If you’re looking for the ultimate chocolate chip cookie, this brown butter version is next-level. These cookies are rich, chewy, and deeply flavorful, thanks to the nutty depth of browned butter and the perfect balance of crisp edges and gooey centers. After just one bite, you’ll see why these are one of the best cookies I’ve ever made.

What makes these cookies so special? The magic is in the brown butter, which gives them a caramelized, toffee-like flavor that pairs perfectly with melty chocolate and a sprinkle of flaky sea salt. Chilling the dough enhances the taste even more, making every bite unforgettable. Let’s get into how to make them!

Ingredients

For the Brown Butter Chocolate Chip Cookies:

Unsalted butter – 1 cup (2 sticks)
Dark brown sugar – 1 ¼ cups, packed
Granulated sugar – ½ cup
Eggs – 2 large, room temperature
Vanilla extract – 2 teaspoons
All-purpose flour – 2 ¼ cups (280g)
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Espresso powder – 1 teaspoon (optional, enhances chocolate flavor)
Chocolate chips or chopped chocolate – 1 ½ cups
Flaky sea salt – for sprinkling

Main Ingredient Breakdown

Brown Butter – The Game Changer

Browning butter adds depth and richness that regular butter just can’t match. It enhances the toffee, caramel, and nutty flavors in the cookies, making them taste gourmet.

Dark Brown Sugar for Chewiness

Using more brown sugar than white sugar creates extra chewiness and a slightly deeper molasses flavor.

Instructions

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter. Stir constantly until it starts to foam and turn golden brown with a nutty aroma (about 3-4 minutes).
Immediately pour into a large mixing bowl to cool for 5 minutes.

Step 2: Mix the Dough

Add the brown sugar and granulated sugar to the butter, whisking until smooth.
Mix in the eggs and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients.
Stir in the chocolate chips.

Step 3: Chill the Dough

Cover the dough and chill for at least 4 hours (or overnight for best flavor).

Step 4: Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop 2-3 tablespoons of dough per cookie onto the sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, until edges are golden brown but the center looks slightly underbaked.
Let cool for 5 minutes on the tray before transferring to a wire rack.
Sprinkle with flaky sea salt and enjoy!

Tips for the Best Brown Butter Cookies

Don’t skip chilling – It develops flavor and prevents spreading.
Use chopped chocolate for pockets of melty goodness instead of just chips.
Slightly underbake for that perfect soft and chewy center.
Rest the dough at room temp for 20 minutes if too hard to scoop after chilling.

FAQ

Why brown the butter?

Browning butter creates rich, nutty, and caramelized flavors that elevate the cookies to another level.

Can I skip chilling the dough?

Technically, yes—but your cookies will spread more and won’t be as chewy or flavorful. Chilling is worth it!

How do I store these cookies?

Store in an airtight container at room temperature for up to 4 days or freeze the dough balls for fresh-baked cookies anytime.

These Brown Butter Chocolate Chip Cookies are next-level delicious and guaranteed to become a favorite! Give them a try, and let me know what you think. 😊🍪