The rich, nutty flavor of brown butter pairs perfectly with sweet chocolate chips in these Brown Butter Chocolate Chip Cookies. They’re soft, chewy, and absolutely irresistible!
Best Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are a delightful twist on a classic chocolate chip cookie recipe. The brown butter adds a rich, nutty flavor that pairs perfectly with the sweetness of the chocolate chips. The sprinkle of flaky sea salt on top adds a nice contrast and enhances the overall flavor profile.
They’re soft, chewy, and easy to make, perfect for any occasion, whether you’re craving a sweet treat or looking for a crowd-pleasing dessert. I will warn you, though – these cookies disappear FAST. I might’ve even caught my boys trying to sneak out of the kitchen with one hidden behind their back. They’re that good!
Looking for more unique chocolate chip cookie recipes? I’ve got ’em! Check out my thick chocolate chip cookies, banana chocolate chip cookies, pumpkin chocolate chip cookies, and Oreo chocolate chip cookies!
What’s So Special About Brown Butter In Cookies?
Why should you bother taking the extra step of browning butter when making chocolate chip cookies? Honestly, browned butter is a total GAME CHANGER when making cookies!
It takes chocolate chip cookies from “Oh, yum!” to “I NEED THIS RECIPE RIGHT NOW!”
What, exactly, is brown butter? It’s your everyday butter that’s gently cooked on the stovetop until it turns a light golden brown. That’s it! You can use whatever butter you have in the fridge, no need to buy any special brown.
Brown butter adds a nutty flavor to the cookies, which makes them taste even richer, and it pairs so well with the gooey chocolate chips. Add a few flakes of sea salt and *chef’s kiss*. Best. Cookies. Ever.
Recipe Ingredients
This brown butter chocolate chip cookies recipe is made with almost the same ingredients as traditional chocolate chip cookies. Below is a quick look at what you’ll need. Don’t forget to scroll down to the recipe card below for measurements!
- Butter – Unsalted, as salt is added to the dough.
- Sugar – You’ll need both brown sugar and granulated sugar in this recipe.
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda – Helps the cookies rise in the oven.
- Salt – Balances out the sweet flavors.
- Chocolate chips – Semi-sweet and dark chocolate chips both work great.
- Flaky sea salt – Optional, for sprinkling on top.
How To Make Brown Butter Chocolate Chip Cookies
Here’s an overview of how to make these irresistible cookies. It only takes a few quick steps and you can find printable instructions in the recipe card below.
- Brown the butter. Melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown with a nutty aroma. This typically takes 5-7 minutes. Let cool slightly.
- Make the dough. Combine the sugars and brown butter until smooth. Add the eggs on at a time, followed by the vanilla. In a separate bowl, whisk together the dry ingredients. Gradually at to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Portion the dough. Drop rounded tablespoons of dough onto a baking sheet, leaving about 2 inches between each cookie. Sprinkle flaky sea salt on top of each cookie.
- Bake. Bake for 10-12 minutes, until the edges are golden brown and the centers are set. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
A Note On Browning Butter
Browning butter can be a bit tricky, especially if you’ve never done it before.
The key is to melt it over medium heat and then continue cooking it, stirring constantly, until it turns a golden brown color and gives off a nutty aroma.
Be patient and watch it closely, in a as it can go from browned to burnt quickly. Once it reaches the desired color, immediately remove it from the heat and transfer it to a cool bowl to stop the cooking process.
If it starts to smell burnt instead of nutty, discard it and try again in a new pan.
Tips & Tricks
Here are a few helpful tips for making these brown butter chocolate chip cookies.
- Do I need to refrigerate the dough? These cookies don’t need to be refrigerated before cooking, but you can chill the dough in the fridge for about 30 minutes if you want thicker cookies. If you prefer flatter cookies, you can bake them straight from the cookie scoop shape. If you want them to be a bit flatter, you can gently press them down with your fingers before baking.
- Add extra chocolate chips. Before baking, press a few extra chocolate chips into the tops of each cookie. This will ensure that every bite of your cookies is packed with chocolatey goodness.
- Slightly underbaked is okay. The cookies will continue to cook slightly as they cool on the baking sheet. You want the edges slightly brown and the centers set but don’t worry if they seem slightly underdone when you take them out of the oven.
- Let the cookies cool. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking when you remove them from the baking sheet.
- Use the right cookie scoop. Assuming you want to make 36 cookies, you’ll need a scoop that holds about 1.5 tablespoons of dough. This would typically be a medium-sized cookie scoop. A small scoop is typically about 1 tablespoon of dough and a large scoop is about 3 tablespoons of dough. If change the size of the cookies, you’ll need to adjust the bake time.
Make Ahead & Freezer Instructions
- Can I make this dough ahead of time? Yes, you can! After preparing the dough, cover the bowl with plastic wrap and refrigerate it for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before proceeding with the recipe.
- Can I freeze the cookie dough? Yes, once the dough is made, use a cookie scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Leave some space between each portion. Place the baking sheet in the freezer and freeze until the dough balls are firm about 1-2 hours. Once the dough balls are frozen, transfer them to a freezer-safe bag or container and freeze for up to 3 months.
- Baking frozen cookie dough. When you’re ready to bake, you can bake the cookies directly from frozen, adding 1-3 minutes to the baking time. Alternatively, you can let the dough thaw in the refrigerator overnight before baking.
Proper Storage
- Room temperature. Store cooled brown butter chocolate chip cookies in an airtight container for up to 5 days.
- Freezer. Place the cooled cookies in a single layer on a baking sheet. Freeze until solid, then transfer the cookies to a freezer-safe bag or container, separating each layer with parchment paper. Freeze for up to 3 months.
- Thaw & enjoy. To thaw frozen cookies, remove them from the freezer and let them sit at room temperature for about 30 minutes. Alternatively, you can microwave them for a few seconds to warm them up.
More Easy Cookie Recipes
- German Chocolate Cookies
- Strawberry Cheesecake Cookies
- Lemon White Chocolate Cookies
- Peanut Butter M&M Cookies
- Brownie Mix Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips semi-sweet or dark, depending on your preference
- Flaky sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a small saucepan, melt the butter over medium heat. Once melted, continue to cook, stirring frequently, until the butter turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the brown sugar, granulated sugar, and brown butter. You can use a hand mixer, stand mixer, or even just a whisk and some elbow grease to mix until well combined and smooth.
- Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. *** If you’re using a cookie scoop, you can use a medium-sized one, which is about 1.5 tablespoons. They will spread a bit, so I recommend spacing them about 2 inches apart.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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2 comments on “Brown Butter Chocolate Chip Cookies”
Can’t wait to start baking thank you so much for sharing
Thanks Cheryl!