Brown Butter Chocolate Chip Cookies

Quick Summary

Brown Butter Chocolate Chip Cookies-soft, chewy chocolate chip cookies with chocolate chunks, nutty browned butter, and a sprinkle of sea salt. This chocolate chip cookie recipe is guaranteed to be a family favorite!

brown butter chocolate chip cookies with flaky sea salt in pan with parchment paper and a bottle of milk.

You all know I LOVE a good cookie, especially a good chocolate chip cookie. Who doesn’t love a good chocolate chip cookie? They are everyone’s favorite dessert, especially when served warm, fresh out of the oven with a glass of cold milk.

But have you tried a Brown Butter Chocolate Chip Cookie? The browned butter takes the cookies to a whole new level.

The cookies are soft, chewy, and the brown butter adds caramel and slightly nutty notes that give the cookies the BEST flavor.

Oh, and of course the cookies are loaded with chocolate. I like to use chocolate chunks so there are chocolate puddles throughout the cookies. Finish with flaky sea salt and you have the BEST chocolate chip cookie!

brown butter chocolate chip cookie ingredients measured out in bowls.
  • Butter– cut into tablespoon pieces so it is easier to brown. I use unsalted butter so I can control the amount of salt in the recipe.
  • All-Purpose Flour– to measure flour, give it a nice fluff, spoon it into the measuring cup, and then level it off. NEVER pack the flour in the measuring cup. If you do, the cookies will turn out dry and puffy.
  • Baking Soda– make sure it is fresh!
  • Sea salt– for the dough and for sprinkling on top of the cookies.
  • Sugars– brown sugar and granulated sugar. You do want to pack the brown sugar.
  • Egg– use a large egg
  • Egg Yolks– use 2 egg yolks, you can save the egg whites for something else. The egg yolks will create a super rich and chewy cookie.
  • Vanilla Extract– always use pure vanilla extract for the best flavor.
  • Chocolate Chunks– I like to use chocolate chunks because I love the melty chocolate puddles. Chop up your favorite chocolate bar. I like to use semi-sweet chocolate, but you can use dark or milk chocolate. If you prefer traditional chocolate chips, you can use chips instead of chunks.
browned butter in small skillet with cookie ingredients in bowls.

How to Brown Butter

Making browned butter is simple, but the results are BIG! You will love the nutty, caramel-y flavor the brown butter adds to the chocolate chip cookies. This step is KEY for making this chocolate chip cookie recipe.

  • To brown butter, put the butter in a small saucepan and melt over medium heat. Once melted, turn the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan, this should take around 3 to 5 minutes. Once this happens, take it off the heat and pour into a medium, heat-safe bowl.
  • I like to use a light colored pan so it is easier to see the butter browning. Also, don’t walk away because when the butter starts to brown, it will brown quickly. You will smell the nutty aroma when it starts to brown. It smells AMAZING:)
brown butter chocolate chip cookie dough in mixing bowl with spatula.

How to Make Brown Butter Chocolate Chip Cookies

Scroll down to see the full recipe with amounts and instructions.

  • Let the brown butter cool to room temperature. You can put it in the fridge to speed up the process.
  • In a medium bowl, whisk together the dry ingredients.
  • In the bowl of a stand mixer, combine the browned butter, brown sugar, and granulated sugar. With the beater blade, mix until well combined. Add the egg, egg yolks, and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary.
  • Turn off the mixer and add all the dry ingredients. Mix on low until just combined. Don’t over mix.
  • Stir in the chocolate chunks (can use chocolate chips). Wrap the dough in plastic wrap and chill the dough for 2 hours. You can chill for up to 48 hours. You can also go ahead and scoop the cookies into balls and chill in an airtight container.
  • When ready to bake, preheat the oven to 350 degrees F and remove the dough from the fridge.
brown butter chocolate chip cookie dough balls on baking sheet.
  • If you haven’t formed the balls, scoop the dough into balls when the dough has warmed up a bit, about 2 tablespoons per cookie, and place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Leave about 2-inches of space between each cookie.
  • Bake for 10 to 14 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake!
  • Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
brown butter chocolate chip cookies on baking sheet with parchment paper.

