If you’re craving cookies that are decadently rich with a deep, nutty flavor and irresistibly chewy texture, you’ve come to the perfect place. The Brown Butter Chocolate Chip Cookies Recipe takes the classic chocolate chip cookie to a whole new level by adding that toasty, caramel-like complexity only browned butter can provide. Each bite melts with the perfect balance of sweet butteriness and melty chocolate chunks, making these cookies a definite must-bake for any home baker looking to wow their friends, family, or just treat themselves to something truly memorable.
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a crucial role in creating the perfect Brown Butter Chocolate Chip Cookies Recipe. From the rich brown butter to the blend of sugars that contribute to that chewy yet tender texture, every element has a purpose.
- 1 cup Butter: Melted and browned until the amber color and browned bits appear, delivering that signature nutty flavor.
- 1 cup Dark Brown Sugar: Adds moisture and a deep molasses flavor; golden brown sugar works beautifully too.
- 1/2 cup Sugar: Balances sweetness and helps with the crisp edges.
- 2 large Eggs: Provide structure and richness.
- 1 large Egg Yolk: Adds extra chewiness without making the dough too wet.
- 2 teaspoons Vanilla Extract: Enhances all the flavors with a warm, sweet aroma.
- 2 1/4 cups Flour: The backbone for chewy yet soft cookies.
- 1 teaspoon Baking Soda: Gives the cookies just the right lift.
- 1 teaspoon Salt: Balances sweetness and enhances flavors.
- 2 cups Chocolate Chips: A melty mix of chips and chopped chocolate bars adds texture and indulgence.
How to Make Brown Butter Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by melting 1 cup of butter over medium heat in a light-colored pan so you can watch the color change. Keep whisking as it bubbles away. You’re aiming for a deep amber color with little browned bits forming at the bottom of the pan—this is where the magic flavor develops. Once browned, remove it from heat and let it cool slightly before using.
Step 2: Mix Wet Ingredients
In a large bowl, combine your browned butter with dark brown sugar and white sugar, mixing until creamy and well combined. Then, beat in the eggs along with the extra egg yolk, and finally add the vanilla extract. This mixture becomes irresistibly smooth and fragrant — a great base for your cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these ingredients separately ensures even distribution and helps avoid overworking the dough when you combine everything.
Step 4: Merge Wet and Dry Mixtures
Slowly add your dry ingredients into the wet, mixing just until everything is combined. Be careful not to overmix; you want to keep those cookies tender and chewy, not tough.
Step 5: Add Chocolate Chips
Gently fold in the 2 cups of chocolate chips (or your chosen mix of chips and chopped bars). This ensures every cookie will have plenty of gooey, melty chocolate in each bite.
Step 6: Scoop and Bake
Scoop generous spoonfuls of dough onto prepared baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 9 minutes. The edges should be golden brown but the centers will look slightly soft — that’s the sweet spot!
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows them to set perfectly while staying delightfully chewy inside.
How to Serve Brown Butter Chocolate Chip Cookies Recipe
Garnishes
While these cookies are a treat on their own, a sprinkle of flaky sea salt on top right after baking intensifies the flavors beautifully. You could also dip half of each cookie in melted chocolate and let it harden for an extra indulgent touch.
Side Dishes
A cold glass of milk is the classic companion to these rich Brown Butter Chocolate Chip Cookies Recipe, but try them alongside a scoop of creamy vanilla ice cream or a warm cup of coffee or tea to elevate the whole experience.
Creative Ways to Present
For gifting or parties, stack these cookies with parchment paper in decorative tins or jar them with layers of the cookie dough for a fun DIY baking gift. Or, break them up and sprinkle over dessert parfaits or ice cream sundaes for a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Butter Chocolate Chip Cookies Recipe will stay fresh for up to 5 days when stored in an airtight container at room temperature. Keeping them sealed well prevents moisture loss and maintains that perfect chewy texture.
Freezing
You can freeze the cookie dough balls before baking — just place them on a tray until firm, then transfer to a freezer bag. When ready to bake, add a couple extra minutes to the baking time. Baked cookies also freeze well in airtight containers for up to 3 months.
