The moment I catch a whiff of warm, brown butter sizzling on the stove, I know it’s going to be a good day in the kitchen. This Chewy Brown Butter Chocolate Chip Cookie recipe has been a staple in my home, turning ordinary afternoons into delightful baking adventures. With just a handful of ingredients, these cookies are bursting with rich, nutty flavors and an irresistible chewiness that will have you reaching for seconds—and thirds. The addition of dark chocolate chunks creates heavenly puddles of melty goodness, perfectly balanced by crisp, toffee-like edges.
After trying countless cookie recipes, I can confidently say that these are nothing short of perfection. Whether you need a comforting treat after a long day or a crowd-pleasing dessert for your next gathering, these cookies fit the bill. So, let’s get started on creating memories—and delicious cookies—together!
Why Are Brown Butter Chocolate Chip Cookies Amazing?
Irresistible flavor: The brown butter adds a rich, nutty depth that elevates these cookies beyond the ordinary.
Chewy texture: With each bite, you’ll enjoy a perfect combination of softness and crisp edges.
Quick and simple: This recipe requires minimal ingredients and straightforward steps, making it easy for anyone to whip up a batch.
Customizable: Whether you prefer dark chocolate, nuts, or even a hint of sea salt, there’s room for your personal touch.
Crowd favorite: These cookies are sure to impress at any gathering, transforming you into the star baker of the day!
Brown Butter Chocolate Chip Cookies Ingredients
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For the Dough
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Salted Butter – Enhances richness and flavor; for unsalted, increase salt to ½ teaspoon.
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All-Purpose Flour – Provides structure; measure accurately to avoid excessive spreading.
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Baking Soda – A leavening agent that creates that desired chewy texture; reduce to ½ teaspoon for thicker cookies.
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Salt – Elevates the overall flavor profile of the cookies.
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Light Brown Sugar – Imparts acidity and moisture, key for chewiness.
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Granulated Sugar – Sweetens and encourages spreading during baking.
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Large Egg – Binds all the ingredients together; using it at room temperature aids in mixing.
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Milk – Adds moisture lost from browning the butter, helping to emulsify the ingredients.
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Pure Vanilla Extract – Adds depth and complexity to the flavor.
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For the Chocolate
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Dark Chocolate – Use chunks for a melty texture; aim for chocolate with over 60% cocoa for the best results.
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Semisweet Chocolate Chips – Optional, but they add extra sweetness and texture for chocolate lovers.
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For Topping (Optional)
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Flaky Sea Salt – Sprinkled on top, it creates a delicious contrast against the sweetness of the cookies.
These Brown Butter Chocolate Chip Cookies promise a delightful experience with each bite, so gather your ingredients and let’s create a batch that will fill your kitchen with warmth and joy!
How to Make Brown Butter Chocolate Chip Cookies
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Brown the Butter: In a saucepan over medium heat, melt the salted butter until it turns golden brown and develops a nutty aroma, about 8-10 minutes. Be sure to stir frequently to avoid burning. Once browned, let it cool slightly.
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Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the dough.
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Combine Wet Ingredients: In a large mixing bowl, blend the cooled brown butter with the light brown and granulated sugars. Next, add in the large egg, milk, and pure vanilla extract, mixing until creamy and smooth.
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Incorporate Flour and Chocolate: Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Then, gently fold in the dark chocolate chunks, ensuring an even distribution without over mixing.
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Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1-4 hours. Chilling for about 2 hours is optimal for enhancing flavor and texture.
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Preheat the Oven: Set your oven to preheat at 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking.
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Shape Cookies: Using a cookie scoop or your hands, form the dough into 14 balls, approximately 2 ounces each. Space them 3 inches apart on the baking sheets, and feel free to add extra chocolate chunks on top if desired.
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Bake: Bake in the preheated oven for 8-10 minutes. The cookies should be golden brown around the edges while still soft in the center.
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Cool: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Optional: Sprinkle flaky sea salt on warm cookies for an added flavor burst.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chewy Brown Butter Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator. For longer storage, scoop the dough into balls and freeze them for up to 3 months; just bake them straight from the freezer, adding an extra minute or two to the baking time for delicious, freshly baked cookies whenever you want. To maintain their quality, ensure the dough is tightly wrapped to prevent freezer burn. When you’re ready to enjoy, simply preheat your oven and bake until they are golden brown, giving you that freshly baked experience with minimal effort.
Storage Tips for Brown Butter Chocolate Chip Cookies
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Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
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Fridge: Keep cookies in the fridge for 5-7 days if you prefer them chilled, but note that this may change their texture slightly.
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Freezer: For longer storage, freeze cookies in an airtight container or freezer bag for up to 3 months. Allow them to thaw at room temperature before enjoying, or reheat gently in the oven.
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Make-Ahead: You can also freeze the cookie dough in balls, baked straight from the freezer. Just add an extra minute or two to the baking time for perfectly fresh Brown Butter Chocolate Chip Cookies.
What to Serve with Brown Butter Chocolate Chip Cookies?
Indulging in warm, chewy cookies is wonderful on its own, but elevating your dessert experience with the perfect pairings makes it even better.
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Cold Milk: A classic combination! The coolness of milk balances out the sweetness and richness of the cookies beautifully.
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Coffee: The robust flavor of a freshly brewed cup enhances the nutty taste of the brown butter, creating a comforting duo.
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Vanilla Ice Cream: Serve a scoop on top for an indulgent treat! The creaminess of the ice cream complements the cookies’ chewy texture perfectly.
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Fruit Salad: A light and refreshing option, the natural sweetness and acidity from the fruit contrast wonderfully with the rich cookies.
