Brown butter chocolate chip cookies take the classic cookie and make it unforgettable. Browning the butter gives the dough a deep, nutty, toffee-like flavor, and the result is a chewy cookie with crisp edges and pools of melted chocolate.

This easy brown butter chocolate chip cookie recipe is a chewy, bakery-style cookie that is perfectly golden and totally addictive. If you want the best brown butter cookies with a rich, caramelized flavor, this is the recipe.

Recipe at a Glance

Prep Time	25 minutes (plus 1 hour chilling)
Cook Time	11 minutes per batch
Total Time	About 1 hour 50 minutes
Servings	24 cookies
Category	Cookies / Dessert

Why You’ll Love These Brown Butter Chocolate Chip Cookies

Deep, nutty, toffee-like flavor from brown butter
Chewy centers with crisp, golden edges
Melty pools of chocolate in every bite
Bakery-style results with simple ingredients
The dough freezes well for fresh cookies anytime

Ingredients You’ll Need

¾ cup (1½ sticks) unsalted butter
¾ cup packed light brown sugar and ¼ cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda and ½ teaspoon salt
1½ cups semi-sweet chocolate chips or chopped chocolate
Flaky sea salt, for finishing (optional)

How to Make Brown Butter Chocolate Chip Cookies

Melt the butter in a light-colored saucepan over medium heat, stirring constantly. Cook for 5 to 7 minutes until it foams, turns golden brown, and smells nutty, then pour into a large bowl and cool for 10 minutes.
Whisk the brown sugar and granulated sugar into the brown butter until smooth, then whisk in the egg, egg yolk, and vanilla until glossy.
Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate chips.
Cover and refrigerate the dough for at least 1 hour so the flavors develop and the cookies do not spread too much.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into 2-tablespoon balls and place them 2 inches apart.
Bake for 10 to 12 minutes until the edges are golden and the centers look slightly underdone. Sprinkle with flaky salt, cool on the pan for 5 minutes, then move to a rack.

Tips for the Best Chewy Brown Butter Cookies

Use a light-colored pan so you can see the butter browning.
Scrape in all the browned bits; they hold the best flavor.
Cool the brown butter before mixing so it does not scramble the egg.
Do not skip chilling the dough.
Pull the cookies when the centers still look soft; they set as they cool.

Variations to Try: Brown Butter Cookie Ideas

Use a mix of dark and milk chocolate chunks.
Add toasted walnuts or pecans.
Stir in a teaspoon of espresso powder for a mocha twist.
Press extra chocolate chips on top of the warm cookies for a bakery look.

How to Store It

Store the cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze the dough balls and bake from frozen, adding 1 to 2 minutes.

Frequently Asked Questions

How do you brown butter without burning it?

Stir constantly over medium heat until the butter foams, turns golden, and smells nutty, then remove it from the heat right away.

Why chill brown butter cookie dough?

Chilling firms the butter and lets the flavors deepen, which helps the cookies stay thick and chewy.

Can I freeze brown butter cookie dough?

Yes. Freeze scooped dough balls for up to 3 months and bake from frozen.

Do brown butter cookies taste different?

Yes. Browning the butter gives the cookies a rich, nutty, caramel-like flavor.