Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies are a delicious way to level up your cookie game. Browned butter is used in place of regular butter for a rich, caramel-like flavor that is irresistible. They’re easy to make – no mixer or chilling required!

8 Brown Butter Chocolate Chip Cookies topped with flaky sea salt


Most of you know that we are slightly famous for our chocolate chip cookie recipe. Over 8,000 5-star reviews don’t lie, they are the best.

Well, one question I get asked often is how to use browned butter in the recipe, so I created this Brown Butter Chocolate Chip Cookie recipe and it’s absolutely to-die-for.

It’s everything the famous cookies are and more. Crisp edges, chewy centers, tons of chocolate chips and the rich, caramely, nutty notes of browned butter infused in every bite. A sprinkle of flaky sea salt is :::chef’s kiss::: a perfect finishing touch.

You don’t even need a mixer to make these delicious browned butter chocolate chip cookies!

a Brown Butter Chocolate Chip Cookie cut in half

Brown Butter Chocolate Chip Cookies: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Brown Butter Chocolate Chip Cookies recipe
  • Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter.
  • All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  Dark brown sugar is a great substitution.
  • Chocolate chips. Use your favorite variety – semisweet, dark milk, etc. You can also use chopped chocolate bars.
Brown Butter Chocolate Chip Cookie cut in half

How to Make Brown Butter Chocolate Chip Cookies

Begin by preheating the oven to 375 degrees F and lining 2 large baking sheets with silicone baking mats or parchment paper, set aside.

two baking sheets lined with parchment paper

Brown the butter

Check out this post for an in-depth, even more detailed guide on how to brown butter. Otherwise, follow the directions in the recipe for perfectly browned butter!

Begin by cutting the butter into ½“cubes at put it in an even layer in a thick-bottomed saucepan.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - cubed butter in a dish then in a pan before melting

Then, cook the butter over medium heat, stirring occasionally, until the butter beings to foam on top and is bubbling.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - melting butter

Once it starts to foam, it will turn light brown with light brown flecks.

Then, it will become a darker brown, amber color. At this point the butter is browned and cooking is complete.  

 As soon as butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking and to cool slightly (for about 5-10 minutes).

The great thing about brown butter is that you can store it for up to 5 days in the refrigerator. So, you can make it well in advance if desired.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - browned butter in a pan then in a glass

Make the Brown Butter Chocolate Chip Cookies

While the browned butter is cooling slightly, combine the dry ingredients (flour, baking powder, baking soda and sea salt) in a small bowl. Then set the mixture aside.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - combining dry ingredients

Next, combine the browned butter, brown sugar and granulated sugar in a large bowl and stir to combine.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - combining butter and sugars

Then add the egg and vanilla and mix until fully incorporated.  

two photos showing How to Make Brown Butter Chocolate Chip Cookies - adding egg and vanilla

Next, add the dry ingredients and mix until combined.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - adding dry ingredients

Then, fold in chocolate chips.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - adding chocolate chips

Bake

Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.

two photos showing How to Make Brown Butter Chocolate Chip Cookies - portioning and rolling dough

Then, bake the cookies in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.  

6 Brown Butter Chocolate Chip Cookies on a baking sheet after being baked

Once set, remove the brown butter chocolate chip cookies from the oven and sprinkle with flaky sea salt. This step is optional – but highly recommended.

Brown Butter Chocolate Chip Cookie topped with flaky sea salt

Let the cookies cool on the pan for 5 minutes before transferring to a wire cooling rack to cool.

12 Brown Butter Chocolate Chip Cookies on a wire cooling rack

Serve

I suggest serving these brown butter chocolate chip cookies slightly warm so you get they ooey, gooey, melty chocolate chip factor.

a hand holding a half of a Brown Butter Chocolate Chip Cookie.

Store

Once cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

Freeze

  • Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
  • Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
    • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
8 Brown Butter Chocolate Chip Cookies topped with flaky sea salt
Can I double this recipe?

