Brown Butter Chocolate Chip Cookies That Taste Like They Went to Culinary School

You know that cookie you’ve been chasing since childhood—the one that made you consider a second (or third) plate? This is the grown-up version with a secret weapon: nutty, toasty brown butter that flips the flavor dial from “nice” to “whoa.” They’re chewy in the middle, crisp at the edges, and loaded with melty pools of chocolate like they mean business. No stand mixer flex required, just a saucepan and a little patience.

Bake a batch and prepare for people to “just swing by” your kitchen for the next week.

What Makes This Recipe Awesome

• Brown butter = flavor upgrade. Browning butter unlocks deep, toasty notes—think caramel, hazelnut, and a whisper of butterscotch.
• Chewy centers, crisp edges. The sugar balance and rest time deliver that perfect texture trifecta: crisp, chewy, gooey.
• Chocolate in two sizes. Chips for structure, chopped chocolate for those dramatic, Insta-worthy pools. We’re not above a little flex.
• Chill time that works for you. Quick chill for weeknights, overnight for next-level depth. Either way, you win.
• No fussy equipment. A saucepan, bowl, whisk, and sheet pan.Low barrier, high reward—like the good kind of life hack.

Shopping List – Ingredients

• 1 cup (227 g) unsalted butter
• 1 1/4 cups (250 g) packed dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
• 1 cup (170 g) semisweet chocolate chips
• 4 oz (115 g) dark chocolate bar, chopped into chunks
• Optional: flaky sea salt for topping

How to Make It – Instructions

1. Brown the butter. Add the butter to a light-colored saucepan over medium heat. Stir as it melts, foams, and then turns golden with brown specks on the bottom, smelling nutty (about 5–7 minutes). Remove from heat immediately so it doesn’t burn.
2. Cool slightly. Pour the brown butter (scrape in all the browned bits!) into a large heat-safe bowl.Let cool 10–12 minutes until warm, not hot. If it’s too hot, it’ll scramble the eggs—hard pass.
3. Whisk in sugars. Add the brown sugar and granulated sugar to the warm butter. Whisk until glossy and cohesive, about 1 minute.
4. Add eggs and vanilla. Whisk in the eggs one at a time, then add vanilla.Mix until the batter looks thick and shiny, like a caramel dream. This aeration helps chewiness.
5. Combine dry ingredients. In a separate bowl, whisk flour, baking soda, and salt. No clumps, no drama.
6. Bring it together. Use a spatula to fold the dry ingredients into the wet just until a few flour streaks remain.Do not overmix unless you enjoy sad, tough cookies (you don’t).
7. Add chocolate. Fold in chocolate chips and chopped dark chocolate. The mix of sizes makes every bite a little different—in the best way.
8. Chill the dough. Cover and chill 30–45 minutes for quick cookies, or up to 24–36 hours for maximum flavor and better structure. The longer chill gives you bakery-level results, FYI.
9. Preheat and prep. Heat oven to 350°F (175°C).Line baking sheets with parchment. Portion dough into 2-tablespoon scoops (about 45–50 g each). Space them 2 inches apart.
10. Bake. Bake 10–12 minutes until edges are set and golden, centers still soft and slightly pale.If cookies are puffy, tap the pan on the counter once to encourage crinkles.
11. Finish strong. While warm, sprinkle with flaky sea salt. Let rest on the sheet 5 minutes, then transfer to a rack. Eat one.Then another. We both know where this is going.

How to Store

• Room temperature: Keep in an airtight container up to 4 days. Add a slice of bread to the container to maintain softness like a pro.
• Freeze baked cookies: Freeze in a single layer, then bag for up to 2 months.Thaw at room temp or warm 5 minutes at 300°F (150°C).
• Freeze dough balls: Scoop, freeze on a sheet until firm, then bag. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.

What’s Great About This

• Complex flavor with simple steps. Browning butter turns basic cookies into something you’d pay $5 each for. Not even kidding.
• Flexible timeline. Short chill for busy days, long chill for show-offs.Both are delicious.
• Reliable texture. The sugar ratio and brown-butter moisture balance are dialed in for that coveted chewy-middle situation.
• Customizable chocolate. Milk, semi, dark, or a mix—your cookie, your rules.

Avoid These Mistakes

• Burning the butter. Once the milk solids brown, they can burn fast. Pull it early if in doubt—the carryover heat finishes the job.
• Skipping the cool-down. Hot butter + eggs = sweet scrambled chaos. Let it cool to warm before mixing.
• Overmixing the dough. Stir just until combined to avoid tough cookies.Gluten is great for bread, not for this.
• Overbaking. If they look fully baked in the oven, they’ll be dry on the counter. Pull when edges set and centers look soft.
• Ignoring salt. Salt sharpens the chocolate and butter notes. A pinch of flaky salt on top?Chef’s kiss, IMO.

Variations You Can Try

• Brown butter pecan. Fold in 1/2 cup toasted chopped pecans. Maple vibes, but cooler.
• Salted tahini swirl. Add 2 tablespoons tahini to the wet ingredients for nutty depth and extra chew.
• Espresso boost. Whisk 1–2 teaspoons instant espresso into the brown butter. Coffee + chocolate = unfair advantage.
• Orange-dark chocolate. Add 1 tablespoon finely grated orange zest with the sugars for a subtle, sophisticated twist.
• Gluten-free swap. Use a 1:1 gluten-free baking blend and chill overnight for best structure.
• Milk chocolate and almond. Switch to milk chocolate and add sliced toasted almonds for a softer, sweeter profile.

FAQ

Do I have to chill the dough?

Chilling isn’t mandatory, but it’s highly recommended.

Even 30 minutes helps prevent spreading and concentrates flavor. Overnight gives bakery-style texture and richer caramel notes.

Can I use browned salted butter?

You can, but reduce added salt by about half and taste the dough. Unsalted butter gives you better control, especially with the finishing salt on top.

Why are my cookies cakey instead of chewy?

Likely too much flour or overmixing.

Weigh your flour (280 g) or spoon-and-level it, and fold gently just until combined. Also, don’t overbake—the centers should look slightly underdone when you pull them.

What chocolate percentage works best?

Between 55% and 70% dark chocolate plays nicely with the sweetness. Mix with semisweet chips for structure and those dramatic pools from chopped bars.

How do I get perfectly round cookies?

Use a round cookie cutter or a mug to “scoot” the cookies into shape right after they come out of the oven.

Quick circular motions around the edges = bakery finish. Yes, it’s a thing.

Can I make them smaller or larger?

Absolutely. For smaller cookies, use 1-tablespoon scoops and bake 8–9 minutes.

For jumbo, use 3 tablespoons (about 80 g) and bake 12–14 minutes, watching those edges like a hawk.

Is there a make-ahead option?

Yes. Freeze portioned dough balls for up to 2 months. Bake from frozen and add a minute or two.

Weeknight flex achieved.

The Bottom Line

Brown butter chocolate chip cookies are the fastest route from “pretty good” to “where did you get this recipe?” Browning the butter brings a toasted complexity that makes the chocolate louder, the texture chewier, and the whole experience borderline addictive. Keep a stash of dough balls in your freezer, and you’re always 12 minutes away from greatness. Fair warning: once you taste these, ordinary cookies may feel like practice rounds.