Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies take an everyday recipe and maximize its flavor. With an almost caramel-like flavor and swirled with chocolate chips, these cookies will have everyone begging for more.

Who knew that a simple tweak in the process could result in such an indulgent flavor change? Browning the butter before mixing it in with brown sugar brings a new flavor to a regular chocolate chip cookie recipe.
These brown butter cookies have a buttery, caramel taste, are loaded with gooey chocolate chips, and come with slightly crispy edges that you just can’t resist taking a bit out of.
They’re the perfect recipe to whip up when you want to impress your guests. Just make sure to double the batch because they’ll be devoured in record time.

Ingredients for Brown Butter Chocolate Chip Cookies

For the dough:
- 1 cup (2 sticks) butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup chocolate chips
- 1/2 cup chopped chocolate
Preparation time: 30 minutes (including ingredient preparation and cookie formation)
Baking time: Around 10 minutes per batch of cookies.
Cooling time: About 10 minutes (after removing the cookies from the oven).
Serves: 20

How to Make Brown Butter Chocolate Chip Cookies
1- Prepare the brown butter:
- Heat a saucepan over medium heat and add the butter. Cook, stirring
occasionally, for about 10 minutes until the butter turns a brown color and has
a nutty aroma.



- Transfer the brown butter to a glass bowl and let it cool in the freezer for 30
minutes, then move it to the refrigerator for 1 hour.


2- Make the dough:
- Once the brown butter is cool, transfer it to a large bowl. Beat with the brown sugar and granulated sugar until the mixture is creamy and well combined.





- Add the eggs and vanilla extract, beating until fully incorporated.




3- Mix the dry ingredients:
- In a separate bowl, mix the flour, salt, baking soda, and baking powder.




- Gradually add the dry ingredients to the butter and sugar mixture, mixing until no lumps remain.



4-Add the chocolate:
- Fold in the chocolate chips and chopped chocolate until evenly distributed
throughout the dough.



5- Form the cookies:
- Using an ice cream scoop or your hands, form dough balls of approximately 3 tablespoons each.
- Place the dough balls on a baking sheet lined with parchment paper, leaving space between them to allow for spreading.

6- Bake:
- Preheat the oven to 350°F (180°C). Bake the cookies for about 10 minutes, or until the edges are lightly golden but the centers still look a bit soft.

7- Cool:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Substitutions
White chocolate: Switch up your cookies by using white chocolate chips or even butterscotch chips in place of the chocolate ones.
Crunch: Add some chopped pecans into the cookie dough or sprinkle them on top for an extra bit of crunchy texture.
Coconut: Add in some unsweetened shredded coconut to the cookie dough. It’ll add a hint of tasty sweetness and chewy texture.
Smores: Pair the melted chocolate chips with a few mini marshmallows on top of each cookie for a classic, summertime taste.

Tips and Tricks For Making The Best Brown Butter Chocolate Chip Cookies
Measure your flour properly by spooning it into a measuring cup and not scooping up the flour with the cup itself. Then, level it off with a knife to get the most accurate amount. Even if you’re off by a little, the taste and texture can be affected.
If you have the time and want even more flavor out of these brown butter cookies, allow the dough to chill in the fridge overnight.
Let the brown butter cool fully before mixing it in with the sugar. If it’s too hot it will melt the sugar which causes the batter to become too thin and the cookies to spread too much while baking.
Make sure your eggs are at room temperature before you need them. This is how they blend evenly into the batter.
Butter is done browning when it turns a dark, golden color. It’ll smell delicious also.
Store your cookies in an airtight container on the counter for 3-4 days.
You can actually freeze the cookie dough and bake the cookies later to save you some time. To do this, follow the instructions all the way through to mix the dough and then chill it for 30 minutes. After chilling, roll the dough into balls with greased hands. Place them on a cookie sheet lined with parchment paper and freeze them for 30 minutes.
Once firm, transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When you need them, thaw them in the fridge overnight and then bake them.


Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 cup chocolate chips
- 1/2 cup chopped chocolate
Instructions
1- Prepare the brown butter:
- Heat a saucepan over medium heat and add the butter. Cook, stirringoccasionally, for about 10 minutes until the butter turns a brown color and hasa nutty aroma.
- Transfer the brown butter to a glass bowl and let it cool in the freezer for 30minutes, then move it to the refrigerator for 1 hour.
2- Make the dough:
- Once the brown butter is cool, transfer it to a large bowl. Beat with the brownsugar and granulated sugar until the mixture is creamy and well combined.
- Add the eggs and vanilla extract, beating until fully incorporated.
3- Mix the dry ingredients:
- In a separate bowl, mix the flour, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter and sugar mixture, mixing untilno lumps remain.
4-Add the chocolate:
- Fold in the chocolate chips and chopped chocolate until evenly distributedthroughout the dough.
5- Form the cookies:
- Using an ice cream scoop or your hands, form dough balls of approximately 3tablespoons each.
- Place the dough balls on a baking sheet lined with parchment paper, leavingspace between them to allow for spreading.
6- Bake:
- Preheat the oven to 350°F (180°C). Bake the cookies for about 10 minutes, oruntil the edges are lightly golden but the centers still look a bit soft.
7- Cool:
- Let the cookies cool on the baking sheet for a few minutes before transferringthem to a wire rack to cool completely.
Notes
- For enhanced flavor: Allow the dough to 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. - Variations: You can add nuts, shredded coconut, or different types of
chocolate to vary the flavor. - Butter temperature: Ensure the brown butter is completely cooled before mixing it with the sugars. If the butter is too warm, it can cause the dough to be too runny and the cookies to spread too much while baking.
- Egg temperature: Use room temperature eggs to ensure they mix more evenly into the dough.
- Measuring flour: Measure the flour accurately. Too much flour can make the cookies dense and dry. The best method is to fluff the flour with a spoon, spoon it into the measuring cup, and level it off with a knife.