Chewy Brown Butter Chocolate Chip Cookies

Once you try these brown butter chocolate chip cookies, you may never go back to your old recipe. The nutty, caramelized notes from the browned butter combine with crisp edges and a soft, chewy center to create a cookie that’s rich, complex, and deeply satisfying.

This recipe was originally published on April 6, 2016 and updated January 23, 2024 to clarify technique and measurements.

Ingredients

• Unsalted butter: Browning unsalted butter develops the toasty, butterscotch-like flavor that defines these cookies. Use unsalted so you can control the salt level.
• All-purpose flour: Plain all-purpose flour gives a tender, chewy texture.
• Salt: Fine sea salt or fine Himalayan salt work well for balance.
• Baking soda: Helps the cookies spread and gives a light lift.
• Sugars: A combination of brown sugar and granulated sugar provides both chewiness and caramel flavor.
• Eggs: One whole large egg plus two yolks add richness and structure.
• Vanilla: Pure vanilla extract or vanilla paste for best flavor.
• Chocolate: Semisweet or dark chocolate chips or chopped chocolate. Chocolate chunks also work beautifully.
• Optional mix-ins: Toasted hazelnuts pair especially well with brown butter and chocolate.
• Finishing salt: A light sprinkle of flaky sea salt before baking enhances the sweet and nutty flavors.

How to Make Brown Butter Chocolate Chip Cookies

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Brown the butter: Place cubed unsalted butter in a light-colored saucepan over medium heat. Stir as it melts; continue cooking until the butter turns a golden brown and the milk solids settle and brown on the bottom. This typically takes about 5 minutes, but watch closely so it doesn’t burn. Remove from heat and immediately pour the browned butter and any browned bits into a large bowl with both the brown and granulated sugars. Stir to combine.
3. Mix dry ingredients: In a separate bowl whisk together all-purpose flour, baking soda, and fine sea salt.
4. Add eggs and vanilla: When the butter-sugar mixture has cooled slightly, add the large egg and then the two extra yolks, stirring after each addition. Stir in the vanilla.
5. Combine dough: Fold the flour mixture into the wet ingredients with a spatula or wooden spoon until mostly incorporated. When a few streaks of flour remain, add the chopped chocolate or chips and the toasted hazelnuts if using, then fold just until the flour is no longer visible. Avoid overmixing.
6. Scoop and bake: Use a cookie scoop (about 4 teaspoons) or spoon to portion dough onto the prepared baking sheets. Press a few extra chocolate pieces on top and sprinkle with flaky sea salt if desired. Bake for 6–8 minutes, until edges are set but centers are still soft. Let cookies cool completely on the baking sheet to finish setting.

Recipe Pro Tips

• Use room-temperature eggs: Room-temperature ingredients incorporate more evenly, giving better texture.
• Measure accurately: A kitchen scale yields consistent results, especially with flour and butter.
• Don’t overmix: Overworking the dough makes cookies tough; fold ingredients until just combined.
• Customize mix-ins: Swap in chocolate chunks, toffee, nuts, or other mix-ins to vary the flavor.
• Top before baking: Press a few extra chocolate pieces on top of each dough ball for an attractive, melty finish.
• Avoid overbaking: Remove cookies while centers remain slightly underbaked for the softest texture.
• Freeze portions: Scoop dough into balls and freeze for up to two months. Bake from frozen, adding a minute or two to the bake time.

Frequently Asked Questions

More Cookie Ideas

• Fudgy double chocolate cookies for an even more chocolate-forward treat.
• Kitchen sink cookies loaded with a mix of chocolate, toffee, pretzels, and chips.
• Dairy-free peanut butter cookies for a chewy, nut-forward option.

I hope you enjoy these browned butter chocolate chip cookies. They’re rich, buttery, and easy to make with a simple technique that elevates the flavor. Adapted from Bon Appétit.