Brown Butter Chocolate Chip Cookies

Why You’ll Love This Recipe

These brown butter chocolate chip cookies offer the perfect balance of crispy edges and chewy centers. The secret ingredient, brown butter, adds a deliciously nutty and caramelized flavor that enhances the richness of the chocolate chips. Not only do they have incredible flavor, but these cookies are also incredibly easy to make, requiring no special equipment—just a little patience while browning the butter. Once you try them, you’ll never look at chocolate chip cookies the same way again.

this Recipe

Ingredients

• 1 cup (2 sticks) unsalted butter

• 1 cup packed dark brown sugar (for a deeper flavor)

• ½ cup granulated sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup semi-sweet chocolate chips

• 1 cup dark chocolate chunks (optional but adds depth)

• Sea salt flakes for sprinkling (optional but highly recommended)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Butter
   In a medium saucepan, melt the butter over medium heat. Stir continuously as the butter melts and begins to foam. Keep stirring until the butter turns golden brown and releases a nutty aroma. Be careful not to burn it—remove it from the heat once it reaches a deep amber color. Pour the butter into a bowl and let it cool for about 10 minutes.

2. Mix the Dry Ingredients
   In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the Sugars and Butter
   In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Beat the mixture until smooth and slightly fluffy.

4. Add the Wet Ingredients
   Beat in the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract.

5. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Add Chocolate Chips and Chunks
   Gently fold in the chocolate chips and dark chocolate chunks.

7. Chill the Dough
   For thicker, chewier cookies, chill the dough for at least 30 minutes. If you have more time, chilling for up to 24 hours will further enhance the flavor.

8. Preheat the Oven
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

9. Bake the Cookies
   Scoop out dough balls and place them on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers are still slightly soft.

10. Add Sea Salt (Optional)
    Once the cookies are out of the oven, sprinkle them with a pinch of sea salt flakes for a sweet-salty contrast. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields about 24 cookies. The total time for preparation is around 25 minutes, with an additional 10-12 minutes for baking. If you choose to chill the dough, factor in at least 30 minutes to an hour of additional time.

Storage/Reheating

• At Room Temperature: Store in an airtight container at room temperature for up to 5 days.

• In the Freezer: Freeze the cookie dough for up to 3 months. Roll the dough into balls, freeze on a baking sheet, and then transfer the balls to a freezer-safe bag. When ready to bake, simply add 2-3 extra minutes to the bake time.

FAQs

How do I know when the brown butter is done?

The brown butter is ready when it turns a deep amber color and gives off a nutty aroma. Be careful not to burn it, as it can turn bitter.

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. If you use salted butter, skip the additional salt in the dough.

Do I need to chill the cookie dough?

Chilling the dough isn’t mandatory, but it helps the cookies maintain a thicker, chewier texture and enhances the flavor. If you’re in a hurry, it’s okay to skip this step.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s instructions for any adjustments.

Can I use different types of chocolate?

Absolutely! You can swap the semi-sweet chocolate chips for milk or white chocolate chips. Adding a mix of chocolate chips and chunks gives these cookies even more texture and richness.

How do I prevent my cookies from spreading too much during baking?

Chilling the dough before baking helps prevent the cookies from spreading too thin. Also, make sure you space the dough balls at least 2 inches apart on the baking sheet.

What’s the best way to store these cookies?

Store your cookies in an airtight container at room temperature for up to 5 days. They will stay soft and chewy if kept properly.

Can I freeze the baked cookies?

Yes! You can freeze baked cookies. Just let them cool completely, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months.

Can I make these cookies vegan?

Yes! Use plant-based butter and substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).

Can I add nuts to these cookies?

Definitely! You can add toasted pecans or walnuts for an extra crunch and flavor.

Conclusion

These brown butter chocolate chip cookies are a simple yet luxurious take on the classic. The browned butter gives them an irresistible nutty flavor, while the combination of chocolate chips and chunks creates a satisfying texture. With minimal effort, you can create bakery-quality cookies right at home. Whether you’re sharing them with family or savoring them by yourself, these cookies are sure to become a new favorite.