These brown butter chocolate chip cookies are a delicious, elevated take on the classic cookie. Browning the butter adds a toffee-like, nutty depth that shines through every bite. The cookies bake up with a lightly crisp edge and a soft, gooey center. This is an easy, one-bowl recipe you can have ready in about thirty minutes.
Browned butter brings a caramelized, slightly toasty flavor that takes ordinary chocolate chip cookies up a notch. The dough is straightforward and relies on pantry staples, so you can enjoy warm, homemade cookies without fuss.
Why You Will Love These Cookies
- No need to chill the dough: This recipe doesn’t require long rests or refrigeration—perfect for last-minute baking.
- Crispy edges and chewy centers: The cookies develop a thin, buttery crisp rim while staying tender and chewy inside.
- Two kinds of chocolate: A combination of chopped chocolate and chocolate chips gives a mix of rich, melty pockets and classic chip bites.
Ingredient Notes
Full ingredient amounts and step-by-step instructions are listed in the recipe section below. A few notes to help you get the best results:
- Browned butter: Browning gives a toffee-like flavor that improves the cookie’s overall profile. Cool the butter before mixing so it doesn’t melt the sugar and eggs.
- Sugars: Using both brown sugar and granulated sugar balances chew and crispness—brown sugar adds moisture while granulated sugar helps the edges set.
- Eggs: Room-temperature eggs blend more evenly. If you need to speed this up, place eggs in a bowl of warm (not hot) water for a few minutes.
- Flour: The recipe works with all-purpose flour or a one-to-one gluten-free flour substitute.
- Chocolate: A mix of chopped chocolate and chips provides varied texture and pockets of melty chocolate.
- Flaked salt: A sprinkle of flaked sea salt on top balances the sweetness and enhances flavor.
Step by Step Instructions
- Brown the butter: Melt 1 cup (227 g) salted butter in a medium saucepan over medium heat. Continue cooking past the foaming stage, stirring frequently, until the butter turns golden brown and gives off a nutty aroma. Watch closely so it doesn’t burn. Pour the browned butter into a bowl and cool completely—10 minutes in the freezer speeds this up.
- Mix sugars and butter: Combine the cooled browned butter with 1½ cups (330 g) brown sugar and ½ cup (100 g) granulated sugar in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, about 3–4 minutes. Add 2 large eggs, one at a time, mixing on low for about 30 seconds after each. Stir in 1 tablespoon vanilla.
- Add dry ingredients: In a separate bowl, whisk together 3 cups (420 g) all-purpose flour (or gluten-free 1:1 substitute), ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Add the flour mixture to the wet ingredients and mix on low until just combined. Stop while a few streaks of flour remain—do not overmix.
- Fold in chocolate: Gently fold in 1 cup (186 g) chopped chocolate and 1 cup (186 g) chocolate chips until evenly distributed.
- Portion the dough: Scoop the dough into large balls—about ¼ cup each works well. Place six cookie balls per baking sheet, allowing space to spread. Sprinkle the tops lightly with flaked sea salt.
- Bake: Preheat the oven to 350°F (175°C). Bake cookies for 11–13 minutes, until the outer rim is golden brown but the centers remain soft. Cool on the sheet for a few minutes, then transfer to a wire rack. Add a final pinch of flaked sea salt if desired and serve warm.
Expert Baking Tips
- Try combining chopped chocolate with chips and mixing milk and semi-sweet varieties for contrast. Use what you enjoy or what you have on hand.
- If a cookie spreads unevenly, use a small spatula to gently push the edges inward while still warm to round the shape.
- For the most consistent results, weigh flour in grams. If you don’t have a scale, lightly spoon flour into measuring cups—don’t pack it down.
FAQ
Do I have to brown the butter?
No. If you prefer not to brown the butter, you can use 7 tablespoons of room-temperature butter instead. The cookies will still be excellent, though browning adds a deeper toffee note.
Can I use gluten-free flour?
Yes. A one-to-one gluten-free measure-for-measure flour works well in this recipe and yields satisfying results.
Why didn’t my cookies spread?
Cookies that don’t spread often contain too much flour. Weighing flour is the most reliable fix. If you measure by cup, spoon flour into the cup gently and avoid packing it in.
Storing & Freezing
Store cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies in an airtight container for 2–3 months; thaw before serving.
You can also freeze the portioned dough balls. Bake from frozen, adding 1–2 minutes to the bake time—no thawing necessary.
Other Popular Recipes to Try
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Easy S’mores Bark -
S’mores Golden Graham Rice Krispie Treats
Share your results on social media and tag the recipe creator if you try these cookies—she loves to see your photos and feedback.
Brown Butter Chocolate Chip Cookies — Recipe
Author: Brooke Homec
Summary: Browned butter adds a toffee-like flavor to an otherwise classic chocolate chip cookie for crisp edges and a soft, gooey center.
- Prep time: 20 mins
- Cook time: 11 mins
- Total time: 31 mins
- Yield: About 19 cookies
- Calories: 347 kcal per cookie
Ingredients
- 1 cup (227 g) salted butter, browned and cooled
- 1½ cups (330 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (420 g) all-purpose flour (or gluten-free 1:1)
- 1 cup (186 g) chopped chocolate
- 1 cup (186 g) chocolate chips
- Flaked sea salt, for sprinkling
Instructions
- Brown the butter: Melt 1 cup (227 g) butter in a medium saucepan over medium heat. Cook, stirring often, until golden brown and fragrant. Transfer to a bowl and cool 10 minutes (or until room temperature).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl or stand mixer, beat the cooled browned butter with 1½ cups brown sugar and ½ cup granulated sugar until light and fluffy (3–4 minutes). Add eggs one at a time, mixing on low about 30 seconds after each. Stir in 1 tablespoon vanilla.
- In a separate bowl whisk 3 cups flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Add to the wet mixture and mix on low until just combined.
- Fold in 1 cup chopped chocolate and 1 cup chocolate chips.
- Scoop dough into ¼ cup portions and place six per sheet. Sprinkle with flaked sea salt.
- Bake 11–13 minutes until the outer rim is golden brown but centers are soft. Cool briefly on the baking sheet, then transfer to a rack.
Notes
Use a mix of chopped chocolate and chips for the best texture. If you don’t have a scale, gently spoon flour into measuring cups rather than packing it. If cookies spread unevenly, gently nudge the warm cookies with a small spatula to round them.
Nutrition (per cookie)
- Calories: 347 kcal
- Carbohydrates: 49 g
- Protein: 3 g
- Fat: 16 g
- Saturated fat: 10 g
- Sodium: 282 mg
- Sugar: 32 g