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To make Brown Butter Chocolate Chip Cookies, you need a few key ingredients. Here's the list: - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups chocolate chips (semi-sweet or dark) - Sea salt for sprinkling (optional) Each ingredient plays a role in creating that perfect cookie. The unsalted butter gives a creamy base. Brown sugar adds rich flavor and moisture. The granulated sugar helps with texture. Eggs bind everything together and add lift. Vanilla extract enhances the overall taste. Flour, baking soda, and salt work to create structure. Chocolate chips are, of course, the star of the show! Finally, a sprinkle of sea salt can elevate the flavor even more. Ready to dive into making these delicious cookies? {{ingredient_image_1}} Melting the butter Start by placing 1 cup of unsalted butter in a medium saucepan. Heat it over medium heat. Stir the butter as it melts. Cooking until golden brown Keep cooking the butter until it turns golden brown. This will take about 5 to 7 minutes. You will smell a nutty aroma. Be careful not to burn the butter. Cooling the brown butter Once it’s brown, remove the saucepan from the heat. Let the brown butter cool slightly. This step is key for the best flavor in your cookies. Combining sugars with brown butter In a large mixing bowl, add the warm brown butter. Then, mix in 1 cup of brown sugar and 1/2 cup of granulated sugar. Beat until everything is smooth and well mixed. Incorporating eggs and vanilla Now, add 2 large eggs, one at a time. Then, pour in 1 teaspoon of vanilla extract. Mix well until it’s all combined. Whisking together dry ingredients In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this mixture to the wet ingredients. Stir just until blended. Folding in chocolate chips Now it’s time for the fun part! Gently fold in 1 1/2 cups of chocolate chips. You can use semi-sweet or dark chocolate. Make sure they are evenly spread in the dough. Chilling the dough Cover the cookie dough with plastic wrap. Place it in the fridge for at least 30 minutes. This helps the flavors blend and improves the cookie texture. Preheating the oven While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scooping the dough onto baking sheets After chilling, use a cookie scoop or tablespoon. Drop balls of dough onto the baking sheets. Leave space between each cookie. They will spread while baking. Sprinkling sea salt (optional) If you like, sprinkle a pinch of sea salt on top of each cookie. This adds a nice touch of flavor. Baking and cooling instructions Bake the cookies for 10 to 12 minutes. They should be lightly golden on the edges. The centers may look a bit soft. Remove them and let cool on the baking sheets for 5 minutes. Then, transfer to a wire rack to cool completely. To brown butter, use medium heat. Watch it closely. Stir often. You want it golden brown with a nutty smell. This step takes about 5 to 7 minutes. If it gets too dark, it will taste burnt. Pay attention to the color. Remove it from heat as soon as it reaches the right shade. Try different types of chocolate for a unique taste. Semi-sweet chocolate gives a classic flavor. Dark chocolate adds a richer taste. You can mix them, too! Adjust the sugars if you like it sweeter or less sweet. You can even add spices like cinnamon for a twist. How you shape your cookies matters. For thicker cookies, scoop larger balls of dough. For thinner cookies, use smaller balls. Bake them for 10 to 12 minutes. The edges should be golden, and the center should look soft. Let them cool for a few minutes on the sheet before moving them. This helps them hold their shape. Pro Tips Chill the Dough: Chilling the dough for at least 30 minutes allows the flavors to meld and improves the texture of the cookies, resulting in a chewier center and crispier edges. Use Quality Chocolate: Opt for high-quality chocolate chips or chunks to enhance the flavor of your cookies. Dark chocolate pairs wonderfully with the sweetness of the dough. Brown Butter Technique: Be attentive while browning the butter; it can quickly go from perfect to burnt. Look for a golden color and nutty aroma before removing it from the heat. Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies instead of soft and chewy ones. {{image_2}} You can make your cookies even better by adding nuts. I love using pecans or walnuts. Just chop them up and mix them into the dough. The nuts add a great crunch and extra flavor. About a cup of chopped nuts works well. This change makes your cookies more exciting. If you need a gluten-free choice, it’s easy! Replace all-purpose flour with a gluten-free blend. Many brands make good mixes that work well in cookies. Just make sure to measure the flour the same way. This way, you can enjoy these tasty cookies without gluten. Want to try something new? You can add different extracts or spices. For example, almond extract gives a nice twist. A pinch of cinnamon adds warmth. Experimenting with flavors can make your cookies special. Just remember to keep the amounts small, so they don’t overpower the chocolate. You can keep baked cookies at room temperature. Place them in an airtight container. This helps to keep them soft and fresh. They will stay good for about a week. If you want to store cookies for longer, freezing is a great option. To freeze, simply place cooled cookies in a freezer bag. Remove as much air as you can before sealing. They can last up to three months in the freezer. When you want one, take it out and let it thaw at room temperature. If you want to save cookie dough for later, freezing it is easy. Start by scooping the dough into balls. Place the balls on a baking sheet lined with parchment paper. Freeze them for about an hour. Once solid, transfer the dough balls to a freezer bag. Label the bag with the date. The dough can last for three months too. When you’re ready to bake, just take out the number of dough balls you need. You can bake them straight from the freezer. Just add a minute or two to the baking time. Enjoy fresh cookies anytime! Yes, you can use salted butter. If you do, cut back on the added salt. Use about 1/4 teaspoon of salt instead of 1/2 teaspoon. This keeps the cookie's taste balanced. The salty flavor can enhance the sweetness. To make chewy cookies, use more brown sugar than white sugar. Brown sugar adds moisture. Also, chill your dough before baking. This helps cookies hold their shape. Bake them just until the edges are set but the centers are soft. Cookies can spread for several reasons. If your butter is too warm, the cookies will flatten. Make sure to chill the dough. Also, too little flour can cause spreading. Measure flour correctly by spooning it into your measuring cup. This post covered how to make brown butter chocolate chip cookies. We explored each ingredient and discussed steps from browning butter to baking. I shared tips to improve flavor and texture, plus variations for different diets. You can also learn how to store cookies and dough. Follow these steps, and you’ll enjoy warm, delicious cookies made at home. Happy baking!

Brown Butter Chocolate Chip Cookies

Deliciously rich cookies made with brown butter and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips (semi-sweet or dark)
  • to taste sea salt for sprinkling (optional)

Instructions
 

  • Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until it becomes golden brown and has a nutty aroma. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly.
  • Mix Sugars: In a large mixing bowl, combine the brown sugar, granulated sugar, and the warm brown butter. Beat until well combined and smooth.
  • Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract until thoroughly combined.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed within the cookie dough.
  • Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the flavors meld and improve the texture.
  • Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Scoop Dough: Using a cookie scoop or tablespoon, drop cookie dough balls onto the prepared baking sheets, leaving space between each cookie as they will spread.
  • Sprinkle with Sea Salt: If desired, sprinkle a pinch of sea salt on top of each cookie before baking.
  • Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look just set.
  • Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve your cookies on a rustic wooden platter or stack them high with a sprinkle of extra chocolate chips on top for a delightful visual treat. Enjoy with a glass of cold milk!
Keyword chocolate chip, cookies, dessert