Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies always remind me of the first winter I decided to upgrade my usual cookie recipe linking I wanted to make something cozy linking extra special linking and full of depth linking so I browned the butter on a whim linking and the aroma alone had me hooked linking rich linking nutty linking almost caramel-like linking and it completely transformed the cookies into something unforgettable.

Since that day linking these cookies have become my signature treat linking they’re the first thing friends ask me to bring to gatherings linking and they never last more than a few minutes once they hit the table linking with their crisp edges linking gooey chocolate centers linking and those little flakes of sea salt on top linking they are pure magic linking and I can’t wait for you to fall in love with them too!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Unsalted butter – Browning it gives these cookies their deep, nutty flavor.
• Brown sugar – Adds moisture and a rich caramel-like sweetness.
• Granulated sugar – Helps create crisp edges.
• Eggs – Bind everything together and create a chewy texture.
• Vanilla extract – Enhances the butter and chocolate flavors.
• All-purpose flour – The base structure of the cookie.
• Baking soda – Helps them spread and puff up slightly.
• Salt – Balances all the sweetness and enhances the nuttiness.
• Chocolate chunks or chips – Create melty pockets in every bite.
• Flaky sea salt – For sprinkling on top to add a gourmet finish.

Tools You’ll Need

• Saucepan – To brown the butter to golden perfection.
• Mixing bowls – For combining wet and dry ingredients separately.
• Whisk and spatula – To mix and fold everything gently.
• Stand mixer or hand mixer – Helps cream the sugars and eggs.
• Cookie scoop – Ensures evenly sized cookies that bake consistently.
• Baking sheets – For baking those gorgeous golden edges.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Cooling rack – To cool the cookies evenly.

Instructions

Step 1: Brown the butter

I start by melting the butter in a saucepan over medium heat, stirring until it foams and turns golden brown with a nutty aroma. Then I let it cool slightly.

Step 2: Mix sugars and butter

In a mixing bowl, I combine the brown butter with the brown and granulated sugars, whisking until smooth and glossy.

Step 3: Add eggs and vanilla

I beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined.

Step 4: Add dry ingredients

In another bowl, I whisk together the flour, baking soda, and salt. Then I gradually fold the dry mixture into the wet ingredients just until no streaks remain.

Step 5: Fold in chocolate

I gently fold in most of the chocolate chunks, saving a few to press on top of each cookie for a pretty finish.

Step 6: Scoop dough

I scoop the dough onto parchment-lined baking sheets, spacing them a couple inches apart.

Step 7: Top with chocolate

I press the remaining chocolate chunks onto the tops of the dough balls.

Step 8: Bake

I bake at 350°F (175°C) for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.

Step 9: Add flaky salt

Right after taking them out of the oven, I sprinkle flaky sea salt on top for that perfect sweet-salty bite.

Step 10: Cool

I let them cool on the sheet for a few minutes before transferring them to a wire rack.

Tips

If you want a deeper flavor, I sometimes chill the dough overnight before baking. For extra texture, try adding chopped toasted nuts. And if you like your cookies extra gooey, take them out a minute or two earlier and let them finish setting on the tray.

Ways to Serve

These brown butter chocolate chip cookies are heavenly warm with a glass of cold milk. I also love using them to make ice cream sandwiches or as a base for a cookie sundae topped with vanilla ice cream and caramel sauce.

Frequently Asked Questions

Can I freeze brown butter chocolate chip cookie dough?

Yes! Scoop and freeze the dough balls, then bake from frozen adding 2–3 minutes to the baking time.

Do I have to use flaky salt on top?

No, but it really makes the flavors pop! You can skip it or replace with a light dusting of coarse sugar.

Can I use chocolate chips instead of chunks?

Absolutely! But chunks melt into those beautiful pools that make these cookies extra special.

See You in the Kitchen

I hope you give these brown butter chocolate chip cookies a try! They’re pure comfort and joy in every bite, and I’d love to hear what you think. Share your baking photos or your own fun twists with me!

Happy Cooking!

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