There’s something about the smell of cookies baking that instantly wraps you in warmth—especially when it’s the rich, nutty aroma of brown butter chocolate chip cookies. This is more than just a cookie recipe. It’s a little bite of comfort, straight from my kitchen to yours.
A Taste of Home: Why Brown Butter?
Growing up, my grandmother had a way of turning everyday ingredients into something magical. One of her secrets? Browning butter. It transforms ordinary butter into a golden elixir of flavor—rich, nutty, and deeply aromatic. When she folded that into her cookie dough, it became the stuff of legend.
This recipe is inspired by her old-school charm but with a modern twist. These cookies have crispy edges, chewy centers, gooey chocolate chips, and that signature deep, toasty flavor only browned butter can bring.
Why You’ll Love These Brown Butter Chocolate Chip Cookies
- 🍪 Toasted Flavor Explosion – Brown butter brings a depth that regular butter just can’t match.
- ⏱️ No Mixer Needed – Just a whisk, a bowl, and a little patience.
- ❄️ Perfect for Cold Days – These cookies pair beautifully with hot cocoa or a warm cup of coffee.
- 🍫 Rich, Melty Chocolate – We’re not skimping on the chips.
- 🧂 Sweet and Salty Balance – A sprinkle of flaky sea salt on top takes them to the next level.
Ingredients
Makes about 18 cookies
Dry Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
Wet Ingredients
- 1 cup (226g) unsalted butter, browned
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
Add-ins
- 1 ½ cups semi-sweet chocolate chips or chunks
- Flaky sea salt for topping (optional but recommended)
How to Brown Butter (The Right Way)
- In a medium saucepan over medium heat, melt the butter.
- Stir constantly—first it’ll foam, then sizzle.
- In 5–8 minutes, it’ll start turning golden and smell nutty. Watch closely!
- Once the milk solids at the bottom are browned, remove from heat and transfer to a bowl to cool.
Pro Tip: Don’t skip this step. Cooling the butter slightly prevents scrambled eggs in your dough!
Step-by-Step Instructions
1. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Make the Wet Mixture
In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until smooth and glossy.
3. Add Eggs & Vanilla
Beat in eggs one at a time, followed by vanilla. Whisk vigorously until well combined and slightly thickened.
4. Combine Wet & Dry
Add the flour mixture gradually, folding gently until just combined. Don’t overmix.
5. Fold in Chocolate
Gently fold in the chocolate chips or chunks.
6. Chill the Dough
Cover and refrigerate dough for at least 1 hour (or overnight for best flavor and texture).
7. Bake!
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough (about 2 tbsp per cookie) onto trays, spacing 2 inches apart. Sprinkle with flaky salt if desired.
Bake for 10–12 minutes, until edges are golden and centers are just set.
Tips for the Perfect Cookie
- Don’t skip chilling – This solidifies the butter and enhances the texture.
- Use high-quality chocolate – Go beyond basic chips for the ultimate gooey effect.
- Test bake one cookie – Adjust time or spacing before baking the full batch.
- Underdone = perfect – Cookies continue baking on the sheet after removal.
Substitutions and Variations
Looking to mix things up? Try these:
- Add toasted walnuts or pecans for extra crunch.
- Use browned salted butter and reduce added salt slightly.
- Swap some chocolate chips for chopped dark chocolate or white chocolate.
- Add a hint of spice with cinnamon or espresso powder for a cozy twist.
Make-Ahead and Storage
Make-Ahead: You can make the dough ahead and refrigerate for up to 72 hours or freeze for up to 3 months.
Storage: Baked cookies stay fresh in an airtight container at room temp for 4–5 days. You can also freeze baked cookies and rewarm as needed.
Pairing Ideas
- A cold glass of milk (classic!)
- A winter latte or mocha
- Vanilla bean ice cream for cookie sandwiches
- Drizzle with melted chocolate or caramel for an indulgent treat
The Cookie That Brings People Together
Whether it’s a holiday gathering, a cozy night in, or just because—it’s hard to resist the pull of a warm brown butter chocolate chip cookie. Every bite is a little taste of home, love, and that unforgettable aroma that fills your kitchen.
If you’ve never tried baking with browned butter, let this be your moment. You’ll never look at cookies the same way again.
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all-purpose flour (280g)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter browned (226g)
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups semi-sweet chocolate chips or chunks
- flaky sea salt for topping (optional)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter. Stir constantly as it foams and sizzles. After 5–8 minutes, it will turn golden and smell nutty. Once the milk solids are browned, remove from heat and transfer to a bowl to cool.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until smooth and glossy.
- Add eggs one at a time, whisking well after each. Add vanilla and whisk vigorously until well combined and slightly thickened.
- Gradually add the flour mixture to the wet ingredients, folding gently until just combined. Do not overmix.
- Fold in chocolate chips or chunks.
- Cover and refrigerate dough for at least 1 hour (or overnight for best flavor and texture).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie onto trays, spacing 2 inches apart. Sprinkle with flaky salt if desired.
- Bake for 10–12 minutes, until edges are golden and centers are just set. Cookies will continue baking on the tray after removal.