Brown Butter Chocolate Chip Cookies

Looking for the perfect chocolate chip cookie recipe? You’re in the right place. These brown butter chocolate chip cookies strike the ultimate balance—crispy edges, soft and chewy centers, and pools of melted chocolate in every bite. Plus, the brown butter adds a nutty, caramelized flavor that’s just next-level. If that sounds like your cookie dream, let’s get baking!

‍

Why You’ll Love These Cookies:

These cookies are everything. The brown butter gives them a rich, toasty flavor, while the combo of brown sugar and granulated sugar creates that perfect chewy texture. And don’t even get me started on the chocolate wafers—they melt into these gooey puddles that make every bite irresistible. And the best part? No stand mixer needed! Just grab your favorite bowl, a whisk, and a sturdy spoon.

What You’ll Need:

Let’s gather our ingredients! You can find exact amounts in the recipe card below, but to make these brown butter chocolate chip cookies, you’ll need the following:

• Unsalted butter
• All-purpose flour
• Brown sugar (light or dark—both work great)
• Granulated sugar
• Baking soda
• Fine sea salt
• Eggs (make sure they’re at room temp!)
• Vanilla extract
• Semi-sweet chocolate wafers (or chocolate chips if you prefer)
• Flaky sea salt (for sprinkling on top)

How to Make These Delicious Brown Butter Chocolate Chip Cookies:

Ready to dive in? Here’s how you can make these brown butter chocolate chip cookies in your own kitchen:

Step 1: Brown the Butter

Start by melting the unsalted butter in a medium saucepan over medium heat. Stir it constantly, and watch for it to foam, turn golden, and then develop those brown bits at the bottom. That’s when you know it’s done. Transfer the butter to a big mixing bowl and let it cool for about 10 minutes—this step is super important so your eggs don’t cook when you mix them in!

Step 2: Mix the Dry Ingredients for your Brown Butter Chocolate Chip Cookies

While the butter cools, grab another bowl and whisk together the dry ingredients: all-purpose flour, baking soda, and fine sea salt. Set this aside—we’ll use it soon.

Step 3: Combine the Sugars and Butter

Now, take your cooled brown butter and add the brown sugar and granulated sugar. Whisk everything together until smooth and glossy. Then, mix in the eggs and vanilla extract. Keep whisking for 2–3 minutes until the mixture thickens and lightens up a bit.

Step 4: Bring It All Together

Add your dry ingredients to the wet ones, stirring just until combined. Then, fold in your chocolate wafers or chips. Don’t worry if the dough seems loose—it’ll firm up as it rests.

Step 5: Let Your Brown Butter Chocolate Chip Cookie Dough Rest

This is the part that makes all the difference. Let the dough sit at room temperature for at least 30 minutes. The cookie dough balls will be much easier to scoop, and the rest time lets the flavors meld beautifully.

Step 6: Bake Those Brown Butter Chocolate Chip Cookies!

Preheat your oven to 375°F and line a baking sheet with parchment paper. Use a 2-ounce scoop (or a spoon, no judgment here!) to form the dough into balls and place them on the baking sheet, leaving about 3 inches of space between each one. Sprinkle a little flaky sea salt on top.

Pop them in the oven for 12–14 minutes. When the edges are golden, and the centers are soft, they’re done. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Pro Tip: Got extra dough? You can stash it in the fridge for up to 3 days or freeze it for 3 months. Just let it come to room temp before baking.

Why Chocolate Wafers Are Game-Changing

Okay, let’s talk chocolate. Chocolate wafers melt beautifully, creating those irresistible chocolate puddles in the cookies. If you only have chocolate chips on hand, no worries—they’ll still taste amazing. But if you can, try the wafers. Trust me, it’s worth it. 

Tips for the Best Brown Butter Chocolate Chip Cookies Ever

1. Don’t skip the brown butter: Seriously, it’s what makes these cookies so special.
2. Invest in good chocolate: Semi-sweet wafers are my go-to, but dark chocolate or a mix works too.
3. Use cool baking sheets: Always use a fresh, cooled baking sheet for each batch to keep the cookies from spreading too much.
4. Customize your cookies: Want smaller cookies? Make your dough into smaller balls and check them a bit earlier while baking! 

These brown butter chocolate chip cookies are so much more than just cookies—they’re little bites of happiness. Whether you’re baking for a crowd or treating yourself, this recipe is one you’ll want to come back to again and again. If this recipe makes your mouth water, take a peek inside my personal cookbook for more amazing dishes and desserts! And be sure to follow along on my Instagram page to learn about all my newest recipes. Until next time, buon appetito! 

‍