Brown Butter Chocolate Chip Cookies Recipe

Introduction

These Brown Butter Chocolate Chip Cookies take the classic treat to the next level with rich, nutty browned butter. Crispy on the edges and soft in the center, they’re a delicious twist that will satisfy any cookie craving.

Ingredients

• 1 ¼ cup butter (280 grams)
• ¾ cup granulated sugar (150 grams)
• 1 cup firmly packed brown sugar (200 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups flour (357 grams), measured correctly
• ½ teaspoon salt
• 2 teaspoons baking soda
• 2 to 2 ½ cups semisweet chocolate chips (360-480 grams)

Instructions

1. Step 1: Brown the butter in a medium-large saucepan over medium-high heat, stirring constantly until it turns a deep honey color. Remove from heat and pour into a mixing bowl. Chill in the fridge or freezer until the butter is solid but at room temperature consistency. Using liquid butter will cause flat cookies.
2. Step 2: Preheat the oven to 375°F (190°C). Grease baking sheets with cooking spray or line them with silicone mats or parchment paper.
3. Step 3: Once the butter has set, cream it together with both sugars for 1 minute. Add eggs and vanilla, mixing for 2-3 minutes until pale and fluffy. Be sure to scrape up the toasty brown bits from the butter.
4. Step 4: Add flour, baking soda, and salt. Mix just until combined to avoid tough cookies. Stir in the chocolate chips gently.
5. Step 5: Scoop about ¼ cup (68 grams) of dough and shape into balls. Place them on prepared baking sheets and bake for 8-10 minutes until edges and tops are lightly golden.
6. Step 6: Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a saltier edge, use salted butter or increase salt to ¾ teaspoon if using unsalted butter.
• Chilling the browned butter before mixing helps the dough hold its shape and prevents spreading.
• Try mixing in chopped nuts like walnuts or pecans for added texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5-7 minutes or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the butter?

Browning the butter adds a rich, nutty flavor that makes these cookies special, so it’s highly recommended. Using regular melted butter will yield a more typical chocolate chip cookie taste.

How important is chilling the browned butter?

Chilling helps the butter solidify to the right consistency, which improves cookie texture and prevents excessive spreading. Using liquid butter leads to flatter cookies.

Brown Butter Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

These Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor from perfectly browned butter, combined with the classic comfort of melty semisweet chocolate chips. Baked to golden perfection, they offer a chewy texture with slightly crisp edges, making them an irresistible treat perfect for any occasion.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 8-10 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter & Sugars

• 1 ¼ cup butter (280 grams)
• ¾ cup granulated sugar (150 grams)
• 1 cup firmly packed brown sugar (200 grams)

Wet Ingredients

• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ¾ cups all-purpose flour (357 grams), measured correctly
• ½ teaspoon salt (adjust to ¾ teaspoon if using unsalted butter)
• 2 teaspoons baking soda

Chocolate

• 2 to 2 ½ cups semisweet chocolate chips (360–480 grams)

Instructions

1. Brown the Butter: In a medium-large saucepan, brown the butter by stirring constantly over medium-high heat until it reaches a deep honey color. Immediately remove from heat to prevent burning and pour into a mixing bowl. Cool the butter in the fridge or freezer until it solidifies to a room temperature consistency, as liquified butter will cause flat cookies.
2. Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Grease baking sheets with cooking spray or line them with silicone mats or parchment paper for easy cookie removal.
3. Cream Butter and Sugars: Using the solidified brown butter, cream together with granulated sugar and brown sugar for 1 minute. This starts incorporating air to create a fluffy cookie base.
4. Add Eggs and Vanilla: Add eggs one at a time along with vanilla extract and beat for an additional 2-3 minutes until the mixture becomes pale and fluffy. Ensure you incorporate the toasty brown bits from the bottom of the butter for optimal flavor.
5. Combine Dry Ingredients: Gently mix in the flour, baking soda, and salt just until the dough is barely combined. Over mixing here can make the cookies tough.
6. Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
7. Shape and Bake: Scoop about ¼ cup of dough (approximately 68 grams) into round balls and place them spaced on the prepared baking sheets. Bake at 375°F for 8-10 minutes or until the edges and tops are lightly golden.
8. Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. This helps them set without breaking.

Notes

• If you use unsalted butter instead of salted, increase the salt from ½ teaspoon to ¾ teaspoon for balanced flavor.
• Cooling the brown butter to a solid state before mixing helps ensure cookies hold their shape and aren’t overly flat.
• Do not overmix the dough once flour is added to avoid tough cookies.
• Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.

Keywords: brown butter cookies, chocolate chip cookies, homemade cookies, chewy cookies, easy dessert, baking recipe