If you’ve ever dreamed of biting into a cookie that makes you close your eyes in bliss, you need to try Brown Butter Chocolate Chip Cookies. These beauties are what happen when classic chocolate chip cookies get an epic, grown-up upgrade: nutty, aromatic brown butter, pools of rich bittersweet and semi-sweet chocolate, and an irresistibly chewy center with perfectly crisp edges. You’ll taste layers of flavor in every bite, and, trust me, this is the kind of treat you’ll want to share with someone you really, really like (or, honestly, keep all to yourself!).
Ingredients You’ll Need
The alchemy in Brown Butter Chocolate Chip Cookies starts with a smart mix of pantry staples and just a few special touches. Each ingredient has a job—some give chew, some add flavor, and together they make cookie magic.
- Unsalted butter (14 tablespoons): Browning most of the butter amps up the nutty, caramel flavor that sets these cookies apart, while keeping a bit unmelted balances the texture.
- All-purpose flour (1¾ cups): The structural base that gives just the right chew and allows the cookies to hold their shape.
- Milk powder (2 tablespoons): Secret weapon! It deepens the cookies’ creaminess and boosts color and flavor.
- Salt (1 teaspoon): Rounds out sweetness and sharpens the brown butter and chocolate notes.
- Baking soda (½ teaspoon): Promotes lift and tenderness for that soft-yet-structured bite.
- Light brown sugar (¾ cup, packed): Adds both deep molasses flavor and a soft, chewy texture.
- Granulated sugar (½ cup): Gives crisp edges and balances the rich brown sugar.
- Vanilla extract (2 teaspoons): Bloomed in warm brown butter, it perfumes every bite with warmth.
- Large egg and egg yolk (room temp): The extra yolk ensures a gooey, decadent center.
- Bittersweet chocolate (6 ounces, chopped): For that dramatic melt and a not-too-sweet edge.
- Semi-sweet chocolate (4 ounces, chopped): Balances the bittersweet, giving more nuanced chocolate puddles.
- Chocolate melting wafers (2 cups, optional): For dipping and extra “wow”—totally optional, but so fun.
How to Make Brown Butter Chocolate Chip Cookies
Step 1: Prep the Oven and Pans
Start by preheating your oven to 375°F. Line a couple of baking sheets with parchment paper—trust me, the parchment makes cookie removal (and cleanup) a breeze. If you happen to have two baking sheets, use both and rotate them. That way, you won’t risk altering the final texture of your Brown Butter Chocolate Chip Cookies from placing fresh dough onto a hot tray.
Step 2: Let the Butter Warm Up
Take all 14 tablespoons of unsalted butter out of the fridge about 15 minutes before you begin. A little temperature boost helps it melt evenly and brown perfectly—a crucial step for max flavor.
Step 3: Whisk the Dry Ingredients
In a medium bowl, combine flour, milk powder, salt, and baking soda. Whisk until thoroughly blended. This ensures even distribution of the salt and soda, which means better texture and flavor throughout every cookie.
Step 4: Brown the Butter
Slice the butter for quicker, even melting. Add 10 tablespoons to a skillet over medium heat. Stir constantly and watch as it foams, then turns golden and fragrant (about 2–3 minutes). You’ll see little toasty brown bits at the bottom and smell a glorious, nutty aroma. Take off the heat immediately, then stir in the remaining 4 tablespoons until melted—but do not let these brown! Pour this magical mixture into your mixing bowl.
Step 5: Mix in Sugars and Vanilla
Add both the brown sugar and granulated sugar, plus vanilla extract, right into the buttery bowl. Stir these together until everything looks glossy and almost like thick caramel.
Step 6: Add Egg & Egg Yolk
Toss in the whole egg and extra yolk. Beat well for 30 seconds, then let the mixture rest for 3 minutes. Repeat this whisk-rest cycle two more times. It helps dissolve the sugar for that signature shiny top and chewy bite that sets Brown Butter Chocolate Chip Cookies apart.
Step 7: Combine Wet and Dry Ingredients
Switch to a spatula or use your mixer’s paddle attachment to gently blend your dry ingredients into the wet. Don’t panic if the dough seems softer than your usual cookie dough—it’s totally normal for these cookies.
Step 8: Fold in Chocolate
Chop your chocolate into both large and small pieces for melty pools and delicate flecks. Fold most of it into your dough gently, reserving a bit to sprinkle on top for bakery-perfect cookies (and major chocolate drama!).
Step 9: Scoop and Arrange
Using a big cookie scoop (about ¼ cup), portion the dough and drop each scoop 3 inches apart on the lined sheet. This spacing is important—they spread and you want each Brown Butter Chocolate Chip Cookie with gloriously crisp “skirts” around the edges!
Step 10: Bake and Cool
Top each dough mound with a few more chocolate pieces, then into the oven they go! Bake for 8 to 10 minutes, rotating the pan halfway through. You’re looking for cookies just set with lightly browned edges and crackly tops. Let them cool on the baking sheet for 3 minutes, then move to a wire rack so air can circulate and finish the magic.
Step 11: Dip If Desired
If you want to take things over-the-top, gently melt the chocolate melting wafers in short bursts in the microwave. Dip the bottoms of the cooled cookies and let them set on fresh parchment. Drizzle with any extra melted chocolate for some glitzy pizzazz.
