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Brown Butter Chocolate Chip Cookies are THE best chocolate chip cookies you’ll ever make! Once you make these soft, chewy, crispy-edged cookies, you’ll never make them any other way. Plus, they smell so heavenly from the nutty brown butter!
This recipe is worth making for the aroma alone. The smell of brown butter in the kitchen is better than any candle! It’s nutty, sweet, and absolutely magical. The best part? It lends all of those qualities to the chocolate chip cookies!
Brown butter chocolate chip cookies turn out chewy on the outside, soft on the inside and have that unmistakable buttery flavor that just can’t be beat. Don’t forget the sprinkle of sea salt salt on top to really make your mouth water!
Why You’ll Love These Brown Butter Chocolate Chip Cookies
You know those cookies that are so good that you’re tempted to burn your mouth for them as soon as they leave the oven? These definitely fall into that category and here’s why:
- Crispy Edges. The way that the edges crisp up so perfectly is a thing of wonder. I love how chewy they are – it makes for the most satisfying bite.
- Soft middles. Gooey soft middles are a hallmark of any good chocolate chip cookie recipe!
- Dark Chocolate Chips. While you can swap these with milk or semi sweet chocolate chips, I highly recommend using dark! The way they compliment the brown butter and optional sprinkle of sea salt is insanely good.
- Brown Butter! Brown butter may smell great but it tastes even better. Once you add it to chocolate chip cookie dough you’ll never go back!
Ingredients for Brown Butter Chocolate Chip Cookies
If you’re an avid baker, there’s a good chance you already have most of (if not all of) these ingredients on hand. To check out the exact measurements, just scroll down to the recipe card.
- All Purpose Flour – Make sure you spoon the flour into the measuring cup! Don’t dunk it straight into the bag. When you dunk the cup into the bag, you end up really packing the flour in there which results in way too much flour.
- Baking Soda – Make sure it’s not expired. In order for it to be potent, baking soda should be used within 6 months of the container being opened.
- Butter – Unsalted is preferred.
- Sugars – You’ll need both granulated white sugar and dark brown sugar.
- Salt – A teaspoon of iodized white sugar helps to develop the other flavors. I also recommend sprinkling some Maldon sea salt flakes on top for the best combo of salty and sweet flavors!
- Egg(s) – You’ll need one whole egg and a separate egg yolk.
- Dark Chocolate Chips – Chocolate chunks are also totally fine.
Brown Butter Chocolate Chip Cookies Variations
Change things up a bit with these easy swaps:
- Change the chocolate chips. Dark chocolate chips are my favorite to use, but you can swap them with milk or semi sweet chocolate chips if preferred. Chocolate chunks also work just fine.
- Add flaky sea salt. If you’re a salty and sweet lover, then you’ve got to try a sprinkle of Maldon sea salt on top of the cookies! The way they compliment the dark chocolate is incredible.
How to Make Brown Butter Chocolate Chip Cookies Step by Step
Take a sneak peek at just how quick and easy this cookie recipe is! For more detailed instructions, just keep scrolling down to the recipe card.
- Prepare. Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Mix the dry ingredients. Whisk together the flour and baking soda in a bowl. Set aside.
- Brown the butter. Melt 10 tbsp of butter in a skillet over medium-high heat. Keep cooking until it’s dark golden brown and has a nutty aroma. It should take just a few minutes. Be sure to constantly swirl and don’t let it burn! Then, transfer the butter to a bowl and stir in the remaining 4 tbsp of butter until it’s fully melted.
- Mix the wet ingredients. Add both sugars, salt and vanilla to a stand mixer. Beat in the butter until well incorporated. Then, add the egg and egg yolk, mixing until totally smooth.Let it stand for 3 minutes, then beat on high for 30 seconds. Repeat this process two more times until it’s thick and smooth.
- Make the dough. Stir the flour mixture into the butter mixture until just combined. Use your hands to gently fold in the chocolate chips.
- Bake. Use a cookie scoop to place the dough onto a prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes.
- Let cool. Let the baked cookies sit on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to finish cooling. Sprinkle with sea salt.
FAQs
Brown butter gives chocolate chip cookies deliciously nutty quality. They always turn out so soft and chewy!
Nope! The cookie dough is ready to go into the oven just the way it is, no need to chill it first.
Sure thing! Make sure the dough is stored in an airtight container and keep it in the fridge for up to 3 days prior to baking. Resist the urge to eat it!
Storage Instructions
Once the cookies have completely cooled to room temperature, you can store them in an airtight container for up to 4 days.
More Cookie Recipes You’ll Love:
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 ¾ cup (219 g) unbleached all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons (196 g) unsalted butter, divided
- ½ cup (100 g) granulated sugar
- ¾ cup (165 g) dark brown sugar, packed
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- 1 cup (180 g) dark chocolate chips
- Maldon sea salt flakes, for topping
Instructions
- Preheat oven to 375 °F (191 °C) and line 2 large baking sheets with parchment paper or silicone baking mats.
- Whisk the flour and baking soda together in a medium bowl and set aside.
- In a small skillet over medium high heat, melt 10 tablespoons of butter and continue cooking until the butter is a dark golden brown and has a nutty aroma. This will take about 1-3 minutes, but you'll need to constantly swirl the skillet and watch it otherwise it'll burn!
- Transfer the brown butter to a heatproof bowl and then stir in the remaining 4 tablespoons of butter into the hot butter until it's completely melted.
- In the bowl of a stand mixer, add both sugars, salt and vanilla. Pour in the butter and beat until well incorporated. Add the egg and egg yolk and mix until smooth, with no sugar lumps in it.
- Let the mixture stand for 3 minutes then beat on high for 30 seconds. Repeat the process of resting and beating 2 more times until the mixture is thick and smooth.
- Stir in the flour mixture until just combined then stir in the chocolate chips by hand.
- Using a medium sized cookie scoop, scoop dough onto prepared cookie sheet and arrange them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are crispy and the inside is still soft.
- Let cookies sit on cookie sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Sprinkle sea salt on top to finish, if desired.
Nutrition
Photographs by Eat Love Eat
The brown butter really adds a nutty richness that takes these cookies to the next level. So good!!
You weren’t kidding the browned butter made all the difference in the world!
Where have cookies made with brown butter been all my life? These were so perfect and decadent. Loved!
Put the dough in the fridge for three hours. It firms them up and they don’t spread so thin.
I just made these and they are incredible! Thank you for the delicious recipe!
I made these and they are delicious. I added some pecans which I liked a lot. My batch made three dozen. Thanks for the yummy recipe.
I’ve never browned butter befoe and I’m reading all these fabulous recipes about browned butter! It’s gonna happen, and I think the first time will be when making these cookies! Drool.
yum, these sound amazing! might have to make a batch this afternoon, to distract me from getting back to real life after our vacation. =)
love all of these things especially brown butter! can’t wait to make these this week and share at work!
I am loving all the brown butter cookies I’ve been seeing lately! I’m sure it adds a delicious nutty flavor and the addition of toffe makes them sound even more amazing!