Brown Butter Chocolate Chip Cookies are the perfect mix of nutty, buttery flavor with gooey chocolate chips in every bite. The brown butter gives these cookies a rich and toasty taste that makes them feel extra special, even though they’re easy to make. Crispy edges and soft centers make them a must-bake dessert.
I love making these cookies when I want something that feels a little fancy but doesn’t take forever. The smell of the browned butter filling the kitchen is one of my favorite parts—it smells just like a cozy bakery. A quick tip I’ve learned is to really watch the butter while it’s browning, because the difference between golden and burnt can be just a little moment, but it really changes the flavor.
My favorite way to enjoy these cookies is warm out of the oven with a big glass of milk or wrapped up in a lunchbox for a sweet surprise. They’re always a hit when I bring them to gatherings, and people keep asking for the recipe. These cookies remind me of simple comforts and delicious moments shared with friends and family.
Key Ingredients & Substitutions
Unsalted Butter: This is the star here. Browning the butter creates a nutty, deep flavor. If you only have salted butter, reduce or skip added salt to avoid oversalting.
Sugars: Brown sugar adds moisture and chewiness, while granulated keeps cookies from becoming too soft. You can try all brown sugar for softer cookies or all granulated for a crispier edge.
Chocolate Chunks or Chips: I prefer chunks because they melt into gooey pockets. Dark or semi-sweet work best, but milk chocolate or even white chocolate can be fun swaps.
Flour: All-purpose flour is standard. For chewier cookies, you can experiment with a mix of bread flour or even oat flour, but texture will change.
How Can You Perfectly Brown Butter Without Burning It?
Brown butter transforms the whole cookie with its rich nuttiness, but it can burn quickly if you’re not careful. Here’s how I do it:
- Use a light-colored pan so you can watch the color change easily.
- Heat butter on medium, stirring frequently. It will foam and then start turning golden.
- Watch closely once it starts browning; remove from heat promptly to stop cooking.
- Transfer butter to a heatproof bowl to cool slightly to help prevent cooking further in the hot pan.
With practice, browning butter gets easier, and it’s worth the bit of attention—it makes these cookies stand out!
Equipment You’ll Need
- Medium saucepan – I use this to brown the butter evenly without burning it.
- Heatproof mixing bowls – perfect for mixing and cooling the browned butter.
- Whisk or spoon – makes blending the sugars into the butter smoothly.
- Measuring cups and spoons – ensure accuracy for consistent results.
- Baking sheets – line with parchment paper for easy clean-up and even baking.
- Cookie scoop or spoon – helps you portion the dough uniformly.
- Cooling rack – for the cookies to cool down without getting soggy bottoms.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or peanut butter chips for a different sweet twist.
- Add chopped nuts like walnuts or pecans for crunch and extra flavor.
- Mix in a teaspoon of cinnamon or espresso powder to enhance the richness.
- Try mix-ins like dried cranberries or shredded coconut to add texture and color.
Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks or chocolate chips (semi-sweet or dark)
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus 30 minutes chilling time (optional but recommended for best results), and 10-12 minutes baking time per batch. Overall, plan around 1 hour including cooling.
Step-by-Step Instructions:
1. Brown the Butter:
In a medium saucepan over medium heat, melt the butter and keep stirring as it foams and turns golden brown with a nutty smell. This takes about 5-7 minutes. Watch it closely so it doesn’t burn! Once browned, transfer the butter to a heatproof bowl to cool slightly.
2. Mix Sugars and Eggs:
When the browned butter is cool but still liquid, whisk in the brown sugar and granulated sugar until smooth. Then, add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
3. Combine Dry Ingredients and Make Dough:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture and stir just until the dough forms. Fold in the chocolate chunks or chips evenly.
4. Chill the Dough (Optional):
Cover the dough and chill it in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape and develop fuller flavor but isn’t required.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop heaping tablespoon-sized balls of dough onto the sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set but soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely. Enjoy these warm with a glass of milk or store in an airtight container for up to a week!
Can I Use Frozen Butter for Browning?
It’s best to use room temperature butter for browning to ensure even melting. If your butter is frozen, thaw it completely in the fridge before starting to brown it.
Can I Skip Chilling the Dough?
Yes, you can skip chilling if you’re short on time. Just know that chilling helps the cookies spread less and develop richer flavor, so the texture might be slightly different.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag for up to 3 months—just thaw at room temperature before eating.
Can I Substitute Chocolate Chips with Other Mix-ins?
Absolutely! Try white chocolate chips, butterscotch chips, or add chopped nuts like walnuts or pecans for extra crunch and flavor.