There’s something about a chocolate chip cookie that feels like home. Maybe it’s the smell of butter melting in the oven, the way chocolate pools into little molten pockets, or how everyone seems to appear in the kitchen the second they hear that first baking sheet slide out of the oven.
But let me tell you—once you try Brown Butter Chocolate Chip Cookies, you’ll never go back.
These are not your everyday cookies. They’re rich, chewy, and deeply flavorful thanks to the magic of browned butter. That nutty, toffee-like undertone takes the classic chocolate chip cookie and gives it depth you didn’t even know was missing. Toss in two kinds of chocolate, a sprinkle of flaky sea salt, and the result is pure bakery-level bliss—right from your own oven.
This recipe has quickly become the cookie in my house. Whenever I make a batch, I’m lucky if half of them make it to the cooling rack before disappearing. They’re indulgent, yes—but in the kind of way that makes people close their eyes after the first bite and say, “Oh wow.”
So let’s make them together.
Jump to:
Why You’ll Love These Brown Butter Chocolate Chip Cookies
- The brown butter magic. It’s not just melted butter. Browning creates caramelized milk solids, giving the cookies a nutty, butterscotch flavor.
- Chewy texture. The extra egg yolk plus a touch of cornstarch ensures the centers stay soft and chewy even after cooling.
- Bakery-style look and taste. Dark chocolate chunks + milk chocolate chips = melty pools of chocolate and those iconic gooey strands when you break one in half.
- Make-ahead friendly. Chill the dough overnight or freeze dough balls for fresh-baked cookies anytime.
- Sweet + salty balance. That sprinkle of flaky sea salt on top cuts the richness and makes every bite pop.
Ingredient Breakdown
Here’s what makes these cookies shine:
- Unsalted butter : Browned to bring out that nutty depth of flavor. Let it cool before mixing!
- Brown sugar + granulated sugar: The combo adds both moisture (chewy factor) and sweetness. Brown sugar also ties beautifully into the toffee notes from the butter.
- Vanilla extract: Warm, sweet flavor—don’t skimp on the real stuff here.
- One whole egg + one yolk: The yolk adds richness and chewiness without making the dough cakey.
- All-purpose flour: The base that holds it all together.
- Baking soda + baking powder: The perfect leavening combo for cookies with lift and spread.
- Salt: Balances sweetness (and makes the chocolate sing).
- Cornstarch: A secret bakery trick for soft cookies.
- Espresso powder (optional): Intensifies the chocolate flavor without tasting like coffee.
- Chocolate: Dark chunks for pools of melted chocolate, milk chocolate chips for creamy sweetness.
- Flaky sea salt (optional but heavenly): The perfect finish.
Instructions
- Step 1: Brown the butter, making sure to stop at the perfect golden color.
- Step 2: Make the dough.
- Step 3: Chill dough, to ensure the flavors really meld together.
- Step 4: Cook in oven for 10-12 minutes at 350 degrees.
Step-by-Step Tips for Perfect Brown Butter Cookies
1. Brown the Butter
This step changes everything. Melt the butter over medium heat, stirring often. First it foams, then you’ll see golden brown bits at the bottom of the pan. The aroma? Nutty, almost caramel-like. That’s when you know it’s ready.
Important: Let it cool 10–15 minutes, or it will scramble your eggs in the dough.
2. Mix the Dough
Cream the cooled brown butter with sugars until smooth. Add your vanilla, egg, and yolk. Then, gently fold in the dry ingredients. This step is key: don’t overmix, or you’ll end up with tough cookies.
3. Add the Chocolate
Use a mix of chopped dark chocolate bars and chips for varied pockets of melty goodness. Chopped bars melt into ribbons, while chips hold some structure.
4. Chill the Dough
The hardest part? Waiting. Chilling allows the butter to solidify and the flavors to deepen. At least 2 hours is good, but overnight is chef’s kiss.
5. Bake
Scoop 2–3 tablespoons of dough per cookie, space them well, and bake at 350°F for 10–12 minutes. Pull them when the edges are golden but the centers look a little underdone—they’ll firm up as they cool.
6. Finish with Flaky Salt
Right out of the oven, sprinkle lightly with flaky sea salt. That little crunch with the gooey chocolate? Game changer.
