Name: The Ultimate Brown Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup brown sugar (light or dark); 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 2 cups chocolate chips or chopped chocolate (semi-sweet, dark, or a mix)

Jump to Recipe·Leave a Review

These Ultimate Brown Butter Chocolate Chip Cookies take everything I love about classic cookies and elevate it to a whole new level. The nutty richness of brown butter adds depth, while pools of melty chocolate chips create that gooey, irresistible center. Every bite is perfectly chewy on the inside with golden crispy edges—exactly how I like my cookies.

Why You’ll Love This Recipe

What makes me come back to this recipe again and again is the flavor. Brown butter gives the cookies a toasty, caramel-like richness that regular butter just can’t match. I also love how easy it is to make with no stand mixer required—just a saucepan and a whisk. Whether I’m baking for a party, gifting to friends, or simply treating myself, these cookies always impress. The Ultimate Brown Butter Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar (light or dark)
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips or chopped chocolate (semi-sweet, dark, or a mix)

Directions

I start by browning the butter in a saucepan over medium heat. I swirl and stir until the butter turns golden and smells nutty—this usually takes 5–7 minutes. I then let it cool slightly.
In a large bowl, I whisk together the browned butter, brown sugar, and granulated sugar until well combined.
I beat in the eggs and vanilla extract until the mixture is smooth and glossy.
I mix the flour, baking soda, and salt in a separate bowl, then slowly combine it with the wet ingredients until a dough forms.
I stir in the chocolate chips, making sure they’re evenly distributed.
I chill the dough for at least 30 minutes (or longer if I have time—it helps the flavors develop and the cookies hold their shape).
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I scoop the dough into balls and place them a couple of inches apart on the baking sheet.
I bake for 10–12 minutes, or until the edges are golden and the centers are still slightly soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 18 to 24 cookies, depending on the size of the dough scoops.
Prep time: 20 minutes (plus chilling)
Cook time: 10–12 minutes
Total time: 40 minutes (plus chilling)

Variations

Sometimes I swap the chocolate chips for chopped dark chocolate bars, which gives me those big, melty chocolate pockets I crave. I’ve also added toasted pecans or walnuts for crunch. For a sweet-salty contrast, I sprinkle a bit of flaky sea salt on top before baking. If I’m in a holiday mood, I stir in a handful of toffee bits or white chocolate chunks.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a zip-top bag with parchment between layers—they’ll last up to 2 months. When I want a fresh cookie, I warm it in the microwave for 10–15 seconds or reheat in the oven at 300°F until just warmed through. I also freeze extra dough balls so I can bake a few fresh cookies anytime. The Ultimate Brown Butter Chocolate Chip Cookies

FAQs

What does browning the butter do?

Browning butter adds a deep, nutty flavor that gives the cookies a rich, caramelized taste. It makes a big difference and is worth the extra step.

Do I have to chill the dough?

Chilling isn’t required, but I’ve found it helps prevent spreading and gives the cookies a chewier texture. I usually chill for at least 30 minutes or overnight if I plan ahead.

Can I use salted butter instead?

Yes, I can use salted butter—just reduce or omit the added salt in the recipe to balance it out.

Can I make these gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free baking blend. The texture may vary slightly, but they’re still delicious.

How do I get perfectly round cookies?

Right after baking, I use a round cookie cutter or a spoon to gently shape the warm cookies into circles. It’s a simple trick that makes them look bakery-perfect.

Conclusion

These Ultimate Brown Butter Chocolate Chip Cookies are everything I want in a dessert—rich, chewy, and packed with deep flavor. The brown butter adds something truly special, turning an everyday cookie into something unforgettable. Once I tried this version, it became my gold standard, and now it’s the only chocolate chip cookie recipe I keep on repeat.