These are truly the best Brown Butter Chocolate Chip Cookies—warm, toasty, and loaded with dark brown sugar and plenty of melty chocolate chips. Crisp at the edges and chewy in the center, these cookies elevate the classic chocolate chip with the rich, nutty flavor of brown butter.
Browning the butter adds a deep, caramel-like note you won’t get from regular melted butter. If you’re short on time, a basic cookie will work, but taking the extra step to brown the butter and finishing each cookie with a flake of sea salt makes a big difference. The recipe yields cookies that are simple to prepare—no stand mixer required—and they’re a hit with kids and adults alike.
Why I Love These Brown Butter Chocolate Chip Cookies
- The browned butter. Browning the butter brings a toasted, caramel quality that deepens the cookie’s flavor.
- Easy method. Because the butter is melted, the dough comes together with just a whisk and a spoon—no electric mixer necessary.
- Family favorite. These cookies are perfect served warm. For picky eaters, sprinkle flaky salt on half the batch and leave the rest plain.
What You’ll Need
These cookies use simple pantry staples plus butter and eggs. The full quantities and step-by-step instructions are available in the recipe card below.
- Butter – Unsalted butter is best; you’ll brown and then cool it.
- Sugars – A mix of granulated sugar and dark brown sugar gives a deep, caramel sweetness; light brown sugar can be substituted.
- Eggs – Use large eggs plus one extra yolk, brought to room temperature for easier mixing.
- Vanilla – Pure vanilla extract or vanilla bean paste.
- Dry ingredients – All-purpose flour, cornstarch, baking soda, and salt.
- Chocolate – Semisweet chips or chopped chocolate for best balance.
- Finishing salt – Flaky sea salt to sprinkle on the warm cookies for contrast.
How to Make Browned Butter Chocolate Chip Cookies
Browning the butter is the most important step—watch it closely so it doesn’t burn. Below is an overview of the process so you know what to expect.
- Brown the butter. Melt butter over medium heat, whisking occasionally. Once it foams and the milk solids begin to brown, whisk more frequently until the solids are a deep amber and the butter smells nutty. Remove from heat and cool to room temperature, scraping the browned bits into the container.
- Mix sugars and butter. Whisk the cooled brown butter with granulated and dark brown sugar until smooth.
- Add eggs and vanilla. Whisk in two eggs, one extra yolk, and vanilla until combined.
- Combine dry ingredients. Whisk together flour, cornstarch, baking soda, and salt in a separate bowl.
- Finish the dough. Fold the dry mix into the wet ingredients just until combined, then fold in the chocolate chips. Chill the dough for at least 30 minutes to prevent excessive spreading.
- Shape and bake. Preheat the oven to 350°F. Portion dough into balls, space them on lined baking sheets, and bake for 10–11 minutes until edges are golden and centers remain soft. Sprinkle with flaky sea salt while still warm if desired.
The Trick to Browning Butter
The key is attention. The butter will foam, then the milk solids will begin to darken and give a nutty aroma. Remove the pan the moment the solids reach a rich amber color to avoid burning. Pour the butter into a heatproof container and let it cool completely before using.
More Tips and Variation Ideas
- Swirl the pan. Gently swirl the pan while browning to promote even cooking and keep solids from sticking.
- If it burns, start over. Burnt butter tastes bitter—don’t use it; discard and try again.
- Chill the dough. Chilling firms the butter so cookies hold their shape and develop texture.
- Make extra dough. The dough freezes well—form balls, freeze on a sheet, then store in a freezer-safe container for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
- Serving suggestion. Serve warm so the chocolate stays melty. A light sprinkle of flaky sea salt brings out the flavors.
- Mix-ins. Add 1–2 cups chopped walnuts for crunch, or swap in milk or white chocolate for a sweeter profile.
How to Store
If you don’t finish the batch the same day, store them properly to retain texture and flavor:
- Counter: Airtight container at room temperature for up to 3 days.
- Fridge: Airtight container for up to 5 days.
- Freezer: Freeze cooled cookies in a freezer-safe bag for up to 3 months; thaw in the fridge before serving.
Fun Cookie Recipes to Try
- Anginetti Cookies
- Christmas Cake Mix Cookies
- Homemade Butter Cookies
- Red Velvet Crinkle Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch of sea salt
- 2 cups semi-sweet chocolate chips
- flaky sea salt, for finishing
Instructions
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Melt the butter. Place 2 sticks (1 cup) of unsalted butter in a medium saucepan over medium heat. Whisk occasionally until it melts and begins to foam—about 4–7 minutes.
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Brown the butter. Whisk more frequently as the foam subsides. The milk solids will settle and begin to toast, turning golden and then amber. Remove from heat when the solids are deep amber and the butter smells nutty.
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Cool and transfer. Pour the browned butter into a heatproof container, scraping the toasted bits from the pan. Let the butter cool to room temperature.
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Mix sugars and butter. In a large bowl, combine the cooled brown butter with granulated and dark brown sugar; whisk until smooth and creamy.
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Add eggs and vanilla. Whisk in two eggs, one egg yolk, and vanilla until incorporated.
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Combine dry ingredients. Whisk flour, cornstarch, baking soda, and salt together in a separate bowl.
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Mix dough. Gradually add the dry mix to the wet mixture and stir until just combined. Fold in the chocolate chips and chill the dough for at least 30 minutes.
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Preheat and shape. Preheat the oven to 350°F. Line baking sheets with parchment. Portion the dough with a scoop or tablespoon and roll into balls, spacing them about 2 inches apart.
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Bake. Bake 10–11 minutes until edges are golden and centers remain soft. Remove from oven and immediately sprinkle with flaky sea salt if desired. Let cool on the sheet 5 minutes before transferring to a wire rack.
Equipment
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Baking sheets
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary based on ingredients and tools used.
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