Name: Brown Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, browned; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups chocolate chips or chunks; Flaky sea salt for topping

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Brown butter chocolate chip cookies have a special place in my heart because they remind me of late-night baking sessions with my best friend when we both craved something warm and gooey so we’d gather our ingredients quickly and laugh over spilled flour and melted chocolate then we’d watch the butter transform into a nutty golden elixir filling the kitchen with an irresistible aroma that made us impatient for that first bite so those moments turned a simple cookie recipe into something unforgettable and comforting.

Every time I make these brown butter chocolate chip cookies now I feel like I’m back in that tiny kitchen so I get to share that joy and warmth with everyone who tastes them then the deep caramel flavor from the browned butter and the pools of melty chocolate sprinkled with flaky sea salt come together beautifully so it feels like a small luxury in every bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Unsalted butter – Adds richness and, once browned, brings a deep, nutty flavor.
Brown sugar – Gives the cookies a chewy texture and caramel-like sweetness.
Granulated sugar – Helps with structure and crisp edges.
Eggs – Bind the ingredients and add moisture.
Vanilla extract – Enhances the overall flavor.
All-purpose flour – Provides the base structure for the cookies.
Baking soda – Helps the cookies rise and become soft and chewy.
Salt – Balances sweetness and deepens the flavor.
Chocolate chips or chunks – Create those gooey, melty pockets of chocolate.
Flaky sea salt – For sprinkling on top to add a contrast to the sweetness.

Tools You’ll Need

Mixing bowls – To combine dry and wet ingredients separately.
Whisk – To help mix the eggs and sugars smoothly.
Saucepan – For browning the butter carefully.
Wooden spoon or spatula – To fold the chocolate into the dough gently.
Baking sheet – For baking the cookies evenly.
Parchment paper – Keeps cookies from sticking and makes cleanup easy.
Cookie scoop – To create uniform, evenly sized cookies.

Instructions

Step 1: Brown the butter

I start by melting the butter in a saucepan over medium heat then I stir constantly as it begins to foam and turn golden brown so it releases a nutty aroma and once browned I remove it from the heat and let it cool slightly.

Step 2: Mix sugars and butter

In a large bowl I whisk together the brown sugar and granulated sugar then I pour in the warm brown butter and whisk until fully combined so it creates a smooth, glossy mixture.

Step 3: Add eggs and vanilla

I add the eggs one at a time, whisking well after each addition then I stir in the vanilla extract for that extra fragrant depth.

Step 4: Combine dry ingredients

In another bowl I whisk together the flour, baking soda, and salt then I slowly add this to the wet ingredients and fold until just combined so I avoid overmixing.

Step 5: Fold in chocolate

I gently fold in the chocolate chips or chunks so every scoop of dough has plenty of chocolate.

Step 6: Scoop and chill

I use a cookie scoop to portion the dough onto a lined baking sheet then I chill the dough balls for at least 30 minutes so they hold their shape better while baking.

Step 7: Bake

I preheat the oven to 350°F then I bake the cookies for about 10-12 minutes until the edges are golden but the centers are still soft so they stay chewy.

Step 8: Finish and cool

When they come out of the oven I sprinkle flaky sea salt on top then I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

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Tips

If you want even richer flavor I sometimes add a teaspoon of espresso powder to the dough so it enhances the chocolate beautifully. I also like to use a mix of semi-sweet and dark chocolate chunks for deeper flavor. If you’re after a gooey center I recommend slightly underbaking them and letting them set on the tray.

Ways to Serve

These brown butter chocolate chip cookies are perfect with a cold glass of milk or alongside a scoop of vanilla ice cream. I also love serving them slightly warm during a cozy movie night or packaging them up for a thoughtful homemade gift.

Frequently Asked Questions

Can I freeze the dough for brown butter chocolate chip cookies?

Yes! I recommend freezing the portioned dough balls on a tray first then storing them in a bag so you can bake them fresh anytime.

Do I need to chill the dough for brown butter chocolate chip cookies?

Chilling helps the flavors develop and keeps them from spreading too much so I highly recommend it.

What type of chocolate works best for brown butter chocolate chip cookies?

I like using a mix of chips and chopped high-quality chocolate bars so you get a combination of textures and melty pools.

See You in the Kitchen

I hope you try these brown butter chocolate chip cookies soon! They’re one of my all time favorites and I’d be thrilled to hear how yours turn out. Feel free to leave a comment or share your results with me! And if you love this recipe don’t forget to pin it or save it for your next baking day.

Happy Cooking!