Easy Homemade Brown Butter Chocolate Chip Cookies

Name: Easy Homemade Brown Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Ingredients: 226 g brown butter; 200 g granulated sugar; 300 g brown sugar; 2 tbsp heavy cream/water; 4 large eggs; 2 tbsp vanilla; 1 tsp almond extract (optional); 380 g all purpose flour; 30 g corn starch; 30 g bread flour; 2 tsp espresso powder (optional); 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 200 g semi sweet chocolate chunks; Sea salt flakes (more chocolate chunks)

This my go-to brown butter chocolate chip cookie recipe, it gives you soft, chewy, bakery-style cookies packed with chocolate, irresistible rich nutty flavor and crisp edges with pantry friendly ingredients and fancy equipment.

There are chocolate chip cookies and then there are my go-to brown butter chocolate chip cookies. Admittedly I have baked many chocolate chip cookie recipes over the years and while I still go back to a few of them because they are stunning recipes that work like a charm every single time, I have finally cracked down what I love most in chocolate chip cookie. They must be chewy, fudgy, soft on the inside but crispy on the edges and have a crunch. But most importantly they must have chocolate puddles/pools that are balanced perfectly with sea salt flakes. They are not thin neither are they super chunky but somewhere in between and pretty delicious to eat on its own or with milk, ice cream, etc.

If you have never browned butter before, prepare to have your baking world changed forever. The simple act of cooking butter until the milk solids toast and caramelize transforms an everyday cookie into something that tastes rich, nutty, buttery and almost toffee-like. These brown butter chocolate chip cookies are everything I want in a cookie. They have crisp golden edges, soft chewy centers, pools of melted chocolate and a deep caramel flavor that keeps you reaching for another one. The brown butter adds a complexity that makes them taste like they came straight from a bakery, yet they are made with simple pantry ingredients. Also if you are looking to get under the science on how and why chocolate chip cookies work, I found this article very useful.

This recipe has become one of my favorite cookies to bake when I want something comforting, impressive and incredibly delicious. The aroma alone is enough to make everyone wander into the kitchen asking when the cookies will be ready. So let us get to it.

What are chocolate chip cookies?

Chocolate chip cookies are cookies that are buttery, soft, chewy, crunchy and packed with chocolate chips. They can be thin and crispy, cakey, fudgy and have all kinds of chocolates in them. You could use other add ins like nuts and spices like cinnamon too but they are not the classic options.

Why you’ll love these brown butter chocolate chip cookies?

Rich nutty flavor from homemade brown butter
Crispy edges with soft and chewy centers
Loaded with chocolate chunks for melting puddles once baked
Easy to make with pantry staples
Perfect for freezing and baking later
Bakery-style cookies without complicated techniques
No chilling of the dough is needed
It keeps well for close to a week at room temperature in an air tight container

Ingredients you’ll need to make these brown butter chocolate chip cookies?

Unsalted Butter – The star of the recipe. Browning the butter creates the signature flavor that makes these cookies special.
Cream – This add the moisture back into the browned butter, you can also use water but it is essential as it helps keep the cookie soft.
Brown Sugar – Adds moisture, chewiness and a rich caramel-like sweetness.
Granulated Sugar – Balances the brown sugar and helps create crisp edges.
Eggs – Provide structure and richness.
Vanilla Extract – Enhances the warm flavors of the brown butter.
All-Purpose Flour – Gives the cookies their structure while maintaining a tender texture.
Corn Starch – Helps keep the cookies soft on the inside.
Bread Flour – Gives the cookies a chewy texture.
Baking Soda – Helps the cookies spread and develop beautiful golden edges.
Baking Powder – Helps the cookie maintain the soft centers
Salt – Balances the sweetness and enhances the chocolate flavor.
Chocolate Chunks – Creates pockets of melted chocolate throughout every cookie.
Flaky Sea Salt – For finishing but a non negotiable.
Almond extract & espresso powder – These are optional ingredients but so delicious and don’t take away from the chocolate chip cookie flavor but enhances it.

What is brown butter? How to Brown Butter for Cookies?

