Name: Brown Butter Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 1 cup butter; 2¼ cups flour; 1 tsp baking soda; ¾ tsp salt; 1 cup dark brown sugar; ½ cup sugar; 2 eggs; 2 tsp vanilla; 1½ cups chocolate chunks; ½ cup walnuts; Optional: Sea salt; Suggested Pairings: Milk (coffee)

Introduction

Table of Contents

Brown Butter Chocolate Chip Cookies are a nutty, chewy treat, perfect for dessert, gifting, or afternoon snacks. This elevated classic recipe, featuring deeply caramelized brown butter and bittersweet chocolate chunks, delivers rich, toffee-like flavor with crisp edges and soft centers. Presented on a white ceramic platter, optionally garnished with flaky sea salt and extra chocolate, this Brown Butter Chocolate Chip Cookies recipe offers a warm, inviting aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to cookie that brings indulgent, crowd-pleasing charm to any occasion.

Ingredients

For the Brown Butter Chocolate Chip Cookies:

1 cup (2 sticks) unsalted butter
2¼ cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 cup dark brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
1½ cups bittersweet chocolate chunks (or chips)
½ cup chopped toasted walnuts (optional)

For Serving:

Optional: Flaky sea salt, extra chocolate chunks
Suggested Accompaniments: Cold milk, coffee
Suggested Pairings: Hot cocoa, red wine
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Baking sheet, parchment paper, stand mixer, or hand mixer

Step-by-Step Process

Brown the Butter: In a light-colored saucepan over medium heat, melt the butter completely. Continue cooking, swirling occasionally, for 5–7 minutes until it turns golden brown with dark flecks and smells nutty. Watch closely—once it starts browning, it can burn quickly. Remove from heat immediately and pour into a heatproof bowl, scraping in all the browned bits. Let cool for 15–20 minutes at room temperature (or chill 10 minutes to speed up). The browned butter adds a deep, toffee-like flavor essential to this recipe.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and kosher salt until no lumps remain. This ensures even distribution of leavening and prevents salty pockets. Set aside.
Cream Butter and Sugars: In a large mixing bowl or stand mixer, combine cooled brown butter, dark brown sugar, and granulated sugar. Beat on medium speed for 2–3 minutes until light and fluffy. The mixture should look like wet sand with a glossy sheen. Scrape down the bowl once during mixing.
Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition (about 30 seconds). Add vanilla extract and beat until fully incorporated. The batter will become smooth and emulsified. Scrape down the bowl to ensure even mixing.
Combine Wet and Dry: With the mixer on low, gradually add the flour mixture in three additions. Mix only until just combined—stop when you see no more dry streaks. Overmixing develops gluten and makes tough cookies.
Fold in Chocolate and Nuts: Using a spatula, gently fold in chocolate chunks and toasted walnuts (if using). Distribute evenly without deflating the batter. The dough will be soft and fragrant.
Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 48 hours). Chilling firms the dough, deepens flavor, and prevents spreading. For best results, chill overnight.
Preheat Oven and Portion: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon portions of chilled dough and roll into balls. Place 2 inches apart on the sheet. Slightly flatten the tops for even baking.
Bake Cookies: Bake 10–12 minutes, rotating sheets halfway, until edges are golden and centers are puffy but still soft. The cookies will look underdone—this is correct; they firm up as they cool. For chewy centers, remove at 11 minutes.
Cool and Finish: Let cookies cool on the baking sheet for 5 minutes (they’ll continue cooking). Transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while warm for enhanced flavor contrast.
Serve: Arrange on a white ceramic platter. Garnish with extra chocolate chunks and a light dusting of sea salt. Serve warm or at room temperature with cold milk.

Tips for Better Brown Butter Chocolate Chip Cookies

Use a light-colored pan to monitor browning
cool brown butter fully before creaming
Chill dough at least 1 hour—overnight is best
Scoop uniform balls for even baking
presented on a white ceramic platter to showcase the golden edges
Make the dough up to 48 hours ahead
freeze scooped dough balls for instant cookies
Enhance aesthetic: add a light sea salt sprinkle for visual pop

Variations and Customization

Gluten-Free: Use 1:1 gluten-free flour blend.
Double Chocolate: Replace ½ cup flour with cocoa powder.
Nut-Free: Omit walnuts; add toffee bits.
Vegan: Use plant butter, flax eggs, and dairy-free chocolate.
Extra Chewy: Increase brown sugar by ¼ cup.
Mini Cookies: Use 1-tbsp scoops; bake 8–10 minutes.
Salted Caramel: Add ½ cup caramel bits.
Espresso Chip: Add 1 tsp instant espresso to dry ingredients.

Storage and Serving Tips

Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or dough balls up to 3 months; bake frozen dough 1–2 minutes longer.
Reheat baked cookies at 300°F for 3–4 minutes to restore crisp edges.
Serve warm with cold milk or coffee for a classic pairing.
Pair with hot cocoa or red wine to complement the nutty depth.
Present on a white ceramic platter with garnishes for a cozy, elegant charm.

Nutritional Information

Based on 24 servings (1 cookie each):

Calories: 210 kcal
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 35mg
Sodium: 130mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 16g
Protein: 2g
Vitamin A: 6% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 6% Daily Value

Note: Values vary by chocolate and add-ins (vegan or gluten-free options adjust carbs/fat). High in comfort carbs.

Conclusion

This Brown Butter Chocolate Chip Cookies recipe delivers nutty, chewy perfection with crisp edges and molten centers. It transforms classic cookies into an elevated treat. Its simple preparation and warm presentation make it a go-to. The toffee-like depth and chocolate pools delight every bite. It’s sure to be a cherished recipe, loved for its indulgent, crowd-pleasing charm.