Brown Butter Chocolate Chip Cookies are a gourmet twist on a beloved classic. The nutty richness of browned butter elevates the flavor, while gooey chocolate chips and a soft, chewy texture make these cookies utterly irresistible. Perfect for any occasion, these cookies are bound to become your go-to treat.
Why You’ll Love This Recipe
- Elevated Flavor: Browned butter adds a deep, nutty flavor that enhances the cookie’s richness.
- Chewy Texture: A perfect balance of soft centers and slightly crisp edges.
- Chocolate Bliss: Loaded with chocolate chips in every bite.
- Crowd-Pleaser: Ideal for sharing with family, friends, or at events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips (semi-sweet or your favorite variety)
- Optional: Sea salt flakes for garnish
Directions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring constantly, until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Mix until well combined.
- Add the vanilla extract and eggs, one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips. Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optional: Sprinkle with sea salt flakes while warm.
Servings and Timing
- Servings: Makes approximately 24 cookies
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10-12 minutes
Variations
- Nutty Addition: Add chopped walnuts or pecans for extra crunch.
- Mix-In Madness: Include white chocolate chips, caramel bits, or dried cranberries for variety.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
- Double Chocolate: Use dark cocoa powder for a chocolate-infused dough.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
- Reheating: Warm baked cookies in the microwave for a few seconds for a freshly baked feel.
FAQs
1. What is browned butter?
Browned butter is butter cooked until the milk solids turn golden brown, giving it a nutty, caramelized flavor.
2. Do I have to chill the dough?
Yes, chilling the dough helps enhance the flavor and prevents the cookies from spreading too much while baking.
3. Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavors.
4. What type of chocolate chips work best?
Semi-sweet chocolate chips are classic, but dark or milk chocolate chips work great too.
5. How can I make the cookies extra chewy?
Using more brown sugar than granulated sugar contributes to a chewier texture.
6. Can I skip the sea salt garnish?
Yes, but the sea salt enhances the sweetness and adds a delightful contrast.
7. Can I double the recipe?
Absolutely! Just ensure you have enough baking sheets and oven space.
8. What’s the best way to store the dough?
Wrap the dough tightly in plastic wrap or store it in an airtight container in the fridge.
9. Can I make these vegan?
Yes, use vegan butter, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and dairy-free chocolate chips.
10. What makes brown butter cookies different?
The browned butter adds a deeper, nutty flavor and makes the cookies richer and more aromatic.
Conclusion
Brown Butter Chocolate Chip Cookies are the perfect indulgence for cookie lovers who want to elevate their baking game. The browned butter brings a sophisticated twist to a classic favorite, while the chocolate chips ensure they remain comforting and familiar. Make a batch today and savor the delicious complexity of this upgraded treat!
PrintBrown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are rich, nutty, and irresistibly delicious. Browning the butter adds a deep caramel-like flavor, making these cookies the ultimate treat for chocolate chip cookie lovers. Soft in the center and slightly crisp on the edges, they’re the perfect indulgence!
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Cookies, Desserts
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (230 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180 g) semisweet chocolate chips
- 1/2 cup (90 g) dark chocolate chunks (optional)
- Flaky sea salt, for topping (optional)
Instructions
- Brown the butter:
- In a medium saucepan, melt the butter over medium heat. Stir continuously as the butter foams and begins to turn golden brown with a nutty aroma (about 5-7 minutes).
- Remove from heat immediately to prevent burning and pour into a large mixing bowl. Let cool for 10-15 minutes.
- Mix the wet ingredients:
- Once the brown butter has cooled, add the brown sugar and granulated sugar. Mix with a hand or stand mixer until combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the chocolate:
- Gently fold in the chocolate chips and dark chocolate chunks (if using).
- Chill the dough:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours for enhanced flavor).
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the cookies:
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies:
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Remove from the oven and immediately sprinkle with flaky sea salt (if using). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy:
- Enjoy warm for gooey centers, or at room temperature for a chewier texture.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough: Shape the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
- Chocolate variations: Use milk chocolate, white chocolate, or a combination for a different flavor profile.