Brown butter, also known as beurre noisette, is butter that has been cooked until the water evaporates and the milk solids toast. As the butter cooks, it develops a beautiful golden-brown color and an irresistible nutty aroma. The process only takes a few minutes but adds incredible depth of flavor. Think caramel, toasted hazelnuts and butterscotch all wrapped into one ingredient. It is the secret ingredient that takes these cookies from good to unforgettable. Begins very innocently by melting the butter in a sauté pan over medium heat. It will turn form solid to liquid gold. This goal will start bubbling up and get foamy. This foam will start to disappear and you will see the golden color turn light brown and very quickly turn dark brown. After this it will burn. Here is my step by step guide how to burn butter at home.

So how do you know the butter is browned enough?

As the butter starts browning it will not only change color but the aroma will get stronger and nuttier. You will see steam coming out of the state pan as the fat is reaching a smoking point. We want to take it off the heat just before it reaches smoking point. Once it has passed smoking point its burnt and you really cannot do anything with it. Once the butter is brown, you will see some dark bits settling to the bottom of the pan as it cools down. Do not strain this out, its all the flavor we need. Once the butter is cooled, we add our sugars and beat until creamy and combined. Add the egg and egg yolk, mix again. This doesn’t need to be beaten into submission as it is no supposed to rise like a cake, or be fluffy. Add the dry ingredients and it is safe to say you must, absolutely must, measure out your ingredients before you start or else the cookie dough would be too dry or too wet and either of them won’t do good for your cookies.

What the difference baking soda and baking powder? Do you need both to make this recipe? Why baking soda is good in cookies?

If you love thin, chewy cookies with crisp edges, baking soda is usually the preferred choice. If you prefer thicker, softer cookies with a more cake-like texture, baking powder can help achieve that result. Many bakery-style cookie recipes actually use a combination of both. Baking soda encourages spread and browning, while baking powder adds lift and thickness, creating cookies that are thick yet still chewy. Yes, we need both in this recipe.

What type of chocolate should you use in your brown butter chocolate chip cookies?

Okay, we have to address this. The recipe is called chocolate chip cookies but hear me out, if you are after puddles/chocolate pools in your cookies then chunks is the way to go. If not then you can go with chocolate chips. They are both delicious and many times I use a combination of both but when I want puddle factor, I go for chocolate chunks all the way. Now you can increase the amount if you like. I like keeping a few pieces aside and once the cookie dough has been scooped on the baking tray, top each one with a nice chocolate chunk – as this melts it will give you a liquid chocolate puddle.

What substitutes work with this cookie recipe?

In place of the flour you can use gluten free all purpose flour (cup for cup measure). You can use any plant based butter or margarine with a vegan white chocolate to keep this recipe lactose free. If you don’t have corn flour or corn starch you can replace it with all purpose flour, same goes for the bread flour. This recipe cannot be made eggless, if you want to make eggless chocolate chip cookies check out this recipe. The salt is essential as it needs to balance out the sweetness.

Equipment you’ll need to bake these brown butter chocolate chip cookies?

To make the cookie dough we need a large mixing bowl, rubber spatula, ice cream scoop (4-5 ounce), baking tray and baking baking. I have chopped the chocolate with a knife. The cookies can be cooled on a wire rack once baked to avoid over baking, I like using a metal spatula to transfer them from the backing tray to the wire rack as they are very soft and breakable.

Tips for Perfect Chewy Cookies:

Measure accurately – Measuring ingredients is not stressed on enough. Single serve recipe or not when it comes to baking it is important for a successful outcome.
Preheat the oven – This ensures the cookies will bake evenly once place inside.
Baking tray and lining – Using a lighter colored baking tray will help give the cookies a good color. I always add a sheet of parchment paper.
Don’t over mix the dough – Don’t over mix the dry ingredients into the wet. Once the dough looks combined, portion it out and bake it. Over handling can lead to a dense and tough cookie once baked.
Don’t over bake the cookies – I would check them at 9 minutes if you aren’t rotating the tray half way through – to see how they are doing. If they look done, take them out.
Finish cooling on a wire rack – this ensures they do not over bake in the residual heat of the baking tray
Add Extra Chocolate On Top – Press a few chocolate chunks into the dough balls before baking for bakery-style presentation, as the cookie cools down they will melt into them.

Frequently asked questions:

How to know if your cookies are done?

They will have spread, the top will be golden brown and the edges will be crispy. If you press them they should be soft.

What does brown butter do to cookies?

