Introduction

Brown Butter Chocolate Chip Cookies offer a rich, nutty twist on a classic favorite. The browned butter adds depth and complexity, making these cookies irresistibly flavorful and chewy. Perfect for any occasion, they combine soft centers with slightly crisp edges.

A stack of five round chocolate chip cookies is placed in a neat row on a white plate, each cookie slightly overlapping the next. The cookies have a golden-brown color with a soft and slightly cracked texture, showing melted and solid chocolate chips scattered unevenly on their surface. The edges are a bit darker and crispier compared to the center, which looks chewy. The white plate sits on a white marbled surface, creating a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup dark chocolate chunks (optional but adds depth)
Sea salt flakes for sprinkling (optional but highly recommended)

Instructions

Step 1: Brown the butter by melting it in a medium saucepan over medium heat. Stir continuously as it foams and turns golden brown with a nutty aroma. Remove from heat when deep amber, then pour into a bowl to cool for about 10 minutes.
Step 2: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, combine the cooled brown butter, dark brown sugar, and granulated sugar. Beat until smooth and slightly fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Gradually mix in the dry ingredients on low speed until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Gently fold in the semi-sweet chocolate chips and dark chocolate chunks if using.
Step 7: Chill the dough for at least 30 minutes for thicker, chewier cookies. You may chill for up to 24 hours if desired.
Step 8: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 9: Scoop the dough onto the baking sheet about 2 inches apart. Bake for 10–12 minutes until edges are golden but centers remain soft.
Step 10: Optionally, sprinkle warm cookies with sea salt flakes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use a combination of chocolate chips and chunks for varied texture and richer chocolate flavor.
Chilling the dough is key for thick and chewy cookies; do not skip this step if you prefer that texture.
Sprinkle sea salt flakes on top to enhance the sweet and salty contrast.
For a nutty boost, add toasted walnuts or pecans to the dough.
If you don’t have dark brown sugar, light brown sugar works but the flavor will be less intense.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep the dough, wrap it tightly and refrigerate for up to 3 days or freeze for up to 1 month. Reheat cookies briefly in a warm oven for a fresh-baked feel.

How to Serve

A row of five chocolate chip cookies is neatly stacked on a white rectangular plate, set on a white marbled surface. Each cookie is golden brown with a soft texture, slightly cracked tops, and generously dotted with large, dark chocolate chips that melt into the dough. The cookies overlap evenly, creating a sense of depth and warm, homemade comfort. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to prevent the cookies from becoming too salty.

Why do I need to brown the butter?

Brown butter adds a rich, nutty flavor that enhances the cookie’s taste beyond what regular melted butter offers, making them more aromatic and complex.