Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies have a rich toffee flavor and the perfect balance of dark and milk chocolate. After chilling overnight, they bake into the most delicious texture, with wrinkly, chewy edges and a melt-in-your-mouth center. Top with a pinch of flaky sea salt for a professional finish!
One of my favorite desserts to experiment with has to be chocolate chip cookies. There are so many unique ways to make them, from Nutella Stuffed Chocolate Chip Cookies to Salted Caramel Cookies or even making a Chocolate Chip Cookie Cake or Cookie Layer Cake for a celebration. But one of the easiest ways to elevate a chocolate chip cookie is by changing the flavor of the butter. Brown butter is butter that has been melted and cooked until the milk solids turn golden brown, giving off a nutty aroma. This simple process enhances its flavor, which adds a unique depth of flavor to desserts. Using brown butter to make these cookies is an easy way to make a bakery-worthy cookie right at home. It will make any home baker feel like a professionally trained chef!
American vs. European Butter
When making brown butter, the type of butter you use really makes a difference. I prefer using European butter rather than American brands as the taste is significantly different. American butter typically contains about 80% butterfat, while European butter has a higher fat content, usually around 82% to 85%. European butter is made using a slow churning process that gives it a creamier texture and slightly tangy flavor from the cultured cream used. This not only enhances its taste but also makes it the best kind for making brown butter. The extra fat gives a broader range of caramelized flavors from the milk solids without burning too quickly, which can enhance the nutty and complex profile.
How To Brown Butter
I’ve made a detailed post on how to brown butter, but the quick instructions are to start by melting unsalted butter over medium heat in a light-colored pan, which helps you see the butter change color more easily. Stir the butter constantly as it goes from melted to foamy. Keep a close eye on the color. You’re looking for a golden brown shade and small brown bits at the bottom of the pan. This typically takes about 5 to 8 minutes. Once it reaches this stage, immediately remove the pan from heat to prevent burning. The nutty aroma is a good indicator that your brown butter is ready to be used in recipes or cooled for later use.
Key Ingredient Notes
- Salted European Butter – Provides a rich, creamy base for the cookies, contributing to their flavor and structure, with the salt enhancing the overall taste.
- All Purpose Flour – The main structure of the cookies comes from all-purpose flour, which provides the necessary gluten to hold the cookies together.
- Cornstarch – Used to soften the proteins of the flour, making the cookies tender and helping them spread less while baking.
- Kosher Salt – Balances the sweetness of the cookies and enhances the flavors of the other ingredients.
- Baking Powder and Baking Soda – These leavening agents help the cookies rise and achieve a light texture.
- Sugar (dark brown and granulated white) – Dark brown sugar adds moisture and a rich molasses flavor, while granulated white sugar helps the cookies while adding sweetness.
- Vanilla Extract – Adds a warm, classic flavor that complements the chocolate.
- Lemon Juice – A small amount of lemon juice can enhance other flavors in the cookies and add a subtle brightness without a lemon taste.
- Egg (+ yolk) – The whole egg and additional yolk provide moisture, richness, and structure, helping to bind the dough and create a chewy texture.
- Chopped Chocolate (milk, dark, hazelnut) – Chopped chocolate not only adds rich, melty pockets of flavor but also varies in taste and texture depending on the type used. I used hazelnut chocolate, which really enhanced the flavor and made it unique.
- Flaky Sea Salt – Sprinkled on top before baking, flaky sea salt enhances the sweetness of the cookies.
Best Chocolate For Cookies
Using high-quality chocolate bars instead of chocolate chips can DRASTICALLY improve your cookie recipes and desserts. Chocolate bars usually have more cocoa solids and cocoa butter, giving them a richer flavor and smoother texture when melted. This makes them great for recipes like ganache, mousses, or sauces. Chocolate chips usually contain stabilizers and less cocoa butter, leading to a grainier texture and weaker flavor.
This not only is the best brown butter chocolate chip cookies recipe, but it’s easy to make, making it perfect for anyone looking to create an easy bakery-style treat right at home. First, you’ll make the browned butter. After that, mix together the usual ingredients—butter, sugar, and eggs—then sift in your dry ingredients. Stir in chocolate, scoop the dough onto your baking sheet, and pop it in the oven. About 10 minutes later, you’ll have golden, gooey cookies ready to enjoy!
