These are the best Brown Butter Chocolate Chip Cookies you’ll ever eat. These cookies are moist, chewy, chocolatey, slightly crips on the edges, and absolutely delicious. They also have a nutty, caramel-like flavor thanks to the brown butter and dark brown sugar used in this recipe. Why bake regular chocolate chip cookies when you can have these?! Welcome to flavor overload!

The Best Brown Butter Chocolate Chip Cookies Recipe

Y’all, these cookies are probably the best chocolate chip cookies out there — I mean it. These cookies are literally perfect! The chocolate chunks provide that chocolatey, rich sweetness. The brown butter, which is the star of the show, gives the cookies a nutty, deep, rich flavor. The vanilla extra adds an extra complexity of flavor. The dark brown sugar and molasses give these cookies that caramel-like toffee flavor that sets these cookies apart from most recipes. Finally, these cookies are topped with flaky sea salt, which gives these cookies perfect balance and will have everyone coming back for “just one more.”

More Delicious Chocolate Chip Cookie Recipes

• Banana Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Classic & Easy Chocolate Chip Cookies

What Ingredients are Needed for these Brown Butter Chocolate Chip Cookies?

Dark Brown Sugar: Dark brown sugar plays an important role in this chocolate chip cookie recipe. Dark brown sugar contributes to the rich, caramel-like flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies. 

Granulated Sugar: Granulated sugar helps spread the cookie and promotes a tender, crisp texture. Using brown sugar and granulated sugar together creates the perfect cookies that are chewy in the middle and lightly crisp on the edges. 

Brown Butter: Brown butter has a rich, deep, nutty flavor.

Eggs: this cookie recipe uses a whole egg and an additional egg yolk, which contributes to the chewy texture. 

Flour: We are using all-purpose flour to form the base of the cookie dough. However, if you need these cookies to be gluten-free I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. I also include tips on measuring flour below, which will ensure your cookies do not turn out dry or crumbly.

Baking Soda and Powder: Baking soda and baking powder helps with leveling the cookies and aids in their texture. The combination of these two compounds ensure a chewy cookie with a tender crumb. 

Chocolate: For this brown butter chocolate chip cookie recipe, I prefer a darker chocolate; however, you can use whatever chocolate you want. I use a mixture of chocolate chips and roughly chopped chocolate.

Molasses: Molasses is the key to the best chocolate chip cookies. Molasses work with the brown sugar to add a smoky, caramel-like flavor to the cookies.

Vanilla Extract: This recipe uses pure vanilla extract to add that delicious vanilla flavor.

Salt: Salt (yes, salt) is key to any dessert. Adding salt to your dessert helps with balancing the flavors. Trust me, don’t skip with step. 

How to Make Brown Butter Chocolate Chip Cookies

Step 1: Make the brown butter. Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the browns bit are what you want!) into a heat-safe bowl and let rest for about 10-15 minutes. 

Step 2: In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside. Tip: When mixing your flour, 

Step 3: In a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, molasses, and vanilla and beat with a hand mixer for about 2 minutes.

Step 4: Add the egg and yolk. Beat until well combined.

Step 5: Next, add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix. 

Step 6: Then, add your chocolate chip and chopped chocolate to the dough and carefully fold them in until incorporated.

Step 7: Next, transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate and obtain that brown butter and vanilla flavors (Pro tip: Allowing your dough to refrigerate for 2-4 hours will result in the best flavored cookie; however, 30 minutes works just fine. Not allowing your cookie to rest in the refrigerator at all will not result in optimal flavor or texture.)

Step 8: Remove your chilled dough and allow it to slightly soften at room temperature for about 10 minutes. Then, preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Step 9: Use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough and place the dough onto a parchment lined baking sheet. The dough should be about 2-3 inches apart.

Step 10: Bake the cookies at 350 degrees for 9-10 minutes and top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10 minutes — I know its going to seem like a lifetime, but it’ll be worth it. We want to ensure we get the perfect texture!

Tip & Tricks for the Best Brown Butter Chocolate Chip Cookies

1. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 30 minutes, but if you have time, 2-4 hours of refrigeration will render the best flavor. 
2. Be sure to use room temperature eggs. 
3. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture. 

How to Measure Flour for These Cookies? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

FAQs

How long do these cookies last? 

On the rare chance you have leftovers, you can store them in an airtight container at room temperature for up to 5 days.

Can I freeze this cookie dough? 

Yes, you can store the cookie dough in the freezer for freshly baked cookies in minutes. Here’s how: 

1. Shape the Dough: After preparing the cookie dough, scoop your dough into balls.
2. Place in Gallon Freezer-Safe Bag: Carefully, place the portioned balls in a gallon-size freezer bag. Make sure it is well-sealed to prevent air and moisture from reaching the dough.
3. Use an Airtight Container: If you prefer, you can place the wrapped cookie dough in an airtight container instead of using a gallon bag.
4. Label and Date
5. Store in the Freezer for up to 3 months.
6. Bake When Ready to Use. When you’re ready to bake, simply remove the cookie dough from the freezer, let it thaw slightly if needed, and follow the original baking instructions. Note: You may need to add 2-3 minutes to the bake time to account for the frozen dough.

Can this recipe be gluten-free? 

Yes, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.

What is brown butter, and why is it used in cookies?

Brown butter is regular butter that has been cooked until the milk solids turn golden brown, giving it a rich, nutty flavor. This enhances the taste of the cookies, adding a deeper, more complex flavor.

More Chocolatey Treats

• S’mores Cookies
• Banana Bars with Chocolate Chips
• Soft and Chewy Chocolate Chip Cookie Bars
• The Best Fudge Brownies
• Delicious Pumpkin Bars with Chocolate Chips

I hope you love these  Brown Butter Chocolate Chip Cookies! They are absolutely delicious and definitely a showstopper. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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The Best Brown Butter Chocolate Chip Cookies

5 from 4 votes

Prep Time :20 minutes mins

Cook Time :9 minutes mins

Chill Dough :45 minutes mins

Total Time :1 hour hr 14 minutes mins

Serves: 21

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Ingredients

1x2x3x

• ▢ 1 cup of all purpose flour
• ▢ 1/2 cup bread flour can sub for all purpose flour
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 10 tbsp unsalted brown butter cooled
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup dark brown sugar
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 2 tsp vanilla extract
• ▢ 1/2 cup chocolate chips more if desired
• ▢ 2 oz dark chocolate bar cut in bitesize chunks
• ▢ 2 tsp molasses
• ▢ flaky salt to top

US Customary – Metric

Instructions

• Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.
• In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl, add the granulated sugar, light brown sugar, molasses, cooled browned butter and vanilla and beat with a hand mixer for 2 minutes.
• Add the egg. Beat until well combined.
• Add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
• Fold in your chocolate.
• Transfer the cookie dough to a fridge and let chill for at least 45 minutes to allow the flour to hydrate and obtain those brown butter and vanilla flavors (Pro tip: Allowing your dough to refrigerate for 2-4 hours (or overnight) will result in the best flavored cookie; however, 45 minutes works just fine.)
• Remove your chilled dough and allow it to slightly soften at room temperature for about 10 minutes. Then, preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. Then, scoop the dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart. 
• Bake the cookies at 350 degrees for 8 -10 minutes or until the edges of the cookies are set and the center is soft. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10-15 minutes or until set.
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Nutritional Information

Serving: 1gCalories: 164kcal (8%)Carbohydrates: 21g (7%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mg (10%)Sodium: 93mg (4%)Potassium: 61mg (2%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 192IU (4%)Calcium: 18mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan