Name: Brown Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups semi-sweet chocolate chips

Why You’ll Love This Recipe

I love these cookies because they’re rich, aromatic, and deliver the perfect balance of crisp edges and chewy middles. Browning the butter transforms this classic into something truly special, and they’re simple enough to make anytime I want a comforting treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips

directions

I start by melting the butter in a medium saucepan over medium heat. I cook it, stirring frequently, until it turns golden brown with a nutty aroma and brown flecks at the bottom—this takes about 5–7 minutes. I immediately transfer the brown butter to a heat-safe bowl to cool slightly.

Once the butter is warm (not hot), I stir in the brown sugar and granulated sugar until well combined.

Next, I mix in the eggs one at a time, stirring thoroughly after each, then add the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the butter-sugar-egg mixture, mixing until just combined.

I fold in the chocolate chips, cover the dough, and chill it in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor).

When ready to bake, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. I scoop the dough into 2-tablespoon mounds and place them 2 inches apart on the baking sheets.

I bake the cookies for 10–12 minutes, just until the edges are golden and the centers still look slightly underbaked. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: about 1 hour (including chilling)
Servings: Makes about 24 cookies
Calories: ~190 kcal per cookie

Variations

Sometimes I mix in chopped dark chocolate for extra richness or use a blend of milk and dark chocolate chips. I also like adding a sprinkle of flaky sea salt on top just before baking for contrast. For a nutty twist, I fold in toasted pecans or walnuts.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, I reheat them in the microwave for about 10 seconds. The dough also freezes well—I scoop and freeze the dough balls, then bake straight from frozen, adding an extra minute or two.

FAQs

What is brown butter and why use it?

Brown butter is simply butter cooked until the milk solids brown and develop a nutty aroma. It adds a rich, toasty flavor to cookies that I find irresistible.

Do I have to chill the dough?

Chilling helps the flavors develop and prevents the cookies from spreading too much. I recommend at least 30 minutes, but longer is better.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it chilled until I’m ready to bake.

Can I use salted butter instead?

I prefer unsalted butter for better control over the salt, but if I use salted butter, I reduce the added salt slightly.

Can I freeze baked cookies?

Yes, I let them cool completely, then freeze in an airtight container. They thaw quickly and taste just as good.

Conclusion

Brown Butter Chocolate Chip Cookies are my go-to when I want to elevate a classic. With their rich, nutty undertone and melty chocolate pockets, they’re perfect for any occasion and always disappear fast.