Introduction
Brown Butter Chocolate Chip Cookies are the ultimate upgrade to the classic chocolate chip cookie. By browning the butter first, you unlock deep nutty, caramel-like flavors that transform a familiar favorite into something truly special. The result is a cookie that’s chewy in the center, crisp at the edges, and packed with rich, complex flavor in every bite.
What makes brown butter so magical is the process itself. As butter melts and cooks, the milk solids toast and turn golden, releasing an irresistible aroma and flavor reminiscent of hazelnuts and toffee. When combined with brown sugar, vanilla, and chocolate chips, this creates a cookie that tastes bakery-level without complicated techniques.
These cookies are perfect for holidays, bake sales, gifting, or anytime you want to impress with a simple yet elevated dessert. They stay soft for days, freeze beautifully, and consistently earn rave reviews. If you’ve never tried baking with brown butter, this recipe is the perfect place to start.
Once you taste Brown Butter Chocolate Chip Cookies, regular chocolate chip cookies may never be the same again.
Ingredients
1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips or chunks
Preparation
Step 1: Brown the Butter
In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and the milk solids turn golden brown with a nutty aroma. Remove from heat immediately and let cool for 15–20 minutes.
Step 2: Mix the Sugars and Butter
Pour cooled brown butter into a large bowl. Add brown sugar and granulated sugar. Whisk until smooth and glossy.
Step 3: Add Eggs and Vanilla
Whisk in eggs one at a time until fully incorporated. Stir in vanilla extract.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into the wet mixture until just combined. Stir in chocolate chips.
Step 5: Chill and Bake
Cover dough and refrigerate for 30–60 minutes. Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets and bake for 10–12 minutes, until edges are set and centers are soft. Cool on the pan for 5 minutes before transferring.
Variations
Sea Salt Cookies: Sprinkle flaky salt on top before baking.
Dark Chocolate Version: Use dark chocolate chunks.
Nutty Cookies: Add chopped pecans or walnuts.
Espresso Cookies: Add espresso powder for depth.
Stuffed Cookies: Fill with chocolate or caramel centers.
Cooking Notes
Watch butter closely to avoid burning.
Cool brown butter slightly before mixing.
Do not overmix dough for tender cookies.
Slight underbaking ensures chewy centers.
Serving Suggestions
Serve Brown Butter Chocolate Chip Cookies warm with milk, coffee, or espresso. They’re perfect for dessert platters, lunchbox treats, cookie swaps, or gifting in cookie tins.
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