Brown Butter Chocolate Chip Cookies – Rich, Chewy & Deeply Flavorful
Introduction
Brown Butter Chocolate Chip Cookies are what happen when a classic cookie gets a serious upgrade. I started browning butter years ago to add depth to simple desserts, and once I tried it in chocolate chip cookies, there was no going back. The nutty aroma alone tells you these cookies are something special.
Browning the butter adds a toasted, caramel like flavor that regular butter simply cannot match. Combined with melty chocolate chips and a chewy center, these cookies deliver richness in every bite without being overly sweet.
This recipe is perfect when you want bakery style cookies made right in your own kitchen.
Ingredients
• Unsalted butter 1 cup
• Brown sugar 1 cup packed
• Granulated sugar 1/2 cup
• Eggs 2 large
• Vanilla extract 2 teaspoons
• All purpose flour 2 1/4 cups
• Baking soda 1 teaspoon
• Salt 3/4 teaspoon
• Chocolate chips or chunks 2 cups
Alternative Ingredients
Dark chocolate chunks can be used for a deeper flavor, while milk chocolate works well for a sweeter cookie. You may substitute half of the all purpose flour with bread flour for an extra chewy texture.
Recipe Information
Time and Yield
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 18 cookies
Yield 18 large cookies
Step by Step Directions
- In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- Pour the brown butter into a mixing bowl and whisk in brown sugar and granulated sugar until smooth.
- Add eggs and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chocolate chips gently.
- Chill the dough for at least 30 minutes for best texture.
- Preheat oven to 180 C and line a baking sheet with parchment paper.
- Scoop dough onto the sheet, spacing cookies evenly.
- Bake for 10 to 12 minutes until edges are set and centers are soft.
- Cool on the pan for 5 minutes, then transfer to a rack.
Pro Tips
For Perfect Brown Butter
Watch the butter closely while browning. Once it turns golden and smells nutty, remove it immediately to prevent burning.
For Chewy Cookies
Chilling the dough helps control spreading and improves texture. Do not skip this step if you want thick, chewy cookies.
Why You’ll Love This Recipe
Brown Butter Chocolate Chip Cookies offer deeper flavor than traditional versions thanks to the toasted butter. They are soft in the center, crisp at the edges, and loaded with chocolate.
The recipe uses simple pantry ingredients and delivers bakery quality results at home.
What Makes This Recipe Unique
Most chocolate chip cookies rely on sugar alone for flavor. Brown Butter Chocolate Chip Cookies stand out because browning the butter creates complex notes of caramel and nuttiness that elevate the entire cookie.
This small step makes a big difference in taste.
FAQs
What does brown butter do to cookies?
Brown butter adds a nutty, caramelized flavor that makes cookies richer and more complex.
Can I skip chilling the dough?
You can, but chilling improves texture and prevents excessive spreading.
How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days.
Can I freeze the cookie dough?
Yes. Scoop dough balls and freeze for up to 2 months. Bake directly from frozen with a slight increase in baking time.
You’ll Also Love
Classic Chocolate Chip Cookies
Chewy Oatmeal Chocolate Cookies
Double Chocolate Brownie Cookies
Soft Sugar Cookies
Conclusion
Brown Butter Chocolate Chip Cookies are proof that small technique changes can completely transform a classic recipe. The deep buttery flavor, soft centers, and rich chocolate make these cookies unforgettable.
Once you bake them this way, regular chocolate chip cookies may never feel the same again.
Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies are what happen when a classic cookie gets a serious upgrade. The nutty aroma and toasted, caramel-like flavor from browning the butter creates richness in every bite. These cookies deliver bakery-style results with melty chocolate chips and a perfectly chewy center.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips or chunks
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- Mix Butter and Sugars: Pour the brown butter into a mixing bowl and whisk in brown sugar and granulated sugar until smooth.
- Add Wet Ingredients: Add eggs and vanilla extract and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture until just combined.
- Add Chocolate Chips: Fold in the chocolate chips gently.
- Chill the Dough: Chill the dough for at least 30 minutes for best texture.
- Prepare for Baking: Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Shape Cookies: Scoop dough onto the sheet, spacing cookies evenly.
- Bake: Bake for 10 to 12 minutes until edges are set and centers are soft.
- Cool: Cool on the pan for 5 minutes, then transfer to a rack.
Notes
- Watch the butter closely while browning. Once it turns golden and smells nutty, remove it immediately to prevent burning.
- Chilling the dough helps control spreading and improves texture. Do not skip this step if you want thick, chewy cookies.
- Dark chocolate chunks can be used for a deeper flavor, while milk chocolate works well for a sweeter cookie.
- You may substitute half of the all-purpose flour with bread flour for an extra chewy texture.
