Chewy Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are some of the best cookies you’ll make at home: crunchy, audible edges with soft, gooey centers and a rich nutty caramel note from browned butter. They bake up like bakery-style cookies and disappear fast—perfect for serving warm or packing for later.

The Best Brown Butter Chocolate Chip Cookies Ever!

• Made with browned butter for an intense nutty, caramel flavor.
• Crispy edges with soft, gooey centers for contrast in texture.
• Chill the dough overnight to concentrate flavor and prevent over-spreading.
• Bakery-sized portions—use a kitchen scale for consistent results.
• Pools of melty chocolate and a finishing sprinkle of flaky sea salt.
• Dough and baked cookies freeze well for make-ahead convenience.

Ingredients for Brown Butter Chocolate Chip Cookies

• Unsalted butter — browned and cooled for that nutty, caramel flavor.
• Dark brown sugar — contributes moisture, chewiness, and rich molasses notes. Use a fine, properly melting dark brown sugar for best texture.
• Granulated sugar — balances sweetness and helps create crisp edges.
• 1 large egg + 1 egg yolk — the whole egg provides structure; the extra yolk adds richness and chew.
• Milk — a small amount keeps the dough tender and provides moisture.
• Vanilla extract — enhances and rounds the flavors.
• All-purpose flour — provides structure; measuring by weight yields most consistent results.
• Baking soda — creates a chewy texture without cakeiness.
• Salt — use fine salt in the dough and flaky sea salt to finish the baked cookies.
• Semisweet chocolate chips or chopped chocolate — choose a baking chocolate that melts well for pools of chocolate in each bite.

How to Make Brown Butter Chocolate Chip Cookies

1. Brown the butter: Melt butter in a medium saucepan over medium heat, stirring frequently. Cook until it foams and the milk solids turn golden brown and smell nutty, about 4–6 minutes. Remove from heat and cool 5–10 minutes so it won’t scramble the eggs.
2. Combine dry ingredients: Whisk together flour, baking soda, and salt in a medium bowl.
3. Make the base: In a stand mixer or with a hand mixer, beat the cooled brown butter with granulated and brown sugar until lighter in color and slightly fluffy, about 5–7 minutes. Scrape the bowl as needed.
4. Add eggs and flavor: Beat in the whole egg, egg yolk, milk, and vanilla until fully combined and the mixture is lighter in color, another 3–5 minutes.
5. Mix in flour: On low speed, add the dry ingredients just until no streaks remain—do not overmix.
6. Fold in chocolate: Use a spatula to fold in semisweet chips or chopped chocolate until evenly distributed.
7. Chill the dough: Cover and refrigerate at least 8 hours or overnight. Chilling hydrates the flour, concentrates flavor, and helps control spread.
8. Portion: When ready to bake, preheat the oven to 350°F and line baking sheets with parchment. Use a kitchen scale to portion dough into 57 g balls (about 1/4 cup) for bakery-sized cookies.
9. Bake: Place six cookies per sheet and bake one sheet at a time on the middle rack for 10–11 minutes, until edges are golden and centers are set but still soft.
10. Finish: Immediately after removing from the oven, optionally press each cookie gently with a round cutter or mug to create a uniform shape and press down any high center. Sprinkle flaky sea salt on top while warm.
11. Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool to room temperature.

Brown Butter Chocolate Chip Cookies FAQs

More Cookie Recipes