Brown Butter Chocolate Chip Cookies Recipe

Introduction

Brown Butter Chocolate Chip Cookies offer a rich, nutty twist on a classic favorite. With tender edges, chewy centers, and generous chunks of dark and milk chocolate, these cookies are truly irresistible. A sprinkle of flaky sea salt on top adds the perfect balance of flavor.

Ingredients

• 1 cup (220g) salted European butter + 2 tbsp
• 1 3/4 cup (228g) all-purpose flour, spooned and leveled
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 3/4 cup (150g) dark brown sugar, tightly packed
• 1/2 cup (100g) granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp fresh lemon juice
• 1 large egg + 1 egg yolk
• 6 oz 70% dark chocolate, chopped into medium chunks
• 3 oz milk chocolate, finely chopped (hazelnut milk chocolate recommended)
• Flaky sea salt, for sprinkling on top

Instructions

1. Step 1: Slice 1 cup of butter and melt it in a medium saucepan over medium heat. Stir as it melts and bubbles, then turns foamy and quiet. Watch closely as it browns to a rich amber color.
2. Step 2: Remove from heat and immediately pour into a measuring glass. Add 1–2 extra tablespoons of butter until it reaches exactly 1 cup. Stir to melt and set aside to cool.
3. Step 3: In a small bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder. Set aside.
4. Step 4: When the brown butter is cooled but still slightly warm, pour it into a large bowl with the dark brown sugar and granulated sugar. Whisk thoroughly to combine.
5. Step 5: Add vanilla, lemon juice, egg, and egg yolk. Vigorously whisk about 1 minute until the mixture lightens in color.
6. Step 6: Pour in dry ingredients and fold the dough gently with a rubber spatula. Just before fully combined, fold in the chopped dark and milk chocolate until evenly distributed. The dough will be sticky but hold its shape.
7. Step 7: Using a 2-ounce cookie scoop or 1/4 cup measure, scoop dough onto a parchment-lined plate, aiming to have a chunk of chocolate near the bottom so it sits on top once flipped.
8. Step 8: Refrigerate the dough uncovered for at least 4 hours, preferably overnight, for best flavor and texture.
9. Step 9: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
10. Step 10: Place 3–4 cookies spaced apart on the sheet. Bake 12–14 minutes until edges are golden and centers are pale, puffed, and slightly underdone.
11. Step 11: If cookies bake unevenly, gently nudge sides inward using the inside rim of a fork right after baking.
12. Step 12: Sprinkle with flaky sea salt and allow cookies to rest on the pan for a few minutes before transferring to a cooling rack.
13. Step 13: Enjoy cookies at room temperature for the best taste and texture.

Tips & Variations

• For extra depth, try using hazelnut milk chocolate or adding chopped nuts to the dough.
• Chilling the dough overnight enhances flavor and helps prevent spreading during baking.
• Use parchment paper or silicone mats to prevent sticking and easy cleanup.
• Carefully watch the butter browning process to avoid burning; stirring constantly helps achieve perfect color.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To extend freshness, freeze baked cookies wrapped tightly for up to 3 months. The dough also freezes well: after chilling overnight, freeze scooped dough balls in a freezer bag for up to a few months. Bake frozen dough following the same instructions, adding a minute or two to baking time if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salted butter instead of European butter?

Yes, regular salted butter can be used, but European butter has a higher fat content and adds richer flavor and a softer texture to the cookies.

Why add lemon juice to the dough?

The lemon juice helps brighten the flavor and can slightly react with baking soda, contributing to the cookies’ rise and tenderness.

