Few things evoke comfort like the aroma of freshly baked chocolate chip cookies wafting through the kitchen. But when you level up the classic treat with nutty, rich brown butter, you transform them into a gourmet indulgence. These Brown Butter Chocolate Chip Cookies are crisp around the edges, irresistibly chewy in the center, and bursting with gooey chocolate in every bite.

The secret lies in browning the butter, which intensifies the flavor and adds a toasty, caramel-like depth that perfectly complements pools of melting dark chocolate. Whether you’re baking a batch for a cozy night in, a party, or just to satisfy that cookie craving, this elevated twist on a beloved classic is guaranteed to impress.

Ingredients for Brown Butter Chocolate Chip Cookies

1 cup (227g) unsalted butter
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340g) dark or semi-sweet chocolate chunks or chips
Optional: flaky sea salt for topping

Step 1: Brown the Butter

Begin by melting the butter in a saucepan over medium heat. Stir continuously as it melts, then foams, and eventually turns golden brown with a nutty aroma. Tiny brown bits will form at the bottom—this is where the flavor lives! Once browned, immediately remove from heat and pour into a large mixing bowl. Let it cool for 10–15 minutes.

Step 2: Mix Wet Ingredients

To the cooled brown butter, add the brown sugar and granulated sugar. Whisk until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. You should have a glossy, caramel-colored mixture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft and chewy.

Step 4: Add Chocolate

Fold in the chocolate chunks or chips. The residual warmth from the brown butter may start to melt some of the chocolate slightly—don’t worry, that’s part of the magic!

Step 5: Chill the Dough

Cover the dough and refrigerate it for at least 1 hour (or up to 24 hours). This step helps deepen the flavor and improves the cookie’s texture.

Step 6: Bake

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place them a few inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.

Step 7: Finishing Touch

Once out of the oven, sprinkle the cookies with flaky sea salt if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Estimated Nutrition (per cookie, based on 24 servings)

Calories: ~210
Fat: 11g
Carbohydrates: 27g
Sugar: 18g
Protein: 2g
Fiber: 1g
Cholesterol: 30mg
Sodium: 120mg

(Note: Nutrition values may vary slightly depending on the size of the cookie and exact brands of ingredients used.)

Frequently Asked Questions

1. Can I skip browning the butter?

Technically yes, but you’ll miss out on the deep, nutty flavor that sets these cookies apart from regular chocolate chip ones.

2. Why chill the dough?

Chilling solidifies the fat, leading to thicker cookies. It also gives the flour time to hydrate, enhancing flavor and texture.

3. What type of chocolate works best?

Use good-quality dark or semi-sweet chunks. Chopped chocolate bars melt better than chips, creating gooey puddles.

4. Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking flour works well. Make sure it contains xanthan gum for proper structure.

5. How do I make them crispier?

Bake for an extra 1–2 minutes. They’ll come out with golden edges and a firmer center once cooled.

6. Can I add nuts?

Absolutely! Chopped walnuts or pecans add a great crunch. Fold in ½ to 1 cup with the chocolate.

7. Why do my cookies spread too much?

Warm dough or over-creamed butter can cause spreading. Always chill the dough and measure flour accurately.

8. Can I make smaller or larger cookies?

Yes—just adjust the baking time. Smaller cookies need ~8–10 minutes; jumbo ones may need 13–15 minutes.