This Brown Butter Chocolate Chip Cookies recipe makes the BEST chewy chocolate chip cookies with SO much flavour! They’re soft on the inside with crispy edges and melted chocolate chunks!
Estimated reading time: 11 minutes
Everybody loves a delicious chocolate chip cookie – is there anything more classic? But THESE Brown Butter Chocolate Chip Cookies? They’re next level.
They’re crispy on the outside, chewy on the inside, with the most delicious nutty flavour, thanks to the brown butter. If you’re looking for a cookie recipe to blow your socks off, THIS is it!
You might be thinking, what’s the difference between regular chocolate chip cookies and chocolate chip cookies made with brown butter? Well, brown butter chocolate chip cookies are a rich and chewy variation of the classic and well-loved chocolate chip cookies. The deep, caramel-like, nutty flavour of the brown butter is what sets them apart from other cookies and makes them extra special.
Instead of creaming fresh butter with sugar as the base for the cookie dough, the butter is heated until melted and foamy, and until the milk solids in the butter are toasted. The butter is then cooled and used as a base for the cookie dough.
- Its DEEP, TOASTY FLAVOUR is so unique, and these cookies have a toffee-like feel from the brown butter.
- The CRISPY EDGES AND CHEWY MIDDLE make the perfect cookie texture.
- They’re FREEZER FRIENDLY: they can be frozen both baked and raw.
- The recipe is a big CROWD PLEASER! And they make for the perfect edible gift or afternoon treat!
If you’ve never browned butter before, what are you waiting for?! It’s a simple technique that transforms everyday butter into a rich, nutty, deeply flavoured ingredient that takes your cookies to a whole new level. And the best part? It only takes a few minutes and a few tips and tricks!
Start with your butter in a light-coloured saucepan (this helps you see the colour change). Melt it over medium heat, stirring often. It will melt, then foam, and then you’ll notice it start to sputter and pop. Keep stirring at this stage!
After a few minutes, you’ll see golden brown bits forming at the bottom… those are the milk solids toasting. As soon as the butter smells nutty and turns a warm amber-gold colour, take it off the heat and pour it into a heatproof bowl to stop the cooking. Don’t walk away during this process. Brown butter turns to burnt butter fast.
Butter is made up of fat, water, and milk solids. When you brown butter, you’re actually cooking off the water and toasting the milk solids, which creates a complex, nutty flavour thanks to something called the Maillard reaction (that’s the same flavour-building chemical reaction that gives seared steak its crust or homemade caramel its deep flavour). AND, browning butter doesn’t just boost the taste. It also changes the way butter behaves in a recipe.
Using brown butter in cookie dough makes for a chewier, slightly denser cookie with tons of flavour. Because some of the water has cooked off the butter as it browns, the cookie dough has less moisture, which can lead to a more tender but slightly thicker cookie (unless you adjust with a bit of added liquid). AND since brown butter is melted, your dough may be softer or spread a bit more unless it’s properly chilled, so don’t skip that step!
And maybe our favourite pro tip for making cookies with brown butter: scrape in those browned bits at the bottom… that’s where the all the flavour is!
Brown butter chocolate chip cookies can seem like an intimidating recipe to try. Here’s all our best PRO tips and tricks to make this recipe super easy!
Browning the butter isn’t so hard. Just be sure to use medium heat and watch it so it doesn’t burn. Stir it regularly, and take it off the heat when it smells nutty and has a rich, amber colour.
The yummy flavours in these cookies develop a lot during the chill time. This time also helps them keep a nice shape as they bake and prevents over spreading since the dough is on the softer side thanks to the melted butter.
For the best chocolate chip cookies, you need the best chocolate. So even if you’re using only one kind or choosing to mix multiple types, make sure your chocolate is good quality so it behaves well as it bakes. We love making these cookies with dark chocolate chunks. For a more interesting texture combo, we suggest that you chop your chocolate by hand so you end up with different sized chocolate chunks. Some will completely melt in the dough while bigger ones will create pockets of melted chocolate within the cookie.
To elevate these cookies, add a sprinkling of flaky salt (like Maldon or Fleur de sel) on top of the cookies. Don’t worry, the salt will just balance the sweetness, enhance the flavour, and add a little texture. The flaky salt will also give them a bakery-style look.
To get more of a bakery-style cookie, save some of the chocolate chips or chunks and press them on top of the cookie dough before you bake the cookies.
If you’re running into trouble with this chocolate chip cookie recipe, here’s a list of some issues you might encounter and how to fix or prevent them:
To ensure your cookies don’t spread excessively, chill them for an hour or overnight.
Make sure you don’t over mix the dough and be sure to measure your flour correctly.
If your cookies harden too much as they cool, shorten the baking time by 1 or 2 minutes.
Make sure you use a chocolate that doesn’t add too much sweetness. We prefer dark chocolate for these cookies. Also, don’t leave out the salt, as salt can temper the sweetness and mellow the flavours.
Here’s a list of the kitchen equipment you’ll need to make these brown butter chocolate chip cookies (paid links):
- Small Saucepan
- Stand Mixer
- measuring cups and spoons
- Silicone Spatula
- Plastic Wrap
- large baking sheet
- Parchment Paper
Here’s a list of everything you’ll need to make these brown butter chocolate chip cookies (paid links):
- 1 cup butter
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 tablespoon honey
- 2 teaspoon vanilla paste
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 2 cups chocolate chips or chopped up chocolate (use your favourite – we prefer dark chocolate)
- 1/4 teaspoon salt
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Time needed: 1 hour and 30 minutes
Follow these steps to make the BEST Brown Butter Chocolate Chip Cookies!