Yes. Brown 1 cup of butter and double the rest of the ingredients.

What does browned butter do to cookies?

Brown butter adds a rich, nutty, caramel-like flavor to cookies.

What is the difference between brown butter cookies and regular cookies?

First, brown butter cookies have a slightly different flavor than regular chocolate chip cookies. Second, they are easy to make and don’t require a mixer!

Should I use salted or unsalted butter to make brown butter?

Both work very well! I use salted butter.

Can I halve this recipe?

You can halve this recipe and use 1 egg yolk for the egg. See this small batch chocolate chip cookie recipe (makes 8 cookies)

10 Brown Butter Chocolate Chip Cookies with flaky sea salt

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Brown Butter Chocolate Chip Cookies Recipe

Laura
These brown butter chocolate chip cookies are a delicious way to level up your cookie game. Browned butter imparts a rich, caramel-like flavor that is irresistible. They're easy to make – no mixer or chilling required!
5 from 8 votes
Course cookies, Dessert
Cuisine American
Servings 16 Cookies
Calories 198
Prep Time20 minutes
Cook Time8 minutes
Brown Butter Cooling1 hour
Total Time1 hour 28 minutes

Equipment

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F.
  • Line 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the Butter

  • Cut butter into ½ “ cubes.
  • Put butter in a thick-bottomed pan (preferably in an even layer).
  • Cook over medium heat, stirring occasionally,
  • First, the butter will melt.
  • Then, it will begin to foam on top and start bubbling.
  • Next, it will start turning light brown with light brown flecks.
  • Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
  • As soon as the butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.

Make the Cookies

  • In a small bowl, combine flour, sea salt, baking soda, and baking powder. Set aside.
  • In a large bowl, add the browned butter brown sugar and granulated sugar and stir to combine.
  • Then, add the egg and vanilla and mix until fully incorporated.
  • Add the dry mixture and stir to combine.
  • Then fold in the chocolate chips.
  • Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
  • Bake in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.
  • Remove baked cookies from the oven and sprinkle them with flaky sea salt.
  • Let them cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

Video

Notes

*Or ½ cup chocolate chips, ½ cup chopped chocolate
For more detailed instructions, visit this post on How to Brown Butter. 
Make the brown butter ahead and freeze or chill in the refrigerator
Don’t brown more than 1 cup at a time.
Ingredient Notes & Substitutions
  • Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter.
  • All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
  • Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
  • Granulated sugar. I recommend using organic cane sugar or regular white sugar.
  • Light brown sugar.  Dark brown sugar is a great substitution.
  • Chocolate chips. Use your favorite variety – semisweet, dark milk, etc. You can also use chopped chocolate bars.
Store
Once cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.
Freeze
Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 
  •  

Nutrition

Serving: 1cookie | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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10 Comments

  1. 5 stars
    I just made a double batch for a superbowl party tomorrow and WOOOW so delicious!! Extremely easy recipe. I did add a little cinnamon because my kids like it. Will definitely be making these again thank you!

  2. 5 stars
    Just made your Brown Butter Chocolate Chip Cookie recipe and all I have to say is just “WOW”. They look beautiful and taste amazing! I followed the recipe exactly! Definitely a keeper!!!! My family loved them! Thanks Laura! 🍪

  3. I’m curious why the flour is only 1 1/4 cups, when all other ingredients are halved from the original recipe. Does using browned butter require less flour for some reason?

  4. This recipe has half cup brown butter but the original is 1 cup of regular butter…just making sure that’s accurate?

    I know you said the recipes were the same otherwise, so wanted to make sure I had the right quantity

  5. 5 stars
    Made a double batch of these today for the first time! They are delicious. Love the flavor the browned butter adds. Will have to make these again soon, they are disappearing quickly!

  6. 5 stars
    I just made the brown butter chocolate chip cookies. I didn’t believe I would like them more than original recipe however I was wrong! Those are absolutely delicious. They are also super easy to make. Will be keeping these in our families cookie rotation. Thank you! ❤️