Brown Butter Chocolate Chip Cookies are a decadent twist on a classic favorite, blending rich, nutty flavors with gooey chocolate perfection. The secret lies in the brown butter, which adds a deep, caramelized aroma and a melt-in-your-mouth texture. Each bite offers a satisfying crunch on the edges, a soft, chewy center, and pockets of melted chocolate that make them irresistible. With just 30 minutes of prep and a quick 12-minute bake, these cookies are surprisingly easy to whip up for any occasion.
Chilling the dough for 30 minutes ensures they bake up thick and perfectly golden, while the balance of sweet and savory flavors keeps you reaching for more. These cookies are not just a treat but an experience—warm, comforting, and utterly indulgent. Whether you’re sharing them with friends or savoring one with a cup of coffee, they’re guaranteed to bring joy to every bite.
Ingredients for Brown Butter Chocolate Chip Cookies
- 1 cup (225 g) unsalted butter, cut into Tablespoon-sized pieces
- 1 cup (200 g) light or dark brown sugar (dark brown sugar adds a deeper flavor)
- ⅔ cup (135 g) white sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon cornstarch (helps keep cookies soft)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 10 oz (285 g) semisweet chocolate (chips or chopped bars work well)
- Flaky sea salt for sprinkling (optional but highly recommended)
Step-by-Step Instructions
- Brown the Butter: Place butter in a medium-sized saucepan (preferably light-colored for easier monitoring) and melt over low/medium-low heat. Once melted, increase heat to just above medium. Swirl and scrape the pan constantly with a wooden spoon or spatula. The butter will foam and pop; once the noise slows, brown bits will form on the bottom. When you smell a nutty aroma, remove from heat and pour into a heatproof bowl. Let cool until no longer warm to the touch.
- Make the Dough: Add brown sugar and white sugar to the cooled butter and stir well. Mix in eggs and vanilla extract until the dough is uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture, stirring until fully combined.
- Add Chocolate: Stir in the semisweet chocolate until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: About 15 minutes before the dough is done chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the Cookies: Scoop dough into 2 Tablespoon-sized portions, roll into balls, and place them at least 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. The centers will still look soft and slightly underbaked.
- Add Finishing Touch: Let cookies cool for 1 minute, then sprinkle lightly with flaky sea salt. Allow them to cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
These Brown Butter Chocolate Chip Cookies are delicious on their own, but they shine even brighter with a glass of cold milk or a warm cup of coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream for an indulgent cookie sandwich. They also pair beautifully with a drizzle of caramel sauce or a dusting of powdered sugar for extra sweetness.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! If you’d like to enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 3-5 minutes. For longer storage, freeze the dough balls or baked cookies for up to 3 months.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the semisweet chocolate for dark chocolate, white chocolate, or even chopped nuts for a different flavor profile. You can also add a teaspoon of cinnamon or espresso powder to the dough for a warm, spiced kick. For a festive touch, mix in colorful sprinkles or holiday-themed chocolate chips.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the browning step and use melted butter instead—though you’ll miss the nutty flavor, the cookies will still be delicious. To save even more time, prepare the dough ahead of time and chill it overnight. When you’re ready to bake, simply scoop and bake straight from the fridge. No need to wait for the dough to come to room temperature!
Essential Tools for Cookie Success
To make these cookies with ease, you’ll need a light-colored saucepan for browning the butter (it helps you see the color change), a stand mixer or hand mixer for combining the dough, and a cookie scoop for evenly portioned cookies. Don’t forget parchment paper to prevent sticking and a cooling rack to let your cookies set perfectly.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter cut into Tablespoon-sized pieces
- 1 cup light or dark brown sugar ¹
- ⅔ cup white sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 10 oz semisweet chocolate ² see note
- flaky sea salt for sprinkling optional but so good!
Instructions
- How to Brown Butter (it’s easy!)³Place butter in a medium-sized saucepan (preferably a light colored one–this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat. 1 cup (225 g) unsalted butterOnce melted, increase stovetop heat to just above medium heat.Swirl and scrape the sides of the pan constantly with a wooden spoon or heatproof spatula – butter will foam and pop. Once the this noise slows, you should notice brown bits beginning to form on the bottom.
Once you notice browning (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl.Allow butter to cool at room temperature until no longer warm to the touch before proceeding with the recipe. - Cookie DoughOnce your butter has cooled, add sugars and stir well.1 cup (200 g) light or dark brown sugar¹, ⅔ cup (135 g) white sugarAdd eggs and vanilla extract and stir until dough is uniform.2 large eggs, 1 ½ teaspoons vanilla extractIn a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.2 ¾ cups (340 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon saltGradually add the flour mixture to butter mixture, stirring until ingredients are completely combined.Add chocolate and stir well so that chocolate is well distributed through the batter.10 oz (285 g) semisweet chocolate²Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F (175C) and line cookie sheets with parchment paper. Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2″ apart on prepared cookie sheet.Bake on 350F (175C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).Let cookies cool for about a minute then sprinkle lightly with flaky sea salt. Allow cookies to cool completely on baking sheet before removing, then enjoy!flaky sea salt for sprinkling