Brown Butter Chocolate Chip Cookies Recipe

If you’re searching for a cookie that’s genuinely next-level, look no further than these Brown Butter Chocolate Chip Cookies. With rich, nutty brown butter as the star ingredient, each bite is satisfyingly chewy, layered with complex flavors, and studded with generous pools of chocolate. These cookies are an absolute favorite in my kitchen, offering just the right balance of crispy edges and gooey centers. Whether you’re a seasoned baker or brand new to browning butter, get ready to transform your classic chocolate chip cookie game forever.

Ingredients You’ll Need

You won’t believe how just a handful of familiar pantry staples can bake up such show-stopping cookies. Each ingredient plays a crucial role in creating the incredible taste, texture, and signature look of Brown Butter Chocolate Chip Cookies—so don’t skip or swap unless the tip says so!

• Butter (1 cup, browned): Browning the butter adds an irresistible depth and toasty aroma you simply can’t get from regular melted butter—watch it closely for those amber flecks!
• Dark Brown Sugar (1 cup): Gives the cookies their moist, chewy texture and a rich molasses flavor, though golden brown sugar works in a pinch.
• Granulated Sugar (1/2 cup): Balances the chewiness with a hint of crispness and extra sweetness.
• Eggs (2 large) & Egg Yolk (1 large): The combination makes the dough extra tender and the yolk gives every bite extra richness.
• Vanilla Extract (2 teaspoons): A splash of vanilla hypes up all the brown butter and chocolatey notes.
• Flour (2 1/4 cups): All-purpose flour provides the perfect structure—be sure to measure it for just the right thickness.
• Baking Soda (1 teaspoon): Helps the cookies rise and ensures a tender crumb.
• Salt (1 teaspoon): Absolutely essential for balancing the sweetness and enhancing all the deep flavors.
• Chocolate Chips (2 cups, or more): Use a mix of chips and chunks for puddles of melted chocolate in every bite—feel free to mix in your favorite bars, too.

How to Make Brown Butter Chocolate Chip Cookies

Step 1: Brown the Butter

Begin by placing your butter in a large pot or deep skillet over medium-low heat. As it melts and bubbles, give it a stir with a wooden spoon, especially around the sides. Watch closely for it to go from yellow to a deep amber color, keeping an eye underneath the foaming top. Once you spot lots of gorgeous brown bits forming at the bottom, remove it from the heat immediately—brown butter turns to burnt butter fast! Pour it straight into a bowl, scraping up every brown bit, then pop it in the fridge to chill for about 40 to 60 minutes.

Step 2: Cream Sugars and Brown Butter

Once your brown butter is cool, scoop it into your mixer bowl. Add in the dark brown sugar and granulated sugar, then cream the mixture together for 4 to 5 minutes, stopping now and then to scrape the sides. This ensures your cookies will have an extra-soft, chewy interior—totally worth the wait!

Step 3: Add Eggs, Yolk, and Vanilla

Crack in the two eggs and the extra yolk, adding them one at a time and mixing well (about 30 seconds after each). Stir in the vanilla extract, letting the mixture turn creamy and fluffy before moving on. These rich wet ingredients help your dough come together beautifully.

Step 4: Mix in Dry Ingredients

Add the flour, baking soda, and salt to the bowl. Stir everything together gently, just until combined—over-mixing leads to tough cookies, and we want these Brown Butter Chocolate Chip Cookies to stay perfectly tender. Fold in all those irresistible chocolate chips and any extra chunks you want to include.

Step 5: Chill the Dough

For cookies that bake up thick and chewy, wrap the finished dough tightly and chill it in the refrigerator for at least one hour. If you’ve got the patience, chilling for up to 24 or even 48 hours makes the flavors even more pronounced! The dough will firm up, making it so much easier to scoop and shape.

Step 6: Bake to Cookie Perfection

Preheat your oven to 385 degrees. Line your baking sheets with parchment paper or a trusty Silpat mat. Roll balls of dough and space them at least 2 inches apart. Bake for 9 to 10 minutes, just until the edges are golden and the centers look just set—they’ll finish cooking on the tray out of the oven. Let them cool before you sneak a taste!

How to Serve Brown Butter Chocolate Chip Cookies

Garnishes

A sprinkle of flaky sea salt on top of freshly baked cookies takes the sweet-and-salty combo to new heights. You might also give them a light dusting of powdered sugar or even dip one side in tempered chocolate for extra decadence—whatever makes these Brown Butter Chocolate Chip Cookies truly yours!

Side Dishes

Honestly, a tall glass of cold milk is unbeatable, but you could also serve these with a comforting hot chocolate, vanilla ice cream, or fresh berries for a fun, contrasting finish. The rich flavor of the cookies pairs beautifully with creamy or tart elements.

Creative Ways to Present

Try stacking the cookies and tying them with a ribbon for irresistible edible gifts, or pile them high on a cake stand for a rustic dessert table. If you’re feeling playful, sandwich ice cream between two Brown Butter Chocolate Chip Cookies for the ultimate homemade ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Place your extra cookies in an airtight container at room temperature, and they’ll stay soft and delicious for up to five days. To keep them ultra-fresh, you can pop in a slice of bread (the cookies steal just enough moisture to stay chewy).

Freezing

Brown Butter Chocolate Chip Cookies freeze wonderfully, both as dough balls and baked cookies. For the dough, simply scoop and freeze on a baking sheet, then transfer to a zip-top bag for up to three months. Baked cookies can also be stored in a freezer-safe container—just thaw at room temp when a craving hits!

Reheating

To bring out that fresh-from-the-oven magic, warm leftover cookies in a 300-degree oven for about 5 minutes or give them a quick zap in the microwave (about 10 seconds). This makes the chocolate gooey again and the centers taste practically freshly baked.

FAQs

Why do you brown the butter for these cookies?

Browning butter brings out deep, nutty notes that dramatically enhance the flavor of classic chocolate chip cookies. It gives Brown Butter Chocolate Chip Cookies their signature aroma and rich, toasty taste!

Can I skip chilling the dough?

For the very best texture and flavor, chilling the dough is highly recommended. It helps prevent the cookies from spreading too much and lets all the delicious brown butter and sugar flavors mingle beautifully. If you’re short on time, chill for at least an hour.

What’s the best kind of chocolate for these cookies?

A mix of semisweet or dark chocolate chips and roughly chopped chocolate bars gives you those delightful puddles and pockets of chocolate. Feel free to use whatever you have on hand—just make sure it’s high quality for the best Brown Butter Chocolate Chip Cookies.

Can I make the dough ahead of time?

Absolutely! Brown Butter Chocolate Chip Cookies dough actually gets better as it sits. You can store it tightly wrapped in the fridge for up to 48 hours, or freeze it for longer storage. Just scoop and bake straight from the freezer, adding a minute or two to the bake time.

Why is there an extra egg yolk in the recipe?

The extra yolk adds extra moisture and richness, keeping the cookies especially soft and chewy. It’s my favorite trick for that classic homemade cookie feel in every bite.

Final Thoughts

There’s nothing that says comfort quite like a batch of freshly baked Brown Butter Chocolate Chip Cookies. The nutty, caramelized undertones make these not just a crowd-pleaser but a true family favorite. I hope you’ll try them soon and experience for yourself just how special a good cookie can be!

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