Brown Butter Chocolate Chip Cookies
The Ultimate Irresistible Twist on a Classic Favorite
Prepare to fall in love with the most unforgettable cookies you’ll ever bake.
These Brown Butter Chocolate Chip Cookies take everything you love
about the classic treat—gooey centers, soft chewy texture, melty chocolate,
and warm vanilla—and elevate it with the deep, nutty richness of browned butter.
Browning the butter creates toasted, caramel-like notes that enhance every bite.
Imagine slightly crisp edges, a tender chewy middle, and pockets of warm chocolate
surrounded by a luxurious buttery aroma. These cookies feel indulgent yet comforting—
perfect for holidays, gatherings, or whenever you crave something special.
Ingredients & Why They Matter
- 1 cup unsalted butter – Browning adds rich, nutty flavor.
- 1 cup brown sugar – Adds moisture, chewiness, and warmth.
- 1/2 cup granulated sugar – Creates crisp edges and balanced sweetness.
- 2 large eggs – Bind the dough and keep cookies tender.
- 2 tsp vanilla extract – Enhances the brown butter aroma.
- 2 1/4 cups all-purpose flour – Provides perfect cookie structure.
- 1 tsp baking soda – Gives lift and chewiness.
- 1/2 tsp salt – Balances sweetness and sharpens flavor.
- 1 1/2 to 2 cups chocolate chips or chunks – For melty chocolate in every bite.
- Flaky sea salt (optional) – Adds a gourmet bakery-style finish.
Step-by-Step Instructions
-
Brown the butter.
Melt the butter in a saucepan over medium heat. Continue cooking, stirring often,
until golden brown specks form at the bottom and a nutty aroma develops.
Remove from heat and let cool to room temperature. -
Mix the sugars.
In a large mixing bowl, whisk together the brown sugar and granulated sugar.
Pour in the cooled brown butter and stir until smooth and glossy. -
Add eggs and vanilla.
Stir in the eggs one at a time until fully combined. Add vanilla extract and mix.
The mixture should look thick, creamy, and slightly shiny. -
Combine dry ingredients.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold dry ingredients into the wet mixture until just combined.
Do not overmix. -
Fold in the chocolate.
Add chocolate chips or chunks and mix gently to distribute evenly.
If the dough feels warm or too soft, chill for 20–30 minutes for thicker cookies. -
Shape & bake.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop dough into 1–2 tablespoon balls and space them 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers look slightly soft. -
Cool & serve.
Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring
to a wire rack. Add flaky sea salt on top while warm, if desired.
Tips for the Best Cookies
- Chill dough for thicker, bakery-style cookies.
- Use chocolate chunks for larger melted pockets of chocolate.
- Do not overbake—cookies should look slightly underdone in the center.
- Browned butter intensifies flavor, so don’t skip this step.