Brown Butter Chocolate Chip Cookies Recipe

If you’ve never experienced the magic of Brown Butter Chocolate Chip Cookies, you’re in for a seriously delightful treat. These cookies are everything you want in a bakery-style treat: chewy centers, crisp edges, gooey pockets of chocolate, and that unmistakable nutty aroma that only browned butter can bring. This recipe is my personal gold standard for chocolate chip cookies, transforming a humble classic into something unforgettable with just a simple tweak. Gather your ingredients—this is one cookie you’ll crave again and again!

this Recipe

Ingredients You’ll Need

One of the beauties of these Brown Butter Chocolate Chip Cookies is that they rely on basic pantry staples, but each ingredient has a starring role. From the heavenly brown butter to the rich brown sugar, every element builds the cookie’s flavor, texture, and charm. Here’s what you need and why:

• Unsalted butter (1 cup, 2 sticks): Browning the butter intensifies its flavor and gives the cookies a deep, toasty base.
• Packed brown sugar (3/4 cup): Adds moistness and a rich, caramel-like sweetness that complements the brown butter.
• Granulated sugar (1/2 cup): Lends just enough sweetness and crunch for balanced texture.
• Large eggs (2): Help bind the dough and contribute chewiness to every bite.
• Vanilla extract (2 tsp): Enhances all the flavors and gives the cookies an inviting aroma.
• All-purpose flour (2 1/4 cups): Provides the structure, ensuring the cookies are perfectly soft and sturdy.
• Baking soda (1 tsp): Gives the cookies just the right lift and chew.
• Salt (1/2 tsp): Accentuates all the flavors, keeping the sweetness in check.
• Semisweet chocolate chips (1 1/2 cups): Pockets of melty chocolate throughout—need we say more?

How to Make Brown Butter Chocolate Chip Cookies

Step 1: Brown the Butter

Browning butter is the heart and soul of these cookies. In a medium saucepan over medium heat, melt the butter and keep stirring as it bubbles, foams, and eventually turns a gorgeous golden brown. This takes about 5–7 minutes and you’ll start to smell a warm, nutty aroma right before it’s ready. Immediately pour the brown butter into a heat-safe bowl—don’t let it overcook!—and let it cool for 10–15 minutes.

Step 2: Cream Butters and Sugars

Once the butter has cooled slightly, pour it into a large mixing bowl with your brown sugar and granulated sugar. Use a hand or stand mixer to beat these ingredients together until they’re well blended and smooth. The brown butter transforms what would be a normal dough into something toasty and rich.

Step 3: Add Eggs and Vanilla

Add the eggs and vanilla extract into your sugar-butter mix, beating just until the mixture is glossy and unified. These ingredients add richness, moisture, and a sweet, aromatic lift that will fill your kitchen as the cookies bake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step disperses the leavening agent and salt evenly, ensuring each bite gets just the right texture and flavor. Gradually stir the dry ingredients into the wet mixture, being careful not to overmix—just until combined is perfect.

Step 5: Chocolate Chips & Chilling

Gently fold in the semisweet chocolate chips until they’re evenly distributed. Cover the bowl and let the dough chill in the fridge for at least 30 minutes. If you have more time, even better! Chilling deepens the flavor and keeps the cookies thick and chewy during baking.

Step 6: Scoop & Bake

When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment. Scoop heaping tablespoonfuls of dough, placing them about 2 inches apart on the baking sheets. Bake for 10–12 minutes—just until the edges are golden and the centers look set but slightly soft. Let them cool for a few minutes on the sheet before transferring to a rack. The aroma will be impossible to resist!

How to Serve Brown Butter Chocolate Chip Cookies

Garnishes

One of my favorite finishing touches is a light sprinkle of flaky sea salt over the unbaked cookies—try it if you love that sweet, salty contrast. A light dusting of powdered sugar is also pretty for special occasions, but honestly, Brown Butter Chocolate Chip Cookies are knockout delicious all on their own.

Side Dishes

These cookies pair beautifully with a cold glass of milk, hot coffee, or even a rich hot chocolate on a winter night. If you’re serving them at a party, add a plate of fresh seasonal fruit or a scoop of classic vanilla ice cream for a truly decadent dessert spread.

Creative Ways to Present

Arrange them in a rustic basket lined with parchment for a cozy, homemade vibe, or stack them in a glass jar tied with a ribbon for a heartfelt gift. Make Brown Butter Chocolate Chip Cookies part of an ice cream sandwich bar, or crumble them over ice cream for a gourmet treat. However you share them, these cookies make a memorable impression.

Make Ahead and Storage

Storing Leftovers

Store Brown Butter Chocolate Chip Cookies in an airtight container at room temperature for up to five days. The flavor actually gets better after the first day, as the brown butter aroma settles into the dough. Give each layer a sheet of parchment paper to keep the cookies tender and chewy.

Freezing

If you want to save cookies for later (or just love baking ahead), freeze the dough balls on a baking sheet until solid, then transfer to a freezer bag for up to three months. Bake straight from frozen, adding an extra minute to the baking time. Baked cookies can also be frozen and will thaw beautifully at room temperature.

Reheating

For that fresh-from-the-oven experience, pop a cookie in the microwave for 8–10 seconds or warm a whole batch in a low oven for 5 minutes at 300°F. This brings back that irresistible melty chocolate and makes your kitchen smell like you just baked them!

FAQs

Can I use salted butter instead of unsalted?

You can, but you’ll want to reduce the added salt in the recipe to avoid over-seasoning. Unsalted butter gives you full control over the flavor profile.

Do I really have to chill the dough?

Chilling isn’t mandatory, but it’s the secret to thick, chewy Brown Butter Chocolate Chip Cookies. It prevents spreading and gives the cookies an extra depth of flavor.

Can I use different types of chocolate?

Absolutely. Swap the semisweet chips for dark, milk, or even chunks of your favorite chocolate bar. Different chocolates will give each batch its own personality.

What if my brown butter solidifies after cooling?

If your butter gets too firm, let it sit at room temperature until it’s softened but still pourable. You want it cool, not solid, for perfect creaming with the sugars.

How do I know when the cookies are done baking?

The cookies are done when the edges are golden, the tops look set, and the centers are still just a bit soft. They’ll continue to set as they cool, so don’t overbake—trust the process!

Final Thoughts

If you’re searching for a new family favorite, you can’t go wrong with these Brown Butter Chocolate Chip Cookies. Packed with deep flavor and a texture to swoon over, they’re the kind of treat everyone begs for again and again. Whip up a batch and prepare for happy faces—or block out some quiet time and savor each bite yourself. One taste, and you’ll see why I can’t stop sharing this recipe!

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