Ultimate Brown Butter Chocolate Chip Cookies Recipe

Posted on November 6, 2025

brown butter chocolate chip cookies - featured image

Imagine biting into a warm, gooey chocolate chip cookie with a crisp edge and a soft, caramel-like center. Now, add the nutty complexity of brown butter to the mix, and you’ve got yourself the ultimate brown butter chocolate chip cookies. These bakery-style treats are a game-changer, combining rich flavor, perfect texture, and the kind of indulgence that makes you want to bake them over and over again. Trust me, this recipe is the cookie upgrade you didn’t know you needed!

I first discovered the magic of brown butter while experimenting in my kitchen, trying to replicate the kind of cookies you’d find in boutique bakeries. After a few tweaks and countless batches, I finally landed on this recipe. These cookies are perfect for impressing your friends, treating yourself, or even gifting during the holidays. Plus, they’re surprisingly easy to make, and the results? Absolutely worth it.

Why You’ll Love This Recipe

Bakery-Quality at Home: These cookies rival any high-end bakery creation but are made right in your own kitchen.
Brown Butter Magic: The nutty, caramelized flavor of brown butter takes these cookies to an entirely new level.
Perfect Texture: Crisp edges, chewy centers, and gooey pockets of melted chocolate in every bite.
Easy to Make: No fancy techniques or equipment; just a simple twist on a classic recipe.
Customizable: Add walnuts, pecans, or even a sprinkle of flaky sea salt for your own personal touch.
A Crowd-Pleaser: Guaranteed to have everyone asking for your secret recipe at parties and gatherings.

What sets these cookies apart is the browned butter. It’s not just about melting butter; it’s about taking the time to cook it until it’s golden and aromatic, with a nutty richness that blends beautifully with the sweetness of the dough. That small, extra step makes all the difference and gives these cookies their signature flavor.

What Ingredients You Will Need

This recipe uses pantry staples with a few special touches to make these cookies bakery-style perfection. Here’s what you’ll need:

Unsalted butter: You’ll brown it to perfection for that nutty flavor.
Brown sugar: Gives the cookies their chewy texture and deep caramel notes.
Granulated sugar: Helps balance the sweetness and adds to the crispy edges.
Large eggs: At room temperature for smooth mixing.
Vanilla extract: Use pure vanilla for the best flavor.
All-purpose flour: The base of the cookie dough (you can swap with gluten-free flour if needed).
Baking soda: For just the right amount of lift.
Sea salt: A pinch enhances the flavor and balances sweetness.
Chocolate chips: Semi-sweet or dark chocolate work best for that melty, indulgent bite.

If you want to get fancy, you can use a mix of chopped chocolate and chips for pools of melted chocolate throughout. And, if you’re feeling adventurous, consider sprinkling a little flaky sea salt on top before baking—it’s a simple touch that makes a world of difference.

Equipment Needed

Medium-sized saucepan: Essential for browning butter.
Mixing bowls: At least two; one for wet ingredients and another for dry ingredients.
Whisk: For blending your wet ingredients smoothly.
Spatula: Helps fold in the dry ingredients and chocolate chips without overmixing.
Cookie scoop: Ensures evenly sized cookies for consistent baking.
Baking sheets: Line them with parchment paper for easy cleanup.
Wire rack: For cooling the cookies after baking.

If you don’t have a cookie scoop, a tablespoon works just fine. Make sure your saucepan has a sturdy bottom to avoid burning the butter—it’s worth the investment!

Preparation Method

Brown the butter: In a medium saucepan, melt 1 cup (226g) of unsalted butter over medium heat. Stir continuously until the butter turns golden brown and releases a nutty aroma. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
Mix the sugars: In a large mixing bowl, combine 1 cup (200g) of brown sugar and 1/2 cup (100g) of granulated sugar. Pour the browned butter over the sugars and whisk until smooth.
Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons of pure vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt.
Mix dry and wet ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.
Add chocolate chips: Gently fold in 2 cups (340g) of semi-sweet chocolate chips (or a mix of chips and chopped chocolate for extra gooeyness).
Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours for even better flavor).
Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and bake: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for gooey chocolate pockets or store for later.

Pro Tip: If your cookies spread too much, the butter might not have cooled enough before mixing—refrigerating the dough helps solve this issue.

Cooking Tips & Techniques

Making bakery-style cookies at home is easier than you think with these tips:

Don’t skip browning the butter: It’s the secret to the rich, nutty flavor that makes these cookies irresistible.
Chill the dough: Refrigerating the dough before baking prevents the cookies from spreading too much and enhances the flavor.
Use high-quality chocolate: Good chocolate makes a huge difference—opt for brands like Ghirardelli or Guittard.
Don’t overmix: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
Bake in batches: If you’re baking multiple trays, rotate them halfway through for even baking.

If you’re new to browning butter, keep an eye on it—it can burn quickly if left unattended. The key is to stir constantly and watch for the color change.

Variations & Adaptations

This recipe is delicious as-is, but here are some fun ways to make it your own:

Nutty twist: Fold in 1 cup (120g) of chopped walnuts or pecans for added crunch.
Gluten-free option: Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
Extra chocolatey: Use a mix of milk, dark, and white chocolate chips for a multi-layered chocolate experience.
Salted caramel touch: Drizzle caramel sauce over the cookies and sprinkle with flaky sea salt for an elevated flavor.

I once added a teaspoon of espresso powder to the dough, and it gave the cookies a subtle mocha flavor that was a total hit!

Serving & Storage Suggestions

These cookies are best enjoyed warm, straight out of the oven, with a cold glass of milk or a hot cup of coffee. For an extra bakery-style presentation, press a few extra chocolate chips onto the tops of the cookies right after baking.

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a resealable bag for up to 3 months. When reheating, pop them in the microwave for about 10-15 seconds to revive their gooey texture.

Nutritional Information & Benefits

Here’s an estimate for one cookie (based on a batch of 24):

Calories: 220
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 28g
Protein: 2g

Brown butter adds a rich flavor without extra ingredients, while semi-sweet chocolate chips provide antioxidants and a satisfying sweetness. The cookies are customizable to fit dietary needs, making them a treat for almost everyone.

Conclusion

If you’ve been searching for the perfect chocolate chip cookie recipe, this is it. The nutty richness of brown butter paired with gooey chocolate chips and a hint of sea salt will make these cookies your new go-to. Feel free to tweak the recipe to suit your taste—add nuts, try different chocolate, or even make them gluten-free.

I love these cookies because they remind me of cozy afternoons in the kitchen, filling the house with the smell of butter and chocolate. There’s nothing quite like sharing them with friends and family.

Ready to bake your own batch of bakery-style perfection? Let me know how they turn out in the comments below! Don’t forget to share this recipe with your fellow cookie lovers, and if you make your own twist, I’d love to hear about it!

FAQs

Can I use salted butter instead of unsalted?

Yes, you can, but reduce the added salt in the recipe to avoid an overly salty cookie.

Do I have to chill the dough?

Chilling the dough is highly recommended for better flavor and texture, but if you’re in a pinch, you can skip it. Just be aware the cookies may spread more.

Can I use a different type of sugar?

You can substitute brown sugar with coconut sugar for a healthier option, but it will slightly alter the flavor.

How do I make the cookies extra chewy?

Use more brown sugar than white sugar and make sure not to overbake them. Pull them out when the centers are still soft.

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, place them on a tray, freeze until firm, then transfer to a resealable bag. Bake directly from frozen, adding 1-2 minutes to the bake time.

Pin This Recipe!