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Chewy brown butter chocolate chip cookies are filled with an added nutty flavor. These cookies are next-level and a family favorite!

If you love the flavor of these cookies like we do, give Brown Butter Rice Krispie Treats a try as well!

Brown butter chocolate chip cookies stacked on each other.

We Love These Cookies!

We’re OBSESSED with cookies, like our classic Best Chocolate Chip Cookies, but these brown butter chocolate chip cookies take it to a whole new level!

You’ll love the added chewiness and caramel flavor. So take a few extra minutes and give these cookies a try!

Why we love them!

  • Still simple! The recipe is quick and easy, with the brown butter process adding only a few extra minutes to the prep time, making it an accessible dessert.
  • Unique twist to a classic cookie. The nutty aroma and hint of caramel flavor make it stand out from traditional Chewy Chocolate Chip Cookies.
  • Sweet and salty. The addition of the flaky sea salt is a perfect pairing of flavors and adds a little something extra.
  • In under 30 minutes. These cookies are ready in no time for another favorite easy cookie recipe!
Adding flour to a cookie dough mixture.

Simple Ingredients

  • unsalted butter You will need regular fat butter to effectively brown butter. Low-calorie or vegan butter will not brown properly.
  • brown sugar use light brown sugar or dark brown sugar
  • granulated sugar
  • whole egg 
  • egg yolk
  • vanilla
  • all-purpose flour
  • baking soda
  • salt
  • chocolate chunks or chips – I used chopped Guittard dark chocolate wafers. You can use your favorite type of chocolate chips or chocolate chunks: dark chocolate, milk chocolate, or semisweet chocolate chips. Peanut butter chips or white chocolate chips could also be used.
  • flaky sea salt

Brown ButterED Chocolate Chip Cookies

  1. PREP. Preheat the oven to 350°F.
  2. BUTTER. Melt the butter in a medium skillet (or saucepan) over medium heat. Cook 4-5 minutes, or until the butter gets foamy and starts to turn golden brown. Remove the butter from the heat and let it cool slightly.
  3. BATTER. In a large bowl or the bowl of a stand mixer, stir together the wet ingredients. Add the dry ingredients. Gently fold in the chocolate chips.
  4. BAKE. Scoop the dough onto the prepared baking sheet. Sprinkle each cookie with sea salt. Bake 12-13 minutes, or until very lightly browned around the edges. Cool on the baking sheet for 5-10 minutes, then remove to cooling rack.

Recipe Tips

  • Browned butter. When butter is heated the milk solids start to brown creating a nutty aroma and a rich caramel flavor which adds an extra layer of flavor to chocolate chip cookies. 
    • The butter will turn from a pale yellow to a rich golden or light brown hue and the nutty aroma will intensify.
    • Once you’ve browned your butter there will be toasted brown bits at the bottom of the pan. They give amazing flavor so be sure to scrape them into the mixing bowl with the rest of the butter.
    • The brown butter can quickly go from perfect to burnt, so watch carefully. 
    • If you wish to skip the browning step, use about 10 tablespoons of melted butter in this recipe. Note that the cookies will not have the signature nutty flavor provided by brown butter.
  • Chewy cookies. Using brown sugar and no granulated sugar as well as adding an extra egg yolk is what helps these cookies turn out flavorful and chewy.
Brown butter chocolate chip cookies stacked on each other.

Storing Tips

  • Store cookie dough. Cover the browned butter chocolate chip cookie dough and chill it in the fridge for 1-2 days before baking it.
  • Freeze cookie dough.
    • Log form: Divide the dough into two sections and form a log. Wrap each one tightly with plastic and again with foil and freeze. Thaw before scooping and baking.
    • Cookie dough balls: Place the dough balls onto a baking sheet and freeze for 1-2 hours. Transfer solid dough to a container and freeze for up to 3 months. Bake straight from frozen by adding 2-3 minutes to the baking time or let them thaw before baking.
  • STORE. Store cooled cookies in an airtight container for 3-5 days. Placing a piece of white bread into the container can help keep them soft.
  • FREEZE. Place cooled cookies in a freezer storage bag, using parchment paper or wax paper to separate layers, and freeze for 1-2 months.
Brown butter chocolate chip cookies stacked on each other.

For More Sweets:

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Brown Butter Chocolate Chip Cookies

By: Lil’ Luna
Chewy brown butter chocolate chip cookies are filled with an added nutty flavor. These cookies are next-level and a family favorite!
Servings: 36 cookies
Prep: 12 minutes
Cook: 12 minutes
Cool Time: 5 minutes
Total: 29 minutes

Ingredients 

  • 12 tablespoons butter
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 2 cups + 2 tablespoons flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • cups chocolate chips or chunks, I used chopped Guittard dark chocolate wafers
  • 1 teaspoon flaky sea salt

Instructions 

  • Preheat the oven to 350°F.
  • Melt the butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool slightly.
  • In a large bowl or the bowl of a stand mixer, mix together the brown butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined.
  • Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I like to use a 3 tablespoon scoop). Add more chocolate chips on top.
  • Sprinkle each cookie with sea salt. Bake 12-13 minutes, or until very lightly browned around the edges. The middle of the cookies should still be soft. Let cool on the baking sheet for 5-10 minutes, then remove to cooling rack.

Video

Notes

Store cookie dough. Cover the browned butter chocolate chip cookie dough and chill it in the fridge for 1-2 days before baking it.
Freeze cookie dough. Log form: Divide the dough into two sections and form a log. Wrap each one tightly with plastic and again with foil and freeze. Thaw before scooping and baking.
Cookie dough balls: Place the dough balls onto a baking sheet and freeze for 1-2 hours. Transfer solid dough to a container and freeze for up to 3 months. Bake straight from frozen by adding 2-3 minutes to the baking time or let them thaw before baking.
STORE. Store cooled cookies in an airtight container for 3-5 days. Placing a piece of white bread into the container can help keep them soft.
FREEZE. Place cooled cookies in a freezer storage bag, using parchment paper or wax paper to separate layers, and freeze for 1-2 months.

Nutrition

Serving: 1cookie, Calories: 132kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 161mg, Potassium: 40mg, Fiber: 0.2g, Sugar: 13g, Vitamin A: 123IU, Calcium: 13mg, Iron: 0.4mg

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

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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