Miley Let me introduce you to the best Brown Butter Chocolate Chip Cookies you’ll ever bake! It has a buttery caramelized cookie dough, a silky smooth and gooey chocolate filling, and a fluffy toasted sea salt topping. And best of all, my improved recipe has a few updates to make it easier to bake the perfect cookie.
When I was growing up, chocolate chip cookies showed up often at bake sales like Halloween and Christmas, but I was never the one to bake them. In fact, in all my years of baking I had never made a brown butter chocolate chip cookie.
And I thought, let’s remedy that! I looked through my mom’s recipe (which was really just Nestlé Toll House’s recipe) and didn’t like the method. It seemed plain and outdated, and I immediately knew there had to be a better way. Many tests later, and I’m happy to report this brown butter cookie is perfect! Just like the original old-fashioned recipe, but even better.
Why You’ll Love This Recipe
These cookies deliver bold flavor with a soft and comforting bite that feels bakery level without stress.
Rich depth: Browning the butter adds warm toasted notes that regular cookies miss.
Soft centers: The middle stays tender while the edges bake gently.
Balanced sweetness: Brown sugar and chocolate blend smoothly.
Simple steps: Each stage feels relaxed and clear.
Crowd friendly: Great for sharing, gifting, and gatherings.
Comfort factor: Every bite feels familiar and special at once.
Ingredients
For the Cookie Dough:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Optional Add Ins:
- Dark chocolate chunks
- Flaky sea salt topping
- Chopped walnuts
Step by Step Instructions
1. Brown the Butter
Butter gets melted in a saucepan over medium heat. It bubbles, foams, then slowly turns golden with tiny brown bits at the bottom. Once a nutty aroma rises, the pan gets removed from heat and the butter cools slightly. This step builds deep flavor that defines the cookies
2. Mix the Dry Ingredients
Flour, baking soda, and salt get stirred together in a bowl until evenly combined. This mixture waits while the butter cools, helping the dough come together smoothly later
3. Combine Butter and Sugars
The cooled brown butter gets poured into a large bowl with brown sugar and granulated sugar. Everything gets stirred until thick and glossy. The mixture looks rich and smooth, which sets the base texture
4. Add Egg and Vanilla
The egg and vanilla extract get mixed in until fully blended. The dough starts to look silky and slightly thick, carrying that toasted butter aroma throughout.
5. Bring the Dough Together
Dry ingredients get added gradually and stirred gently. Once the flour disappears, chocolate chips get folded in carefully so they spread evenly without overworking the dough.
6. Chill and Bake
The dough rests in the fridge for about 30 minutes. The oven heats to 350°F. Dough scoops get placed on a lined baking sheet with space between. Baking takes 11 to 13 minutes until edges look set and centers stay soft. Cooling finishes the texture.
Tips & Variations
Small tweaks help adjust flavor and texture without changing the core recipe.
- Chill the dough longer.
- Use dark chocolate chunks.
- Add chopped nuts.
- Sprinkle sea salt before baking.
- Keep cookies in an airtight container up to five days.
Serving Suggestions
Brown Butter Chocolate Chip Cookies feel right with warm drinks and quiet moments. They pair well with coffee, tea, and cold milk. A plate of these cookies works beautifully for gatherings or relaxed evenings.
When served slightly warm, the chocolate stays soft and the aroma feels extra inviting.
Frequently Asked Questions
Does browning butter change texture?
Yes, it adds richness while keeping the cookies tender.
Can the dough rest overnight?
Yes, resting improves flavor and structure.
Why chill the dough?
Chilling controls spread and deepens taste.
Can different chocolate be used?
Yes, chunks and chips both work well.
How soft will they stay?
They remain chewy for several days when stored properly.
Final Thoughts
Brown Butter Chocolate Chip Cookies deliver comfort with a deeper, richer twist. The toasted butter flavor, soft centers, and melted chocolate make each bite feel thoughtful and satisfying.
Brown Butter Chocolate Chip Cookies
Ingredients
For the Cookie Dough:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Optional Add Ins:
- Dark chocolate chunks
- Flaky sea salt topping
- Chopped walnuts
Instructions
- Brown the Butter: Butter gets melted in a saucepan over medium heat. It bubbles, foams, then slowly turns golden with tiny brown bits at the bottom. Once a nutty aroma rises, the pan gets removed from heat and the butter cools slightly. This step builds deep flavor that defines the cookies
- Mix the Dry Ingredients: Flour, baking soda, and salt get stirred together in a bowl until evenly combined. This mixture waits while the butter cools, helping the dough come together smoothly later
- Combine Butter and Sugars: The cooled brown butter gets poured into a large bowl with brown sugar and granulated sugar. Everything gets stirred until thick and glossy. The mixture looks rich and smooth, which sets the base texture
- Add Egg and Vanilla: The egg and vanilla extract get mixed in until fully blended. The dough starts to look silky and slightly thick, carrying that toasted butter aroma throughout.
- Bring the Dough Together: Dry ingredients get added gradually and stirred gently. Once the flour disappears, chocolate chips get folded in carefully so they spread evenly without overworking the dough.
- Chill and Bake: The dough rests in the fridge for about 30 minutes. The oven heats to 350°F. Dough scoops get placed on a lined baking sheet with space between. Baking takes 11 to 13 minutes until edges look set and centers stay soft. Cooling finishes the texture.