- Brown your butter.
Place the butter in a medium saucepan over medium heat.
Let it melt, then continue cooking it, stirring often, until it foams and turns golden brown with tiny brown bits on the bottom, about 5–7 minutes. - Cream the butter and sugars.
Pour the browned butter (including all the brown bits) into the bowl of your stand mixer (if it’s heatproof) and let it cool for about 15–20 minutes. It should be slightly warm but not hot when you mix the dough.
On top of the cooled brown butter add the white sugar, brown sugar, and 1 tablespoon honey.
Beat on medium speed with the paddle attachment for 1–2 minutes until creamy and well combined. - Finish the dough.
Add 2 teaspoons vanilla paste and the eggs, one at a time, beating until fully incorporated.
Add the ingredients on top of the wet ingredients and mix on low speed until just combined but make sure you do not over mix. - Add the chocolate chips.
Fold in the chocolate chips or roughly chopped chocolate. If you like, save a small handful to press on top of each dough ball before baking for a bakery-style look.
- Shape the balls.
Scoop the dough into balls (about 2 tablespoons each, or 35–40 grams).
For the best texture and flavour, chill the dough balls for at least 30–60 minutes (or up to overnight). This helps develop the flavour and prevents spreading too much. - Bake.
Preheat your oven to 320 degrees Fahrenheit (160 degrees Celsius).
Line baking sheets with parchment paper.
Place chilled cookie dough balls on the prepared baking sheets, leaving 2–3 inches between each. Bake for 9–11 minutes, until the edges are lightly golden but the center look slightly underbaked — they’ll continue to set as they cool. - Chill and enjoy
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely or enjoy warm!
Yes! Chilling the cookie dough helps them bake properly without spreading, makes them chewy and enhances their flavour.
Absolutely yes! Freeze the dough balls on a baking tray lined with baking paper and transfer them to a bag or airtight container. Bake from frozen, adding a few minutes to the baking time.
Yes, just store it in the fridge and bring it to room temperature before using it.
Brown butter is just unsalted butter that’s melted and cooked until the milk solids become golden brown. As the butter melts, it naturally separates into milk solids and fat. When you continue cooking them. the milk solids toast giving the butter a nutty, toffee-like, rich and deep flavour.
Yes, top them with flaky sea salt before or after baking them for an elevated bakery-style cookie.
You can use any kind of chocolate you prefer. We like a mix of dark chocolate with milk chocolate but we sometimes make them with white and dark chocolate chunks.
We hope you love these Brown Butter Chocolate Chip Cookies as much as we do! Let us know in the comments below, what’s your favourite cookie recipe? We’d love to know!
More Cookie Recipes
- Monster Cookies
- Twix Cookies
- Butter Pecan Cookies
- Lofthouse Cookies
- Snickerdoodle Cookies
- Chocolate Crinkle Cookies
- Pumpkin Cookies
- Soft and Chewy Sugar Cookie Bars
- Gingerbread Cookies
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Brown Butter Chocolate Chip Cookies
Recipe: Equipment
Recipe: Ingredients
- 1 cup butter
- ½ cup white sugar
- 1 cup brown sugar
- 1 tbsp honey
- 2 teaspoon vanilla paste
- 2 ¼ cups all purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 2 cups chocolate chips or chopped up chocolate (use your favourite- we prefer dark chocolate)
- ¼ teaspoon salt
Recipe: Instructions
- Place the butter in a medium saucepan over medium heat.
- Let it melt, then continue cooking it, stirring often, until it foams and turns golden brown with tiny brown bits on the bottom, about 5–7 minutes.
- Pour the browned butter (including all the brown bits) into the bowl of your stand mixer (if it’s heatproof) and let it cool for about 15–20 minutes. It should be slightly warm but not hot when you mix the dough.
- On top of the cooled brown butter add the white sugar, brown sugar, and 1 tablespoon honey.
- Beat on medium speed with the paddle attachment for 1–2 minutes until creamy and well combined.
- Add 2 teaspoons vanilla paste and the eggs, one at a time, beating until fully incorporated.
- Add the dry ingredients on top of the wet ingredients and mix on low speed until just combined but make sure you do not over mix.
- Fold in the chocolate chips or roughly chopped chocolate. If you like, save a small handful to press on top of each dough ball before baking for a bakery-style look.
- Scoop the dough into balls (about 2 tablespoons each, or 35–40 grams).
- For the best texture and flavour, chill the dough balls for at least 30–60 minutes (or up to overnight). This helps develop the flavour and prevents spreading too much.
- Preheat your oven to 320°F (160°C).
- Line baking sheets with parchment paper.
- Place chilled cookie dough balls on the prepared baking sheets, leaving 2–3 inches between each.
- Bake for 9–11 minutes, until the edges are lightly golden but the center look slightly underbaked — they’ll continue to set as they cool.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely or enjoy warm!
Recipe: Notes
Storage and Freezer Instructions
These cookies keep well in an airtight container for up to 4 days, or freeze baked cookies for up to 3 months. You can also freeze the uncooked cookie balls for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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