5 from 8 votes
Brown Butter Chocolate Chip Cookies Recipe
Brown Butter Chocolate Chip Cookies make a good thing even better by adding nutty brown butter to my classic chewy chocolate chip cookies.
Prep Time
20 mins
Cook Time
13 mins
Servings:
24
cookies
Calories:
122 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter see notes
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 egg large
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 2 cups semi-sweet chocolate see notes, chopped
- 1 Tablespoon sea salt optional topping, flaked
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
Cup of Yum
Brown the Butter
- In a small saucepan, add butter and melt over low heat. Continue heating for about 5 minutes, swirling the pan gently to see the butter browning, without stirring.
- The butter will beging to foam and stop bubbling. Remove from heat.
Make the Cookie Dough
- In a large mixing bowl, combine browned butter with brown sugar and granulated sugar. Beat for about 2 minutes with a paddle attachment, until fully blended. Add in vanilla and eggs and beat until well mixed.
- Add flour, salt and baking soda JUST until combined. Do not over mix. Fold in chopped chocolate bars (saving a few bits to put on the tops of the cookies before baking, if desired).
- Bake cookies in the preheated oven for about 12-14 minutes. The cookies will be darker because of the browned butter. Remove from oven and sprinkle with flaked sea salt, if desired. Remove and cool on a wire rack.
Notes
- For all my tips and tricks on browning butter, check out this easy guide on how to brown butter. I love using salted butter for this recipe, but unsalted will work too.
- Chop chocolate bars ahead of time. I used a total of 3 bars (4 ounce each). Just roughly chop the bars, and you'll use all the fine bits that fall off with the knife plus the bigger pieces.
- No need to chill the dough! But if you DO want to chill the dough, I recommend portioning the dough with a cookie scoop before chilling. Otherwise the dough is hard to work with.
- Store cookies in a an airtight container for up to a week at room temperature.
- Freeze baked cookies in a freezer safe, air tight container for up to 3 months. Or portion the cookie dough and freeze the cookie dough for up to 3 months.
- Recipe based off our favorite chocolate chip cookies. The browned butter adds a rich nutty caramel flavor!
- See blog post for more recipe tips and tricks!
Nutrition Information
Serving
1cookie
Calories
122kcal
(6%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
0.5g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.1g
(1%)
Trans Fat
0.001g
(0%)
Cholesterol
14mg
(5%)
Sodium
175mg
(7%)
Potassium
38mg
(1%)
Fiber
0.4g
(2%)
Sugar
18g
(36%)
Vitamin A
20IU
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 122
% Daily Value*
| Serving | 1cookie | |
| Calories | 122kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 175mg | 7% |
| Potassium | 38mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 20IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.