These Brown Butter Chocolate Chip Cookies are everything you want in a cookie, rich, buttery, chewy, and perfectly balanced. The key ingredient? Brown butter! It gives them a deep, nutty flavor that makes these cookies stand out from the rest. With two types of chocolate, the cookies are loaded with gooey pockets of chocolate in every bite, and the crispy edges provide the perfect crunch.
After years of perfecting this recipe, I've carefully tested the ideal balance of brown sugar, butter, and chocolate. After all that experimenting, I finally got the perfect cookie, chewy centers with just the right amount of crispness on the outside. And a sprinkle of sea salt on top? It takes them over the top!
No fancy equipment is needed, just simple ingredients that come together to make the best cookies you’ll ever taste. If you’re looking for a cookie that’s rich, flavorful, and perfectly balanced, these brown butter chocolate chip cookies will be your new favorite!
Jump to:
⭐Why You'll Love This Brown Butter Chocolate Chip Cookies
- Easy to Make, Fancy to Eat: Even though they taste like something from a fancy bakery, they’re super easy to make at home. No complicated steps, just a little patience while the dough chills.
- That Buttery, Nutty Flavor: The brown butter makes these cookies taste so much better than your usual batch. It adds a deep, toasty, caramel-like flavor that you just can’t get from plain melted butter. Seriously, it’s a game-changer.
- Crispy Edges, Gooey Centers: The texture is chef’s kiss, crispy on the outside, soft and chewy in the middle. The combination of bread flour and all-purpose flour gives them just the right bite.
- They Make People Happy: Trust me, when you bring these to a party or share them with friends, people will ask for the recipe. They have that “wow” factor, but they’re still classic and comforting.
🧾Brown Butter Chocolate Chip Cookies Ingredients
Here’s the breakdown of what’s in this brown butter chocolate chip cookies recipe:
- Butter: Browning it gives these cookies a rich, nutty, almost caramel-like flavor. It’s what makes them taste extra special! Plus, it helps create that perfect chewy texture.
- All-Purpose Flour & Bread Flour: The combination of these two gives the cookies the best texture, soft and tender from the all-purpose flour, with a little extra chewiness from the bread flour. That’s how you get that bakery-style bite!
- Baking Soda: Helps the cookies puff up slightly and spread just the right amount while baking.
- Granulated Sugar & Dark Brown Sugar: These two work together to get the perfect balance. The granulated sugar gives a little crispness to the edges, while the dark brown sugar makes the cookies soft, chewy, and rich with caramel flavor.
- Eggs & Egg Yolk: These add moisture and structure, so the cookies don’t fall apart. The extra egg yolk makes them even richer and softer.
- Vanilla Extract: Adds warmth and depth to the flavor. It’s not just for sweetness, it actually makes the chocolate taste even better!
- Dark Chocolate Bar & Dark Chocolate Chips: The best of both worlds! The chopped chocolate melts into gooey, rich pools, while the chocolate chips hold their shape, so you get a mix of melty and chunky textures in every bite.
- Kosher Salt: Balances the sweetness and brings out all the flavors. If you love that sweet-salty combo, sprinkle a little flaky salt on top before baking, it takes them to another level!
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Brown Butter Chocolate Chip Cookies
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a medium saucepan, melt unsalted butter over medium heat, stirring until golden brown and fragrant. Avoid burning.
2. Remove from heat, transfer to a heatproof bowl, and let cool to room temperature.
3. In a large bowl, whisk together flour and baking soda, then set aside.
4. In a large bowl, mix the cooled browned butter with granulated and brown sugar, then beat.
5. Add the eggs, yolk, salt, and vanilla extract. Whisk with a hand mixer until smooth and creamy.
6. Gently fold in the dry ingredients until just combined.
7. Gently fold in the chopped dark chocolate and chips until evenly mixed.
8. Cover the dough and chill for at least 2 hours or overnight. Let it soften slightly before scooping.
9. Scoop 90 g of dough onto parchment paper, spacing them apart for spreading.
10. Sprinkle the cookies with sea salt and a piece of chocolate. Cover with plastic wrap and chill for 15 minutes while the oven heats.
11. Bake in a preheated oven at 175°C/350°F for 10–12 minutes, or until the edges are golden and center slightly soft.
12. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
💭Tips for Recipe Success
Brown the Butter Slowly: Take your time with this step. The nutty, caramel-like flavor it adds to the cookies is key to making them taste extra special. Don’t rush it, let the butter get golden and fragrant. It’s totally worth the patience!
Cool the Butter Before Mixing: After browning, let the butter cool to room temperature before mixing it with the sugars. If it’s too hot, it can mess with the dough’s texture and make the cookies too greasy.
Chill the Dough: Don’t skip this step! Chilling the dough helps the cookies spread less and keeps them thick and chewy. If you can, let it rest overnight for the best results!
Use High-Quality Chocolate: Since chocolate is the star, use good dark chocolate. A quality chocolate bar will melt into rich pockets of gooey goodness, while the chips will keep their shape for that perfect bite.
Check the Cookies Early: Keep an eye on your cookies as they bake. You want the edges golden and the centers still soft. Take them out a minute or two before you think they’re done, trust me, they’ll firm up as they cool and stay chewy!
🍫More Chocolate Recipes to Try!
If you love these brown butter chocolate chip cookies, you'll also enjoy these delicious dessert recipes:
- Chocolate Banana Cake
- Chocolate Ice Cream
- Flourless Chocolate Cake
- Chocolate Pudding
- Chocolate Bundt Cake
- No-Bake Chocolate Eclair Dessert
- Chocolate Chip Cookie
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
HUNGRY FOR MORE? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all the latest updates.
📖 Recipe
Brown Butter Chocolate Chip Cookies
Ingredients
- 120 g Unsalted Butter
- 150 g All-Purpose Flour
- 130 g Bread Flour
- ½ teaspoon Baking Soda
- 100 g Granulated Sugar
- 230 g Dark Brown Sugar
- 2 Eggs
- 1 Egg Yolk
- 1 tablespoon Vanilla Extract
- 150 g Dark Chocolate Bar
- 150 g Dark Chocolate Chips
- 1 teaspoon Salt
Instructions
- In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until it becomes golden brown and has a nutty aroma. Be careful not to burn it.
- Remove from heat and transfer to a heatproof bowl. Let it cool to room temperature.
- In a large bowl, whisk together the all-purpose flour, bread flour, and baking soda. Set aside.
- In another large bowl, combine the cooled browned butter, granulated sugar, and dark brown sugar and beat.
- Add the eggs, egg yolk, salt, and vanilla extract. Use a hand mixer to whisk until smooth and creamy.
- Gradually fold the dry ingredients into the wet mixture. Stir until just combined.
- Gently fold in the chopped dark chocolate and dark chocolate chips until evenly distributed.
- Cover the dough with plastic wrap and chill it in the refrigerator for at least 2 hours, or preferably overnight. Let dough sit at room temperature just until it is soft enough to scoop.
- Scoop out the dough using a cookie scoop or spoon (about 90 g per cookie) and place them on the parchment paper, leaving enough space between them for spreading.
- Top the cookies with a pinch of flaky sea salt and a piece of chocolate. Cover lightly with plastic wrap and refrigerate for 15 minutes while the oven preheats.
- Bake in a preheated oven at 175°C/350°F for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to a week!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
These Brown Butter Chocolate Chip Cookies are amazing! The brown butter adds such a rich, nutty flavor. Definitely a new favorite!