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Chocolate Ganache Dip: For chocolate lovers, a smooth ganache offers an extra layer of richness that infuses each bite with even more decadence.
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Caramel Sauce: Drizzle a bit on top for a sweet, gooey indulgence. The buttery caramel pairs wonderfully with the deep flavors in the cookies.
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Hot Chocolate: Enjoy a warm, velvety drink alongside your cookies, making your dessert feel cozy and inviting on a chilly evening.
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Milkshake: Blend your favorite ice cream and milk for a thick, sweet shake that provides a delightful balance to the cookies’ chewy texture.
Brown Butter Chocolate Chip Cookies Variations
Feel free to add your personal touch to these cookies for an even more delightful experience!
- Milk Chocolate: Substitute half the dark chocolate with milk chocolate for a sweeter flavor profile.
- Nutty Crunch: Add ½ cup of chopped nuts, like walnuts or pecans, for added texture and richness. Nuts bring a beautiful crunch that complements the chewy cookie.
- Coconut Bliss: Incorporate ½ cup of flaked coconut into the dough for a tropical twist that’s chewy and delicious. The coconut adds a unique flavor while making each bite even more enjoyable.
- Oatmeal Twist: Mix in 1 cup of old-fashioned oats to create a heartier, chewy version. Oats provide a wholesome texture and a delightful chew!
- Spicy Kick: Add a pinch of cayenne pepper for a surprising kick and layer of flavor. This subtle heat beautifully contrasts the sweetness of the chocolate.
- Chocolate Lovers: Use a combination of chocolate types—dark, semisweet, and white chocolate—for a rich, multi-dimensional chocolate experience. It’s a chocolate explosion in every bite!
- Peanut Butter Delight: Swirl in ½ cup of creamy peanut butter for a luscious flavor that pairs perfectly with chocolate. It’s a match made in cookie heaven!
- Cinnamon Sugar: Sprinkle cinnamon sugar on top before baking for a warm, spicy kick that contrasts with the sweetness. This variation is perfect for cozy nights.
Expert Tips for Brown Butter Chocolate Chip Cookies
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Perfectly Browned Butter: Aim for a rich amber hue and a nutty aroma when browning the butter. Undercooking or burning can alter the flavor.
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Measure Flour Correctly: Use a kitchen scale or scoop flour without packing it to avoid excess flour, which can lead to dry cookies.
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Chill the Dough: Refrigerate for at least 1 hour, but up to 4 hours is ideal. This helps develop deeper flavors and prevents excessive spreading while baking.
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Watch the Bake Time: Keep an eye on the cookies and start checking around the 8-minute mark. Overbaking will lead to dry cookies, while underbaking keeps them chewy.
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Add Extra Chocolate: Don’t be shy about adding more chocolate chunks on top before baking. This enhances the melty richness of your Brown Butter Chocolate Chip Cookies.
Brown Butter Chocolate Chip Cookies Recipe FAQs
What type of butter should I use for this recipe?
I recommend using salted butter for a rich flavor, but if you only have unsalted on hand, just add an extra ½ teaspoon of salt to maintain the balance of flavors. The butter is crucial in this recipe, especially since we’re browning it for that nutty taste.
How do I know if my butter is perfectly browned?
Absolutely! Look for a deep amber color and a distinct nutty aroma, typically achieved after about 8-10 minutes of cooking over medium heat. Be sure to stir frequently to prevent burning. If you see dark spots forming, it’s best to remove it from the heat to avoid bitterness.
How should I store my brown butter chocolate chip cookies?
You can store these cookies in an airtight container at room temperature for up to 3 days. This keeps them chewy and delicious. If you prefer them chilled, you can refrigerate them for up to 5-7 days, though this may slightly change their texture.
Can I freeze the cookie dough?
Yes, indeed! To freeze, scoop the cookie dough into balls and place them in an airtight container or freezer bag. They can be safely stored for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer; just add an extra minute or two to the baking time for fresh, warm cookies.
What should I do if my cookies spread too much while baking?
If your cookies spread excessively, double-check your butter’s temperature when mixing—if it’s too warm, it can lead to spreading. Additionally, make sure to chill the dough for at least one hour, preferably longer. Also, accurately measuring your flour is crucial; even a little too much can cause spreading. If needed, reducing the baking soda to ½ teaspoon can help thicken them up.
Can I make these cookies gluten-free?
Absolutely! You can use a 1:1 gluten-free flour blend to substitute the all-purpose flour. Just be sure to avoid cross-contamination if you have severe gluten allergies. The taste and texture may vary slightly but will still result in delicious cookies!
Irresistibly Chewy Brown Butter Chocolate Chip Cookies Recipe
Ingredients
Equipment
Method
- Brown the Butter: In a saucepan over medium heat, melt the salted butter until it turns golden brown and develops a nutty aroma, about 8-10 minutes. Be sure to stir frequently to avoid burning. Once browned, let it cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet Ingredients: In a large mixing bowl, blend the cooled brown butter with the light brown and granulated sugars. Add in the egg, milk, and vanilla extract, mixing until creamy and smooth.
- Incorporate Flour and Chocolate: Gradually fold the dry ingredients into the wet mixture, then gently fold in the dark chocolate chunks.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1-4 hours, preferably 2 hours.
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper.
- Shape Cookies: Use a cookie scoop or your hands to form 14 balls, spacing them 3 inches apart on the baking sheets.
- Bake: Bake in the preheated oven for 8-10 minutes. The cookies should be golden brown around the edges while still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack.