Brown Butter Chocolate Chip Cookies

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These Brown Butter Chocolate Chip Cookies are everything you love about a classic chocolate chip cookie, with the rich, nutty flavor that only browned butter can bring. This easy recipe bakes up with crisp edges, soft, chewy centers, and plenty of chocolate in every bite, making it one you’ll come back to again and again.

Ingredient Notes

You probably already have most of these baking staples in your kitchen, which makes these brown butter chocolate chip cookies easy to whip up whenever a cookie craving hits. Here’s what you’ll need:

• Butter – Browning the butter gives these cookies a rich, nutty flavor that makes them stand out from classic chocolate chip cookies.
• Granulated Sugar – Adds sweetness and helps create lightly crisp edges.
• Brown Sugar – Brings extra moisture and a subtle caramel flavor for soft, chewy cookies.
• All-Purpose Flour – Gives the cookies their structure while keeping the centers tender.
• Baking Soda – Helps the cookies rise just enough and spread evenly as they bake.
• Eggs – Hold everything together while adding richness and chewiness.
• Vanilla Extract – Adds warm, classic flavor that pairs perfectly with the browned butter.
• Semi-Sweet Chocolate Chips – Balance the sweetness with rich chocolate flavor in every bite.
• Mini Milk Chocolate Chips – Melt into the dough for little pockets of creamy chocolate throughout the cookies.
• Sea Salt – Mixed into the dough to balance the sweetness and bring out the buttery, chocolatey flavor.

How to Make Brown Butter Chocolate Chip Cookies

For full details on how to make brown butter chocolate chip cookies see the recipe card down below.

Step 1: Brown the Butter

Browning the butter is what gives these cookies their rich, nutty flavor.

Melt the butter in a medium saucepan over medium heat. Once it comes to a boil, swirl the pan or stir constantly as it bubbles and foams. When you see golden brown milk solids forming on the bottom and the butter turns a deep amber color, remove it from the heat immediately. Pour it into a large mixing bowl and let it cool for about 20 minutes.

Step 2: Preheat + Prep

While the butter cools, preheat the oven to 350 °F. Line a baking sheet with parchment paper and set it aside.

Step 2: Make the Cookie Dough

In a separate bowl, whisk together the dry ingredients.

Add the sugars, eggs, and vanilla extract to the cooled browned butter and stir until combined. Mix the dry ingredients into the wet ingredients until a dough forms, then gently fold in the chocolate chips.

Step 3: Scoop, Bake, and Cool

Use a medium 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake until the edges are lightly golden and the centers are just set.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely. This helps the bottoms stay crisp while the centers remain soft and chewy.

Tips for Success

A few small tips can make a big difference in how your Brown Butter Chocolate Chip Cookies turn out.

• Don’t rush the browned butter. The butter is ready when the milk solids turn deep golden and smell nutty. Pull it off the heat as soon as it reaches that point since it can burn in seconds.
• Let the browned butter cool before mixing. If it’s still hot, it can melt the sugar too quickly or start cooking the eggs, which changes the texture of the dough.
• Scrape in all the browned bits. Those toasted milk solids at the bottom of the bowl are packed with flavor, so be sure to mix every bit of them into the dough.
• Measure the flour correctly. Spoon the flour into your measuring cup and level it off instead of scooping straight from the bag. Too much flour can make the cookies thick and dry.
• Slightly underbake the cookies. Take them out when the edges are set but the centers still look a little soft. They’ll continue baking on the hot pan as they cool, giving you a soft, chewy center.
• Use chopped chocolate for extra gooey cookies. Swapping some of the chocolate chips for chopped chocolate creates melty pockets throughout the cookies and gives them a bakery-style look.

What to Serve With Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are delicious on their own, but they’re even better with a few simple treats and drinks. Here are some great pairings to round out dessert or enjoy with an afternoon snack.

• Homemade Hot Chocolate – Rich, creamy hot chocolate is the perfect cozy drink for dunking warm cookies.
• Vanilla Ice Cream – A scoop of vanilla ice cream turns these cookies into an easy dessert, especially when they’re still slightly warm.
• Strawberry Milkshake – A cold glass of strawberry milkshake makes these chewy cookies even more irresistible for kids and adults alike.
• Homemade Whipped Cream – Add a dollop of lightly sweetened whipped cream alongside warm cookies for a simple dessert plate.
• Caramel Sauce – Drizzle warm caramel sauce over the cookies or use it as a dip for an extra indulgent treat.

Storing Brown Butter Chocolate Chip Cookies

These cookies stay soft and chewy for days when they’re stored properly, making them great for baking ahead or enjoying throughout the week.

At Room Temperature: Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 3 days. To help keep them soft, place a slice of plain white bread in the container with the cookies. The bread adds moisture to the container, helping prevent the cookies from drying out. Replace the bread if it becomes stale.

To Freeze: These cookies freeze well after baking. Let them cool completely, then transfer them to a freezer-safe container or zip-top bag with parchment paper between the layers. Freeze for up to 3 months. Thaw at room temperature before serving.

You can also freeze the unbaked cookie dough. Scoop the dough into balls, freeze on a baking sheet until solid, then transfer them to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes to the baking time.

To Reheat: For that fresh-from-the-oven taste, warm a cookie in the microwave for 8 to 10 seconds. If you’re reheating several cookies, place them on a baking sheet in a 300 degree F oven for 3 to 5 minutes until warmed through. This softens the centers and makes the chocolate nice and melty again.

Variations

One of the best things about these Brown Butter Chocolate Chip Cookies is how easy they are to customize. Try one of these simple variations to make them your own.

• Swap the chocolate. Use dark chocolate for a richer flavor, white chocolate for a sweeter cookie, or a mix of different chocolates for a little of both.
• Add nuts. Stir in chopped walnuts, pecans, almonds, or your favorite nuts for extra crunch and even more nutty flavor that pairs perfectly with the browned butter.
• Mix in caramel bits. Caramel baking bits add little pockets of gooey sweetness throughout the cookies.
• Try toffee bits. Fold in toffee bits for a buttery crunch that complements the rich brown butter flavor.
• Finish with flaky sea salt. Sprinkle a little flaky sea salt over the warm cookies to make the chocolate and browned butter flavors stand out even more.

More Chocolate Chip Cookie Recipes to Try!

• Chocolate Chip Pecan Cookies
• Chocolate Chip Cookie Bars
• Salted Caramel Chocolate Chip Cookies
• Mrs. Fields Chocolate Chip Cookie Recipe
• Dark Chocolate Chip Cookies
• Oatmeal Chocolate Chip Cookies
• Chocolate Chip Cookie Mix
• Chocolate Chip Walnut Cookies

Or if you’re looking for safe-to-eat dough, here you go Edible Cookie Dough!

I hope you enjoy these Brown Butter Chocolate Chip Cookies. They’re easy to make and always a favorite! The printable recipe card is down below, enjoy!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.