Take your cookie game to the next level with these Brown Butter Chocolate Chip Cookies—a rich, elevated twist on the classic favorite. Browning the butter adds deep, nutty undertones that perfectly complement gooey pools of melted chocolate and the soft, chewy texture of these cookies. Finished with golden-crisp edges and a tender center, each bite offers gourmet flavor with homemade charm. Whether you’re baking for a special occasion, holiday gathering, or just to satisfy a craving, these cookies deliver warmth, indulgence, and a hint of sophistication.

Why You’ll Love This Recipe

Deep, rich flavor from browned butter
Soft, chewy texture with crispy edges
Easy to make with pantry-friendly ingredients
A sophisticated upgrade to the classic chocolate chip cookie
Perfect for holidays, bake sales, or cozy nights in
Option to add nuts for crunch and balance
Great make-ahead dough that stores well
Freezer-friendly for baking on demand
Kid- and adult-approved
A guaranteed crowd-pleaser for any cookie lover

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chunks or chips
1/2 cup chopped walnuts or pecans (optional)

Servings and timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 57 minutes
Servings: 24 cookies
Calories: 210 kcal per cookie

Variations

Nut-free: Omit nuts for a classic chocolate chip flavor.
Mix-in swap: Try white chocolate chips, peanut butter chips, or toffee bits.
Add sea salt: Sprinkle flaky sea salt on top before baking for a salty-sweet finish.
Espresso kick: Add 1 tsp of instant espresso powder to deepen the chocolate flavor.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Stuffed version: Place a square of chocolate or a dollop of caramel in the center of each dough ball.
Smaller batch: Halve the ingredients to make 12 cookies.
Thicker cookies: Chill the dough longer or bake from frozen for a more substantial center.

Storage/Reheating

Room temperature: Store cooled cookies in an airtight container for up to 5 days. Add a slice of bread to maintain softness.

Freezing dough: Scoop dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

Freezing baked cookies: Cool completely, then store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm briefly in the oven.

FAQs

What does browning the butter do for the cookies?

Browning butter creates a nutty, caramelized flavor that adds depth and richness, giving the cookies a gourmet edge.

Can I skip chilling the dough?

Chilling helps control spreading and improves flavor. Skipping it may result in thinner, less chewy cookies.

How do I know when brown butter is ready?

It should foam, turn golden brown, and emit a nutty aroma. Watch closely to avoid burning.

Can I make the dough ahead of time?

Yes! The dough can be stored in the refrigerator for up to 3 days or frozen for longer storage.

What kind of chocolate works best?

Semisweet chocolate chunks or chips melt beautifully, but dark or milk chocolate can also be used based on your preference.

Why are my cookies flat?

Not chilling the dough or using too-warm butter can cause the cookies to spread too much. Make sure your dough is cool before baking.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to balance the flavor.

Are these cookies chewy or crunchy?

They have a soft, chewy center with lightly crisped edges—ideal for classic cookie lovers.

Can I make them smaller or larger?

Absolutely. Adjust the baking time slightly: less for smaller cookies, more for larger ones.

What’s the best way to get gooey chocolate pools?

Use chopped chocolate bars instead of chips, which melt more freely for that signature gooey texture.

Conclusion

These Brown Butter Chocolate Chip Cookies are a luxurious twist on the beloved classic, featuring rich, toasty notes from browned butter and irresistibly melty chocolate. They’re the kind of cookie that gets rave reviews at bake sales, holiday tables, or quiet evenings at home. Easy enough for beginners and indulgent enough for special occasions, this recipe will quickly become a staple in your baking repertoire. Once you taste the nutty, buttery depth in each bite, there’s no turning back—this is your new go-to chocolate chip cookie.

Brown Butter Chocolate Chip Cookies

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Author: Mari
Total Time: 57 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These Brown Butter Chocolate Chip Cookies are the ultimate indulgence—featuring rich, nutty browned butter, golden crisp edges, and gooey, melty pools of chocolate in every bite. With a soft, chewy center and gourmet flavor depth, these cookies are a next-level twist on the classic chocolate chip cookie. Whether you’re baking for holidays, gifting, or just treating yourself, these cookies promise warm, buttery bliss in every batch.

Instructions

Brown the butter: In a saucepan over medium heat, melt the butter. Continue to cook, stirring constantly, until it foams and the milk solids at the bottom turn golden brown with a nutty aroma—about 5–7 minutes. Immediately remove from heat and pour into a heat-safe bowl to prevent burning. Let it cool for 10–15 minutes.
Mix sugars and butter: In a large mixing bowl, whisk together the slightly cooled brown butter, brown sugar, and granulated sugar until smooth and glossy.
Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Whisk until the mixture is silky and well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined—avoid overmixing.
Add mix-ins: Fold in chocolate chunks or chips, and nuts if using, until evenly distributed throughout the dough.
Chill the dough: Cover the bowl and refrigerate the cookie dough for at least 30 minutes to help the flavors develop and prevent spreading.
Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Scoop and bake: Use a cookie scoop or tablespoon to portion dough onto baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.

Brown the butter: In a saucepan over medium heat, melt the butter. Continue to cook, stirring constantly, until it foams and the milk solids at the bottom turn golden brown with a nutty aroma—about 5–7 minutes. Immediately remove from heat and pour into a heat-safe bowl to prevent burning. Let it cool for 10–15 minutes.
Mix sugars and butter: In a large mixing bowl, whisk together the slightly cooled brown butter, brown sugar, and granulated sugar until smooth and glossy.
Add eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Whisk until the mixture is silky and well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined—avoid overmixing.
Add mix-ins: Fold in chocolate chunks or chips, and nuts if using, until evenly distributed throughout the dough.
Chill the dough: Cover the bowl and refrigerate the cookie dough for at least 30 minutes to help the flavors develop and prevent spreading.
Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Scoop and bake: Use a cookie scoop or tablespoon to portion dough onto baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.

Notes

Browning the butter is key—it adds a deep, toasty flavor that elevates these cookies.
For extra gooey texture, reserve a few chocolate chunks to press into the tops just before baking.
You can freeze scooped dough for make-ahead treats—just add 1–2 minutes to the bake time.

Prep Time: 15 minutes
chill time: 30 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American