Cookie Baking Tips
- It’s important to chill the dough overnight and not bake right away. Because of the butter’s high fat content, it needs to firm up properly, which will keep the cookies from spreading when baked. Letting the dough rest also allows the flavors to deepen, giving your cookies a richer taste.
- Bring all ingredients to room temperature before mixing to help them combine more thoroughly and evenly.
- Use parchment paper or a silicone baking mat on your cookie sheets to prevent sticking.
- Space the cookie dough balls at least 2 inches apart on the baking sheet to allow room for spreading during baking.
- You can rotate the baking sheet halfway through the baking time for uniform color and to prevent edges from over browning.
- Tap the baking sheet on the counter once removed from the oven to deflate puffy cookies and create a denser texture.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to prevent them from breaking and to allow them to set properly.
Customize
- Add a teaspoon of espresso powder to the dough to enhance the chocolate flavor while adding a coffee twist.
- Mix in a half cup of chopped nuts like walnuts or pecans for added crunch.
- Stir in a half teaspoon of cinnamon or pumpkin spice for a warm, seasonal flavor in the fall.
- Add a tablespoon of orange zest to your dough for a citrusy note that complements the chocolate.
- Fold in a half cup of toffee bits to add a buttery crunch and extra sweetness to each bite.
- Instead of milk or dark chocolate, use white chocolate bars or a mix of your favorites.
Brown Butter Chocolate Chip Cookies FAQs
European butter can typically be found in the dairy section of well-stocked grocery stores or specialty food stores. I like Kerrygold, Westgold, Plugra, or Danish Creamery.
The cookies are ready when the edges start to turn a golden brown, but the center still looks slightly soft. They will continue to firm up as they cool on the baking sheet.
Yes, you can use unsalted butter if that’s what you have on hand. Just increase the amount of added salt in the recipe by double (so 1 tsp kosher salt).
Keep your baked cookies in an airtight container at room temperature. They will stay fresh for up to one week.
To freeze baked cookies, allow them to cool completely, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months.
After the cookie dough balls have had their initial overnight chill in the refrigerator, transfer them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, adding a few extra minutes to the original baking time.
If you’ve tried my brown butter brownies, you might be wondering why I don’t use milk powder in these cookies as well. Throughout my testing, I found that the milk powder added a gritty texture to these cookies that I just couldn’t get around so I do not suggest using it in this recipe.
For more cookie recipes, check out my:
- Strawberry Cheesecake Cookies
- Golden Birthday Cookies
- Monster Cookies
- Pumpkin Chocolate Chip Cookies
- Lemon Bar Butter Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Brown Butter Chocolate Chip Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make these brown butter chocolate chip cookies:
Brown Butter Chocolate Chip Cookies
- Total Time: 32 minutes + overnight chill
- Yield: 14 cookies
Description
These brown butter chocolate chip cookies contain a rich toffee flavor and the perfect balance of dark and milk chocolate. After chilling overnight, these cookies bake into the most delicious textures with wrinkly, chewy edges and a melt-in-your-mouth center. Top with a pinch of flaky sea salt to finish off these gourmet homemade cookies!
Ingredients
Brown Butter Chocolate Chip Cookies
- 1 cup (220g) salted European butter + 2 tbsp (this extra bit can be any type butter)
- 1 3/4 cup (228g) all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cup (152g) dark brown sugar, tightly packed
- 1/2 cup (100g) granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp fresh lemon juice
- 1 large egg + 1 egg yolk
- 6 oz dark chocolate, chopped
- 3 oz milk chocolate, chopped (I used hazelnut milk chocolate which I also highly recommend!)
- Flaky sea salt, for sprinkling on top
Instructions
Brown Butter Chocolate Chip Cookies
- Slice the butter and add it to a medium saucepan over medium heat.
- Stir to melt down, then continue to stir as it goes from melted and bright yellow, to loud and bubbly. Next, it will turn foamy and quiet which is when the browning process happens. Keep stirring and keep a close eye on it as it changes into a rich amber color.
- At that point, remove it from the heat and pour into a measuring glass. Drop in 1-2 extra tablespoons of butter until it reaches exactly 1 cup. Stir to melt in the butter and set aside to cool.
