Brown butter chocolate chip cookies combine toasted butter with brown sugar, two sizes of chocolate chips, and a chilled dough. This batch makes 24 cookies with golden edges and soft, set centers.
Browning takes some water out of the butter, so a small measured water addition helps the dough come together. Let the butter cool before mixing in eggs, and allow time for chilling and two baking batches.
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Why This Recipe Works
Toasting the milk solids gives butter its nutty aroma; the color of the little specks is more useful than the foam on top. Brown sugar adds moisture and flavor, while chilling firms the fat and gives flour time to hydrate. Dividing the dough into equal portions helps the edges and centers finish consistently.
Ingredients
Main ingredients
- 1 cup unsalted butter, measured before browning
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips
As Needed
- 2 tablespoons water, added after the butter cools
How to Make Brown Butter Chocolate Chip Cookies
1. Brown without burning. Melt the cup of unsalted butter in a light-colored saucepan over medium heat. Stir and scrape the bottom for about 8–10 minutes as the butter foams, then watch for amber milk solids and a nutty smell. Pour into a heatproof bowl as soon as they color, including the toasted specks so carryover heat in the pan does not burn them.
2. Cool and mix the wet ingredients. Allow roughly 20–30 minutes for the butter to become barely warm. Stir the brown and granulated sugars into it, along with the vanilla and two tablespoons of water, then add the eggs. Adding eggs to hot butter can make an uneven mixture, while the water replaces part of what evaporated during browning.
3. Combine and chill. Whisk flour, baking soda, and salt separately, then fold them into the wet mixture only until no dry pockets remain. Fold in both chocolate chip sizes, cover, and refrigerate for an hour until scoopable and firm. A warm, soft dough can spread before its structure sets in the oven.
4. Portion and bake in batches. Divide into 24 equal portions, about two heaping tablespoons each, and place 12 on each lined baking sheet with room to spread. Bake one tray at a time at 350°F for about 10–12 minutes, watching for golden edges and centers that look set but remain soft. Leave each batch on its tray for five minutes before moving to a rack; the first batch can rest while the second bakes.
How to Serve
Serve after the cookies have firmed enough to lift, with coffee, tea, or milk. Each of the 24 equal portions is one cookie. Warm chocolate stays soft, but the dough in the center should be baked rather than wet.
Storage
Let baked cookies cool completely before storing them airtight at room temperature for up to 3 days. Freeze baked cookies for up to 2 months for longer storage. Keep raw dough refrigerated for up to 2 days or freeze scooped portions; thaw dough in the refrigerator if you prefer not to bake from frozen. Bake the dough before tasting it. See federal cold-storage guidance for details.
Tips and Variations
- Use a light-colored pan to see the butter solids changing color.
- Transfer the browned butter out of the hot pan promptly.
- Cool the butter before adding eggs and chill the finished dough.
- Keep the second tray refrigerated while the first bakes.
Frequently Asked Questions
Can I use salted butter?
Salt levels vary by brand, so the flavor will change. Unsalted butter keeps the listed seasoning predictable.
Can I make the dough ahead?
Cover and refrigerate the prepared dough for up to two days. Let very cold portions soften slightly if needed for scooping.
Can I freeze the portions?
Freeze scooped dough in a sealed container. Bake from frozen, allowing a few extra minutes and checking the edges and centers.
Why did my cookies spread too much?
The dough or baking sheet may have been warm. Chill the dough and start with a cool sheet for each batch.
Can I use one size of chocolate chip?
Yes, keep the combined total at 1 1/2 cups. The chocolate will be distributed differently, but the dough amounts stay the same.
More Recipe Ideas
- Bakery Style Chocolate Chip Cookies
- Chocolate Chip Banana Oatmeal Cookies
- Chocolate Chip Cookie Brownies
- Greek Yogurt Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
Main ingredients
- 1 cup unsalted butter measured before browning
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips
As Needed
- 2 tablespoons water added after the butter cools
Instructions
Prepare the Dough
- Cook butter in a light-colored saucepan over medium heat for about 8–10 minutes, stirring, until the milk solids are amber and smell nutty. Transfer immediately to a heatproof bowl and cool for 20–30 minutes until barely warm.
- Stir both sugars, vanilla, and 2 tablespoons water into the cooled butter. Add eggs and mix until evenly combined.
- Whisk flour, baking soda, and salt, then fold into the wet mixture until no dry flour remains and stir in both chip sizes. Cover and refrigerate for 1 hour until firm and scoopable.
Bake
- Preheat to 350°F and line 2 baking sheets. Divide dough into 24 equal portions, about 2 heaping tablespoons each, placing 12 on each sheet with gaps of about 2 inches.
- Bake 1 tray at a time at 350°F for 10–12 minutes per batch until the edges are golden and centers look set. Rest each batch on its sheet for 5 minutes, then transfer to a rack.
Notes
- Store completely cooled baked cookies airtight at room temperature for up to 3 days, or freeze for up to 2 months.
- Keep raw dough refrigerated for up to 2 days, or freeze portions in a sealed container; thaw in the refrigerator if needed.