Brown Butter Chocolate Chip Cookies Recipe

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★★★★★

4.8 from 104 reviews

Delight in the rich and nutty flavor of these Brown Butter Chocolate Chip Cookies, featuring a perfect balance of dark and milk chocolate chunks, a hint of lemon for brightness, and a sprinkle of flaky sea salt to elevate every bite. Chilling the dough overnight intensifies the flavor and improves texture, resulting in soft, chewy cookies with golden edges and a luscious chocolate center.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 4 hours 29 minutes (includes chilling time; overnight chilling preferred)
• Yield: 12–16 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Butter

• 1 cup (220g) salted European butter + 2 tbsp

Dry Ingredients

• 1 3/4 cup (228g) all-purpose flour, spooned and leveled
• 1 tbsp cornstarch
• 1/2 tsp kosher salt
• 3/4 tsp baking soda
• 1/4 tsp baking powder

Sugars and Flavorings

• 3/4 cup (150g) dark brown sugar, tightly packed
• 1/2 cup (100g) granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp fresh lemon juice

Eggs

• 1 large egg + 1 egg yolk

Chocolate

• 6 oz 70% dark chocolate, chopped into medium chunks
• 3 oz milk chocolate, finely chopped (hazelnut milk chocolate recommended)

Finishing

• Flaky sea salt, for sprinkling on top

Instructions

1. Brown the Butter: Slice 1 cup of butter and melt it in a medium saucepan over medium heat, stirring occasionally. Watch carefully as it foams and changes from bright yellow to a rich amber color, indicating the browning process. Remove from heat immediately once browned and pour into a measuring glass.
2. Adjust Butter Quantity: Add 1-2 extra tablespoons of butter to the browned butter until it measures exactly 1 cup. Stir to melt and set aside to cool.
3. Mix Dry Ingredients: In a small bowl, whisk together flour, cornstarch, kosher salt, baking soda, and baking powder. Set aside.
4. Combine Sugars and Brown Butter: Once the brown butter has cooled to warm (not hot), pour it into a large mixing bowl. Add dark brown sugar and granulated sugar, then whisk thoroughly to combine.
5. Add Vanilla, Lemon, and Eggs: Stir in vanilla extract, fresh lemon juice, whole egg, and egg yolk. Vigorously whisk until the mixture lightens in color, about one minute.
6. Incorporate Dry Ingredients and Chocolate: Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula. Before the flour is completely mixed in, fold in the chopped dark and milk chocolates until evenly distributed. The dough should be sticky but hold shape when scooped.
7. Scoop Dough: Using a large 2-ounce cookie scoop or 1/4 cup measure, scoop the dough onto a parchment-lined plate, aiming to have chocolate chunks visible on top of each scoop.
8. Chill Dough: Refrigerate the dough uncovered for at least 4 hours, ideally overnight, to enhance flavor and texture.
9. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
10. Bake Cookies: Place 3-4 cookies spaced well apart on the baking sheet. Bake for 12-14 minutes until edges are golden and centers are slightly puffed, pale, and underdone.
11. Shape Cookies if Needed: If cookies spread unevenly during baking, gently nudge edges inward using the inside rim of a fork immediately after removing from oven.
12. Add Finishing Touch: Sprinkle flaky sea salt on top of the warm cookies, then allow them to rest on the pan for a few minutes before transferring to a wire rack to cool completely.
13. Enjoy: Best served at room temperature for optimal texture and flavor. Dig in and savor!
14. Freeze Dough: To store, chill dough overnight, then freeze scooped dough balls in a freezer storage bag for up to a few months. Bake directly from frozen following the same instructions.

Notes

• Use high-quality European butter for richer flavor and creamier texture.
• Chilling the dough overnight improves flavor depth and cookie texture significantly.
• Adding fresh lemon juice brightens the dough and balances the sweetness.
• Flaky sea salt on top enhances the chocolate and caramel notes.
• Cookies can be frozen as dough balls for convenient baking later.
• Use a large cookie scoop for uniform cookie sizes and even baking.
• Watch the brown butter carefully to prevent burning; it can go from browned to burnt quickly.

Keywords: brown butter cookies, chocolate chip cookies, salted chocolate chip cookies, European butter cookies, baking, chocolate chunks, chewy cookies