These homemade Brown Butter Chocolate Chip Cookies are a sweet chewy treat with a deep, nutty, and chocolaty flavor thanks to the brown butter. Dip them in chocolate for an extra fancy finish!
For more yummy cookies made with brown butter check out these Pecan Chocolate Chip Cookies and Bourbon Toffee Chocolate Chip Cookies!
This recipe for Brown Butter Chocolate Chip Cookies is one you’ll have on repeat after your first bite! They’re everything you love and look forward to in a cookie: BIG, sweet, soft, and chewy!
One of the best parts is that this recipe takes just 30 minutes to prep pantry staple ingredients with browned butter and chocolate chips! Before you know it, you’ll be sliding your first batch into the oven!
All About These Brown Butter Chocolate Chip Cookies
Taste: These Brown Butter Chocolate Chip Cookies are overflowing with an incredible taste! The credit for their deliciousness lies in the rich, deep-flavored browned butter and two types of chocolate!
You’ll actually note that this recipe calls for chopped chocolate and not regular chocolate chips, this is because we love how the flecks of chopped chocolate work into the dough and the large chocolate chunks create pools of rich chocolate after baking.
Texture: The first texture your mouth meets is the golden-brown outside that’s lightly crisp. Once you bite through that satisfying outside layer you’re greeted with a buttery, chewy center!
Before you know it, the overall irresistible texture will have you headed back to the cookie jar for a second!
Magical Brown Butter
If you’ve never browned butter before, it’s super easy to do! All you need is the butter your recipe calls for, a skillet, and a whisk!
You can check out my full guide for How To Make Brown Butter for more helpful tips! But really, the only tricky part about browning butter is knowing when it’s done. I pull mine off the heat once brown bits start to form in the bottom of the pan, the top is foamy, and it begins to have a nutty aroma.
If this is your first time learning How To Make Brown Butter Chocolate Chip Cookies, don’t be intimidated by the browning of the butter. When you take a bite out of one of these cookies, you’ll quickly see that learning something new was worth it!
Tips For Baking The Best Brown Butter Chocolate Chip Cookies
- Interval Mixing – You will note that during the mixing process, the dough is mixed that rested in intervals. This isn’t a common practice in most cookie recipes, but it is crucial for this one – so don’t skip it! This process allows the heat of the butter to melt the sugar and create an emulsion with the eggs that results in perfectly tender and chewy cookies!
- Use Two Baking Sheets – I find it’s best to use two baking sheets to rotate them for the batches. This way you’re not dropping cookie dough onto a hot baking sheet, resulting in cookies that have an altered structure.
- Cookie Size – Using a large cookie scoop in this recipe delivers cookies that are about 4 to 5 inches big. If you want smaller cookies use a medium cookie scoop and bake the cookies for 7 to 9 minutes.
- Don’t Brown All The Butter – This recipe calls for 14 tablespoons of butter. However, only 10 tablespoons get browned with the remaining 4 being melted. Do not brown all of the butter or it will alter the recipe!
- Dough Consistency – You’ll notice that the cookie dough is very soft but that’s normal! Resist the urge to chill the dough as it’s not necessary, the cookies do turn out perfect!
- Rotate While Baking – As the cookies bake, they do get rotated halfway through the cooking time. This way all of the cookies get a much more even bake!
My husband absolutely loves this recipe with a sprinkle of flaky sea salt just before baking!
Add Extra Chocolate!
As an optional step, you can add extra chocolate to this Brown Butter Chocolate Chip Cookie Recipe! I never pass on chocolate, let alone EXTRA chocolate, so I almost always take this extra step.
Once the cookies have completely cooled you can add extra chocolate to the bottom and tops of them. To do so, place melted chocolate onto a plate with a lip.
Afterward, dip the bottom of each cookie in the chocolate and place them on a parchment-lined baking sheet. Once you’ve finished dipping the bottoms of the cookies drizzle the melted chocolate over the tops!
