5 words. BROWNED BUTTER CHOCOLATE CHIP COOKIES. This recipe takes the classic chocolate chip cookie to new heights by incorporating rich, nutty browned butter for an irresistibly deep and caramelized flavor.
Soft, chewy, and packed with gooey chocolate chips, these cookies are perfect for any occasion—whether you’re hosting a holiday party, baking for family, or indulging in a sweet treat just for yourself.
In this blog post, I’ll walk you through the simple steps to brown butter like a pro, tips for achieving the perfect cookie texture, and ideas to customize your cookies with your favorite add-ins like nuts, sea salt, or extra chocolate. These cookies are easy to make and guaranteed to impress anyone lucky enough to try them.
When I tell y’all that these cookies are so delicious, I mean just that! You HAVE to try them for yourself.
When it comes to cookies, few recipes hold as much nostalgia and universal appeal as the classic chocolate chip cookie. But if you’re ready to elevate this timeless treat, look no further than these browned butter chocolate chip cookies. The secret lies in the rich, nutty flavor of browned butter, which adds depth and complexity to every bite.
Shop my baking essentials here.
Why Browned Butter?
Browned butter is a game-changer in baking. By gently heating butter until it turns golden brown, you unlock a nutty, caramel-like flavor that pairs perfectly with the sweetness of chocolate chips. This one simple step transforms your cookies from ordinary to extraordinary.
What Makes These Cookies Special?
- Texture: Soft and chewy centers with slightly crisp edges.
- Flavor: A perfect balance of sweetness, nuttiness, and chocolatey goodness.
- Versatility: Customize with add-ins like walnuts, pecans, or a sprinkle of flaky sea salt.
How to Make Them:
- Brown the Butter: Heat butter in a pan until golden and aromatic. Let it cool slightly before mixing.
- Mix the Dough: Combine your dry and wet ingredients, then fold in the chocolate chips.
- Chill: Let the dough rest for at least 30 minutes to enhance the flavor and prevent spreading.
- Bake: Scoop and bake until golden brown and irresistible.
EXPERT BAKING TIPS
WEIGH YOUR INGREDIENTS:
This recipe is written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I have provided standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
MIX THE DOUGH CAREFULLY:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
CHILL THE COOKIES PRIOR TO BAKING
I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
UNDER BAKE FOR PERFECT COOKIES:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
THE SECRET TO PERFECTLY ROUND COOKIES:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A NOTE ON OVEN TEMPERATURE:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
These cookies are perfect for holiday baking, gifting, or simply treating yourself. Trust me, once you’ve tried browned butter in your cookies, you’ll never go back to the traditional recipe.
To shop baking essentials that I use:
( If you click on any of the Amazon links in the descriptions of my videos, realize that I am an Amazon Associate and I earn from qualifying purchases at no cost to you.)
So grab your apron, preheat your oven, and let’s bake some magic! 🍪✨
What’s your favorite cookie add-in? Let me know in the comments below!
Browned Butter Chocolate Chip Cookies (Small Batch)
Ingredients
- 113 g unsalted butter 8 tbsp.
- 100 g light brown sugar 1/2 C
- 50 g granulated sugar 1/4 C
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour 1 1/3 C
- ¾ tsp. baking powder
- 4 tsp. baking soda
- ½ tsp. salt
- 150 g semi-sweet chocolate 3/4 C + 2 Tbsp * I used a mix of chips and chunks
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.***
- Preheat the oven to 350°F / 175°C.
- Scoop out heaping 3 tbsp. scoops of the cookie dough. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
- Evenly space out the cookie dough balls on a cookie sheet and top them with extra chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Sprinkle with flaky sea salt, serve and enjoy!
