These brown butter chocolate chip cookies are the perfect balance of rich flavor and texture. The brown butter gives these cookies a delicious toffee-like flavor, complemented by a hint of salt. The cookies have crisp, golden edges, a chewy center, and melty semisweet chocolate chips, making every bite irresistible.

Why You’ll Love This Recipe

If you’re a fan of chocolate chip cookies, this recipe takes the classic to a whole new level. The brown butter adds a warm, nutty, and toffee-like flavor that’s far more complex than typical chocolate chip cookies. Combined with the slightly salty edge and the soft, gooey center, these cookies will quickly become your new favorite. The high baking temperature ensures that the cookies get those perfect golden edges while staying soft inside.

Ingredients

1 ¼ cup butter (280 grams)
¾ cup granulated sugar (150 grams)
1 cup firmly packed brown sugar (200 grams)
2 large eggs
1 teaspoon vanilla
2 ¾ cups of flour (357 grams)
½ teaspoon of salt
2 teaspoons baking soda
2-2 ½ cups semisweet chocolate chips (360-480 grams)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the butter: In a medium-large saucepan, melt 1 ¼ cups of butter over medium-high heat. Stir constantly until the butter reaches a deep amber color with brown bits at the bottom. Remove from heat and pour into a mixing bowl. Let the butter cool in the fridge or freezer until it solidifies but is still soft enough to cream.
Preheat the oven to 375°F (190°C). Grease your baking sheets with cooking spray or line them with parchment paper.
Cream together the cooled brown butter and both sugars for about 1 minute.
Add the eggs and vanilla to the mixture. Beat for another 2-3 minutes until light and fluffy.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing only until just incorporated.
Stir in the semisweet chocolate chips until evenly distributed.
Take about ¼ cup of dough (about 68 grams) and roll into balls. Place them on the baking sheet, leaving space between each one. Bake for 8-10 minutes, or until the edges are golden but the centers are soft.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack.

Servings and Timing

Servings: Makes about 20 large cookies.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Variations

Substitute chocolate chips: If you’re not a fan of semisweet chocolate, you can easily swap it for milk chocolate or dark chocolate chips, depending on your preference.
Nuts: Add some chopped nuts like walnuts or pecans for an added crunch and flavor.
Brown sugar substitute: If you don’t have brown sugar, you can substitute it with an equal amount of white sugar, though the flavor will not be as rich.

Storage/Reheating

Room Temperature Storage: Store cookies in an airtight container at room temperature. For best results, place a paper towel in the container to keep them fresh.
Freezing Cookie Dough: If you want to prepare ahead, scoop the dough into balls and freeze on a baking sheet for 30-60 minutes. Then, transfer the frozen dough to a freezer-safe bag for up to 3 months. Bake directly from the freezer, adding an extra minute or two to the bake time.
Reheating: If you prefer warm cookies, reheat them in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5 minutes.

FAQs

What does brown butter do for cookies?

Brown butter imparts a nutty, toffee-like flavor that enhances the taste of chocolate chip cookies. It adds depth and richness to the overall flavor profile.

Why are my brown butter cookies flat?

Cookies may flatten if the dough is too warm when baked. Ensure the dough is chilled properly after browning the butter to avoid flat cookies.

Why did my cookies get hard after cooling?

Overbaking or using too much flour can lead to hard cookies. Be sure to measure flour correctly and remove the cookies from the oven as soon as they turn golden.

Can I refrigerate the dough overnight?

Yes, refrigerating the dough overnight will actually improve the texture and flavor. Just cover the dough tightly to prevent it from drying out.

Can I use salted butter instead of unsalted?

Yes, if you use salted butter, reduce the amount of salt in the recipe to avoid overly salty cookies.

Can I make these cookies with gluten-free flour?

You can try using a gluten-free flour blend. Many readers have had success with a 1:1 gluten-free flour substitution.

Can I freeze the cookies after baking?

Yes, baked cookies can be frozen. Just make sure to store them in an airtight container or freezer bag to preserve their freshness.

How can I make my cookies look more beautiful?

For a professional finish, top the cookie dough balls with extra chocolate chips before baking. You can also gently shape any uneven cookies with a round cutter after baking.

How do I make my cookies thicker?

For thicker cookies, use a slightly higher ratio of brown sugar to white sugar, and avoid overmixing the dough.

What is the best way to measure flour for baking?

To ensure accurate measurements, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag as it may lead to too much flour.

Conclusion

These brown butter chocolate chip cookies are the perfect blend of sweet, salty, and buttery flavors. With a crisp edge and gooey center, every bite offers the ultimate cookie experience. Whether you’re baking for a special occasion or just craving a comforting treat, these cookies are sure to satisfy. Make a batch today and enjoy the rich, delicious results!