Brown Butter Chocolate Chip Cookies Recipe

Oh, let me tell you why this Brown Butter Chocolate Chip Cookies Recipe has become a staple in my kitchen! There’s something incredibly magical about the depth of flavor brown butter brings to these cookies—it’s nutty, rich, and just slightly caramelized, making every bite feel indulgent without being overly sweet. You’ll find these cookies perfect for cozy evenings, sharing with friends, or just treating yourself when you want something truly special.

When I first tried this Brown Butter Chocolate Chip Cookies Recipe, I was hooked instantly. It’s not just about the flavor though—the texture hits all the right notes too, with crispy edges and soft, gooey centers that hold onto chunky chocolate bits just right. I promise, once you try making these, you’ll keep coming back because they’re that comforting and reliable.

this …

Ingredients You’ll Need

These ingredients come together in harmony to create the ultimate Brown Butter Chocolate Chip Cookies Recipe. From the all-purpose flour doing its part for structure, to brown butter and sugars delivering rich flavor—you’ll love how straightforward these pantry staples turn into something extraordinary.

• All-purpose flour: I highly recommend weighing your flour for cookie success; too much flour can make them dry or too thick.
• Baking soda: Helps the cookies rise and develop that perfect texture.
• Kosher salt: Balances sweetness and enhances the butter’s nuttiness.
• Unsalted butter: We brown this right from the fridge, so don’t soften beforehand—getting just the right browning is key.
• Water: Added to brown butter to help cool it down and keep the texture just right.
• Brown sugar: Adds moisture and caramel flavor—don’t skip it!
• White sugar: Gives necessary sweetness and helps with crisp edges.
• Eggs and egg yolk: Eggs provide moisture and structure; the extra yolk gels the dough for chewiness.
• Vanilla extract or vanilla paste: Elevates all the sweet flavors.
• Bittersweet chocolate: Chopped from a bar to get those melty pockets of deep chocolate goodness.
• Semi-sweet chocolate chips: Offers little bursts of sweet chocolate in every bite.
• Walnuts (optional): Adds a lovely crunch and earthiness, though they’re totally optional.

Variations

I love playing around with this Brown Butter Chocolate Chip Cookies Recipe to suit different moods or occasions, and I encourage you to do the same! It’s super flexible—don’t be afraid to swap out nuts or add some fun mix-ins.

• Nut-Free Version: Simply omit the walnuts if you want allergy-friendly cookies; they’re still deliciously rich and chocolate-packed.
• Adding Cinnamon or Espresso: I’ve added a pinch of cinnamon or a teaspoon of instant espresso powder for a lovely twist that complements the brown butter beautifully.
• Using Different Chocolates: Try white chocolate or milk chocolate chips for a sweeter profile—my family sometimes requests this for special treat days.
• Chewy or Crisp: If you want chewier cookies, chill the dough longer or add a bit more egg yolk; for crisper ones, flatten dough balls before baking.

How to Make Brown Butter Chocolate Chip Cookies Recipe

Step 1: Brown the butter to develop that delicious nutty flavor

This is the star of the show! Melt your cold, unsalted butter over medium-low heat in a saucepan. Don’t walk away because it foams and bubbles pretty fast. Stir frequently with a heatproof whisk or spatula—first it will foam, then the milk solids start to brown, shifting from pale yellow to a rich golden brown. Keep an eagle eye on it because it can go from perfect to burnt in seconds. When you see it’s a deep golden brown with toasty aroma, immediately pull it off the heat and stir a few more times. Then pour it into a large bowl and whisk in the water. This cools the butter slightly and makes it easier to mix later. Let it sit around 10 minutes to cool enough before adding anything else.

Step 2: Mix sugars, eggs, and vanilla into your brown butter

Once your brown butter has cooled to just warm (not hot, or it’ll melt the chocolate later), whisk in your brown sugar and white sugar until well combined. Next, add the two eggs plus the extra egg yolk, along with vanilla extract or paste. I like to whisk everything until it’s smooth and shiny—this helps with that melt-in-your-mouth texture.

Step 3: Combine your dry ingredients and then fold everything together

In another bowl, mix your flour, baking soda, and salt together, so they’re evenly distributed. Pour the wet brown butter mixture into your dry ingredients and stir until just combined. Don’t overmix here because you want to keep those cookies tender. Last but not least, carefully fold in the chopped bittersweet chocolate, chocolate chips, and walnuts if you’re using them. These chocolate chunks add so much texture and flavor—it’s what makes these cookies stand out.

Step 4: Chill your dough before baking

Here’s a pro tip I learned: chilling the dough in the fridge for about an hour really helps the cookie flavors develop better and stops the cookies from spreading too thin when baked. It’s worth the wait, trust me! I usually cover the bowl with plastic wrap or transfer dough balls onto a tray for chilling.

Step 5: Bake to perfection

Preheat your oven to 350°F. Scoop out 2-ounce balls of dough and gently roll them between your palms. Place them on a parchment-lined baking sheet with about 4 inches between each ball to give them room to spread. Bake for 8 minutes, then (this is a little optional trick I picked up) you can gently reshape or slightly flatten each cookie with the back of a spoon or your fingers—this helps them spread evenly. Rotate the pan for even baking and pop them back in for 3 to 4 more minutes, until edges are golden brown but centers are still soft. Let them cool on the sheet for a few minutes before moving to a wire rack. You’ll be amazed at how perfectly chewy and rich these turn out!

How to Serve Brown Butter Chocolate Chip Cookies Recipe

Garnishes

I often sprinkle just a tiny pinch of flaky sea salt on warm cookies right after baking—it amps up the chocolate flavor and adds a lovely contrast to the sweetness. Another favorite is to serve them with a light dusting of powdered sugar for a festive touch when guests come over.

Side Dishes

These cookies shine best with a cold glass of milk or a hot cup of coffee or tea. On special occasions, I like pairing them with vanilla ice cream to make quick and easy ice cream sandwiches—everyone adores that combo!

Creative Ways to Present

For parties or gifting, I like stacking cookies with parchment paper between each and wrapping them in a rustic ribbon or cello bag with a cute tag. For kids’ birthdays, using colorful sprinkles pressed lightly into the dough balls before baking turns these into little festive treats. Presentation is all about fun and making them irresistible!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature to keep them chewy for several days. If they start to firm up, just pop a slice of bread in the container—the cookies soak up moisture and stay softer longer!

Freezing

I usually scoop and freeze dough balls separately on a baking sheet, then transfer to a freezer-safe bag once frozen solid. This way, you can bake fresh cookies straight from the freezer whenever the craving hits—with no extra prep.

Reheating

Leftover cookies reheat beautifully in a warm oven at 300°F for 5 minutes or so. This refreshes their chewy texture and melts the chocolate just a bit again. Be careful not to overheat or they will dry out.

FAQs

Final Thoughts

This Brown Butter Chocolate Chip Cookies Recipe truly feels like a little slice of comfort baked into every bite. I love how this recipe combines simplicity with those rich, deep flavors that make people ask for seconds (and thirds!). Give it a go—you’ll enjoy the process and be rewarded with cookies that taste like you spent all day baking, even on your busiest days. Trust me, once you try it, you’ll want to keep this recipe handy forever.

Print