These brown butter chocolate chip cookies are packed with dark chocolate chunks and chocolate chips, giving every bite a rich chocolate flavor and a chewy texture. Browning the butter adds a deep nutty taste that takes these cookies far beyond a classic chocolate chip cookie.
Why You'll Love My Brown Butter Chocolate Chip Cookies
- Browned butter adds a rich, nutty flavor that makes these cookies stand out.
- A combination of bread flour and all-purpose flour creates a chewy bakery-style texture.
- Dark chocolate chunks and chocolate chips give plenty of melted chocolate in every bite.
- The dough can be made ahead and chilled overnight for even better flavor.
I started making brown butter chocolate chip cookies after trying one from a small bakery that always had a line out the door. The cookies were thick, slightly crisp around the edges, and filled with melted chocolate. What stood out most was the flavor of the dough itself. It had a rich caramel-like taste that I later learned came from browned butter. After plenty of testing, I found that using both bread flour and all-purpose flour helped create that same bakery-style texture at home. If you enjoy classic bakes, my Chocolate Chip Cookie recipe is another simple one to keep saved.
Now these cookies are the ones I make whenever I want something a little more special than traditional chocolate chip cookies. The browned butter adds depth, while the combination of chopped dark chocolate and chocolate chips creates pockets of melted chocolate throughout the dough. Chilling the dough overnight might seem like a small step, but it makes a noticeable difference. The cookies bake up thicker, spread less, and develop a deeper flavor. If you love chocolate desserts, you might also like my Chocolate Bundt Cake or Flourless Chocolate Cake.
Key Ingredients in Brown Butter Chocolate Chip Cookies
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Butter, Sugars & Vanilla: I use unsalted butter because browning it creates the deep nutty flavor that defines these cookies. Granulated sugar helps create crisp edges, while dark brown sugar keeps the centers soft and chewy. Vanilla extract rounds everything out and adds warmth to the dough.
- Flour & Baking Soda: I like using a combination of all-purpose flour and bread flour. The all-purpose flour keeps the cookies tender, while the bread flour gives them a chewier bakery-style texture. Baking soda helps the cookies spread and brown properly.
- Eggs: I use whole eggs along with an extra egg yolk because they add richness and help create a softer center.
- Dark Chocolate: This recipe uses both chopped dark chocolate and dark chocolate chips. The chopped chocolate melts into larger pools, while the chips provide chocolate throughout every cookie.
How to Make Brown Butter Chocolate Chip Cookies
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Brown the Butter: Melt the butter in a saucepan over medium heat, stirring until golden and nutty-smelling. Transfer to a heatproof bowl and let it cool to room temperature.
2. Make the Dough: Whisk the flour and baking soda in a bowl. In a separate large bowl, beat the cooled brown butter with both sugars, then mix in the eggs, egg yolk, salt, and vanilla. Fold in the dry ingredients, followed by the chopped chocolate and chocolate chips.
3. Chill and Shape: Cover and chill the dough for at least 2 hours or overnight. Scoop into 90 g portions, place on parchment-lined baking sheets, top with flaky sea salt and a piece of chocolate, then chill for 15 minutes while the oven heats.
4. Bake and Cool: Bake at 350°F / 175°C for 10-12 minutes, until the edges are golden but the centers are still slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
My Best Tips for Thick, Chewy Cookies
Let the Browned Butter Cool: I always let the browned butter cool to room temperature before mixing it into the dough. If it is still warm, the dough can become too soft, and the cookies may spread more than you want.
Weigh the Dough for Even Baking: I like using a kitchen scale and portioning about 90 g of dough per cookie. Keeping the cookies the same size helps them bake evenly and gives a more consistent bakery-style look.
Add Extra Chocolate on Top: Before baking, I press a few extra chocolate chunks into the tops of the dough balls. It makes the finished cookies look more inviting and gives you those melted chocolate pockets on top.
Cool Completely Before Storing: I always let the cookies cool completely before placing them in an airtight container. Storing them while they are still warm can create moisture and soften the edges.
How to Store Brown Butter Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
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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 large eggs - room temperature
- 1 large egg yolk - room temperature
- 1 tablespoon vanilla extract
- 150 g dark chocolate bar - chopped
- 150 g dark chocolate chips
- 1 teaspoon salt
- Flaky sea salt - for topping
- Extra chocolate pieces - for topping
Instructions
- In a large bowl, whisk together 150 g all-purpose flour, 130 g bread flour, and ½ tsp baking soda. Set aside.
- In another large bowl, combine the cooled browned butter, 100 g granulated sugar, and 230 g dark brown sugar. Beat until combined.
- Add 2 large eggs, 1 large egg yolk, 1 tsp salt, and 1 tbsp vanilla extract. Using a hand mixer, whisk until smooth and creamy.
- Gradually fold the dry ingredients into the wet ingredients and mix until just combined.
- Fold in 150 g dark chocolate bar and 150 g dark chocolate chips until evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. If chilled overnight, let the dough sit at room temperature until soft enough to scoop.
- Scoop about ⅓ cup (90 g) of dough per cookie and place on parchment-lined baking sheets, leaving enough space between each cookie.
- Top each cookie 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.
- Preheat the oven to 350°F / 175°C (325°F convection / 155°C fan).
- Bake for 10-12 minutes, or until the edges are golden and the centers still look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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!