Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies are a simple upgrade on the classic. They bake up with crisp edges, soft centers, and a deeper flavor thanks to browning the butter first. If you like easy cookie recipes that feel bakery-style, this is one to save. Just like my Snickers Cookies, they are always a hit.
Browning the butter gives these chocolate chip cookies a richer flavor without changing the ingredient list. A short chill helps control spreading, so the cookies stay thick and bake evenly.These pair really well with shortbread-based cookies like my Samoas Cookies or fruity cookies like Cherry Pie Cookies. For holidays, I also include them in my Christmas Cookie Roundup of 12 favorite cookies.
Why you’ll love these Brown Butter Chocolate Chip Cookies
Soft and Chewy Brown Butter Chocolate Chip Cookies
This dough is built to stay thick and soft. Using brown sugar, an extra egg yolk, chilling the dough, and taking the cookies out of the oven while the centers are still slightly underbaked all help keep the texture chewy rather than dry. They firm up as they cool, but stay soft inside.
Ingredients Needed for Brown Butter Chocolate Chip Cookies
- Unsalted butter: Browning the butter creates that nutty flavor, so unsalted keeps everything balanced.
- Brown sugar: Adds moisture and helps keep the cookies soft in the center.
- Granulated sugar: Helps the edges bake up lightly crisp.
- Egg and egg yolk: The extra yolk adds richness and improves texture.
- Vanilla extract: Enhances the brown butter and chocolate flavors.
- All-purpose flour: Gives structure without making the cookies dense.
- Baking soda: Helps the cookies spread just enough while baking.
- Salt: Balances sweetness and brings out flavor.
- Chocolate chips or chunks: Chips hold their shape, chunks melt more. Either works.
How to make Brown Butter Chocolate Chip Cookies
**For more detailed instructions, please refer to the printable recipe card below.**
Brown the butter in a saucepan over medium heat until golden with browned bits, then let cool slightly.
Whisk the brown butter with the brown sugar and granulated sugar until smooth.
Mix in the egg, egg yolk, and vanilla extract.
Stir in the flour, baking soda, and salt just until combined.
Fold in the chocolate chips or chunks.
Chill the dough for 30 minutes.
Scoop dough onto the baking sheet, spacing evenly.
Bake in a preheated oven at 350°F until edges are set and lightly golden, centers still soft.
Variations
- Dark chocolate brown butter cookies: Swap the chocolate chips for dark chocolate chunks if you like a less sweet cookie. The deeper chocolate flavor works really well with the brown butter.
- Sea salt topped cookies: Sprinkle a small pinch of flaky sea salt on the cookies right after they come out of the oven. It balances the sweetness and makes the brown butter flavor stand out more.
- Valentine’s Day cookies: Mix in a small handful of pink or red candy-coated chocolates or heart sprinkles. These are great on a dessert table with Heart Cake Pops or Strawberries and Cream Fudge.
- Nutty chocolate chip cookies: Add chopped pecans or walnuts for extra texture. They add crunch without taking away from the soft center of the cookie.
- Thick bakery-style cookies: Roll the dough balls taller instead of wider and don’t flatten them. This helps the cookies bake up thicker with soft centers.
Serving Suggestions
- Cookie trays and boxes: These cookies fit right in with other favorites like Coconut Snowball Cookies, and Pinwheel Cookies. They balance richer or more decorative cookies really well.
- Valentine’s Day dessert spread: Serve them alongside Double Chocolate Cake and Heart Cake Pops for a simple but fun Valentine’s setup that doesn’t feel overdone.
- Holiday baking: These are a great everyday cookie to include with more festive options from my Christmas Cookie Roundup. They’re familiar, so they always get eaten.
- With coffee or tea: The brown butter flavor pairs really nicely with coffee or tea, which makes these great for casual get-togethers or afternoon treats. Try my Tres Leches Iced Latte, it is delicious.
- Make-ahead desserts: Because they store and freeze well, these cookies are easy to bake ahead for parties, school events, or busy weeks.
Storage and Freezing
- How should I store Brown Butter Chocolate Chip Cookies?
Store baked cookies in an airtight container at room temperature for up to 4 days. Adding a piece of bread helps keep them soft.
- Can I freeze Brown Butter Chocolate Chip Cookies?
Yes, these cookies freeze really well. Freeze baked cookies or unbaked dough balls for up to 2 months. Bake the frozen dough for 1–2 extra minutes.
Don’t forget to pin this for later!
Tips & Tricks
- Cool the butter slightly: Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want.
- Don’t skip the chill: That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm.
- Underbake slightly: Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out.
- Use a cookie scoop: Even portions mean even baking. A Cookie Scoop makes things easier, but a spoon works if you keep the sizes consistent.
- Add extra chocolate on top: Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.
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FAQ
Brown Butter Chocolate Chip Cookies
Equipment
Ingredients
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chunks
Instructions
- Add the butter to a saucepan and cook over medium heat, stirring often, until melted, nutty-smelling, and golden bits form on the bottom. Remove from heat and let cool for about 10 minutes.
- Pour the brown butter into a mixing bowl and whisk in the brown sugar and granulated sugar until smooth and well combined.
- Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Add the flour, baking soda, and salt and stir just until combined, being careful not to overmix.
- Fold in the chocolate chips or chunks.
- Cover and chill the dough for 30 minutes to help control spreading.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into balls and place them on the baking sheet, spacing them a few inches apart.
- Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want. *Don’t skip the chill:
That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm. *Underbake slightly:
Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out. *Use a cookie scoop:
Even portions mean even baking. A scoop makes things easier, but a spoon works if you keep the sizes consistent. *Add extra chocolate on top:
Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.
