Brown butter chocolate chip cookies made with butter, brown sugar, eggs, flour, and semi-sweet chocolate chunks for chewy, rich cookies.
Table of Contents
There are chocolate chip cookies… and then there are Brown Butter Chocolate Chip Cookies. And yes, I know that sounds dramatic, but stay with me. These are the cookies I make when I really want to bake. Not because I promised someone dessert. Not because there’s a bake sale. But because I want that cozy, slightly indulgent, “something good is happening” feeling in my kitchen.
The first time I made brown butter cookies, I wasn’t even trying to be fancy. I just let the butter go a little too long on the stove while answering a text. Suddenly the kitchen smelled warm and nutty and almost caramel-like, and I remember thinking, okay… that’s new. I almost scrapped it. Almost. Instead, I leaned in. And honestly? I’ve never fully gone back. These cookies kind of ruined me for the regular kind. Do you know that feeling when a recipe quietly becomes your recipe? Yeah. This is one of those.
These Brown Butter Chocolate Chip Cookies remind me of late nights when the house is quiet and baking feels like therapy more than a task. They’re the cookies I bring when I don’t know what to bring, the ones I make when I want people to linger just a little longer. There’s something grounding about browning butter—standing there, stirring, watching it foam and change color, hoping you don’t push it too far. It’s oddly calming. Slightly nerve-wracking. Kind of like life lately, honestly.
I’ve made these cookies in different moods, different kitchens, different seasons. Sometimes they come out picture-perfect. Sometimes one spreads more than the others or gets a little extra crispy on the edge. I used to fuss over that. Now? I don’t. Those little inconsistencies are what make them feel homemade. Real. And every single time, someone asks, “What did you do to these cookies?” That’s when I know the brown butter did its job.
Why you’ll Love These Brown Butter Chocolate Chip Cookies?
Here’s my not-so-expert, very-opinionated take: Brown Butter Chocolate Chip Cookies work because they feel familiar and surprising at the same time. You get crisp edges, chewy centers, and that slightly dense, substantial texture that makes one cookie feel satisfying—not flimsy, not cakey, just right.
The browned butter brings this deep, nutty flavor that tastes like caramel without adding extra sugar. The chocolate chunks melt into uneven pools (which I prefer to neat little chips), and the flaky sea salt on top adds that quiet crunch and salty pop that makes you stop mid-bite and go, oh… wow. Are they perfect? Probably not. Are they memorable? Absolutely.
Ingredient Notes
Let’s talk ingredients like we’re standing at the counter together.
- Unsalted Butter – This is where the magic starts. Browning it adds all that nutty, caramel flavor. Cut it into pieces so it melts evenly.
- Brown Sugar – Dark brown sugar gives more depth, but light brown works. I’ve used both depending on what’s in the pantry.
- Granulated Sugar – Helps with sweetness and those lightly crisp edges.
- Egg + Extra Egg Yolk – The extra yolk adds richness and chew. I wouldn’t skip it.
- Whole Milk – Just enough to help the dough come together and stay tender.
- Vanilla Extract – Softens everything and plays really well with the brown butter.
- All-Purpose Flour – Spoon and level it. Scooping straight from the bag can make the cookies heavy.
- Salt, Baking Soda, Baking Powder – Flavor balance and structure. Team effort.
- Semi-Sweet Chocolate Chunks – Chopped chocolate melts better and looks more… intentional? Even when it’s not.
- Flaky Sea Salt – Optional, but if you like sweet-salty desserts, it’s kind of essential.
How to Make Brown Butter Chocolate Chip Cookies?
- I start by preheating the oven to 350°F and lining two baking sheets. Nothing exciting yet, but it matters.
- Then I brown the butter. I melt it over medium heat, stirring often. It foams, then settles, then suddenly smells nutty and looks golden with little brown bits at the bottom. That’s your moment. Pull it off the heat and let it cool for about 10–15 minutes. Warm is good. Hot will mess things up.
