Brown Butter Chocolate Chip Cookies

Chewy, gooey, and packed with toasty brown butter flavor—these Brown Butter Chocolate Chip Cookies are what bakery dreams are made of. With crisp edges, soft centers, pools of melty chocolate, and just the right amount of salt on top, they check every cookie box and come together with zero fuss. (Okay, maybe a little butter browning magic, but it's so worth it.)

These are the kind of cookies you bake once and never forget. And while you can bake them right away, I love letting the dough chill for about 45 minutes so those nutty brown butter flavors can really shine. 

Brown Butter Chocolate Chip Cookies Ingredients

• Salted Butter – Yes, salted! It amps up the flavor of the brown butter and keeps things easy. Brown it until golden and nutty for that signature bakery taste.
• Brown Sugar – Adds chewiness and depth. Use dark brown sugar for even more molasses-y goodness.
• Granulated Sugar – Helps with structure and those crisp edges we all love.
• Egg + Egg Yolk – The whole egg gives structure; the extra yolk makes the cookies rich and fudgy.
• Vanilla Extract – Don’t skip it. Vanilla enhances all the warm, buttery, chocolatey vibes.
• All-Purpose Flour – Just enough to hold it all together without making the cookies cakey.
• Baking Soda – Gives the cookies their lift and golden color.
• Chopped Chocolate or Chips – Chopped chocolate pools beautifully, but chips totally work. Use what you love—semi-sweet, dark, or a mix!
• Flaky Salt – That final sprinkle adds the perfect contrast to the sweet, rich dough.

How to Make Brown Butter

Brown butter is everything. It’s buttery, nutty, rich, and makes these cookies taste next-level without any extra effort. If you’ve never browned butter before, dont stress. It’s super simple and seriously life-changing once you get the hang of it.

Here’s how to do it:

STEP 1: Add your butter to a small saucepan and set it over medium heat. Let it melt completely—you’ll see it start to bubble and foam a little. That’s normal!

STEP 2: Whisk or swirl the pan gently as it cooks. This helps the milk solids toast evenly (aka, no burnt bits). Keep your eye on it—this part goes quick.

STEP 3: After a few minutes, the butter will go from yellow to golden to a deep amber color. You’ll start to see little browned bits at the bottom of the pan, and the smell? Like warm, toasted heaven. As soon as it hits that golden brown sweet spot, pull it off the heat. (Don’t walk away—browned butter turns to burnt butter real fast.)

STEP 4: Pour the brown butter (scrape in all those flavorful bits!) into a heat-safe bowl to cool slightly before using in your cookie dough.

Tips for the Best Brown Butter Chocolate Chip Cookies

• Don’t walk away while browning butter. It goes from golden to burnt fast. Look for amber color and a nutty smell.
• Cool the butter slightly before mixing—it should be warm, not hot, so you don’t scramble the egg.
• Chill the dough if you have time! Even 30–45 minutes helps deepen the flavor and prevent spreading.
• Use a cookie scoop for even-sized cookies and better baking.
• Top with chocolate chunks before baking if you want that swoon-worthy, bakery-style look.

FAQs

Can I use unsalted butter?
Totally! Just add an extra ½ tsp of salt to the dough.

Do I have to chill the dough?
Nope! You can bake these right away. But for chewier cookies with deeper flavor, I recommend a 30–45 minute rest in the fridge.

How should I store them?
Keep cookies in an airtight container at room temp for up to 4–5 days. Or freeze baked cookies for up to 3 months!

Can I freeze the dough?
Yes! Scoop the dough onto a tray, freeze until firm, then transfer to a bag. Bake from frozen—just add an extra 1–2 minutes to the bake time.

If you make these Brown Butter Chocolate Chip Cookie, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.