Want to take a classic chocolate chip cookie from good to absolutely mind-blowing? Try my brown butter chocolate chip cookies! They’re about to become your new favorite! These cookies have a deep, toasty, caramel-like flavor that sets them apart.
Brown butter is literally just regular butter cooked until the milk solids turn golden brown. There are no special ingredients, no fancy techniques, just a few extra minutes on the stove. But those few minutes create a depth of flavor that makes people think you’re a baking expert!
And I get it, if you’ve never browned butter before, it sounds complicated, but it’s not. The butter goes from pale yellow to perfect golden brown pretty gradually, and you’ll smell when it’s ready. Once you’ve tried it, you’ll never go back!
These brown butter cookies are crispy on the edges, chewy in the middle, and have this sophisticated flavor that makes store-bought cookies taste flat by comparison. I also add a little bit of instant coffee to the cookie dough, which intensifies and deepens the flavor of the chocolate.
I’ll walk you through the process of browning butter step-by-step (it’s easier than you think!), and share all my tips for getting that perfect chewy cookie center with slightly crispy edges. Get ready for your kitchen to smell amazing!
Looking for more cookie recipes? Try peanut butter and jelly cookies, iced oatmeal cookies, or brown butter sugar cookies.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
Ingredient Notes
For exact amounts needed see the recipe card below
Most of the ingredients for these cookies are standard baking ingredients: butter, brown sugar, eggs, vanilla, flour, baking soda, and salt. I also use:
- Instant coffee: You won’t taste coffee, but it intensifies the chocolate flavor beautifully.
- Chopped chocolate: I prefer to use chopped chocolate bars because they create those gorgeous melty pools of chocolate, but chocolate chips work great too. Use what you have.
How to Make Brown Butter Chocolate Chip Cookies
- Start by melting your butter in a medium saucepan over medium heat. Keep stirring and watch as the butter turns golden brown and releases that heavenly nutty aroma (about 4-5 minutes). Pour it into a heat-safe bowl and let it cool for 10 minutes.
- In a large mixing bowl, combine your cooled brown butter with the brown sugar. Beat until it’s smooth and creamy. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract and instant coffee.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix these dry ingredients into your wet mixture until just combined.
- Gently fold in your chopped chocolate or chips.
- Cover your dough and let it chill in the refrigerator for at least 30 minutes. You can chill for up to 24 hours.
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper. Scoop 2-tablespoon portions of dough onto the sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly underbaked. This is the secret to perfectly chewy cookies! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- While the cookies are still warm, sprinkle them with a pinch of flaky sea salt.
Serving Ideas
My family’s favorite way to enjoy these brown butter chocolate chip cookies is when they are still slightly warm from the oven. There’s nothing quite like that melty chocolate and chewy texture.
Of course, they go perfectly with a big glass of cold milk! If you don’t get to them before they cool, you can always microwave them for 10-15 seconds to bring back that just-baked texture and make the chocolate all melty again.
How to Store
Once the cookies are cool, keep them in an airtight container or zip-top bag at room temperature. They’ll stay fresh for up to one week. You can layer them with parchment paper to prevent sticking.
You can also freeze the baked cookies for up to 3 months in a freezer-safe container. Just thaw them at room temperature when you are ready to enjoy.
Tips & Tricks
Be sure to check out the step by step instructions
- When you are browning the butter, keep stirring constantly and watch for that gorgeous golden color and nutty aroma. It usually takes about 4-5 minutes, but trust your nose, don’t set a timer. When you smell that toasty, nutty scent, you’re right where you need to be.
- Don’t skip the chilling time! I know it’s tempting to bake them right away, but chilling helps give you the perfect balance of crispy edges and chewy centers.
- Keep the cookies slightly underbaked. They’ll continue cooking on the hot baking sheet.
- Let them cool for at least 10 minutes on the baking sheet before moving them.
- I like to use a 2-inch cookie scoop and make large cookies with this dough. But you can use a smaller cookie scoop (1 inch or 1 1/2 inches) and make more, smaller cookies.
Reader Questions
Browning the butter adds this amazing, nutty, caramel-like flavor that takes these cookies from good to absolutely incredible. It’s what makes these cookies special and different from your standard chocolate chip cookie recipe.
Of course. While I love how the coffee enhances the chocolate flavor, you can leave it out without significantly affecting the final result. The cookies will still be delicious!
Did You Make This? Leave a Star Rating!
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 ½ cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon instant coffee
- 1½ cups chopped chocolate or chocolate chips
Instructions
- Melt the butter in a medium saucepan over medium heat. Stir continuously until it turns golden brown and releases a nutty aroma (about 4-5 minutes).1 cup unsalted butter
- Remove from heat and pour into a heat-safe bowl. Let cool for 10 minutes.
- Combine the browned butter and sugar in a large mixing bowl. Beat until smooth and creamy.1 ½ cups light brown sugar
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and instant coffee.2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon instant coffee
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gently fold in the chopped chocolate.1½ cups chopped chocolate
- Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours).
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
- Scoop 2-tablespoon-sized portions of dough onto the baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle each cookie with a pinch of flaky sea salt while still warm.
Notes
- When you are browning the butter, keep stirring constantly and watch for that golden color and nutty aroma. It usually takes about 4-5 minutes, but trust your nose, don’t set a timer. When you smell that toasty, nutty scent, you’re right where you need to be.
- Don’t skip the chilling time! Chilling helps give you the perfect balance of crispy edges and chewy centers.
- Keep the cookies slightly underbaked. They’ll continue cooking on the hot baking sheet.
- Let them cool for at least 10 minutes on the baking sheet before moving them.
- I like to use a 2-inch cookie scoop and make larger cookies with this dough. But you can use a smaller cookie scoop (1 inch or 1 1/2 inches) and make more, smaller cookies.
- If you don’t have instant coffee you can leave it out.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