How to Store & Freeze

  • Storing Baked Cookies: Store the baked cookies in an airtight container on the counter for up to 3 days. You can freeze baked cookies in a freezer container or bag for up to 2 months.
  • Chilling the Cookie Cookie Dough: Covered tightly, the cookie dough will keep in the fridge for up to 48 hours.
  • Freezing Cookie Dough: Place the cookie dough balls on a baking sheet or tray and freeze until balls are solid. Transfer the dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove the balls from the freezer and preheat the oven. Bake the cookies as directed but add a couple of minutes to the baking time.
stack of brown butter chocolate chip cookies with bottle of milk and mug.
brown butter chocolate chip cookies with flaky sea salt in pan lined with parchment paper.

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies-soft, chewy chocolate chip cookies with chocolate chunks, nutty browned butter, and a sprinkle of sea salt. This chocolate chip cookie recipe is guaranteed to be a family favorite!
4.74 from 30 votes

Ingredients
  

  • 1 cup unsalted butter, cut into tablespoon pieces
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/4 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 egg yolks
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups chocolate chunks
  • Flaky sea salt, for sprinkling on cookies

Instructions
 

  • Place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a stand mixer, combine the browned butter, brown sugar, and granulated sugar. With the beater blade, mix until well combined. Add the egg, egg yolks, and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary.
  • Turn off the mixer and add all the dry ingredients. Mix on low until just combined. Don’t over mix.
  • Stir in the chocolate chunks (can use chocolate chips). Wrap the dough in plastic wrap and chill the dough for 2 hours. You can chill for up to 48 hours. If you want, you can go ahead and scoop the cookies into balls and chill the balls in an airtight container.
  • When ready to bake, remove the dough from the fridge and preheat the oven to 350 degrees F. If you haven't formed the balls, scoop the dough into balls, about 2 tablespoons per cookie, and place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat. Leave about 2-inches of space between each cookie.
  • Bake for 10 to 14 minutes or until cookies are set around the edges, but still soft in the center. Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Nutrition

Calories: 188kcal, Carbohydrates: 24g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 35mg, Sodium: 121mg, Potassium: 69mg, Fiber: 1g, Sugar: 15g, Vitamin A: 218IU, Calcium: 18mg, Iron: 1mg
Keywords brown butter chocolate chip cookies, chocolate chip cookies

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Oh how I adore your cookie recipes! Seriously, they are the BEST! I’m adding this one to my bookmarks, they look so soft and gooey, not to mention those big flakes of salt!

  2. 5 stars
    I just took my 1st batch of these out of the oven and they are amazing! I have never used brwon butter before so I did strain out the particles, but now I know for next time that it’s not necessary. And there will be a next time soon! Thanks so much for sharing your recipe!

    1. Glad you liked the cookies. You don’t need to strain the brown bits, that is where a lot of the flavor is. Next time, keep them! πŸ™‚

  3. 5 stars
    Maria these cookies were lovely. I have tried all kinds of recipes out there and these are the ones that did the trick. Perfect texture and taste. Thank you.

  4. I made these cookies for Christmas giveaway. The cookies tasted wonderful, with the nutty, buttery flavor from the brown butter. But my cookies did not come out flat as shown in the recipe picture
    Help, what did I do wrong. My cookies were little domes.!

    1. When you measure your flour, don’t pack it. Fluff, spoon the flour into the measuring cup, and level. If they are still puffy, try 1/4 cup less flour. It could be a climate/elevation difference.

  5. I just read Jodi’s reply about her cookies came out puffy. I did not cut the butter into pieces, I guess that’s why they came out puffy.

  6. I started the cookies before realizing the recipe called for chilling… I went ahead and made them anyways and they turned out well. Im Wondering though what the difference chilling the cookies makes? Thanks.