Brown Butter Chocolate Chip Cookies are a cozy twist on the classic cookie you know and love. The rich, nutty flavor of browned butter blends perfectly with melted chocolate chips, creating a warm and comforting treat that’s both chewy and crisp. These cookies have a depth of flavor that’s just a little bit special, making every bite feel like a little celebration.
I love making these cookies when I want something simple but impressive. The trick is to be patient with the butter as it browns—the smell fills the kitchen with a toasty, caramel-like aroma that always gets me excited. I always find myself sneaking a taste of the batter while the cookies are baking because it’s just too good to resist!
My favorite way to enjoy these cookies is with a cold glass of milk or a warm cup of tea. They’re perfect for sharing with friends and family, or just keeping all to yourself when you need a sweet little pick-me-up. Whenever I bake a batch, the whole house feels cozy and inviting, and everyone ends up asking for the recipe. They’re a simple homemade treat that feels like a warm hug.
Key Ingredients & Substitutions
Butter: Browning the butter adds a warm, nutty flavor that sets these cookies apart. Use unsalted butter so you can control the salt level. If you’re short on butter, ghee could be a substitute, but the flavor will be less rich.
Sugars: The mix of brown and granulated sugar creates chewiness and a slight caramel taste. Dark brown sugar will give an even deeper flavor, while coconut sugar could work for a healthier twist.
Chocolate: I love using chunky chocolate instead of chips because it melts beautifully and gives big gooey pockets. You can try milk, dark, or even white chocolate chunks. Vegan chocolate works well for dairy-free cookies.
Flour: All-purpose is classic here. For gluten-free options, a 1-to-1 gluten-free flour blend works fine—just be aware it might change the texture slightly.
How Do I Perfectly Brown Butter Without Burning It?
Brown butter is the heart of this recipe and can be tricky. Here’s how to do it right:
- Use medium heat, not high, to avoid burning.
- Stir or swirl the butter often to cook evenly.
- Watch for the foam to turn golden and notice a nutty aroma (about 5-7 minutes).
- Once browned, immediately pour it into a cool bowl to stop cooking and avoid burning.
- If you see dark spots or smell a burnt scent, start over—it can ruin the cookie flavor.
Taking your time here really pays off, with a buttery, toasty flavor that makes these cookies special.
Equipment You’ll Need
- Medium saucepan – I recommend it because it’s perfect for browning butter evenly without spilling.
- Mixing bowls – a large one for combining ingredients makes stirring easier and keeps things tidy.
- Whisk or electric mixer – helps blend the sugars and butter smoothly for a nice dough.
- Baking sheet – use a sturdy, rimmed sheet that allows cookies to bake evenly and prevents spills.
- Parchment paper or silicone mat – keeps cookies from sticking and makes cleanup quick.
- Ice cream scoop or spoon – makes uniform cookie sizes for even baking.
Flavor Variations & Add-Ins
- Swap chocolate chips for white or milk chocolate chunks for different sweetness and flavor profiles.
- Add chopped nuts like pecans or walnuts to give the cookies extra crunch and flavor.
- Mix in a teaspoon of cinnamon or espresso powder for a warm or bold twist.
- Try adding dried fruit like cranberries or cherries for a tart contrast to the sweet chocolate.
How to Make Brown Butter Chocolate Chip Cookies?
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or dark chocolate chunks or chips
- Flaky sea salt (optional, for topping)
Time Needed
This recipe takes about 15 minutes to prepare, plus 30 minutes of chilling time to help the flavors develop and control spreading. Baking time is around 10-12 minutes per batch. Altogether, expect about 1 hour from start to finish, including cooling.
Step-by-Step Instructions:
1. Brown the Butter:
Place the butter in a medium saucepan over medium heat. Stir or swirl occasionally as it melts and bubbles. Keep cooking until the butter turns a golden brown color and smells nutty—this takes about 5 to 7 minutes. Stop cooking before it burns. Then, pour the browned butter into a heat-safe bowl and let it cool a bit.
2. Mix Wet Ingredients:
In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined. Add the egg and egg yolk, whisking until the mixture is smooth and creamy. Stir in the vanilla extract.
3. Combine Dry Ingredients and Form Batter:
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, or your cookies might get tough.
4. Add Chocolate and Chill Dough:
Fold the chocolate chunks or chips into the batter evenly. Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This step helps the flavors meld and prevents cookies from spreading too much when baking.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough balls about 2 tablespoons each and set them 2 inches apart on the baking sheet. If you like, sprinkle a little flaky sea salt on top of each scoop for a lovely salty contrast.
Bake the cookies for 10 to 12 minutes, or until their edges turn golden and the centers look set but still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes so they firm up a bit, then transfer them to a wire rack to cool fully. Now you have soft, chewy, and delicious brown butter chocolate chip cookies ready to enjoy with a glass of milk or your favorite drink!
Can I Use Frozen Butter for Browning?
It’s best to start with room temperature butter for even browning. If your butter is frozen, thaw it completely in the fridge before melting to avoid uneven cooking.
Can I Make the Dough Ahead of Time?
Yes! Chilling the dough for at least 30 minutes, or up to 24 hours, enhances the flavor and texture. Simply cover it tightly and keep it refrigerated until you’re ready to bake.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months and thaw before eating.
What Can I Substitute for Chocolate Chunks?
You can use chocolate chips, chopped chocolate bars, or even white or milk chocolate chunks. Just keep the quantity the same for melty pockets in every bite.
