Tips
Chill dough for thicker cookies.
Use parchment paper for even baking.
Store cookies airtight to keep them soft.
Freeze dough balls for fresh-baked cookies anytime.
Prep Time
20 minutes
Cooking Time
12 minutes
Total Time
1 hour (including chilling)
Nutritional Information (Approximate per cookie)
Calories: 220
Protein: 3g
Sodium: 140mg
FAQs
Why brown the butter?
It adds deep nutty, caramel flavor that regular butter doesn’t have.
Do I have to chill the dough?
Chilling improves texture and flavor but isn’t strictly required.
Can I freeze the dough?
Yes, freeze dough balls up to 3 months.
Why are my cookies flat?
Butter may have been too warm or dough wasn’t chilled.
Conclusion
Brown Butter Chocolate Chip Cookies take a beloved classic and elevate it with rich, nutty depth and bakery-style texture. Chewy, flavorful, and irresistibly comforting, these cookies are perfect for any occasion—from casual snacking to special celebrations. Once you bake them, they’re guaranteed to become your new go-to chocolate chip cookie recipe. 
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1 cup (2 sticks) unsalted butter
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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2 cups semi-sweet chocolate chips or chunks
Instructions
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.
Notes
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Watch butter closely to avoid burning.
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Cool brown butter slightly before mixing.
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Do not overmix dough for tender cookies.
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Slight underbaking ensures chewy centers.
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