If you love classic cookies with a gourmet twist, this Brown Butter Chocolate Chip Cookies Recipe will quickly become one of your go-to treats. The magic lies in browning the butter first, which adds a rich, nutty depth that transforms everyday chocolate chip cookies into something extraordinary. With just a handful of simple ingredients and straightforward steps, you’ll create soft, chewy cookies dotted with melty chocolate chips and finished with an optional sprinkle of flaky sea salt that perfectly balances sweet and savory. Ready to bake something unforgettable? Let’s dive in!
Ingredients You’ll Need
Every ingredient here plays a starring role, from the nutsome browned butter to the melty semisweet chocolate chips. These simple essentials combine to create deliciously complex flavor, chewy-soft texture, and that mouthwatering golden color you want in your cookies.
- Unsalted butter: Browning it first releases nutty aromas and deep flavor you just can’t replicate.
- Brown sugar: Adds moisture and that classic chewy texture.
- Granulated sugar: Helps balance sweetness and creates delicate crisp edges.
- Large eggs: Bind ingredients together and keep the cookies tender.
- Vanilla extract: Enhances overall flavor with warm, sweet notes.
- All-purpose flour: Provides the perfect structure to hold everything.
- Baking soda: Gives just the right lift for soft yet slightly airy cookies.
- Salt: Balances sweetness and highlights all the flavors.
- Semisweet chocolate chips: The melty, gooey centers everyone loves.
- Flaky sea salt (optional): Adds a final touch of sophisticated contrast.
How to Make Brown Butter Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting unsalted butter in a saucepan over medium heat. Keep stirring as it melts and foams; soon it will turn a beautiful golden brown with a wonderful nutty aroma. This step is the secret to infusing your cookies with deep, rich flavor. Remove it from the heat and let it cool for 10 to 15 minutes before mixing.
Step 2: Combine Sugars and Butter
In a large mixing bowl, blend your browned butter with packed brown sugar and granulated sugar until smooth and creamy. This mixture creates the base for that chewy texture and caramel-like taste in your cookies, so take your time to beat it well.
Step 3: Add Eggs and Vanilla
Next, beat in two large eggs and vanilla extract until everything is well incorporated. These liquid ingredients help bind the dough and bring out the warm, comforting flavors we all crave.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. This ensures even distribution and avoids clumps, which is key to achieving consistent texture throughout your cookies.
Step 5: Combine Wet and Dry
Gradually add the flour mixture into your wet ingredients, mixing gently just until combined. Overmixing can make the cookies tough, so stop as soon as you see the flour is incorporated.
Step 6: Fold in Chocolate Chips
Now for the best part—fold in 1 1/2 cups of semisweet chocolate chips. Their pockets of melted chocolate will create gooey surprises in every bite.
Step 7: Chill the Dough
Cover your dough and chill it in the refrigerator for at least 30 minutes. This step is crucial to develop flavor and help prevent the cookies from spreading too much while baking.
Step 8: Bake Your Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired for a sophisticated finishing touch.
How to Serve Brown Butter Chocolate Chip Cookies Recipe
Garnishes
For an extra special touch, flaky sea salt is my absolute favorite garnish—it amplifies the cookie’s sweetness while delivering a subtle crunch. You could also try a small drizzle of caramel or a dusting of powdered sugar for different visual and flavor effects.
Side Dishes
A tall glass of cold milk is the timeless companion to any chocolate chip cookie, but you might also love pairing these with a scoop of vanilla ice cream for an indulgent dessert. Hot coffee or a rich cup of cocoa can balance the sweetness with warmth and subtle bitterness.
Creative Ways to Present
Consider stacking a few cookies between layers of parchment paper in a pretty tin for gifting. For parties, serve cookies alongside a “make your own sundae” bar or break cookies into chunks and sprinkle over a creamy dip or pudding for added texture and flavor bursts.
Make Ahead and Storage
Storing Leftovers
Your Brown Butter Chocolate Chip Cookies Recipe leftovers will keep wonderfully in an airtight container at room temperature for up to five days. Keep them separated by layers of parchment paper to prevent sticking and maintain their perfect chewy consistency.
Freezing
You can also freeze the cookie dough balls for up to three months. When you’re ready for fresh cookies, bake them directly from frozen—just add a minute or two to the baking time. This gives you a tasty homemade treat anytime without the wait.
Reheating
If you want to enjoy your cookies warm, a quick 10-15 second zap in the microwave does the trick nicely. Alternatively, pop them in a preheated 300°F oven for a few minutes to restore that just-baked texture and melty chocolate goodness.
FAQs
Why brown the butter for this recipe?
Browning the butter creates a rich, nutty flavor that adds depth to the cookies, making them taste more complex and indulgent than the usual chocolate chip cookie.
Can I substitute the flour for gluten-free options?
Yes! Use a 1-to-1 gluten-free baking flour blend to keep the cookie texture and flavor close to the original. Just watch the dough consistency and adjust slightly with flour or liquid if needed.
Is chilling the dough really necessary?
Chilling the dough allows the flavors to meld and prevents spreading while baking, resulting in thicker, chewier cookies that look and taste bakery-quality.
What’s the best chocolate chip for these cookies?
Semisweet chocolate chips work beautifully because their sweetness balances the richness of the brown butter; however, feel free to experiment with dark or milk chocolate chips based on your preference.
Can I make these cookies vegan?
This particular recipe relies on butter and eggs for flavor and texture, but you could try vegan butter and an egg substitute. Just expect some changes in flavor and texture.
Final Thoughts
If you want a cookie that feels both nostalgic and a little fancy, this Brown Butter Chocolate Chip Cookies Recipe is a must-bake. The way that nutty brown butter marries the chocolate and sugar makes every bite a little celebration. So grab your ingredients, preheat your oven, and treat yourself and your loved ones to a batch of these irresistible treats—you won’t regret it!
Print
Brown Butter Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes (plus 30 minutes chill time)
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of brown butter with classic semisweet chocolate chips for a chewy, bakery-style treat. With a crisp edge and soft center, these cookies are elevated by optional flaky sea salt, making each bite perfectly balanced and indulgent.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins and Toppings
- 1 1/2 cups semisweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and stir constantly until it foams and turns golden brown with a nutty aroma. Remove from heat and let it cool for 10–15 minutes.
- Mix sugars and browned butter: In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
- Add eggs and vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips into the dough evenly.
- Chill the dough: Cover the dough tightly and chill for at least 30 minutes to enhance flavor and prevent spreading.
- Preheat oven and prepare baking sheet: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough and bake: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until edges are golden brown and centers are set.
- Cool and finish: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Chilling the dough helps develop flavor and prevents spreading.
- You can freeze the dough balls for up to 3 months; bake straight from frozen adding 1–2 extra minutes to the bake time.
- For chewier cookies, slightly underbake them.
