I still remember the first time I tasted a chocolate chip cookie made with brown butter, and it completely changed how I thought about baking cookies. What had always felt like a familiar, comforting treat suddenly had depth, warmth, and a rich, nutty flavor that I never knew was missing. These brown butter chocolate chip cookies feel nostalgic and exciting at the same time, combining everything I love about classic cookies with an elevated twist that makes them truly unforgettable.
Why You’ll Love This Recipe
I love this recipe because it turns a simple pantry staple into something special without adding complexity. Browning the butter adds a deep, caramel-like flavor that makes every bite taste bakery-worthy. I also enjoy how these cookies strike the perfect balance between chewy centers and lightly crisp edges. They are easy enough for casual baking, yet impressive enough to share with friends, family, or guests.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dark chocolate chunks
Sea salt flakes for topping
Directions
I start by browning the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty. Once it reaches a deep amber color, I remove it from the heat and let it cool slightly.
While the butter cools, I whisk together the flour, baking soda, and salt in a separate bowl. In a large mixing bowl, I combine the browned butter with both sugars and mix until smooth. I add the eggs one at a time, followed by the vanilla extract, mixing until everything is well incorporated.
Next, I slowly mix the dry ingredients into the wet ingredients just until combined. I gently fold in the chocolate chips and chocolate chunks, making sure they are evenly distributed throughout the dough. If I have time, I chill the dough for at least 30 minutes to help the cookies bake up thicker and chewier.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. I scoop the dough onto the baking sheet, leaving space between each cookie, and bake them until the edges are golden while the centers remain soft. After baking, I like to sprinkle a little sea salt on top and let the cookies cool slightly before enjoying them.
Servings And Timing
This recipe makes about 24 cookies. I usually spend around 15 minutes preparing the dough, plus an optional 30 minutes for chilling. Baking takes about 10 to 12 minutes per batch, making the total time approximately 30 to 45 minutes from start to finish.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay fresh for up to five days. When I want to enjoy them warm again, I reheat a cookie in the microwave for about 10 seconds. The dough can also be frozen for up to three months, which makes fresh cookies easy to bake whenever I crave them.
FAQs
Can I skip browning the butter?
I can, but I find that browning the butter is what gives these cookies their signature flavor, so I never skip this step.
Do I really need to chill the dough?
I don’t have to, but chilling helps the cookies stay thicker and improves the overall texture.
Can I use light brown sugar instead of dark?
I can use light brown sugar, though I prefer dark brown sugar because it adds a richer, more caramel-like flavor.
Why did my cookies spread too much?
This usually happens when the dough isn’t chilled or the butter was too warm when mixed.
Can I change the type of chocolate?
I like experimenting with different chocolates, including milk chocolate, bittersweet chocolate, or chopped chocolate bars.
Conclusion
I love how these brown butter chocolate chip cookies take a classic recipe and turn it into something extraordinary with just one extra step. The rich aroma, chewy texture, and deep flavor make them my go-to cookie whenever I want something comforting yet special. Every time I bake them, I’m reminded why brown butter truly makes all the difference.
These Brown Butter Chocolate Chip Cookies are a rich, chewy twist on the classic cookie, featuring nutty browned butter, a mix of chocolate chips and chunks, and a sprinkle of sea salt for an unforgettable flavor boost.
Total Time:45 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dark chocolate chunks
Sea salt flakes for topping
Instructions
In a saucepan, melt the butter over medium heat. Stir constantly until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the browned butter with brown sugar and granulated sugar. Mix until smooth.
Add the eggs one at a time, then stir in vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in chocolate chips and chunks. Chill dough for at least 30 minutes for thicker cookies (optional but recommended).
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough onto the sheet, leaving space between cookies. Bake for 10–12 minutes, until edges are golden and centers are still soft.
Sprinkle with sea salt flakes while warm. Let cool slightly before serving.
Notes
Use browned butter for deep flavor—watch closely to avoid burning.
Chilling the dough helps reduce spreading and enhances chewiness.
For a bakery-style look, press a few extra chocolate chunks on top before baking.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze scooped dough for quick baking later—no need to thaw before baking.