Again, this is totally optional but may be worth it for chocolate lovers!
These Brown Butter Chocolate Chip Cookies are a favorite around here! Though we also don’t come across many chocolate chip cookies that we don’t like!
From Double Chocolate Chip Cookies to Oatmeal Chocolate Chip Cookies and even Espresso Chocolate Chip Cookies, we truly eat them all! Right now, we can’t seem to get enough of Oreo Pumpkin Chocolate Chip Cookies!
Storage Instructions For Brown Butter Chocolate Chip Cookies
Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
Can I Add Nuts To These Cookies?
Absolutely! Feel free to add any chopped nut that you prefer to these Brown Butter Chocolate Chip Cookies!
Does This Cookie Dough Freeze Well?
Yes, it does! You can check out my guide for How To Freeze Cookie Dough for tons of helpful tips and follow the step below!
Begin by portioning out cookie dough balls with a large cookie scoop onto a baking sheet. Then place the baking sheet into the freezer for an hour to flash-freeze the dough.
Then take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then place the bag of frozen cookie dough back into the freezer and store for up to 3 months.
To bake the cookies from frozen you’ll just need to add an extra minute or two to the baking time.
Can I Use Salted Butter In This Recipe Instead Of Unsalted?
Yes, that’s fine. If you choose to do so just omit the additional salt this recipe calls for.
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Brown Butter Chocolate Chip Cookies
- 1¾ cup all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 14 tablespoon unsalted butter sliced into tablespoons and divided
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 4 ounces semi-sweet chocolate chopped
- 6 ounces bittersweet chocolate chopped, divided
- 2 cups chocolate melting wafers optional
- Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
- In a medium bowl, whisk together the flour, salt, and baking soda, and set aside.1¾ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda, 2 tablespoons milk powder
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.14 tablespoon unsalted butter
- Add the sugars and vanilla to the butter and mix to combine.½ cup granulated sugar, ¾ cup light brown sugar, 2 teaspoons vanilla extract
- Add the egg and additional egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done – almost like caramel sauce.1 large egg, 1 large egg yolk
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in most of the chopped chocolate, reserving a little to sprinkle on top of the cookies prior to baking.4 ounces semi-sweet chocolate, 6 ounces bittersweet chocolate
- Portion the dough out with a large (¼ cup sized) cookie scoop and drop the dough 3 inches apart on the prepared baking sheet. Top the scoops of dough with the remaining chopped chocolate and gently press it into the top.6 ounces bittersweet chocolate
- Bake for 8 to 10 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Optional: Once the cookies cool. Melt the chocolate melts in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted. Transfer the melted chocolate to a plate with a lip. Dip the bottom of the cookies in the chocolate and place on a parchment-lined baking sheet to set. Drizzle with extra chocolate if desired.2 cups chocolate melting wafers
- Adapted from Cook’s Illustrated.
- Do not brown all of the butter, it will alter the recipe. It’s important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
- You’ll actually note that this recipe calls for chopped chocolate and not regular chocolate chips, this is because we love how the flecks of chopped chocolate work into the dough and the large chocolate chunks create pools of rich chocolate after baking. However, chocolate chips can be used also.
- Nutritional information is an estimate that does not include the chocolate melting wafers.
- Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
- Can I Add Nuts To These Cookies? Absolutely! Feel free to add any chopped nut that you prefer to these Brown Butter Chocolate Chip Cookies!
- Does This Cookie Dough Freeze Well? Yes, it does! To freeze the cookie dough, first portion out the dough onto a baking sheet. Then place the baking sheet into the freezer for an hour to flash-freeze the dough. Then, take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then place the bag of frozen cookie dough back into the freezer and store for up to 3 months. To bake the cookies from frozen you’ll just need to add an extra minute or two to the baking time.
- Can I Use Salted Butter In This Recipe Instead Of Unsalted? Yes, that’s fine. If you choose to do so just omit the additional salt this recipe calls for.
Did You Make This Recipe?
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