These brown butter chocolate chip cookies take the flavor of your classic cookie and upgrade it with rich browned butter and a sprinkle of flaky sea salt
Cookies are my love language. Growing up, my mom ensured that we always had a cookie jar full of our favorite homemade cookies. My favorite was always chocolate chip, and now that I have a family of my own, I try to carry on the tradition of keeping the cookie jar full. There's just something so comforting and nostalgic about walking into a kitchen that smells of freshly baked chocolate chip cookies. What could possibly make this perfect treat even better? Browned butter.
About Brown Butter Chocolate Chip Cookies
Why Should You Brown Butter?
Brown butter is the magic ingredient in these cookies. By gently cooking the butter until the water evaporates from the butter and the milk solids turn golden brown, you unlock a deep, nutty flavor that adds a subtle depth to your cookies. The method is simple, but it results in what has to be my favorite cookies ever.
What makes this recipe the best?
I love this recipe because it never fails to deliver the perfect chocolate chip cookies, every time—think chewy cookie texture with crisp edges and lots of chocolate, plus the light crunch of flaky sea salt on top. I've brought a batch of these cookies to work and had coworkers beg me for the recipe, and they're such a hit at home that they've been requested for Father’s Day, birthday celebrations, and weekly snack-mergencies (which is why I try to keep some stashed in the freezer at all times).
As the baker, however, I love this recipe because there's no stand mixer required, the cookie dough needs minimal chilling time (30 mins), and it's easy to make in advance and freeze so you always have fresh chocolate chip cookies a few minutes away when you're in the mood for a sweet treat.
Ingredients
These brown butter chocolate chip cookies only need a handful of ingredients that you probably already have in your refrigerator or pantry:
- 1 cup (two sticks, or 227g) unsalted butter: The star of the show, we'll be browning half of it for that decadent nutty flavor.
- 2 cups (400g) sugar: We'll use a blend of granulated (white) sugar and brown sugar (1 cup each) for the delicious molasses flavor to complement the brown butter. You can use either light brown sugar or dark brown sugar.
- 2 large eggs: Eggs add structure and moisture to your cookies for the perfect chewy-crispy texture. They should be room temperature to combine with the rest of the ingredients. If you forget to set your eggs out, I like to place my eggs in a bowl of tepid water for a few minutes while I brown the butter.
- 2 teaspoons vanilla extract: For that classic cookie flavor.
- 3 cups (360g) all-purpose flour: The foundation of our cookies. When measuring, make sure to use the spoon and level method, or use a kitchen scale so you don’t overdo it on the flour and end up with dry cookies.
- 1 teaspoon baking soda: Helps the cookies rise.
- ½ teaspoon baking powder: Adds a bit of lift.
- 1 teaspoon kosher salt: Balances the sweetness and enhances flavor. I use Diamond Crystal kosher salt.
- 2 cups (340g) chocolate: I like to use a mix of semisweet chocolate chips and dark chocolate chunks (1 cup of each). You can also use chopped semisweet chocolate if you prefer.
- Flaky sea salt for sprinkling: An optional gourmet touch, but one I highly recommend! Malden sea salt or Jacobsen sea salt are my go-tos.
How to Make Brown Butter Chocolate Chip Cookies
- Brown the Butter:
- In a medium saucepan, melt half of the butter over medium heat. Continue to cook, stirring constantly, until the butter turns a deep amber color and has a nutty aroma. This should take about 5-7 minutes. Be sure to watch it carefully to prevent burning.
- Once browned, pour the browned butter into a heatproof bowl over the remaining cold butter, scraping in all the flavorful brown bits from the saucepan, and mix until the cold butter is melted, then let the butter cool to room temperature.
- Mix the Wet Ingredients:
- Mix in the sugars, salt, eggs, and vanilla, then allow the mixture to sit for 3 minutes. Next, mix for another 30 seconds, then allow to sit. Repeat the mixing and the sitting three times total, then continue with the recipe. Your sugars will develop beautifully!
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Bring It All Together:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes. This step is crucial for achieving chewy cookies that don't spread.
- Bake to Perfection:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop out cookie dough using a cookie scoop or tablespoon, and place the dough balls on the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. I like to slightly underbake my cookies so they have crispy edges and chewy insides.
- Remove from the oven and let the cookies finish cooking and cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add a Sprinkle of Salt:
- While the cookies are still warm, sprinkle a pinch of flaky sea salt on top. This enhances the chocolate and brown butter flavor for *chef's kiss* the best chocolate chip cookies EVER.
There you have it—the ultimate brown butter chocolate chip cookies. By infusing your classic chocolate chip cookies with the rich, nutty flavor of brown butter, you’ll have a batch of cookies that's fancy enough for company, but also easy enough to make when you’re jonesing for something sweet.
Frequently asked questions
These cookies are best stored in an airtight container at room temperature for up to three days.
