Easy Brown Butter Chocolate Chip Cookies
Rich, nutty, and irresistibly gooey, these brown butter chocolate chip cookies are the ultimate bakery-style treat you can bake at home. Each cookie boasts crisp edges, perfectly soft and chewy centers, and loads of melty chocolate chips and chopped chocolate for the best chocolate chip cookie flavor. Easy to make and freezer-friendly, this brown butter cookie recipe is perfect for anyone craving homemade cookies with a gourmet twist. Save this chewy brown butter chocolate chip cookie recipe for your next baking day!
I have used brown butter before to enhance some of my baking and cooking, so I know it would totally elevate basic cookies from the ordinary to sublime. That’s what it does to these Chocolate Chip Cookies!
Browning the butter adds a toasty, caramel-like depth that transforms the classic chocolate chip cookie into something unforgettable. With crisp edges, chewy centers, and pools of melted chocolate, each bite offers pure comfort mixed with gourmet flair.
This recipe makes 14 large cookies that boast rich flavor and perfect texture balance. Whether you’re an avid baker or simply craving a homemade dessert, this recipe delivers bakery-quality results right from your oven.
Why Use Brown Butter in Cookies?
Brown butter—also known as beurre noisette—forms when butter is melted and its milk solids are toasted to a golden hue. The process develops deep nutty undertones and intensifies the richness of your cookies. The flavor elevation it provides can’t be replicated with plain melted butter.
If you’ve never tried baking with brown butter before, this is the perfect recipe to start with. It’s an easy step that transforms your chocolate chip cookies from simple to sensational.
Ingredients for Brown Butter Chocolate Chip Cookies
- 1 cup (2 sticks) butter – Browning the butter creates deep, nutty, and caramelized notes that enrich the overall flavor and add complexity to each bite.
- 1/2 cup brown sugar – Adds moisture and a rich, molasses-like sweetness that yields chewy centers and complements the nuttiness of brown butter.
- 3/4 cup granulated sugar – Helps form crisp edges and provides structure, balancing sweetness and texture.
- 1 egg – Contributes moisture and binding for tenderness and chewiness without making the cookies cakey.
- 1 yolk – Adds richness and a softer texture, intensifying the chewy quality of the cookie interior.
- 2 teaspoons vanilla extract – Enhances flavor depth and highlights the sweet and nutty notes in the dough.
- 2 1/2 cups all-purpose flour – Provides structure, contributing to both chewiness and thickness in the cookies.
- 1/2 teaspoon salt – Elevates sweetness, balances flavors, and intensifies the chocolate and brown butter profiles.
- 1 teaspoon baking powder – Leavens the dough gently and supports tender, soft centers and a slight lift.
- 3/4 cup chocolate chips – Offer pockets of gooey sweetness and classic chocolate chip cookie texture, holding their shape during baking.
- 3/4 cup chopped chocolate – Creates pools of melted chocolate and a gourmet, indulgent look, while enhancing overall chocolate flavor.
- flake or coarse salt, for topping – to add a contrast of flavor with the sweet cookies
Step-by-Step Instructions
1. Brown the butter:
Add the butter to a saucepan over medium heat. Cook, stirring occasionally, for about 7 to 10 minutes until it develops a rich golden-brown color and a nutty aroma. Pour the brown butter into a bowl to cool to room temperature. This step prevents the eggs from scrambling when mixed.
2. Cream sugars and eggs:
Once the butter has cooled, whisk it with brown and granulated sugar until light and fluffy. Beat in the egg, extra yolk, and vanilla extract until smooth and fully combined.
3. Combine dry ingredients:
Add flour, salt, and baking powder to the wet mixture. Stir until a soft dough forms, then fold in both the chocolate chips and chopped chocolate for varied texture and bursts of flavor.
4. Shape and chill:
Scoop out approximately 3 tablespoons of dough per cookie. Roll into balls and freeze for about 30 minutes for optimal shape and texture. Chilling helps prevent excessive spreading while baking.