Reheating
To bring back the fresh-baked taste, warm your cookies in a microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This melts the chocolate and revives that soft, buttery texture.
FAQs
What makes browned butter different in this recipe?
Browned butter has a rich, nutty flavor and a lovely caramel aroma that ordinary melted butter doesn’t provide. It transforms the entire cookie, adding depth and warmth to every bite.
Can I use regular butter instead of browning it first?
Yes, but you’ll miss out on that incredible toasted flavor that makes these cookies truly special. Browning the butter is worth the little extra time for that big flavor payoff.
Is it okay to use a mix of chocolate chips and chopped bars?
Absolutely! Mixing chocolate chips with chopped chocolate bars adds different textures and melting qualities, making each cookie more interesting and indulgent.
Can I substitute all-purpose flour with another type?
All-purpose flour works best for the ideal texture here. Using whole wheat or gluten-free flours will change the texture and may require adjustments, but you can experiment if you like!
How do I know when the cookies are done?
Look for golden edges with slightly soft, underdone centers — they continue to cook as they cool, so pulling them out a little early ensures chewy, tender cookies.
Final Thoughts
This Brown Butter Chocolate Chip Cookies Recipe is one of those nostalgic treats that also feels luxurious and special every time. Whether you’re baking for a cozy night in or sharing with friends, these cookies bring joy with every chewy, chocolate-studded bite. I can’t recommend trying this recipe enough — once you’ve tasted the difference browned butter makes, your cookie game will never be the same!
Print
Brown Butter Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Butter Chocolate Chip Cookies are an elevated version of the classic cookie, featuring rich, nutty browned butter that deepens the flavor profile. With a perfect balance of sweet dark brown sugar and satisfying melty chocolate chips, this recipe yields soft, chewy cookies with crisp edges, ideal for any cookie lover seeking a more decadent treat.
Ingredients
Wet Ingredients
- 1 cup Butter (melted until amber-colored with browned bits on the bottom of pan)
- 2 large Eggs
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 1 cup Dark Brown Sugar (may use golden brown sugar)
- 1/2 cup Sugar
- 2 1/4 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Add-ins
- 2 cups Chocolate Chips (may use more and a combination of chopped up chocolate bars and chips)
Instructions
- Browning the Butter: In a medium saucepan, melt 1 cup of butter over medium heat. Continue cooking the butter, stirring frequently, until it turns an amber color and you see browned bits forming at the bottom of the pan. This process typically takes about 5–7 minutes. Remove from heat and let cool slightly to room temperature.
- Mixing Sugars and Eggs: In a large mixing bowl, combine 1 cup dark brown sugar and 1/2 cup granulated sugar. Add 2 large eggs and 1 large egg yolk, then whisk vigorously until the mixture is smooth and slightly pale. Stir in 2 teaspoons of vanilla extract.
- Combine Butter with Wet Mixture: Slowly pour the cooled browned butter into the sugar and egg mixture, stirring continuously to incorporate fully. Make sure the butter is not too hot to avoid cooking the eggs.
- Sift and Mix Dry Ingredients: In a separate bowl, sift together 2 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add the dry mixture to the wet ingredients, folding gently until a uniform dough forms. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Fold in 2 cups chocolate chips evenly throughout the cookie dough. For extra texture and flavor, feel free to add chopped chocolate bars in addition to chips.
- Chill the Dough (Optional): For enhanced flavor and to prevent spreading, chill the dough for 30 minutes in the refrigerator before baking.
- Prepare to Bake: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop cookie dough using a tablespoon or cookie scoop and place on prepared sheets, spacing evenly.
- Bake the Cookies: Bake for 8–9 minutes until the edges are golden brown but the centers remain soft. Rotate trays halfway through baking for even cooking.
- Cool the Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using browned butter imparts a deep, nutty flavor, so don’t skip the browning step.
- You can customize the chocolate chip mixture with assorted chocolate types for more complex flavors.
- Chilling the dough is optional but recommended for thicker cookies.
- Make sure not to overbake to maintain chewy centers.
- Store cookies in an airtight container at room temperature for up to 5 days.
