Brown butter chocolate chip cookies take the classic and make it unforgettable. Browning the butter adds a deep, toasty, toffee-like flavor, giving you chewy centers, crisp edges, and pools of melty chocolate.
This easy brown butter chocolate chip cookies recipe needs one bowl and a quick chill, and it bakes up bakery-thick every time. A flaky sea salt finish makes them taste like they came from a café.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 1 hour (includes chilling)
Servings: 18 cookies
Category: Dessert
Why You’ll Love These Brown Butter Chocolate Chip Cookies
- Deep nutty, toffee-like flavor from brown butter
- Chewy centers with crisp, golden edges
- Thick, bakery-style cookies
- Pools of melted chocolate in every bite
- Simple pantry ingredients
Ingredients You’ll Need for Brown Butter Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chunks
- Flaky sea salt, for sprinkling
How to Make Brown Butter Chocolate Chip Cookies
- Melt the butter in a light-colored pan over medium heat, swirling, until it foams and turns golden brown with nutty smell, about 5 to 7 minutes.
- Pour the butter into a large bowl and cool for 10 minutes.
- Whisk in the brown sugar and granulated sugar, then the eggs and vanilla.
- Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate.
- Chill the dough for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Scoop 3-tablespoon balls onto the sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers look slightly soft, then sprinkle with flaky salt.
Tips for the Best Brown Butter Cookies
- Use a light-colored pan so you can see the butter browning.
- Cool the butter before adding the eggs so they don’t scramble.
- Chilling the dough prevents spreading and deepens the flavor.
- Tap the pan on the counter after baking for crinkly, chewy rings.
Variations to Try
- Use dark chocolate chunks and extra sea salt
- Add toasted walnuts or pecans
- Stir in a tablespoon of espresso powder
- Press a few chocolate chunks onto the tops before baking
How to Store It
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze scooped dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes.
Frequently Asked Questions
How do you brown butter for cookies?
Cook butter over medium heat, stirring, until the milk solids turn golden brown and smell nutty, then cool it before mixing.
Do you have to chill brown butter cookie dough?
Yes. Chilling firms up the butter, prevents spreading, and improves flavor.
Why are my brown butter cookies flat?
The butter was likely too warm or the dough wasn’t chilled. Cool the butter and chill the dough.
Can I freeze brown butter cookie dough?
Yes. Freeze scooped balls and bake directly from frozen.
Brown Butter Chocolate Chip Cookies
Ingredients
Equipment
Method
- Brown the butter in a light pan until golden and nutty, then cool 10 minutes.
- Tip: Swirl constantly so it browns evenly.
- Whisk in the sugars, eggs, and vanilla.
- Stir in the flour, baking soda, and salt, then fold in the chocolate.
- Chill the dough 30 minutes.
- Scoop onto lined sheets and bake at 350°F for 10 to 12 minutes.
- Sprinkle with flaky salt while warm.
Notes
Freeze dough balls to bake fresh cookies anytime.