Browned Butter Chocolate Chip Cookies are a luxurious upgrade to the timeless chocolate chip cookie. With nutty browned butter, a soft, chewy center, crispy edges, and a sprinkle of sea salt, these cookies deliver a sophisticated yet comforting treat. They’re sure to become your new favorite! For a simpler option be sure to try our classic Chocolate Chip Cookies.

A stack of brown butter chocolate chip cookies.

Why Browned Butter Makes These Cookies Special

The star of this recipe is browned butter. By heating butter until it’s golden brown, you unlock a rich, nutty, and slightly caramelized flavor that takes these cookies to the next level. If you prefer, you can use salted butter but reduce the additional salt in the dough.

Other Key Ingredients

  • Brown Sugar: Adds moisture and a light caramel flavor.
  • Eggs: Ensure they’re at room temperature for smooth mixing.
  • Chocolate: Roughly chopped semi-sweet chocolate gives you gooey pools of chocolate in every bite. Chocolate chips or chunks work just as well.
  • Sea Salt Topping: A sprinkle of flaky sea salt enhances the sweetness and elevates the overall flavor. Kosher salt can be used as a substitute, or you can skip it for a sweeter cookie.

Can You Skip Browning the Butter?

Yes, you can make these cookies without browning the butter, but you’ll miss out on the rich, nutty depth of flavor. If you skip this step, cream room-temperature butter with the sugar instead.

The Importance of Chilling the Dough

Don’t skip chilling the dough! Letting the cookie dough rest in the refrigerator for at least 24 hours helps the flavors meld and develop, resulting in a more complex and balanced cookie. Chilling also improves the texture, creating chewy centers and crisp edges. Allow the dough to sit at room temperature for about 30 minutes before baking.

A tray of brown butter chocolate chip cookies.

How to Store Browned Butter Chocolate Chip Cookies

Storing Baked Cookies: Place cooled cookies in an airtight container at room temperature for up to 3-4 days.

Freezing Baked Cookies:

  1. Let cookies cool completely, then freeze cookies on a parchment-lined baking sheet for 1-2 hours.
  2. Transfer to a freezer-safe container and store for up to 3-4 weeks.

Freezing Cookie Dough:

  1. Portion dough into balls and freeze on a lined baking sheet for 1-2 hours.
  2. Transfer to freezer-safe bags. Bake straight from frozen, adding 1-2 minutes to the bake time.

Why You’ll Love Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies aren’t just another dessert—they’re an unforgettable treat packed with rich flavors and a gourmet touch. From their nutty browned butter base to the perfect balance of sweetness and sea salt, these cookies are a crowd-pleaser that will elevate your baking game. Whether you enjoy them fresh or freeze them for later, they’re guaranteed to impress every time. Give them a try—you won’t regret it!

A tray of brown butter chocolate chip cookies.

Browned Butter Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Chilling/Resting Time 1 day 50 minutes
Total Time 1 day 1 hour 12 minutes
Browned Butter Chocolate Chip Cookies are rich, nutty, and finished with sea salt—a sophisticated take on the classic favorite!

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ½ cups light brown sugar, lightly packed
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate, roughly chopped
  • flaky sea salt, for topping

Instructions

  • In a stainless steel skillet or another light-bottomed pan over medium-high heat, melt the butter, swirling the pan occasionally. The butter will foam as the water boils off. Watch closely at this stage. Tiny brown specks of milk solids will appear at the bottom of the pan; constantly stir and scrape these off with a spatula to prevent sticking.
  • As soon as the butter turns chestnut brown and smells nutty, remove it from the heat and pour into a heat-safe bowl.
  • To the hot browned butter, add the light brown sugar and stir to combine. Let the mixture cool for 15-20 minutes.
  • In a medium bowl, whisk together the flour, baking soda, kosher salt, and baking powder.
  • Once the butter mixture has cooled, add the eggs and vanilla extract. Whisk until fully combined.
  • Using a rubber spatula, gradually mix the dry ingredients into the wet ingredients until just combined.
  • Fold in the chopped semi-sweet chocolate.
  • Using a 3-tablespoon scoop, portion out balls of dough and place them on a baking sheet lined with parchment paper. Cover the dough balls and chill in the refrigerator for 24 hours.
  • Remove the chilled cookie dough from the refrigerator and let it rest at room temperature for 30 minutes.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Place the dough balls onto the lined baking sheets, leaving about an inch of space between each one. Bake for 12-14 minutes, or until golden brown. For slightly underdone cookies, begin checking at 10 minutes.
  • Remove the baking sheets from the oven and sprinkle the tops of the warm cookies with flaky sea salt.
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

This recipe is adapted from Iambaker’s Browned Butter Chocolate Chip Cookies.

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