If you adore classic cookies but crave something with a richer, deeper flavor, you’re going to fall head over heels for this Brown Butter Chocolate Chip Cookies Recipe. These cookies take the familiar chocolate chip delight to a whole new level by incorporating beautifully browned butter, which adds a nutty, caramel-like dimension that simply can’t be beat. Every bite is a perfect balance of chewy, crisp, and melt-in-your-mouth chocolatey goodness, sure to become your new go-to whenever that cookie craving strikes.
Ingredients You’ll Need
This Brown Butter Chocolate Chip Cookies Recipe calls for simple ingredients that you probably already have in your kitchen. Each one plays a crucial role — from the browned butter that brings a toasty sweetness, to the salt that cuts through the richness and enhances the overall flavor.
- Unsalted Butter (1 cup / 2 sticks): The star of the show, browned to bring out that irresistibly nutty aroma and deeper flavor.
- Brown Sugar (1 cup, packed): Adds moistness and a hint of molasses for a wonderfully chewy texture.
- Granulated Sugar (1/2 cup): Balances the sweetness and contributes to crisp edges.
- Large Eggs (2): Provide structure and richness; be sure to use fresh eggs for the best results.
- Vanilla Extract (2 teaspoons): Enhances all the flavors with its warm, fragrant notes.
- All-Purpose Flour (2 1/4 cups): The foundation of your cookie, creating that perfect chewy bite.
- Baking Soda (1 teaspoon): Helps the cookies rise and spread to just the right size.
- Salt (1/2 teaspoon): A pinch elevates the sweetness and balances the overall taste.
- Semisweet Chocolate Chips or Chunks (1 1/2 cups): Generous pockets of gooey chocolate in every bite.
- Flaky Sea Salt (optional): Sprinkled on top before baking, it adds a fabulous finishing touch of flavor contrast.
How to Make Brown Butter Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting your unsalted butter over medium heat in a saucepan. Keep stirring as it melts because the magic happens when it begins to foam and turns a beautiful golden brown with a lovely nutty scent. This step is crucial for that signature depth of flavor. Once browned, take the butter off the heat and let it cool slightly so it won’t cook the eggs in the next step.
Step 2: Mix Sugars and Butter
In a large mixing bowl, whisk together the browned butter with the packed brown sugar and granulated sugar. This combination creates the perfect base for your cookie dough with an irresistible chewy and slightly crisp texture.
Step 3: Add Eggs and Vanilla
Next, whisk in the eggs and vanilla extract until the mixture is silky smooth. This will make your dough rich, tender, and ready to combine with the dry ingredients.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your leavening agents and seasoning are evenly distributed for consistent cookie texture and flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet butter and sugar mixture, stirring until just combined. Be careful not to overmix to keep your cookies tender.
Step 6: Fold in Chocolate Chips
Gently fold in the semisweet chocolate chips or chunks, making sure every scoop of dough gets plenty of melty chocolate pockets. This is the gooey heart of your Brown Butter Chocolate Chip Cookies Recipe.
Step 7: Chill the Dough
Cover your dough and chill it for at least 30 minutes. This resting time blends the flavors beautifully and prevents the cookies from spreading too much during baking. For more intense flavor, chill up to 24 hours if you can wait!
Step 8: Bake the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop dough into roughly 2-tablespoon balls and place them about 2 inches apart on the sheet. Bake for 10 to 12 minutes, watching for golden edges and slightly set centers. Let the cookies cool on the sheet briefly, then transfer to a wire rack. For a gourmet twist, sprinkle flaky sea salt on top while still warm.
How to Serve Brown Butter Chocolate Chip Cookies Recipe
Garnishes
A sprinkle of flaky sea salt on your warm cookies really brings out the sweetness of the chocolate and deep nuttiness of the browned butter. If you want to get fancy, a light drizzle of melted dark chocolate or a dusting of cocoa powder can make these cookies look as decadent as they taste.
Side Dishes
Pair these cookies with a cold glass of milk or a creamy vanilla ice cream scoop to balance the rich flavor. For grown-up gatherings, a cup of fresh coffee or a smooth cup of espresso complements the nutty brown butter notes beautifully.
Creative Ways to Present
Try sandwiching two cookies around a scoop of ice cream or frosting for a delightful homemade ice cream sandwich. You can also crumble the cookies over puddings or yogurt for a crunchy, chocolaty twist. Wrapped in pretty parchment paper, these cookies make charming gifts that any friend would adore.
Make Ahead and Storage
Storing Leftovers
Store your baked Brown Butter Chocolate Chip Cookies in an airtight container at room temperature to maintain their softness and chewy texture. They will stay fresh and delicious for up to a week, making them perfect for snacking whenever the craving hits.
Freezing
The cookie dough freezes exceptionally well. Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, pop the frozen dough balls onto a baking sheet and add a minute or two to the baking time for freshly baked cookies any day of the week.
Reheating
Warm your cookies in the microwave for about 10 seconds or in a low oven to bring back that freshly baked softness and melty chocolate allure. Reheating makes them taste just like they came out of the oven, perfect for sharing or a little self-indulgence.
FAQs
What makes browned butter different from regular butter in cookies?
Browned butter is cooked until the milk solids toast and create a deep nutty flavor, which adds complexity and richness that regular melted butter can’t match. It elevates the flavor profile of your Brown Butter Chocolate Chip Cookies Recipe tremendously.
Can I use dark or milk chocolate instead of semisweet?
Absolutely! Using dark chocolate adds a richer, slightly bitter contrast that balances the sweetness, while milk chocolate offers a creamier, sweeter bite. Both are delicious tweaks to personalize your cookies.
Why is chilling the dough so important?
Chilling helps the flour hydrate and the flavors to meld, which results in a thicker, chewier cookie that spreads less while baking. It’s a small step that really makes a big difference in the final texture and taste.
How do I know when the cookies are perfectly baked?
Look for golden edges with centers that look just set but slightly soft. Remember, they will continue to cook a bit on the baking sheet after removal from the oven, so pulling them out just before they look done is ideal for that chewy, tender center.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking blend that measures cup-for-cup, and be sure it contains xanthan gum for best texture. The browned butter and chocolate will still shine through deliciously.
Final Thoughts
Once you try this Brown Butter Chocolate Chip Cookies Recipe, I’m confident you’ll never look back at ordinary cookies again. The depth of flavor from the browned butter combined with melty chocolate chips creates an unforgettable cookie experience that’s perfect to share or savor on your own. So go ahead, grab your ingredients, and treat yourself to a batch of these little bites of happiness—you deserve it!
Print
Brown Butter Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with classic chocolate chips for irresistibly chewy and flavorful homemade cookies. Perfectly balanced with a hint of sea salt on top, these cookies bring a delightful twist to a beloved American dessert favorite.
Ingredients
Butter Mixture
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
Wet Ingredients
- 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
- 1 1/2 cups semisweet chocolate chips or chunks
- Flaky sea salt for topping (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and stir frequently until it foams and turns golden brown, releasing a nutty aroma. Remove from heat and let cool slightly.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until fully combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry with Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips or chunks into the dough.
- Chill the Dough: Cover and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours to deepen the flavor and improve texture.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form and Bake Cookies: Scoop dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until edges are golden and centers are just set.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired and serve.
Notes
- Chilling the dough enhances flavor and reduces spreading during baking.
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Swap semisweet chocolate chips with dark or milk chocolate chips based on preference.