5. Bake to perfection:
Preheat the oven to 180°C (350°F). Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving space between each to ensure even baking. Bake for roughly 15-18 minutes, until the edges are golden and the centers remain slightly soft. A sprinkle of sea salt after baking deepens the flavor contrast and makes the sweetness shine.
6. Cool and enjoy:
Allow the cookies to rest on the baking sheet for a few minutes before transferring to a wire rack. This helps them set without breaking, preserving their chewy texture.
Each cookie will have glossy pools of melted chocolate and a delicate crisp edge that gives way to a soft, buttery interior.
Baking Tips for Perfect Results
- Use quality chocolate: A mix of chips and chopped chocolate gives contrast—chips hold shape, while chopped chocolate creates gooey streaks.
- Don’t skip the chill time: This step helps solidify the fat, controlling spread and enhancing flavor development.
- Watch the bake time: Remove cookies when the centers look slightly underdone. They’ll continue to bake from residual heat.
- Try flaky salt: A sprinkle of sea salt on top before baking deepens the flavor contrast and makes the sweetness shine.
Storage and Make-Ahead Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate the dough balls for up to 48 hours before baking. For longer storage, freeze unbaked dough balls for up to 3 months. Bake them straight from the freezer—just add 1–2 extra minutes to the baking time.
These brown butter chocolate chip cookies strike a perfect balance between sweet and nutty. The brown sugar provides caramel notes, while the combination of chips and chopped chocolate gives both firmness and melt. The addition of an extra egg yolk enhances chewiness, resulting in a cookie that’s tender, flavorful, and worth savoring with every bite.
Enjoy them warm with a glass of milk, pair them with espresso, or crumble them into ice cream for a decadent dessert twist.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) butter
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup chocolate chips
- 3/4 cup chopped chocolate
- flake salt, for topping (optional)
Instructions
Prepare the browned butter:
- Heat a saucepan over medium heat and add the butter. Cook, stirring occasionally, for about 7 to 10 minutes, until the butter turns golden brown.
- Transfer the browned butter to a bowl and let it come to room temperature to avoid cooking the raw eggs.
Prepare the dough:
- Once the browned butter has reached room temperature, beat with the brown sugar and granulated sugar until the mixture is creamy and well combined.
- Add the egg, egg yolk, and vanilla extract, beating until fully combined.
- Add the flour, salt, and baking powder to the bowl. Fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough.
Shape the cookies:
- Using an ice cream scoop or your hands, form balls of dough, approximately 3 tablespoons each. Freeze for 30 minutes.
Bake:
- Place the balls on a baking sheet lined with parchment paper, leaving space between them to allow for air circulation.
- Preheat the oven to 180°C (350°F). Bake the cookies for about 15-18 minutes, or until the edges are lightly golden but the center is still slightly soft. Finish shaping with a spoon or metal ring, if desired. Immediately after baking and while the cookies are still hot, sprinkle a little flake salt on top.
Cool:
- Let the cookies cool on the baking sheet for a few minutes to prevent them from breaking, then transfer to a wire rack to cool completely.
Notes
gum). Refrigerate the dough a little longer to help it retain its shape. Store the dough portions: You can freeze them and bake them straight from
the freezer, adding 1-2 minutes more baking time. Adjust the size of the cookies: If you make smaller cookies, reduce the
baking time to about 10 minutes. Give them a perfect shape right out of the oven: Use a metal ring or a
spoon to round the edges while they’re still soft. To further enhance the flavor: Let the dough rest in the refrigerator overnight. This will improve the texture and flavor of the cookies. Storage: Store the cookies in an airtight container at room temperature to
keep them fresh for up to 5 days. Butter Temperature: Make sure the browned butter is at room temperature
before mixing it with the sugars. Measuring the Flour: Measure the flour accurately. Too much flour can make
the cookies dense and dry.
Nutrition
Last updated on November 1st, 2025 at 08:23 pm
I love how you’ve made these extra chocolatey by using both chocolate chips and chunks of actual chocolate. And the texture is outstanding. This is everything a cookie should be, a little crunch on the outside and soft and gooey on the inside. Perfection!
They definitely tasted perfectly delicious! Thank you!