Absolutely! The dough can be refrigerated for up to three days or frozen for up to three months. You can also freeze the baked cookies for up to one month, ensuring you have some cookies whenever the craving strikes. To read how to freeze unbaked cookie dough, see below.
To freeze cookie dough for easy baking later, place them in a gallon freezer bag and remove as much air as possible (I do this by closing the freezer bag until a small hole is left and then sucking out the air). The cookie dough can be stored in the freezer for up to three months. When you're craving a cookie, simply remove the number of cookie balls you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Then bake at 375°F (190°C) for 12-14 minutes or until cookies start to brown and crisp around the edges.
If your dough is too soft, it might be because the brown butter was still warm when you mixed it with the sugars. Make sure the butter is cooled to room temperature before combining it with the other ingredients. If it's sticky, add to the chill time to help the dough firm up.
Chilling the dough is key. It solidifies the fat, preventing the cookies from spreading too much during baking. Also, make sure your cookie sheet isn't warm when you place the cookie dough balls on it.
You can, but reduce the added salt in the recipe to ½ teaspoon to account for the salt in the butter.
You can make a substitute by mixing granulated sugar with a small amount of molasses. For every cup of granulated sugar, mix in 1 tablespoon of molasses.
Substitutions
Baking is as much an art as it is a science, and sometimes you need to make adjustments based on what you have on hand.
- Make It Chewy: For chewier cookies, add an extra egg yolk to the dough.
- Add Some Nuts: Chopped walnuts or pecans add a delightful crunch.
- Mix Up the Chocolate: Use a combination of milk chocolate, dark chocolate, white chocolate chips, dark chocolate chunks, or chopped chocolate for a fun twist.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: Use a 1:1 gluten-free flour in place of the all-purpose flour.
- Dairy free: Swap the butter out for ghee, or use a plant-based butter and dairy-free chocolate chips.
Related recipes
Craving more cookies? I knew I liked you (*wink*) — check out these recipes for more sweet treats:
Before you go...
If you make these brown butter chocolate chip cookies and love them, please leave a comment and rate this recipe! I love to hear from you and do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
Print
The Best Brown Butter Chocolate Chip Cookies
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 minutes
- Yield: 3 dozen cookies 1x
Description
These brown butter chocolate chip cookies upgrade the classic cookies with rich browned butter and a sprinkle of flaky sea salt.
Ingredients
- 1 cup (two sticks, or 227g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups (340g) dark chocolate chunks and semisweet chocolate chips
- Flaky sea salt for sprinkling
- 1 cup (two sticks, or 227g) unsalted butter
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups (340g) dark chocolate chunks and semisweet chocolate chips
- Flaky sea salt for sprinkling
Instructions
- In a medium saucepan, melt half of the butter over medium heat. Brown the butter until the butter turns a deep amber color and has a nutty aroma.
- Once browned, pour the browned butter into a heatproof bowl over the remaining cold butter, scraping in all the flavorful brown bits from the saucepan, and mix until the cold butter is melted, then let the butter cool to room temperature.
- Mix in the sugars, salt, eggs, and vanilla, then allow the mixture to sit for 3 minutes. Next, mix for another 30 seconds, then allow to sit. Repeat the mixing and the sitting three times total, then continue with the recipe.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes. When you’re ready to bake the cookies, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop out cookie dough using a cookie scoop or tablespoon, and place the dough balls on the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies finish cooking and cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are still warm, sprinkle a pinch of flaky sea salt on top.
Notes
Store cookies in an airtight container at room temperature for up to three days.
To freeze unbaked cookie dough for easy baking later, place them in a gallon freezer bag and remove as much air as possible (I do this by closing the freezer bag until a small hole is left and then sucking out the air). The cookie dough can be stored in the freezer for up to three months. When you're craving a cookie, simply remove the number of cookie balls you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Then bake at 375°F (190°C) for 12-14 minutes or until cookies start to brown and crisp around the edges.
One more thing!
This recipe is a part of my cookie collection — check it out!
Rachel Shatz says
I have made a lot of chocolate chip cookies with various recipes in my life, but these are hands down the best cookies (of any kind) I have not only ever made, but have ever tried! Though making these cookies is a tiny bit more work than a traditional chocolate chip cookie recipe, the effort is well worth it! The end result was a crispy on the outside, doughy/chewy on the inside, delicious cookie that my friends and family absolutely went crazy for. I had to stop myself from eating five in one sitting! Everyone who tried it demanded the recipe. And the sea salt was the perfect final touch! I froze some batter and made a few cookies out of it a few weeks later and they turned out just as good as the original. Thank you to Lacretia for this fantastic recipe!
Lacretia says
EEEK! I love hearing this! Thank you so much for giving them a try and I'm so happy you and your family loved them as much as we do! 🍪 💕