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Everyone thinks the secret to the best chocolate chip cookies is the chocolate. It’s not.
These brown butter chocolate chip cookies are soft, chewy, and packed with rich nutty flavor, melty chocolate chunks, and a sprinkle of flaky sea salt.
If you’ve never made chocolate chip cookies with brown butter, you’re in for a treat. Browning the butter adds a rich, nutty flavor that takes classic chocolate chip cookies to a whole new level. Pair that with melty chocolate chunks and a sprinkle of flaky sea salt, and you have a bakery-worthy cookie that’s crisp around the edges, perfectly chewy in the center, and impossible to stop eating.
The only extra step is browning the butter, but I promise it’s worth every minute. Once you’ve tasted the deep caramel-like flavor it adds, you’ll never want to make chocolate chip cookies any other way.
Why You’ll Love This Recipe
- Rich nutty brown butter flavor
- Soft centers with chewy edges
- Loaded with melty chocolate chunks
- Finished with flaky sea salt
- Bakery-style cookies friendly
- Easy to make ahead
- No chilling required
Why Brown the Butter?
Flavor, flavor, and FLAVOR! Browning the butter removes some of the water content and toasts the milk solids, creating those deep caramel, toffee-like notes that make these cookies taste extra special.
Ingredients You’ll Need
Just a handful of pantry staples come together to create cookies that taste like they came straight from a bakery. Browning the butter is the secret ingredient that makes all the difference.
- Butter: Browning the butter creates a rich, nutty flavor that gives these cookies their signature taste.
- Flour: Provides structure while keeping the cookies tender.
- Baking Soda: Helps the cookies rise and spread perfectly.
- Salt: Balances the sweetness and enhances the brown butter flavor.
- Brown Sugar: Adds moisture, chewiness, and caramel notes.
- Sugar: Creates crisp edges and balances the brown sugar.
- Vanilla: Rounds out the flavors with warm sweetness.
- Eggs: Bind the dough together and create a soft texture.
- Chocolate Baking Chunks: Melt into big pools of chocolate throughout every cookie.
How to Make Brown Butter Chocolate Chip Cookies
Browning the butter adds one extra step, but it’s incredibly easy and completely transforms the flavor of these cookies.
- Brown the butter. Cook the butter in a skillet over medium heat, stirring frequently, until it foams, turns golden brown, and smells nutty, about 5 minutes. Pour it into a bowl, scraping in all the browned bits, and let it cool to room temperature. It should be soft but not melted.
- Make the dough. Preheat the oven to 375°F and line baking sheets with parchment paper or silicone baking mats. Whisk together the flour, baking soda, and salt. In a mixing bowl, beat the browned butter with both sugars until light and fluffy, then mix in the vanilla and eggs. Stir in the dry ingredients just until combined, then fold in the chocolate chunks.
- Bake. Scoop the dough onto the prepared baking sheets, leaving room for the cookies to spread. Bake for 10–11 minutes, until the edges are golden but the centers still look slightly underbaked. Sprinkle with flaky sea salt, if desired, and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
How to Brown Butter for Cookies
Browning butter is simple, but it does require a little attention. Melt the butter over medium heat, then continue cooking as it foams and the milk solids begin to toast. Stir often and watch for golden brown specks at the bottom of the pan. The moment it smells nutty and caramel-like, remove it from the heat.
Carrian’s Tips
Don’t rush the butter. Browned butter goes from perfectly nutty to burnt very quickly.
Don’t skip the brown bits. Those little specks are packed with flavor.
Slightly underbake the cookies. They’ll continue cooking as they cool, giving you soft, chewy centers.
Storage Tips
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months.
Freeze unbaked cookie dough balls for up to 3 months and bake straight from frozen, adding 1–2 minutes.
FAQs
Brown butter adds a deep, nutty, caramel-like flavor that makes the cookies richer and more complex than traditional chocolate chip cookies.
If the butter is too warm, it can melt the sugar and change the texture of the dough. Let it cool until it’s soft but no longer warm.
Absolutely! Chocolate chips work well, but chunks create larger pockets of melted chocolate throughout the cookies.
Warm butter, too little flour, or overmixing can all cause cookies to spread too much.
Yes! Refrigerate the dough for up to 48 hours before baking.
Yes, but the flavor will not be the same. Brown butter is what gives these cookies their rich, nutty, caramel-like flavor.
Once you make these brown butter chocolate chip cookies, it’s hard to go back to the classic version. The rich, nutty butter, gooey chocolate chunks, and sprinkle of flaky sea salt create a cookie that’s simple enough for an everyday treat but special enough to impress everyone who tries one. Don’t be surprised if they disappear before they’ve even had a chance to cool.
More Cookie Recipes You’ll Love…
- White Chocolate Raspberry Cookies
- Molasses Cookies
- M&M Chocolate Chip Cookies
- Bakery Style Chocolate Cookies
- Peanut Butter Blossoms
- Monster Cookies
Watch How These Chocolate Chip Cookies are Made…
Brown Butter Chocolate Chip Cookies
Ingredients
- 14 Tablespoons Butter, unsalted
- 2 ⅓ Cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Cup Brown Sugar, dark is fine too
- ½ Cup Sugar, + 2 Tablespoons
- 2 teaspoons Vanilla
- 2 Eggs, large
- 2 Cups Chocolate Baking Chunks, Scharffen Berger Semi Sweet, I buy at Target or Amazon. see note
Instructions
Brown the Butter
- Place the butter in a small skillet pan over medium heat and cook for about 5 minutes – stirring almost constantly. The butter should start to go foamy and be lightly browned.14 Tablespoons Butter
- Remove from heat and scrape butter (and any brown specks) into a bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; about an hour. Do NOT chill.
- Once the butter is back to room temp, not hot or cold, preheat oven to 375℉. Line 2 large baking sheets with silpats and set aside.
Make the Cookie Dough
- In a bowl, whisk together the flour, baking soda, and salt; set aside.2 ⅓ Cup Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
- In the bowl of a stand mixer with the paddle attachment, add the brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy.1 Cup Brown Sugar, ½ Cup Sugar
- Add in the vanilla and beat until smooth. Add the eggs and mix until incorporated.2 teaspoons Vanilla, 2 Eggs
- Gently stir in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate baking pieces.2 Cups Chocolate Baking Chunks
Scoop and Bake the Cookies
- Use a heaping cookie scoop for the dough, then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle.
- Sprinkle with flaked sea salt. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