Brown butter transforms the flavor of cookies by adding rich, nutty, caramel-like notes that regular melted butter simply cannot achieve. As the butter cooks, the milk solids toast and develop a deep golden color, creating a more complex flavor profile. In chocolate chip cookies, brown butter enhances the sweetness of the chocolate while adding warmth and depth, making the cookies taste more bakery-style and gourmet.

How much butter is lost after browning?

When butter is browned, some of its water content evaporates during the cooking process. On average, you can expect to lose about 10-15% of the butter’s original weight. For example, if you start with 225g (1 cup) of butter, you’ll typically end up with around 190-200g of browned butter. To ensure accuracy, many bakers weigh the browned butter after cooking and adjust as needed according to the recipe.

Do I need to chill brown butter cookie dough?

Yes, chilling brown butter cookie dough is highly recommended. Because brown butter is melted before being incorporated into the dough, the cookie dough tends to be softer and looser than dough made with softened butter. Chilling allows the flour to hydrate, the flavors to develop, and the fats to firm up, resulting in thicker cookies with a chewier texture and better flavor. 15-20 minutes is what I chill it for.

Can I freeze brown butter chocolate chip cookie dough?

Absolutely. Brown butter chocolate chip cookie dough freezes beautifully. Scoop the dough into individual portions and place them on a lined baking tray. Freeze until solid, then transfer the dough balls to an airtight container or freezer bag. They can be stored for up to 3 months. When ready to bake, place the frozen dough directly onto a baking tray and add 1-2 extra minutes to the baking time. This is a great way to enjoy freshly baked cookies whenever a craving strikes.

Why are my cookies spreading too much? Why are my cookies flat?

There are several reasons cookies may spread excessively: The brown butter was still too warm when mixed into the dough, The dough was not chilled before baking, Too little flour was added, The baking sheet was warm from a previous batch, The butter-to-flour ratio was too high, The baking soda was expired or measured incorrectly. For thicker cookies, chill the dough thoroughly, measure ingredients accurately, and bake on cool trays lined with parchment paper.

Why didn’t my cookies spread?

If your cookies stayed thick and barely spread, a few common issues could be responsible: Too much flour was added, The dough was over-chilled, The oven temperature was too low, Too little sugar was used, The dough was overmixed, creating excess gluten, If your dough feels very firm straight from the refrigerator, let it sit at room temperature for 10-15 minutes before baking to encourage a more even spread.

Can I use chocolate chunks instead of chips? Vice versa?

Yes, and many bakers actually prefer chocolate chunks. Chopped chocolate bars and chunks create larger pockets of melted chocolate throughout the cookies, giving them a more rustic bakery-style appearance. Because chunks melt more irregularly than chips, they often create gooey chocolate puddles and dramatic chocolate streaks in every bite. You can use chocolate chips alone if that is what you prefer.

How to get melting chocolate puddles in the cookies?

For those beautiful pools of melted chocolate you see in bakery and social media cookies, try these tips: Use chopped chocolate bars instead of only chocolate chips, Choose high-quality chocolate with a higher cocoa butter content, Press extra chocolate pieces onto the tops of the dough balls before baking, Bake the cookies until just set and enjoy them while still slightly warm.

Storing these cookies, making ahead and freezing options:

The cookie dough can be portioned with a cookie scoop and transfer to zip lock bags, placed in the freezer for up to 1 month. When ready to bake, let them thaw at room temperature for a couple of hours before baking as suggested.

You can make the cookie dough the night before and let it sit in the fridge covered over night before scooping and baking the next day. Once the cookies are baked, they keep well at room temperature for up to a week in an air tight container.

Serving these cookies?

These brown butter chocolate chip cookies are delicious straight from the oven, but there are plenty of ways to make them feel even more special. With a Glass of Cold Milk, Warm with Vanilla Ice Cream, Make Cookie Ice Cream Sandwiches, Drizzle with Chocolate Sauce, Pair with Coffee, Serve on a Dessert Platter, Crumble Over Ice Cream, Enjoy with Hot Chocolate, Gift Them, Whether served warm, chilled, or transformed into an indulgent dessert, these brown butter chocolate chip cookies are guaranteed to disappear quickly.

Looking for more cookie recipe ideas?

Now that we have covered how to make these Easy Brown Butter Chocolate Chip Cookies, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on Pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.