Best Brown Butter Chocolate Chip Cookies

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Welcome to my favorite Brown Butter Chocolate Chip Cookies. These cookies have a deep, nutty flavor to them; they’re made with two types of chocolate, chopped walnuts (optional!) and flakey sea salt on top. Their texture is perfection: crispy edges with soft and chewy centers–yum!

Brown Butter Chocolate Chip Cookies with flakey sea salt on top.

It is no secret that I love brown butter. It makes everything better. Maybe you’ve seen my Brown Butter Scallops with Butternut Squash Risotto or my Brown Butter Apple Crumble. Savory or sweet, it truly makes EVERYTHING better.

Ingredients For Brown Butter Chocolate Chip Cookies

Ingredients for brown butter chocolate chip cookies.
  1. Chocolate – I like using a bar of bittersweet chocolate (we will chop this) AND semi-sweet chocolate chips. This gives great chocolate dimension to these cookies.
  2. Sugars – This recipe uses white sugar and brown sugar. The ratio is definitely more brown sugar to white, resulting in a chewy cookie.
  3. Eggs – Whole eggs and an egg yolk. The egg yolks adds a nice richness to the dough that feels luxurious.
  4. Butter – I like using unsalted butter so we can control the salt amount in the cookies. And of course, using good quality butter helps. I used KerryGold for this recipe.
  5. Baking soda – This gives a nice color to the cookies as well as helps with spreading.
  6. Vanilla extract – I love making Homemade Vanilla Extract. Of course, store-bought is fine!

For the full list of the ingredients, please see the recipe index card below!

How to Brown Butter

I like to start with the butter cubed. And place it in a shallow pan over medium heat. You will slowly see it foam up (this is all the water evaporating out of the butter). Give it a stir regularly. Slowly you will start to see the milk solids caramelize, resulting in brown butter! I like to take my brown butter pretty far. You want it to be golden, dark brown. Immediately pour it into a bowl so it stops cooking.

Brown butter in a pan.
Brown butter chocolate chip cookies on a baking sheet.

Styling Tip for these Brown Butter Chocolate Chip Cookies

Place chocolate chips on top. I like to place a few chocolate chips on top of the balls of dough so they look the best.

Use a large cookie cutter. This is called ‘scooting’. I like to do this to shape my cookies into perfect circles. It’s totally optional.

Brown butter chocolate chip cookies on a platter.

Tips for the Best Cookie Results

Weigh your flour – For quick breads (like my Easy Banana Nut Bread), weighing flour isn’t that necessary but I find with cookies it’s critical to get the perfect consistency.

Use light colored baking sheets – My favorite are from NordicWare. I own a few of them and they’re amazing. Dark colored baking sheets will result in darker bottomed cookies that are burnt or overbaked.

Recipe FAQs

What does brown butter do for chocolate chip cookies?

Browning the butter gives these chocolate chip cookies a nutty quality to them that isn’t all that distinguishable. It adds a depth of flavor and caramel notes that is hard to pin point. You don’t eat these and think to yourself, “Oh this is brown butter!” Their flavor is more subtle. That caramel-like flavor that lives in these cookies goes SO well with sea salt. Yum.

Should I use light or dark brown sugar?

I always use light brown sugar. The subtle molasses flavor makes for a more balanced cookie. I actually ONLY buy light brown sugar vs. dark brown sugar. Because I personally enjoy the flavor a bit more. Feel free to use either. If you use dark brown sugar, your cookies will turn out a little browner in color.

Can I leave the walnuts out of this recipe?

Absolutely.

To Freeze this Cookie Dough

I have a whole post on How to Freeze Cookie Dough. But quickly, here’s how:

  1. I like to scoop out the doughs of cookie dough and place them on a plate or baking sheet (whatever fits in your freezer).
  2. Place them in the freezer for 30 minutes. This is known as flash freezing them.
  3. Then add the to a freezer-safe bag. Bake them straight from the freezer; you’ll most likely need a few minutes longer.
Brown butter chocolate chip cookie on a plate.

More Cookies to Make and Eat

If you tried this Brown Butter Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • In a large bowl, mix together flour, baking powder, soda and salt. 

  • In medium saucepan, set over medium-low heat, melt the butter. Take out a silicon whisk and give the butter a stir. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once it hits a light brown color, I like to give it a few more stirs just so I can monitor the color. This process happens quickly so don’t walk away! Keep stirring it until it goes from a light brown color to deep golden brown. Remove it from the heat and give it a few more stirs.

  • I like to let it continue to cook until it’s dark brown. Immediately pour it into a large bowl. Whisk in the two teaspoons of water. Allow the brown butter to cool for about 10 minutes. (If you don’t do this, when you add the chocolate, it’ll melt.) 

  • Next, whisk in the sugars. And then, add the eggs and vanilla. Pour into the dry ingredients and mix until combined. Lastly, fold in chocolate chips and walnuts (if using). Stick in fridge for 1 hour to chill.  

  • Preheat oven to 350F. Scoop out 2-ounce balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 4 inches apart.

  • Bake for 8 minutes. At the 8-minute mark, remove them from the oven to shape them (this is optional). Rotate the pan and bake for an additional 3 to 4 minutes, until the edges are lightly golden brown.

To Make Ahead:

  • The cookie dough can be made, scooped out into dough balls and kept in the fridge for up to 3 days. Bake them straight from the fridge. 
  • Some people’s cookies have come out a bit domed and not as flat as pictured. The biggest trick is be sure to weight your flour. With cakes and other baked goods, a bit more flour won’t alter the state of the appearance but with cookies it’s really important to weigh out the flour. 

To Freeze Cookie Dough: 
I have this post right here that explains how to do so! 
Equipment and Tools:
OXO Medium Cookie Scoop | Baking Sheets | KitchenAid Stand-Up Mixer | Silicon Spatulas | 

Calories: 124kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 21mg | Potassium: 23mg | Fiber: 5g | Sugar: 21g | Vitamin A: 5IU | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

*The original post is from 2019; this recipe has been updated and new photos have been taken. I can guarantee this recipe is SO much better. For clarity, the leavening has been adjusted, new chocolates are being used. But that’s it!

#Brown #Butter #Chocolate #Chip #Cookies

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