Brown butter chocolate chip cookies are the warm, golden upgrade your cookie game has been waiting for. They’re soft in the center, lightly crisp at the edges, and filled with a rich, nutty depth that comes from one simple step: browning the butter. I first made these on a quiet Sunday afternoon when the house needed a little love and the oven called out to me. The moment that butter started to caramelize, filling the kitchen with a toasty, almost caramel-like aroma, I knew these were going to be different.
These aren’t your average chocolate chip cookies. They’re cozier, more flavorful, and feel just a little bit fancy without being difficult. Made with pantry staples and ready in about 30 minutes, they’re perfect for sharing, gifting, or keeping all to yourself with a tall glass of milk.
Why Make This Recipe
Most of us want cookies that taste special but don’t take all day to make. This recipe delivers exactly that. The browned butter adds a luxurious depth you won’t find in regular chocolate chip cookies, turning something simple into a treat that feels thoughtful and homemade.
It’s also a one-bowl wonder, easy to double, and comes together quickly. Whether you’re baking for a school event, a weekend treat, or just because you need a little sweetness in your day, these brown butter chocolate chip cookies never disappoint.
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Brown butter chocolate chip cookies
- Total Time: 32 minutes (plus chilling)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy, nutty, and rich brown butter chocolate chip cookies with crisp edges and gooey chocolate centers — a bakery-style classic with elevated flavor.
Ingredients
1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chopped chocolate
Flaky sea salt, for topping
Instructions
1. In a saucepan over medium heat, melt butter and cook until golden brown and nutty in aroma, about 5–7 minutes. Remove from heat and let cool slightly.
2. In a large mixing bowl, whisk together brown sugar, granulated sugar, and browned butter until combined.
3. Beat in eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture and mix until just combined.
6. Fold in chocolate chips.
7. Chill dough for at least 30 minutes (up to overnight) for best flavor and texture.
8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop dough into 2-tablespoon portions and place onto prepared sheets.
10. Bake for 10–12 minutes, until edges are golden and centers are still soft.
11. Sprinkle with flaky sea salt immediately after baking. Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough enhances flavor and helps prevent spreading.
Use a mix of chopped chocolate bars and chips for gooey pockets of chocolate.
These cookies freeze well — freeze dough balls and bake straight from the freezer, adding 1–2 minutes to bake time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter, chocolate chip cookies, bakery style, chewy cookies
How to Make Brown Butter Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi sweet chocolate chips (or chunks)
- Flaky sea salt (optional, for topping)
Necessary Tools
- Medium saucepan (for browning butter)
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
Directions:
- Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan often, until the butter turns golden brown and smells nutty, about 5 to 7 minutes. Pour into a heatproof bowl, including the browned bits. Let cool for 15 to 20 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In the bowl with the browned butter, whisk in brown sugar and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla. Mix until well combined and slightly creamy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon sized balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers still look soft.
- Optional: Sprinkle with flaky sea salt right after removing from the oven.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm!
Benefits of This Recipe
Brown butter chocolate chip cookies taste indulgent but are made with simple, real ingredients. The browning process enhances the butter’s flavor naturally, so you get richness without extra sugar or oil. They’re also easy to customize, swap in gluten free flour, add nuts, or use dark chocolate for a more sophisticated twist.
Because they come together in one bowl and bake quickly, they’re perfect for busy days or spontaneous baking moments with kids.
How to Serve Brown Butter Chocolate Chip Cookies
Serve these cookies warm for that irresistible melty chocolate center. Pair them with cold milk, a scoop of vanilla ice cream, or your favorite coffee. They’re also great with a spoonful of almond butter or crumbled over oatmeal for a cozy breakfast. Perfect for dessert, snacks, or packing into lunchboxes with a little extra love.
How to Store Brown Butter Chocolate Chip Cookies
Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. You can also freeze the dough balls bake straight from frozen, adding 1 to 2 minutes to the bake time.
Tips to Make Brown Butter Chocolate Chip Cookies
- Do not skip browning the butter. It is the key step that gives these cookies their deep, warm flavor.
- Let the browned butter cool slightly before adding the egg to avoid cooking it.
- For chewier cookies, chill the dough for 20 to 30 minutes before baking.
- Use chocolate chunks for gooey pockets or mix dark and milk chocolate for balance.
- A light sprinkle of flaky sea salt after baking brings out the sweetness and richness beautifully.
Variation (if any)
- Gluten Free: Use a 1 to 1 gluten free baking flour blend instead of all purpose flour.
- Nutty Twist: Add 1/2 cup chopped toasted pecans or walnuts.
- Double Chocolate: Stir in 1/4 cup cocoa powder with the dry ingredients.
- Sea Salt Caramel: Press a soft caramel square into the center of each cookie before baking.
FAQs
Can I use salted butter?
Yes, but reduce the added salt to 1/4 teaspoon to keep the flavor balanced.
Why are my cookies too flat?
Make sure your baking soda is fresh and that you are not over mixing the dough. Chilling the dough before baking helps prevent spreading.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours or freeze the scooped balls for baking later.
Conclusion
Brown butter chocolate chip cookies are the kind of treat that turns an ordinary moment into something memorable. With their rich, nutty flavor and soft, chewy texture, they’re hard to resist. I’ve made this recipe for holidays, for neighbors, and for quiet nights when I just needed a little comfort.
Sometimes the best things come from simple ingredients and a little patience. This cookie is proof.
Nutritional Information (per cookie)
(Based on 24 cookies)
Calories: 140 | Fat: 8g | Carbohydrates: 17g | Fiber: 1g | Sugar: 10g | Protein: 2g
More Pumpkin Recipes to Try
- Soft and Chewy Pumpkin Oatmeal Cookies
- One Bowl Pumpkin Banana Bread
- Creamy Pumpkin Smoothie with Almond Butter
- Easy Pumpkin Hummus
- Pumpkin Spice Granola Clusters
May your kitchen always be full of warmth, good smells, and even better cookies.