Variations to Try
- Triple Chocolate: Add white chocolate chunks for a three-way flavor party.
- Nutty Twist: Fold in toasted pecans, walnuts, or hazelnuts for extra crunch.
- Salted Caramel Swirl: Press a caramel square into the center before baking.
- Mocha Cookies: Double the espresso powder and add a handful of chocolate-covered espresso beans.
- Holiday Spin: Swap chocolate for peppermint chunks or drizzle with white chocolate.
Serving Suggestions
- Warm with a glass of cold milk (classic, can’t go wrong).
- Sandwich them with vanilla ice cream for the ultimate cookie sandwich.
- Crumble over brownies or sundaes for extra indulgence.
- Gift them! Wrap cooled cookies in parchment and twine for the prettiest homemade present.
Storage & Freezing
- Room temperature: Store in an airtight container for up to 4 days.
- Fridge: Keeps for about a week.
- Freezer (baked): Freeze cookies in a zip bag for up to 2 months.
- Freezer (dough balls): The BEST option—scoop dough, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes to bake time.
FAQs
Why brown the butter?
Because it adds an unmatched nutty, caramelized depth. It’s the difference between good cookies and unforgettable ones.
Do I have to chill the dough?
Yes! It prevents spreading and creates chewy centers. If you skip, they’ll be thinner and less flavorful.
Can I make these gluten-free?
Yes—swap the all-purpose flour for a good cup-for-cup gluten-free blend.
Do I have to use espresso powder?
Nope! But it enhances the chocolate flavor. If you have it, use it.
Can I mix up the chocolate?
Absolutely. Use whatever combination you love—semi-sweet, dark, milk, or even caramel-filled chips.
Why This Recipe Works
These cookies strike the balance between crispy edges, chewy centers, and melty pools of chocolate. Brown butter adds toasty, nutty depth. Cornstarch keeps the texture tender. Chilling develops flavor and prevents overspreading. The chocolate combo makes every bite interesting, and flaky sea salt ties it all together.
It’s not just a cookie—it’s the cookie you’ll crave again and again.
Final Thoughts
There’s a reason brown butter chocolate chip cookies have earned a permanent spot in my baking rotation. They’re simple enough for a weeknight but impressive enough for a dinner party. And honestly? They just make people happy.
So next time you want to bake something that guarantees smiles, melt some butter, let it brown, and whip up a batch. Just don’t expect leftovers.
The Best Brown Butter Chocolate Chip Cookies
Ingredients
Equipment
Method
- Start by melting your butter in a saucepan over medium heat. Keep stirring as it melts—it’ll bubble, foam, and then slowly turn golden with little browned bits at the bottom. The smell? Nutty, rich, and absolutely heavenly. That’s your cue. Pull it off the heat and let it cool for about 10–15 minutes (patience here is key, otherwise you’ll end up cooking your eggs in the next step).
- In a big mixing bowl, whisk together your cooled brown butter, brown sugar, and granulated sugar until smooth and glossy. Add in the vanilla, the whole egg, and that extra yolk (the secret to chewy cookies!). Stir until everything comes together beautifully.
- In a separate bowl, whisk your flour, baking soda, baking powder, salt and cornstarch. Slowly fold this dry mix into your wet ingredients—just until combined. Don’t overmix! Fold in your dark chocolate chunks and milk chocolate chips so they’re evenly spread through the dough.
- Cover the bowl and pop it into the fridge for at least 2 hours. If you can wait overnight, even better. This is when the magic happens—the flavors deepen and the dough firms up, giving you that bakery-style cookie texture.
- When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2–3 tablespoons of dough per cookie (go big here, they’re worth it!) and make sure to leave some space in between—they spread.
- Bake for 10–12 minutes, just until the edges are golden brown but the centers still look a little soft. Pull them out, and while they’re still warm, sprinkle with flaky sea salt (if desired). Let them cool on the pan for 5 minutes before moving to a wire rack… if you can resist digging in right away.
- Use high-quality chocolate. Chopped chocolate bars melt into dreamy pools, while chips keep their shape—together, they’re perfect.
- For extra gooey centers, pull the cookies out slightly underbaked and let them finish setting on the tray.
- Freeze some dough balls for later. That way, you can bake off fresh, warm cookies anytime the craving hits.
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