How to Serve Brown Butter Chocolate Chip Cookies
Garnishes
For the ultimate flavor boost, sprinkle the tops with a touch of flaky sea salt just after baking—they bring out all that chocolate and make each bite pop. If you went all out with melted chocolate, a dusting of edible gold or colorful sprinkles would be fun for special occasions. Even a few toasted nuts on top can give an extra hit of crunch.
Side Dishes
You can’t go wrong with a tall glass of cold milk, but Brown Butter Chocolate Chip Cookies also pair beautifully with affogato (just plop a cookie into a glass and pour hot espresso over), a scoop of vanilla bean ice cream, or even a mug of rich hot cocoa topped with whipped cream for a true comforting treat.
Creative Ways to Present
Turn your cookies into an edible gift by packing them in a pretty tin, tie them up in cellophane with ribbon, or stack a few and tie with twine for a rustic look. For parties, try making a cookie platter with different dips (think fruit preserves and peanut butter) or create ice cream sandwiches by squishing some vanilla or caramel ice cream between two Brown Butter Chocolate Chip Cookies. Totally irresistible!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay chewy and delicious for up to three days. If they start to lose their just-baked softness, pop a slice of bread into the container—the cookies will soak up the moisture and regain some of that magical texture.
Freezing
Brown Butter Chocolate Chip Cookies freeze beautifully—either as baked cookies or unbaked dough balls. For dough, scoop and flash-freeze portions on a tray, then store in a zip-top bag up to 3 months. To bake from frozen, simply add a minute or two to your usual bake time. If you’ve baked the cookies already, let them cool completely before freezing in an airtight container, separating layers with parchment. Thaw at room temp for a just-baked experience.
Reheating
Nothing beats a warm cookie! To reheat, pop a cookie into the microwave for about 10–15 seconds, or warm several on a baking sheet in the oven at 300°F for a few minutes. This revives the gooey chocolate and brings back that amazing fresh-from-the-oven taste.
FAQs
Why should I brown the butter instead of just melting it?
Browning the butter transforms its flavor, adding notes of toasted nuts and caramel, which infuses the Brown Butter Chocolate Chip Cookies with unmatched depth. This single step gives your cookies an outrageously delicious twist without any extra effort!
Can I use regular chocolate chips instead of chopped chocolate?
Absolutely! While chopped chocolate creates those dramatic pools and flecks throughout your Brown Butter Chocolate Chip Cookies, classic chocolate chips will still give you a delicious, familiar bite. Go with what you have—they’ll both satisfy those chocolate cravings.
Do I need to chill the dough before baking?
Nope! One of the perks of this recipe is that you don’t have to chill the dough. The combination of brown butter and milk powder helps set up the dough so you can bake the cookies right away and still get gorgeous texture and flavor.
Can I add nuts or other mix-ins?
Yes! Chopped toasted walnuts, pecans, or even macadamia nuts are all fantastic additions to Brown Butter Chocolate Chip Cookies. You can also try a handful of dried fruit or a sprinkle of cinnamon for a new flavor spin.
Is it okay to use salted butter if I don’t have unsalted?
Definitely—just skip the added salt in the recipe. Salted butter can be a perfectly tasty substitute, and your Brown Butter Chocolate Chip Cookies will still turn out rich, chewy, and mouthwatering.
Final Thoughts
Brown Butter Chocolate Chip Cookies are truly a treat worth sharing and savoring. They deliver that classic cookie comfort with a bit of extra magic thanks to the browned butter and pools of melty chocolate. Whether you’re baking them for family, friends, or just a well-deserved treat for yourself, these cookies never fail to bring smiles. Give them a try and watch them disappear faster than you can say “Just one more!”
Print
Brown Butter Chocolate Chip Cookies Recipe
- Total Time: 40 minutes
- Yield: 13 cookies
- Diet: Vegetarian
Description
These homemade Brown Butter Chocolate Chip Cookies are a sweet chewy treat with a deep, nutty, and chocolaty flavor thanks to the brown butter. Dip them in chocolate for an extra fancy finish!
Ingredients
Butter:
14 tablespoons unsalted butter, sliced into tablespoons and divided
Dry Ingredients:
1¾ cup all-purpose flour, 2 tablespoons milk powder, 1 teaspoon salt, ½ teaspoon baking soda
Sugars and Flavorings:
¾ cup light brown sugar, packed, ½ cup granulated sugar, 2 teaspoons vanilla extract
Eggs:
1 large egg, room temperature, 1 large egg yolk, room temperature
Chocolates:
6 ounces bittersweet chocolate, chopped, 4 ounces semi-sweet chocolate, chopped
Optional Topping:
2 cups chocolate melting wafers (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Brown Butter: Melt 10 tablespoons of butter in a skillet until browned, then combine with the remaining butter.
- Mix Ingredients: Combine sugars and vanilla with the butter, then add eggs and mix. Fold in dry ingredients and chopped chocolates.
- Form Cookies: Scoop dough onto baking sheet, top with remaining chocolate, and bake for 8-10 minutes.
- Optional: Melt chocolate wafers, dip cooled cookies, and drizzle with more chocolate if desired.
Notes
- Do not brown all of the butter, as it will alter the recipe.
- Slicing the butter before melting ensures faster and even melting.
- If making smaller cookies, use a medium scoop and adjust baking time.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 389 kcal
- Sugar: 28g
- Sodium: 238mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 62mg
