Brown butter chocolate chip cookies have a rich, caramel-like flavor that is SO tasty! This browned butter cookie recipe is just as easy to make as traditional cookies.
You've probably had classic chocolate chip cookies, but brown butter chocolate chip cookies taste SO much better. They really are the best chocolate chip cookies, in my opinion.
What Makes This Cookie Recipe Special
- Better flavor than regular chocolate chip cookies: Brown butter is truly the MPV The flavor is nutty, rich, and delicious!
- Improved chewy texture. Because the butter isn't solid when it's whipped with the sugars, there is no air incorporated. This means, cookies made with brown butter are chewier and less cakey than traditional chocolate chip cookies.
- Easy to make: Once you've browned your butter, putting this cookie recipe together is quick and easy!
If you love chocolate cookies as much as I do, these Nutella Filled Cookies and Chocolate Chocolate Chip Cookies are must-bakes!
Ingredients
To make this brown butter chocolate chip cookie recipe, you'll need a few basic baking staples:
- butter
- granulated sugar & brown sugar - we use a combo of two different sugars in these cookies for maximum flavor
- baking soda
- eggs
- vanilla extract - make sure to use pure vanilla extract, not imitation!
- all-purpose flour
- dark chocolate chips - semi sweet chips work too!
What is Browned Butter?
Browned butter is traditional butter that has been cooked over low heat until the water evaporates, leaving just the milk solids behind.
The browned butter bits at the bottom of the pan are the milk solids in the butter that have browned, aka flavor!
Substitutions
Flour: We don't recommend substituting the flour in this recipe. This is a great Oat Flour Chocolate Chip Cookies recipe if you're looking for another option.
White Sugar and Brown Sugar: If you don't have brown sugar, you can easily make it! Mix together 1 tablespoon of molasses and 1 cup of white sugar. Dark brown sugar or light brown sugar will work in this recipe.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Vanilla Extract: If you need an alcohol-free extract, you can use vanilla essence. For a stronger vanilla flavor, use vanilla bean paste.
Dark Chocolate Chips: You can substitute dark chocolate chips for milk chocolate, semi-sweet chocolate, or other flavored chocolate chips. Chocolate chunks also work too!
Flaky Sea Salt: Used as a garnish or topping, this ingredient is optional.
If you don't want to make a huge batch, check out this Small Batch Chocolate Chip Cookie Recipe!
How to Make Brown Butter Chocolate Chip Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Brown the butter over low heat, then let it cool for 10 minutes.
- Combine the cool browned butter and sugars, then finish making the dough.
- Portion and arrange the cookie dough 2 inches apart on a lined sheet pan.
- Bake, cool on a wire rack, then devour.
Tips for Making Brown Butter
Be sure to cook the butter on low heat until it turns a light amber color. As the water evaporates, you may notice some sputtering in the pan - this is perfectly normal.
Don't step away from the pan, because the butter can turn from brown to burnt in a matter of seconds.
Be sure to let the browned butter cool down for at least 10 minutes before combining it with the sugars. This will prevent the sugars from melting.
Liz's Tips for the Best Cookies
- Top with flaky sea salt: Top the freshly baked chocolate chip cookies with a pinch of flaky sea salt for extra flavor. (Totally optional)
- Use room temperature ingredients. While you're making the brown butter, let your eggs come to room temperature. Similar temperature ingredients are easier to combine.
- If you have time, chill the cookie dough. Chilling the dough really does improve its flavor. It's the equivalent of marinating meat.
- Use parchment paper: Always line your baking pans with paper or a silicone mat. It ensures that the cookies will never stick!
- Use a portioning scoop to ensure that all of the cookies are the same size. This way, you can avoid having some that are still raw in the middle and/or burned on the outside.
Storage
Storing: Make sure you allow your cookies to cool completely before storing. You can keep baked cookies in an airtight container at room temperature for 1 week.
Freezing: Baked and cooled brown butter chocolate chip cookies will store in a freezer-safe container for up to 6 months.
Freezing Cookie Dough: You can freeze this cookie dough. Scoop into balls and place on a parchment lined baking sheet. Cover with plastic wrap and freeze for one hour. Transfer to a Ziploc freezer bag once frozen.
For additional tips, read my post, How to Freeze Cookie Dough.
Browned Butter Cookie Recipe FAQs
In a normal chocolate chip cookie we like to "cream the butter and sugar together" this typically incorporates some air into the mixture which results in a fluffier cookie. When adding browned butter, no air is whipped in. This will result in a denser cookie, but one that is more flavorful.
When brown butter is added to chocolate chip cookie dough, it will add a nutty, caramel-like flavor to the cookies.
Flat cookies are usually the result of an oven that is too hot. Oftentimes older ovens can either run too hot or too cold. Use an oven thermometer to check this before altering your recipe.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter 2 sticks
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups dark chocolate chips
- 1 pinch flaky sea salt -optional, but delicious when sprinkled on the cookies after baking!
Instructions
- Preheat the oven to 350.℉ and prepare a parchment lined baking sheet.
- In a sauté pan on the stove, melt the butter. Cook over medium heat, stirring occasionally, until the butter foams and turns a light amber color. *Watch it carefully to prevent it from burning.
- Let the brown butter cool for 10 minutes.
- In a large mixing bowl, beat cooled browned butter and both sugars for 2 minutes until smooth.
- Add in baking soda, eggs and vanilla. Mix until combined.
- Add flour gradually, scraping down the sides of the bowl to make sure dough is combined.
- Fold in chocolate chips with a spatula.
- Using a cookie scoop or your hands, roll into 1 ½ tablespoon balls.
- Bake on parchment lined baking sheet in preheated oven for 12-15 minutes.
- Optional but recommended: sprinkle with flaky sea salt before serving.
Vicky
Would I be able to use salted butter?
Liz Marino
yes! that will work fine!
Evelyn
these were super easy and delicious. mine only took about 11 min but my scoop might have been a little smaller. they do spread quite a bit so give them room.
Liz Marino
Did you chill the cookies? They shouldn't have spread that much!
Alexa
The BEST chocolate chip cookies I’ve ever made. People were in love with these and kept going back for more. Froze a few too and they are the perfect tasty treat! Thank you!!!!
Diane
Have not tried recipe yet but am wondering why Flaky sea salt is in the list of ingredients but not in the instructions. I'm not a very proficient baker...the baking gene skipped over me and went to my younger sisters. 🙂
Liz @ Tasty Treats & Eats
Per the recipe - this is optional! You don't need it, but we like to add a little pinch on top of the cookies after they come out of the oven for extra flavor!
Paige
this turned out soooo amazingly delicious!!!! love the recipe.. thank youuuuu