- Once cooled a bit, I beat the brown butter with both sugars until combined. Then I add the egg, extra yolk, milk, and vanilla. The mixture looks glossy and smells unreal. Always reassuring.
- I sift in the dry ingredients and fold gently. It might look a little rough at first—keep going. It always comes together. I fold in most of the chocolate chunks, saving the rest for the tops. If the dough feels a little dry, I add a splash of milk. No panic.
- I roll the dough into balls, dunk the tops into the remaining chocolate, and press gently so it sticks. Six cookies per tray. Into the oven for about 10–11 minutes. I pull them when the edges are lightly golden and the centers still look a little underdone. They’ll finish baking on the sheet. Sometimes I swirl a cup around them to make them perfectly round. Sometimes I don’t. Depends on the day.
- Once they’ve rested a couple minutes, I move them to a rack and sprinkle with flaky sea salt. And then I wait. Briefly.
Storage Options
These Brown Butter Chocolate Chip Cookies keep well at room temperature in an airtight container for about 3 days. You can also freeze baked cookies for up to 3 months. Freezing the dough balls is even better—fresh cookies whenever you want, which feels like a small life upgrade.
Variations & Substitutions
Once you make these once, ideas start popping up.
- Different Chocolate – Milk, dark, or a mix all work.
- Add Nuts – Walnuts or pecans pair beautifully with brown butter.
- Dairy-Free – Use plant-based butter and milk.
- Extra Salt – Lean into the sweet-salty thing if that’s your vibe.
- Smaller Cookies – Just reduce bake time slightly (and try not to eat too many).
What to Serve With Brown Butter Chocolate Chip Cookies?
These cookies don’t need help, but pairing is half the fun.
- Cold Milk – Classic for a reason.
- Coffee or Espresso – Balances the sweetness perfectly.
- Vanilla Ice Cream – Sandwich them or crumble on top.
- Late-Night Quiet – Honestly, underrated pairing.
FAQ:
Do I really need to brown the butter?
Technically, no. Flavor-wise? Yes. It’s kind of the whole point.
Why the extra egg yolk?
It adds richness and chew without making the cookies cakey.
Can I chill the dough?
You can. It deepens the flavor and limits spreading, but it’s not required.
Why don’t my cookies look exactly the same every time?
Butter temperature, flour measuring, oven moods—it all plays a role. Cookies are forgiving like that.
If you’re in the mood for cookies that feel nostalgic but just a little more grown-up, these Brown Butter Chocolate Chip Cookies are worth the extra step. Bake a batch, share a few, hide a couple for later.
So tell me—are you team gooey center or team crispy edge? I honestly go back and forth.
Brown Butter Chocolate Chip Cookies
Ingredients
- 12 tablespoons unsalted butter cut into pieces
- 1 cup dark brown sugar packed (light brown sugar may be substituted)
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 tablespoons whole milk
- 1 tablespoon pure vanilla extract
- 2⅔ cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 4-ounce bars semi-sweet chocolate chopped and divided
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Brown the butter in a saucepan over medium heat, stirring frequently, until melted, lightly foaming, and golden brown with a nutty aroma. Remove from heat and allow to cool for 10–15 minutes until warm but not hot.
- Transfer the browned butter to a large mixing bowl. Using a hand mixer, beat in the brown sugar and granulated sugar until well combined.
- Add the egg, egg yolk, milk, and vanilla extract. Beat until the mixture is smooth and cohesive.
- Sift the flour, salt, baking soda, and baking powder into the wet ingredients. Fold gently until just combined, taking care not to overmix.
- Fold in approximately ¾ cup of the chopped chocolate, reserving the remaining chocolate for topping the cookies. If the dough appears dry, add a small splash of milk and mix gently until the desired consistency is achieved.
- Portion the dough into balls. Press the tops of each dough ball into the reserved chocolate, gently securing the pieces. Place approximately six cookies per prepared baking sheet.
- Bake for 10–11 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. If desired, immediately swirl a round object around the cookies to shape them evenly.
- Allow the cookies to rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool. Finish with flaky sea salt, if desired.
Notes
