Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are soft, chewy, and loaded with rich, nutty brown butter flavor in every bite. Golden brown around the edges, tender in the middle, and packed with melty chocolate, they’re simply irresistible.

Brown Butter Chocolate Chip Cookie Recipe

These Brown Butter Chocolate Chip Cookies are the kind of cookies I could bake over and over and never get tired of. Toasting the butter gives them this deep, almost toffee-like flavor that regular chocolate chip cookies just don’t have. They bake up soft and chewy, with melty bits of chocolate in every single bite.

Like with my Brown Butter Blondies, it’s that combo of nutty butter and molasses-rich brown sugar that takes them over the top. Every time I pull them from the oven, the smell alone brings my kids running to the kitchen. Trust me, it only takes one bite to understand why these cookies disappear so fast.

For even more chocolate chip goodness, check out this Chocolate Chip Cool Whip Dessert and these Mini Chocolate Chip Muffins.

Ingredients

• Unsalted butter: Melt it down until golden brown for that nutty brown butter flavor.
• Light brown sugar: Gives the cookies their chewy, caramelly sweetness.
• Eggs: Helps make the dough smooth and rich.
• Vanilla extract: A little splash that makes all the difference in flavor.
• All-purpose flour: Keeps the cookies thick and soft without being too dense.
• Baking soda: Helps the cookies rise just enough without getting cakey.
• Salt: Brings out all the sweet and buttery flavors.
• Instant coffee: Boosts the chocolate flavor without making the cookies taste like coffee.
• Chopped chocolate: Pockets of melted chocolate make this recipe totally irresistible. I used dark, but feel free to use your own favorite.

How To Make Brown Butter Cookies

Step 1. Melt the butter in a medium saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty, about 4 to 5 minutes.

Step 2. Remove the pan from the heat and pour the brown butter into a heat-safe bowl. Let it cool for about 10 minutes.

Step 3. In a large mixing bowl, combine the cooled brown butter and brown sugar.

Step 4. Beat together until the mixture is smooth and creamy.

Step 5. Add the eggs one at a time, mixing well after each addition.

Step 6. Stir in the vanilla extract and instant coffee until fully combined.

Step 7. In a separate bowl, whisk together the flour, baking soda, and salt.

Step 8. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together.

Step 9. Gently fold in the chopped dark chocolate chunks until they’re evenly distributed throughout the dough.

Step 10. Cover the bowl and chill the dough for at least 30 minutes, or up to 24 hours for even better flavor.

Step 11. When ready to bake, preheat the oven to 350°F and line your baking sheets with parchment paper.

Step 12. Scoop out 2-tablespoon sized portions of dough and place them on the baking sheets, leaving about 2 inches between each one.

Step 13. Bake the cookies for 10 to 12 minutes, until the edges are golden brown and the centers look slightly underbaked.

Step 14. Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely. If you’d like, sprinkle a little flaky sea salt over the tops while they’re still warm.

Variations And Add-ins

• Chocolate options: Swap half of the dark chocolate for milk chocolate, semisweet chocolate or even white chocolate.
• Nuts: Stir in chopped toasted pecans or walnuts for a nutty crunch…it goes perfectly with the rich brown butter.
• Coconut: Mix in a few tablespoons of shredded coconut for a fun twist and a little extra chewiness.
• Cinnamon: Add a teaspoon of cinnamon to the dry ingredients if you want a warmer, cozier version of these cookies.
• Sugar: Substitute dark brown sugar for light brown sugar to give the cookies a deeper, richer caramel flavor.
• Presentation: Gently press a few extra chocolate chunks onto the tops of the dough balls before baking for an extra gooey finish.
• Bakery-style: For bakery-style cookies, scoop the dough into large ¼-cup portions and bake a little longer, until the edges turn golden brown.

Tips And Tricks For Perfect Chocolate Chip Cookies

• Always melt the butter until it turns golden brown and smells nutty, but don’t let it burn.
• Let the butter cool for about 10 minutes so it doesn’t scramble the eggs when mixed.
• Spoon and level the flour instead of scooping straight from the bag to keep the cookies soft and chewy.
• Chill the dough for at least 2 hours to let the brown butter flavor develop and help the cookies hold their shape.
• Let the cookies cool completely on the cookie sheet before moving them to a wire rack. This will keep them from breaking apart.

FAQs

More Delicious Cookie Recipes

• Oreo Cake Mix Cookies
• Watermelon Cookies
• Strawberry Cake Mix Cookies
• Stuffed Chocolate Peanut Butter Cookies
• White Chocolate Raspberry Cookies
• Butterscotch Chocolate Chip Cookies