Brown Butter Chocolate Chip Cookies are a delightful twist on the classic treat, where the butter is cooked until it turns golden and gives the cookies a rich, nutty flavor. These cookies are chewy with crisp edges and packed with melty chocolate chips that melt just right every time. The nuttiness of the browned butter adds a depth that makes these cookies feel extra special and homemade in the best way.
I love making these cookies when I want something familiar but with a little something extra to impress friends or family. The smell of the browned butter filling the kitchen is one of my favorite parts, and it always gets everyone excited for cookies. My tip is to watch the butter carefully as it browns to make sure you catch it at just the right moment—it really transforms the flavor and takes the cookies to the next level.
These cookies are perfect for sharing with loved ones, dunking in a glass of cold milk, or packing up for a sweet on-the-go treat. I often make a batch for gatherings or just a weekend baking day because they bring a little cozy happiness every time. If you love chocolate chip cookies but want to try something a bit different and extra tasty, brown butter cookies are where it’s at!
Key Ingredients & Substitutions
Butter: Browning the butter adds a nutty, deep flavor to the cookies. Use unsalted butter so you can control the salt balance. If you’re short on butter, European-style butter works great for extra richness.
Sugars: I like the mix of brown and granulated sugar because brown sugar keeps the cookies chewy and adds moisture, while granulated sugar gives a slight crisp edge. You can swap brown sugar with coconut sugar for a different sweetness.
Chocolate: Chunks or chips both work, but I love using large chocolate chunks for melty pockets in the cookies. Dark or semisweet chocolate is my favorite, but milk chocolate can be used if you want a sweeter bite.
Flour: All-purpose flour gives the right balance of structure and tenderness. For a gluten-free version, try a 1:1 gluten-free flour blend, but texture may vary slightly.
How Do You Perfectly Brown Butter Without Burning It?
Browning butter is the trickiest step but also the most rewarding. Here’s how to do it easily:
- Use a light-colored pan so you can watch the color change clearly.
- Keep the heat at medium and stir frequently to prevent hot spots.
- Butter will foam first, then the milk solids settle and start turning golden brown.
- When you see small brown specks and smell a nutty aroma, remove it from heat immediately.
- Pour it into a cool bowl to stop cooking and let it cool before mixing into your dough.
Keep a close eye as it can go from brown to burnt quickly. With practice, browning butter becomes quick and satisfying!
Equipment You’ll Need
- Medium saucepan – I prefer this for browning the butter evenly without splattering.
- Mixing bowls – essential for combining the ingredients and mixing the dough smoothly.
- Whisk or spatula – helps to stir the butter and mix ingredients thoroughly.
- Measuring cups and spoons – for accurate measurements of ingredients.
- Cookie scoop or tablespoon – makes uniform cookies for even baking.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easier.
- Oven – standard home oven set to 350°F (175°C).
Flavor Variations & Add-Ins
- Use dark chocolate, milk chocolate, or white chocolate chips for different flavors or a mix for variety.
- Stir in chopped nuts like pecans, walnuts, or hazelnuts for added crunch and flavor.
- Add a sprinkle of flaky sea salt on top before baking to enhance sweetness and add a salty crunch.
- Mix in dried cranberries or cherries for a fruity twist that pairs well with the rich butter and chocolate.
How to Make Brown Butter Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semisweet or bittersweet chocolate chunks or chips
How Much Time Will You Need?
This entire recipe takes about 1 hour 30 minutes, including preparation, chilling time, and baking. The dough chilling step takes at least 1 hour but can be extended up to 24 hours to deepen the flavors. Baking each batch will take about 10-12 minutes.
Step-by-Step Instructions:
1. Brown the Butter:
Place the butter in a medium saucepan and melt it over medium heat. Stir frequently as it melts and starts to bubble. Keep cooking until the butter turns golden brown and smells nutty, about 5 to 7 minutes. Watch carefully so it doesn’t burn! Once browned, pour the butter into a heat-safe bowl and let it cool for 10 to 15 minutes.
2. Mix the Sugars and Butter:
In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Mix well until smooth.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed.
5. Make the Dough:
Gradually add the dry ingredients to the wet mixture. Stir gently just until combined — don’t overmix. Fold in the chocolate chunks or chips evenly throughout the dough.
6. Chill the Dough:
Cover the dough and chill it in the fridge for at least 1 hour. This helps develop flavor and makes scooping easier. You can chill it up to 24 hours if you want to prepare ahead.
7. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or spoon to drop even portions of dough onto the sheets, spacing them about 2 inches apart.
8. Bake and Cool:
Bake the cookies for 10 to 12 minutes, until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
9. Enjoy and Store:
Enjoy your delicious brown butter chocolate chip cookies warm or store them in an airtight container for up to one week. They also freeze well if you want to keep them longer!
Can I Use Frozen Butter for Browning?
It’s best to use refrigerated butter that’s fully thawed for even browning. If using frozen butter, thaw it completely in the fridge overnight before browning to ensure it melts consistently.
Can I Skip Chilling the Dough?
While you can bake cookies right away, chilling the dough for at least an hour improves flavor and texture by allowing the flour to hydrate and the butter to solidify, which prevents spreading.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container or bag for up to three months. Thaw at room temperature before enjoying.
Can I Substitute Chocolate Chips With Other Mix-ins?
Absolutely! You can use white chocolate, butterscotch chips, nuts, or dried fruit. Just keep the quantity similar (around 2 cups) to maintain the cookie balance.