- In the meantime, whisk together the flour, cornstarch, salt, baking soda, and baking powder in a small bowl and set aside.
- Once the brown butter has cooled (it can still be a little warm, just not piping hot), pour it into a large mixing bowl along with the dark brown sugar and granulated sugar. Thoroughly whisk to combine.
- Add in the vanilla, lemon juice, egg, and egg yolk and vigorously whisk until the mixture turns a shade lighter.
- Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is fully mixed in, add in the chopped chocolate and continue to fold until fully combined. The dough will be sticky but should hold its shape when scooped.
- Using an ice cream scoop (or 1/4 cup), scoop the dough out onto a plate lined with parchment paper. I like to try and capture a large chunk of chocolate at the bottom of the scoop so when the dough is turned out, there’s a piece of chocolate on the top of every cookie.
- Place the plate of cookie dough into the refrigerator uncovered. The dough can be chilled for at least 4 hours but I highly recommend chilling the dough overnight for the best flavor and texture.
- The next day, preheat the oven to 350F and line a large baking sheet with parchment paper.
- Place 3-4 cookies onto the tray well spaced apart and bake for 12-14 minutes or until the edges are golden and the center is pale and puffed.
- If the cookies bake a little wonky, use the inside rim of a fork to nudge in the sides right when the cookies are pulled from the oven.
- Top with a pinch of flaky sea salt and allow the cookies to rest on the pan for a few minutes, then transfer to a cooling rack.
- These cookies are best enjoyed at room temp so dig in!
- PS – The dough freezes really well. To keep a stash in your freezer, allow the cookie dough to chill in the refrigerator overnight as instructed. The next day, drop the chilled cookie dough balls into a freezer storage bag and freeze for a few months. Follow all the same baking instructions.
Notes
STORAGE – Store your cookies in an air tight container at room temperature. They’ll still taste good for up to one week.
RECIPE UPDATE – This recipe was updated on 4/15/24 as an improved version of my old brown butter chocolate chip cookie recipe.
- Prep Time: 20 minutes
- Chill Time: Overnight
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Hello! These are the best cookies ever! If I want to make with Euro butter, like you suggest in your other cookie recipe, does the quantity change? Thanks!
can you list the ingredients by grams please, it’s more accurate like that, especially when you use different flour and brown butter.
How should I halve my butter? Just using 1 stick = 1/2 cup, and can I make my own cake flour by using cornstarch?
These cookies are so good!! I cut the recipe in half, just to give it a try and they came out perfectly! I will be baking them again for Christmas, for sure! Thank you for the instructions on how to brown butter, too! I’ve never done that before, so it was great knowing what to look for.
Hi Jenna, Love this recipe – I make
It with all purpose flour because that’s all I have available and it still turns out great! However the past couple of times the cookies haven’t flattened properly in the oven – any idea why that might be? They still taste absolutely delicious!
Can you use a non dairy substitute?
Hello Jenna,
I came across your delicious looking recipe today in my news feed. I am excited to try this recipe! I realize the recipe offers the suggestion to chill overnight. I am wondering, if you’ve tested chilling the dough for 72 hours? I almost always chill my cc cookie dough 72 hours – using softened butter. But, I am not sure how this will affect the taste of the cookie using browned (or melted) butter?
Thank you! 🙂
I just put the dough in the fridge to chill overnight – can’t wait to bake them tomorrow! I noticed the dough was stickier and less thick than the usual all-purpose flour choc chip cookies I’ve made. Does that sound right? I also came out with 23 cookies. I thought I was scooping them big, but apparently not! Would you recommend starting at 8 minutes for bake time?
This is the 3rd of your recipes I’ve tried – first was the choc chip banana bread, then the new york style cheesecake. Both huge wins with the hubby – staples for us for sure!
I tried these. Mine didnt come out super chewy. They were more crumbly, soft and a bit grainy. I’ve been curious about trying a recipe with bread flour though. Thanks so much for sharing your recipe!! The cookies were yummy in their own unique way!
These cookies look heavenly! I’m a huge fan of browned butter and I love all the thoughtfulness that went into the ingredients for these cookies. Pinning and can’t wait to try them!