Brown Butter Chocolate Chip Cookies Recipe

These Brown Butter Chocolate Chip Cookies are irresistibly chewy, rich, and deeply flavorful. Made with nutty browned butter and loaded with semi-sweet chocolate chips, this bakery-style cookie recipe delivers the perfect balance of crisp edges and soft centers.

Why You’ll Love These Brown Butter Chocolate Chip Cookies

There’s something magical about browning butter. The moment it turns golden and releases that warm, nutty aroma, you already know these cookies are going to be different. Better. Deeper. Richer. These cookies combine crisp edges with soft, gooey centers and pools of melted chocolate in every bite. They feel nostalgic yet elevated — perfect for holidays, gatherings, or quiet evenings when you simply crave something extraordinary.

Preparation Time

Prep Time: 15 minutes

Chill Time: 1 hour (up to 24 hours for enhanced flavor)

Bake Time: 10–12 minutes

Total Time: Approximately 1 hour 30 minutes

Yield: About 24 cookies

Tools You’ll Need

Medium saucepan
Large mixing bowl
Medium mixing bowl
Hand mixer or whisk
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Wire cooling rack

Ingredients

1 cup unsalted butter (2 sticks)
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups semi-sweet chocolate chips

Step-by-Step Instructions

Brown the Butter: Melt the butter in a saucepan over medium heat, stirring constantly. It will foam, then turn golden brown with a nutty aroma after about 5–7 minutes. Remove from heat, pour into a bowl, and let cool for 10 minutes.
Mix the Wet Ingredients: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined. Avoid overmixing. Fold in the chocolate chips.
Chill the Dough: Cover the dough and refrigerate for at least 1 hour. For deeper caramelized flavor, chill up to 24 hours.
Bake the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough and place them 2 inches apart. Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.
Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow them to cool completely for the perfect chewy texture.

Tips for Perfect Texture and Flavor

Do not skip chilling the dough; it enhances flavor and prevents spreading. Remove cookies when centers look slightly underbaked — they will continue setting as they cool. For thicker cookies, chill longer. For extra chocolate richness, press a few extra chips on top before baking.

Variations and Additions

Add chopped toasted walnuts or pecans for crunch. Use dark chocolate chunks for a more intense flavor. Sprinkle flaky sea salt on top before baking for a gourmet finish. Substitute part of the chocolate chips with white chocolate for contrast.

Storage and Reheating

Store cookies in an airtight container at room temperature for up to 5 days. Refrigerate for up to 1 week. To reheat, microwave for 8–10 seconds to restore softness. Dough can be frozen for up to 3 months.