the butter do for chocolate chip cookies?

Browning the butter creates nutty, toasty notes and deep caramel flavors that transform ordinary cookies into something truly special. In these Brown Butter Chocolate Chip Cookies, it’s the secret to that crave-worthy depth you can’t get enough of!

Do I really need to chill the dough?

Yes, chilling is vital! It relaxes the gluten and hydrates the flour, so your cookies bake up thicker and chewier, with richer, more pronounced flavors in every bite.

What’s the best chocolate to use for these cookies?

You can’t go wrong with classic semi-sweet chocolate chips, but for extra decadence, try roughly chopped dark chocolate to get those gorgeous melty pools throughout your Brown Butter Chocolate Chip Cookies.

Can I make these Brown Butter Chocolate Chip Cookies gluten-free?

Yes, just substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free—so everyone gets to enjoy!

Why add sea salt on top of the cookies?

That final sprinkle of flaky sea salt draws out the chocolate and brown butter flavor, creating a tantalizing sweet-and-salty contrast that makes every bite pop. It’s optional, but I highly recommend it for that bakery-worthy finish.

Final Thoughts

If you’ve been looking for a recipe to impress or just want to level up your cookie game, give these Brown Butter Chocolate Chip Cookies a try. Every step is worth it for the flavor payoff—and don’t be surprised if you find yourself making them again and again! Happy baking!

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