Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies have crisp exteriors, gooey insides, and puddles of melty chocolate! Browning the butter takes mere minutes and adds incredible depth of flavor with caramely, nutty notes. Bonus – these cookies are practically effortless, with a short chill time and no mixer needed!

this recipe

Why you’ll love Brown Butter Chocolate Chip Cookies:

• No Mixer – This recipe uses melted butter, so there’s no mixer required!
• Short Dough Rest – The dough just needs a short rest on the counter while you clean up and preheat the oven! However, you can also chill them longer (or make the dough ahead!)
• Packed with Flavor – Even though I’ve used some shortcuts to make this recipe simpler, we aren’t skimping on flavor! These are chock full of chocolate and nutty brown butter flavor.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• Butter – I always use salted butter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Eggs – Use large eggs.
• Chocolate Chips – Use chocolate chips, chopped chocolate bars, chocolate chunks, or something like Guittard’s super cookie chips.
• Vanilla extract – Use real vanilla extract for best results.

Recipe Variations:

• Dairy-free – Use your favorite, trusted dairy-free butter and chocolate.
• Nuts – Add 3/4 cup chopped walnuts or pecans if you like.
• Chocolate Variations – Use half semi-sweet and half dark chocolate, or half milk and half semi-sweet chocolate. It’s completely up to you!
• Other Mix-Ins – Swap out 1/2 cup chocolate for 1/2 cup of toffee bits, butterscotch chips, or m&ms.
• Speedy Version – Pinched for time? Make my Brown Butter Chocolate Chip Cookie Bars instead!

How to Make Brown Butter Chocolate Chip Cookies:

Step 1: Brown the Butter. Melt butter in a medium saucepan, then continue cooking, stirring lazily, for 5 minutes or so, until foamy & golden brown.

Step 2: Make the Cookie Dough. Whisk together the butter, sugars, eggs, and vanilla. Then, stir in the dry ingredients – flour, baking powder, baking soda, and salt. Stir in the chocolate last.

Step 3: Rest the Dough & Roll into Balls. Let the dough rest on the counter for 20 minutes, while your oven heats up. Scoop cookie dough balls 100 grams in size.

Step 4: Bake Cookies. Place 5-6 cookies on each cookie sheet, and bake one pan at a time for an even bake. Bake as directed in the recipe card below.

Serving + Storing:

Let the baked cookies cool on the baking sheet for 5-10 minutes, then dig in once they’re cooled just enough that you won’t burn your hands (or mouth, not that I’ve done that!)

These are best warm from the oven! I think cold chocolate chip cookies are just wrong. Unless they’re filled with cold milk, like my Chocolate Chip Cookie Cups!

Expert Success Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

What is Brown Butter?

FAQs:

More Chocolate Chip Cookie Recipes:

• Eggless Chocolate Chip Cookies
• Jumbo Bakery Style Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookie Bars
• Salted Caramel Chocolate Chip Cookies
• Chocolate Chip Cookie Cake with Fudge Frosting

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