Once you try these brown butter chocolate chip cookies, you’ll never reach for a plain cookie again. Browning the butter adds a rich, nutty depth that pairs perfectly with crisp edges and a soft, chewy center. The result is an elevated chocolate chip cookie that’s simple to make and impossible to resist.
This recipe was first published on April 6, 2016 and updated with new recipe notes on January 23, 2024.
Ingredients
- Unsalted butter. Browning unsalted butter concentrates the flavor by toasting the milk solids—don’t use salted butter, which can make the cookies too salty.
- All-purpose flour. Standard all-purpose flour gives these cookies the ideal chew.
- Salt. Fine sea salt or fine Himalayan pink salt works well.
- Baking soda. Encourages the cookies to spread and creates a tender crumb.
- Sugars. A mix of brown sugar and granulated sugar adds both moisture and flavor, contributing to the classic chewy texture.
- Eggs. One whole egg plus extra yolks boost richness and chewiness.
- Vanilla. Use pure vanilla extract or vanilla paste for the best aroma and taste.
- Chocolate. Semisweet chips or chopped chocolate are recommended; dark or milk chocolate both work. Chocolate chunks add a rustic texture. Optional toasted hazelnuts pair beautifully with chocolate.
- Flaky sea salt. A light sprinkle on top is optional but enhances the sweet and savory contrast.
How to Make Brown Butter Chocolate Chip Cookies
Step 1: Prep. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Brown the butter. Melt cubed unsalted butter in a saucepan over medium heat. Cook for about 5 minutes, swirling occasionally, until the butter turns golden and the milk solids darken on the bottom of the pan. Remove from heat. In a large bowl, combine the brown and granulated sugars, then pour in the browned butter, including the brown bits—stir to combine.
Step 3: Mix dry ingredients. While the butter mixture cools slightly, whisk together the all-purpose flour, baking soda, and fine sea salt in a separate bowl.
Step 4: Add eggs and vanilla. Add the whole egg and then the yolks to the butter-sugar mixture, mixing after each addition. Stir in the vanilla.
Step 5: Combine wet and dry. Fold the flour mixture into the butter mixture with a spatula or wooden spoon. When most of the flour is incorporated but small patches remain, add the chocolate and hazelnuts (if using) and fold just until no dry streaks remain—do not overmix.
Step 6: Scoop and bake. Use a cookie scoop (about 4 teaspoons) to portion dough onto the prepared baking sheet. Press a few extra chocolate pieces on top of each dough ball and sprinkle with flaky salt if desired. Bake for 6–8 minutes until edges are set but centers are still soft. Allow cookies to cool completely on the baking sheet to finish setting.
Recipe Pro Tips
- Bring ingredients to room temperature. This helps them blend smoothly for an even texture.
- Weigh ingredients when possible. A kitchen scale ensures consistent results.
- Avoid overmixing. Stir just until combined—overworking the dough yields dense, tough cookies.
- Mix-in ideas. Dark chocolate chunks with chopped hazelnuts are excellent, but you can swap in walnuts, toffee bits, or colorful candies for variety.
- Top with extra chocolate. Placing a few chips on top before baking makes the cookies look attractive and increases melty pockets of chocolate.
- Don’t overbake. For a soft, gooey center, pull the cookies from the oven when the centers still appear slightly underdone; they’ll finish setting as they cool.
- Freeze dough for later. Portion dough balls into a freezer bag and freeze up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Frequently Asked Questions
Browning butter intensifies the nutty notes and adds a toffee-like, butterscotch flavor that enhances the cookie’s overall complexity compared with using plain melted butter.
Yes—you can use about ¾ cup (170 g) unsalted butter without browning it. The cookies will still be tasty but will lack the deeper, caramelized flavor that browned butter provides.
No. Unlike some cookie recipes, this dough is ready to bake right away, so you can enjoy fresh cookies without waiting.
Yes. Freeze baked, cooled cookies wrapped individually, or freeze scooped dough balls. Both keep up to two months; bake dough from frozen, adding a minute or two to the bake time.
Store cookies in an airtight container at room temperature for up to four days.
Yes. Substitute an equal amount of a 1:1 gluten-free flour blend that contains xanthan gum and let the dough rest 30 minutes before baking for the best texture.
More Cookie Recipes
- If you want an intensely chocolate cookie, try a fudgy double chocolate version.
- For a loaded cookie packed with mix-ins, make a “kitchen sink” cookie with chocolate, toffee, pretzels, and potato chips.
- For a nutty, dairy-free option, try chewy dairy-free peanut butter cookies.
I hope you enjoy these Brown Butter Chocolate Chip Cookies. They’re a simple way to upgrade a classic treat and impress anyone who tastes them.
Brown Butter Chocolate Chip Cookie Recipe
15
7
22
Adapted from Bon Appétit
Ingredients
- ¾ cup unsalted butter cubed
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 cups cups all-purpose flour
- ¾ teaspoon fine sea salt
- ¾ teaspoon baking soda
- 7 oz good quality chocolate, chopped
- ⅔ cup toasted hazelnuts, chopped optional
- flaky salt
Instructions
-
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
-
Combine brown sugar and granulated sugar in a large bowl and set aside.
-
Melt the unsalted butter in a pan over medium heat. Cook until golden and the milk solids brown, about 5 minutes. Pour the browned butter over the sugars, scraping the browned bits from the pan, and set aside to cool.
-
Whisk together the all-purpose flour, baking soda, and fine sea salt in a separate bowl.
-
Add the whole egg and then the yolks to the browned butter-sugar mixture, stirring after each addition. Stir in the vanilla.
-
Fold the flour mixture into the butter mixture until mostly combined. When small pockets of flour remain, add the chocolate and hazelnuts and fold until no dry streaks remain. Scoop dough onto the baking sheet, top with a pinch of flaky salt and extra chocolate if desired, and bake 6–8 minutes. Let cookies cool completely on the baking sheet.
Love this recipe?
Snap a photo and share it with the tag @aimadeitforyou or #aimadeitforyou!