Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are rich, chewy, and deeply flavorful—with nutty, caramelized notes from the browned butter and pools of melty dark chocolate in every bite. They’re soft in the center, crisp at the edges, and absolutely unforgettable. A simple twist on a classic that makes all the difference.

Why Brown Butter?

If you’ve never baked with brown butter before, prepare to fall in love. It’s a simple step that changes everything. The butter is melted and cooked just long enough to toast the milk solids, creating golden flecks and a warm, nutty aroma. That rich flavor runs through every bite and pairs perfectly with melty chocolate and a soft, chewy center.

Tips for Making the Best Cookies

• Use high quality chocolate and butter–these two components contribute the most to the flavor and will make all the difference for the cookies. Kerrygold Pure Irish Butter is the absolute best!
• Let the brown butter cool slightly before mixing to avoid melting the sugar too fast.
• Add your chocolate chips once most (NOT ALL) of the flour is incorporated. This helps prevent overmixing, which can lead to dense or tough baked goods. Gently folding them in at the end keeps the batter tender and the texture just right.
• Use chopped chocolate bars instead of chocolate chips. This gives more of a bakery style, unique look to cookies.
• Use a mix of dark chocolate percentages—60%, 70%, 80%, even a touch of 90%. The variety adds complexity and depth, balancing sweetness with rich, slightly bitter notes. It’s a small change that makes a big difference in flavor.
• Scoop the cookie dough into balls before chilling them in the fridge. I personally do this because it’s easier to scoop the balls when the dough isn’t cold and firm. Plus the dough seems to warm back up to room temperature faster this way.
• For chewier cookies, underbake the cookies and after they are out of the oven let them finish cooking on the pan for 5-10 minutes.
• After the cookies are done baking, add a sprinkle of flaky sea salt on top. Salt helps enhance the sweetness and flavor of the cookies. Fire, trust me.

Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are rich, chewy, and deeply flavorful—with nutty, caramelized notes from the browned butter and pools of melty dark chocolate in every bite. They’re soft in the center, crisp at the edges, and absolutely unforgettable. A simple twist on a classic that makes all the difference.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Chill Time 1 day d

Total Time 1 day d 31 minutes mins

Servings: 24 Cookies

Course: Dessert

Ingredients Method Video Notes

Ingredients

  

• 1 cup (227 grams) unsalted butter
• 1/2 cup (100 grams) cane sugar
• 1 1/4 cup (250 grams) light or dark brown sugar
• 2 large eggs plus 1 egg yolk at room temperature
• 1 1/2 cup (190 grams) all-purpose flour
• 1 cup (127 grams) bread flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (340 grams) chocolate chips or chopped chocolate
• 1 cup (120 grams) nuts of choice, optional
• pinch of flakey salt optional

Method

 

Making Brown Butter

1. In a skillet (or sauce pan) set over medium heat, add the butter. Melt completely.
2. Swirling the pan occasionally, continue to cook the butter. 
3. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a large mixing bowl.

Making Cookie Dough

1. Add the sugars into the bowl with butter. Stir and set aside to cool completely. To the mixture, add the eggs, egg yolk, and vanilla and whisk together until combined.
2. In a separate medium bowl, mix together baking powder, baking soda, salt, and flours. Slowly add the flour mixture into the wet ingredients, and stir until almost of the flour is combined. Add in most of the chocolate (save some to top each cookie with) and stir until everything is combined.
3. Scoop dough into 3 tablespoon sized balls, and top each ball with a few extra chocolate chunks. Refrigerate for 24 hours (or at least 2 hours, if needed same day, and up to 72 hours).
4. Let the dough come back to room temperature before baking.

Bake Cookies

1. Preheat the oven to 350ºF and line baking sheets with parchment paper.
2. Place balls onto baking sheet, leaving about 3 inches between each for the cookies to spread. Bake for 11 to 13 minutes, or until golden brown around the edges.
3. Let cool for 5 minutes on the pan before moving cookies to wire racks to cool completely.

Video

@najonisade

My FAVORITE chocolate chip cookie recipe!! Featuring brown butter, flakey sea salt, and pistachios Posting recipes on my blog this week! Najonisade.com #chocolatechipcookies #brownbutter #recipes #baking #cookwithme #blogger #fyp

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Notes

1. Make Ahead: Unbaked cookie dough can chill it in the refrigerator for up to 72 hours (3 days). Unbaked cookie dough balls freeze for up to 3 months.
2. Save Cookies: Baked cookies can last covered at room temperature for up to 1 week. Cookies can also last frozen for up to 3 months. 
3. Equipment: (affiliate links) Cast Iron Skillet or Saucepan | Electric Mixer (handheld) or (stand) | Spatula | Baking sheets | Silicone Baking Matt or Parchment Paper | Cookie Scooper | Cooling Rack 
4. Bread Flour: Results in a chewier texture in the cookie. Since bread flour has a higher protein content (than all-purpose flour), there is more gluten development , contributing to a more chewier and denser outcome. 
5. Chocolate: Preferably, a mix of chocolate