Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are crisp on the edges, have a chewy texture, and are packed with dark chocolate chunks. The key ingredient is brown butter which gives the cookies a nutty, caramel depth of flavor. You will want to bake up batches and batches of these delicious cookies.
Ingredients for Chocolate Chip Cookies
- Unsalted butter – For this recipe, we are making brown butter to add a caramel, nutty, toasty flavor to the cookie dough. After we make the brown butter, it will need to be in a solid but softened form to make the cookie dough.
- Brown sugar + granulated sugar – Use either light or dark brown sugar. The combination of brown and white sugar adds the perfect amount of sweetness and chewiness in the cookies.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor.
- All-purpose flour
- Baking soda
- Salt
- Dark chocolate – Use whatever type of chocolate you would like. For these cookies, I used chopped dark chocolate bars. You can use semisweet chocolate chips or any chocolate you prefer.
Tools & Supplies for Making Brown Butter Chocolate Chip Cookies
How to Make Brown Butter
- Place the butter in a medium saucepan and melt over medium-low heat. Continue to cook the butter stirring constantly. The butter will start to foam.
- The milk solids in the butter will start to turn a golden brown color. Be sure to constantly mix the butter so it does not burn.
- Once the milk solids turn a golden brown color, pour the butter into a heat-safe bowl.
- Cool the brown butter to room temperature. Then, transfer to the refrigerator to firm up the butter. Bring the butter to room temperature to soften before making the chocolate chip cookie dough.
How to Make Brown Butter Chocolate Chip Cookies
- Make the cookie dough: Cream the brown butter, brown sugar, and granulated sugar until well combined. Add in the eggs and vanilla extract and mix until smooth. Add the dry ingredients (all-purpose flour, baking soda, and salt) and mix until the cookie dough forms. Fold in the dark chocolate chunks.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on a parchment lined baking sheet. Press additional chocolate chunks into the cookie dough, if desired. Chill the cookie dough in the refrigerator for 30 minutes.
- Prep: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the baking sheet pan, allowing room for spreading. Bake the cookies for 11 to 12 minutes, until the edges are golden brown. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips blog post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to baking the best chocolate chip cookies!
- To make bakery-quality, beautiful cookies, add additional chocolate chunks into the top of the cookie dough balls before baking to make the cookies.
- Don’t skip chilling the cookie dough before baking. Chilling helps control the spreading and also allows the flavors to develop.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Store the cookie dough balls in a resealable storage bag in the refrigerator for up to 2 weeks and bake as directed.
- You can also store the cookie dough in the freezer for up to 3 months. Place the cookie dough in the refrigerator until the cookie dough is thawed but firm and bake as directed.
What should I do if I don’t want to use brown butter?
- If you don’t want to use brown butter, check out the recipe for my classic chocolate chip cookies.
Can I add other mix-ins to the cookie dough?
- Yes! You can add walnuts, pecans, pistachios, or any other mix-ins you prefer. Keep the total amount at 2 cups for the cookie dough, but feel free to add more to the top of the cookies before baking.
Other Cookie Recipes You Will Love
- Chocolate chip cookies
- Easy chocolate chip cookies
- Double chocolate chip cookies
- Monster cookies
- Peanut butter cookies
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Brown Butter Chocolate Chip Cookies
Yield: 26 cookies
These brown butter chocolate chip cookies are crisp on the edges, have a chewy texture, and are packed with dark chocolate chunks. The key ingredient is brown butter which gives the cookies a nutty, caramel depth of flavor. You will want to bake up batches and batches of these delicious cookies.
Equipment
Ingredients
- 1 ¼ cups (284 g) unsalted butter to make 1 cup of brown butter
- 1 ½ cups (330 g) dark or light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 2 cups (340 g) dark chocolate chunks plus more for adding to the top of the cookies, if desired
Instructions
- First, make the brown butter. Place the unsalted butter in a medium saucepan on the stove over medium-low heat. Heat until the butter is fully melted. Once the butter is melted, stir the butter constantly and continue to cook until it foams up and the milk solids turn a golden brown color. Pour the brown butter into a heat-proof bowl and cool to room temperature. Cool the butter to room temperature and then chill it in the refrigerator to solidify. Before making the cookies, allow the brown butter to come to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the softened brown butter, brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the dark chocolate chunks until well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press additional chocolate chunks into the dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper. Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for 12 to 13 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center.
- Remove the baking pan from the oven. Allow the cookies to cool on the pan for about 2 minutes and then transfer the cookies to a wire rack to cool.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I do love these Brown Butter Chocolate Chip Cookies! The brown butter takes things up a notch. IF you haven’t have these – give them a try.
I love the tips on this site.
Brown butter is the best! I’m so glad to hear you enjoyed the recipe!