If you love cookies that are bursting with deep, nutty flavor and gooey chocolate goodness, this Brown Butter Chocolate Chip Cookies Recipe is about to become your new obsession. By gently browning the butter before mixing, these cookies develop an irresistible richness that you won’t find in the classic version. Each bite offers a perfect balance of warm caramel notes, soft chewy centers, and crisp edges, making them perfect for any occasion or just an everyday treat that’s extra special.
Ingredients You’ll Need
Gathering your ingredients is a breeze with this recipe, and each one plays a crucial role in creating those perfectly textured Brown Butter Chocolate Chip Cookies. From the rich butter that gets browned to enhance flavor, to the chocolate chips that melt into pockets of sweetness, every ingredient is thoughtfully chosen for delicious results.
- Unsalted butter (1 cup / 2 sticks): Browning the butter unlocks nutty, caramelized notes that elevate the cookies’ flavor.
- Brown sugar (1 cup, packed): Adds moisture and a slight molasses undertone for chewiness and depth.
- Granulated sugar (½ cup): Balances sweetness and helps create those crispy edges we all love.
- Large eggs (2): Provide structure and moisture for tender cookies.
- Vanilla extract (2 tsp): Enhances all the flavors with its warm, fragrant touch.
- All-purpose flour (2 ½ cups): The backbone that gives the dough its perfect chewiness and shape.
- Baking soda (1 tsp): A leavening agent that helps the cookies rise just right.
- Salt (½ tsp): Balances sweetness and amplifies all the other flavors in the cookie.
- Semi-sweet chocolate chips (1 ½ cups): Melting pockets of rich chocolate that make every bite irresistible.
How to Make Brown Butter Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting the unsalted butter over medium heat in a light-colored pan, so you can watch it closely. Stir constantly until the butter turns a golden brown and smells nutty—this process should take about 5-7 minutes. Be careful not to burn it! Once browned, transfer it to a bowl and let it cool for a few minutes.
Step 2: Combine Sugars with Browned Butter
Mix both the brown sugar and granulated sugar into your browned butter while it’s still warm. This helps the sugars dissolve slightly, creating a wonderfully smooth and rich base for the cookie dough. Stir until fully blended and the mixture looks shiny and luscious.
Step 3: Add Eggs and Vanilla
Next, whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract to infuse those warm, aromatic flavors that work perfectly with the browned butter’s caramel notes.
Step 4: Mix Dry Ingredients Separately
In another bowl, combine the all-purpose flour, baking soda, and salt. Mixing these dry components separately ensures even distribution and avoids any clumps in the final dough.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry ingredients into the wet browned butter mixture until just combined. It’s important not to overmix here; stopping when you can’t see flour anymore will keep your cookies tender rather than dense.
Step 6: Fold in Chocolate Chips and Bake
Finally, fold in the semi-sweet chocolate chips evenly throughout the dough. Scoop heaping tablespoon-sized portions onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for about 10-12 minutes until the edges turn golden brown but the centers remain soft. Let them cool slightly before devouring!
How to Serve Brown Butter Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt right after baking can create a wonderful contrast to the sweet chocolate and buttery cookie. For an extra indulgent treat, drizzle with melted white chocolate or add a dusting of powdered sugar for an elegant finish perfect for guests or special moments.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a rich cup of coffee to complement their warm, buttery flavor. For a twist, serve alongside vanilla ice cream for an unforgettable dessert experience that balances warm and cold textures.
Creative Ways to Present
Try sandwiching the cookies with a scoop of homemade or store-bought ice cream for an instant ice cream sandwich. You can also crumble a few over your morning yogurt or smoothie bowl to add a touch of sweetness and crunch throughout your day.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Butter Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They usually stay soft and chewy for up to 4-5 days, but they often disappear before then because they are just that good.
Freezing
If you want to make these cookies in advance, freeze the baked cookies in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag or container. They keep their delicious flavor and texture for up to 3 months when frozen properly.
Reheating
To enjoy them fresh from the oven taste, simply warm frozen or stored cookies in a toaster oven or microwave for 10-15 seconds. This little trick melts the chocolate slightly again and refreshes their soft, tender bite.
FAQs
Why brown the butter?
Brown butter adds a deeper, nutty flavor that regular melted butter can’t provide. This process enhances the cookie’s richness and gives it that signature warm caramel undertone that makes this Brown Butter Chocolate Chip Cookies Recipe so unique.
Can I use salted butter instead?
Yes, but reduce or omit the added salt in the recipe since salted butter already contains salt. Using unsalted butter lets you control the exact amount of salt and flavor balance in your cookies.
What’s the best chocolate to use?
Semi-sweet chocolate chips are ideal for balancing sweetness and adding gooey pockets of chocolate, but you can experiment with milk, dark, or even chunks for different textures and flavors.
Can I substitute gluten-free flour?
Absolutely! Use a 1-to-1 gluten-free baking flour blend as a substitute for all-purpose flour. Just be mindful that texture might vary slightly, but the flavor will still shine through beautifully.
How do I prevent cookies from spreading too much?
Make sure your butter isn’t too hot when mixing and try chilling the dough for 30 minutes before baking. This helps the cookies hold their shape and develop perfect edges without becoming flat.
Final Thoughts
I can’t wait for you to try this Brown Butter Chocolate Chip Cookies Recipe. The transformation from simple ingredients to a cookie that’s rich, chewy, and packed with warm, toasty notes is truly magical. Whether you’re baking for family, friends, or just treating yourself, these cookies will quickly become a beloved staple. Happy baking and enjoy every buttery, chocolatey bite!
Print
Brown Butter Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and nutty brown butter chocolate chip cookies featuring a perfect balance of gooey chocolate chips, caramelized butter flavor, and a soft, chewy texture. These classic homemade cookies are a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 large eggs
- 2 tsp vanilla extract
Sugars
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Brown the butter. In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Mix sugars and eggs. In a large mixing bowl, combine the packed brown sugar and granulated sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine brown butter. Slowly pour the cooled brown butter into the sugar and egg mixture, stirring continuously until fully incorporated.
- Add dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined without overmixing.
- Fold in chocolate chips. Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed.
- Prepare and bake. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden while the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be careful not to burn the butter when browning — it should be golden and nutty, not blackened.
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
