Brown butter chocolate chip cookies take the classic cookie experience to a whole new level. With their nutty, caramel-like flavor and soft, chewy texture, these cookies are a must-try for every cookie lover. The brown butter adds a rich depth that you just can’t get from regular butter, making every bite feel like a warm hug. Plus, with a sprinkle of flaky sea salt on top, you might just find yourself craving these cookies more often than you could have ever anticipated.

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I first discovered brown butter chocolate chip cookies during a family gathering, and they stole the show among all the desserts. As soon as I took a bite, the nutty aroma and chewy texture captured my attention completely. The sweetness paired perfectly with the chocolate chips, creating a symphony of flavors that danced on my taste buds. If you’re looking for a delightful twist on a timeless treat, these cookies will surely satisfy your cravings, and I can’t wait for you to experience them yourself!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Brown Butter Chocolate Chip Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Brown Butter Chocolate Chip Cookies

Why You’ll Love This Recipe

Simple & Quick: With just 45 minutes of prep time, you can whip up a batch of these decadent cookies in no time.
Irresistible Flavor: The rich nuttiness from the brown butter combined with the sweetness of chocolate creates a flavor explosion.
Eye-Catching Appeal: Freshly baked, they’re golden brown with a gorgeous texture—perfect for sharing (or keeping all to yourself!).
Flexible Serving: Whether for an afternoon snack or a dessert at a party, these cookies are always a hit.
Customizable Options: Add nuts, swap chocolate types, or even make them gluten-free with a few easy adjustments!

Ingredients You’ll Need

1 cup (16 tbsp; 226g) unsalted butter: This is the star ingredient that we’ll brown for a deep, nutty flavor. Use high-quality butter for the best results—and make sure it’s unsalted!
1/2 cup (100g) granulated sugar: Sweetens the cookies and helps them spread.
1 cup (200g) packed light or dark brown sugar: Provides moisture and a hint of caramel flavor. Dark brown sugar will give a richer taste.
1 large egg + 1 egg yolk, at room temperature: This combination ensures a chewy texture. Room temperature eggs mix better with the butter.
2 teaspoons pure vanilla extract: Adds warmth and depth of flavor. Avoid imitation vanilla for the best taste.
2 and 1/2 cups (313g) all-purpose flour: The base of your cookie dough. Weighing it is most accurate—don’t scoop from the bag!
1 teaspoon cornstarch: Adds softness and helps keep the cookies chewy.
1 teaspoon baking soda: Helps the cookies rise.
1/2 teaspoon salt: Balances sweetness and enhances flavor.
2 tablespoons (30ml) milk, warmed or at room temperature: Moistens the dough for a tender crumb.
1 and 1/2 cups (270g) semi-sweet chocolate chips: The classic choice for chocolate chip cookies, but feel free to use dark chocolate or even a mix!
Optional: flaky sea salt: A little sprinkle on top adds a fancy touch and amplifies flavor.

How to Make Brown Butter Chocolate Chip Cookies

Brown the Butter: Slice the unsalted butter into pieces and place it in a light-colored skillet. Melt the butter over medium heat while stirring or whisking constantly. After about 5–7 minutes, watch for foaming and lightly browned specks at the bottom. Continue cooking until the butter turns a lovely golden color. Remove immediately and transfer to a heatproof bowl. Cool for 10 minutes, then refrigerate for about 90 minutes until solid.
Cream the Butter: Once the brown butter is solidified, spoon it into a large mixing bowl (or bowl of a stand mixer). Use a handheld mixer or stand mixer to beat on high for 1–2 minutes until creamy. If it appears grainy, keep mixing, as it will come together. If too firm, allow it to sit at room temperature or microwave it for just 5–8 seconds—just enough to soften, but not melt.
Mix in Sugars and Eggs: Add the packed brown sugar and granulated sugar, mixing on medium-high until light in color and well combined—about 2 minutes. Then mix in the egg, egg yolk, and pure vanilla extract until everything is combined. Don’t forget to scrape the sides and bottom of the bowl as you go.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Add these dry ingredients to the butter mixture, mixing on low speed until just blended. While continuing on low speed, drizzle in the warmed milk, mixing until fully incorporated. Your cookie dough will be thick and soft at this point. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout.
Shape the Dough: Scoop the dough using about 2 tablespoons (or 45g) for each cookie. Roll them into tall, rounded shapes rather than wide. This shape helps the cookies bake into a thicker, more desirable form. Place the dough balls on a lined baking sheet, cover them, and refrigerate for at least 2 hours or up to 3 days.
Preheat the Oven: When ready to bake, preheat your oven to 375°F (191°C) and line large baking sheets with parchment paper or silicone mats. Space the chilled dough balls about 3 inches apart—only arrange about 8 per baking sheet. If desired, sprinkle a bit of flaky sea salt on top of the dough balls for an extra touch.
Bake: Bake the cookies for 12–14 minutes, or until the edges are lightly golden brown while the centers still appear soft. Let them cool on the baking sheet for 5 minutes; during this time, press in a few extra chocolate chips if you fancy! The cookies will slightly deflate as they cool. After that, transfer them to a wire rack to cool completely.
Enjoy: Once cooled, savor these incredible cookies! They can be stored in an airtight container at room temperature for up to 5 days.

Storing & Reheating

To keep your cookies fresh, store them in an airtight container at room temperature for about 5 days. If you prefer longer storage, you can refrigerate them in a sealed container for up to a week or freeze them for up to 3 months. For freezer storage, place layers of cookies between parchment paper in a freezer-safe container. When you’re ready to enjoy, simply reheat the cookies in the oven at 350°F (175°C) for 5-7 minutes. They may lose a slight amount of that freshly-baked softness, but a quick reheat helps revitalize their flavor!

Chef’s Helpful Tips

Overmixing Dough: Be careful not to overmix once the flour is added. Mix until just combined for the best texture.
Room Temperature Ingredients: Ensure that your eggs are at room temperature before mixing; it can make a big difference in texture.
Chilling Time: Don’t skip the chilling step! It helps enhance flavor and prevents the cookies from spreading too much.
Baking Sheet Care: Ensure your baking sheets are cool before adding more cookie dough to prevent spreading.
Texture Problems: If cookies come out too flat, check that you’re using fresh baking soda and that the dough is chilled properly.

Brown butter chocolate chip cookies are a delightful adventure for any baking enthusiast. They combine the nostalgia of classic cookies with the deep, rich flavor of brown butter. Feel free to experiment with the mix-ins, using dark chocolate or adding chopped nuts for an extra crunch. Whatever direction you choose, I hope you enjoy these heavenly cookies as much as I do. Happy baking!

Recipe FAQs

Can I use salted butter instead of unsalted?

Absolutely! If you use salted butter, just omit the additional salt in the recipe. However, using unsalted butter is recommended for better control over the flavor.

Can I freeze the cookie dough?

Yes! After shaping the dough into balls, freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag, and they’ll be ready to bake from frozen—just add an extra minute or two to the baking time.

How can I make the cookies chewier?

To achieve chewier cookies, increase the brown sugar slightly or add an extra egg yolk. The sugar ratio impacts moisture, while the yolk adds richness.

Do I have to chill the dough?

Chilling the dough is highly recommended as it enhances the flavor and prevents excessive spreading during baking. However, if you’re in a rush, you can bake them fresh, but results may vary.

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