There’s something truly special about the first bite of a warm cookie, and these bakery-style brown butter chocolate chip cookies elevate that experience to new heights. The moment you melt the unsalted butter, the kitchen starts to fill with a nutty aroma that hints at the deliciousness to come. As the milk solids turn golden, you’re left with a richness that transforms the classic chocolate chip into a gourmet treat.
I discovered this recipe on a rainy afternoon when I craved the comfort of homemade cookies. With their perfectly chewy centers and crisp edges, these cookies are a delightful indulgence that promises to bring a smile to anyone who takes a bite. Topped with both semi-sweet and mini chocolate chips, they boast a texture and flavor that will remind you of your favorite bakery, all while being easy enough to whip up on a weeknight.
So, whether you’re looking to impress at your next gathering or simply treat yourself to something sweet, let’s dive into this easy and satisfying recipe!
Why are Butter Chocolate Chip Cookies irresistible?
Irresistible flavors: The combination of brown butter and two types of chocolate chips provides a depth of flavor that will have you coming back for more.
Chewy perfection: Enjoy a delightful mix of textures with chewy centers and crispy edges that make each bite a rewarding experience.
Quick and easy: This straightforward recipe allows you to whip up a batch in under an hour, perfect for any weeknight craving.
Versatile variations: Customize these cookies to suit your taste with swaps and additions, ensuring everyone can enjoy them.
Crowd-pleaser: Serve these cookies at parties, family gatherings, or simply indulge yourself; they’re sure to impress and satisfy!
Butter Chocolate Chip Cookies Ingredients
For the Dough
• Unsalted Butter – This adds richness; be sure to brown it for a nutty flavor enhancement.
• White Granulated Sugar – Provides essential sweetness; balance it with brown sugar for texture.
• Brown Sugar – Enhances moisture and flavor depth; choose light for a milder taste or dark for more caramel notes.
• Pure Vanilla Extract – Essential for that aromatic sweetness that elevates the cookie flavor.
• Large Eggs – Vital for binding; ensure they’re at room temperature for best mixing results.
• All-purpose Flour – Gives structure; remember to scoop and level for accurate measurement.
• Baking Soda – A leavening agent that promotes a nice rise in your cookies.
• Salt – Balances the sweetness, enhancing overall flavor.
• Cornstarch – Promotes a chewier texture by breaking down gluten for that perfect bite.
• Semi-sweet Chocolate Chips – Add rich chocolate flavor that complements the browned butter beautifully.
• Mini Chocolate Chips – Provide a fun texture and extra chocolatey goodness in each cookie.
How to Make Butter Chocolate Chip Cookies
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Brown the Butter: In a large saucepan, melt unsalted butter over medium heat until it begins to foam. Stir continuously for about 5-10 minutes, until the milk solids turn amber and release a nutty aroma. Pour the brown butter into a measuring cup and allow it to cool.
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Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, salt, and cornstarch. This ensures an even distribution of ingredients while setting them aside for later use.
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Combine Ingredients: In a mixing bowl, beat the cooled brown butter with both white and brown sugars until the mixture is light, creamy, and fluffy. Add in the eggs (at room temperature) and pure vanilla extract, mixing until fully combined.
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Integrate Dry Ingredients: Gradually add the dry mixture into the wet mixture on low speed, mixing just until combined. Be careful not to overmix! Then, gently fold in the semi-sweet and mini chocolate chips for that delightful chocolate experience.
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Prep for Baking: Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper. Let the dough rest for about 10 minutes; this helps the flavors meld and improves the texture.
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Scoop and Bake: Use a cookie scoop (about 2 tablespoons) to portion out the dough, placing six cookies on each baking sheet. Bake for 10-13 minutes, or until the edges are golden brown while the centers remain soft. Let them cool on the baking sheet for 4 minutes before transferring to a cooling rack.
Optional: Sprinkle a pinch of sea salt on top before baking for an enhanced flavor contrast.
Exact quantities are listed in the recipe card below.
Expert Tips for Butter Chocolate Chip Cookies
- Brown Butter Care: Make sure to watch the butter closely while browning. It can go from perfect to burnt in a matter of seconds, impacting the flavor.
- Chill Dough: For the best texture, chill your cookie dough for at least 30 minutes before baking. This helps prevent excessive spreading and enhances the chewiness.
- Check Doneness: Underbake slightly for a chewier center. The cookies will continue to firm up on the baking tray after you take them out.
- Measuring Flour: Avoid compacting the flour by scooping and leveling it off with a knife. Too much flour can result in dry cookies.
- Experiment with Mix-ins: Feel free to add nuts or dried fruit to the dough for extra flavor and texture variety. These additions make your butter chocolate chip cookies even more delightful!
Butter Chocolate Chip Cookies Variations
Feel free to customize these delicious cookies to suit your taste and dietary preferences!
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Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor.
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Milk Chocolate: Use milk chocolate chips instead of semi-sweet for a sweeter, creamier cookie experience that your taste buds will love.
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Sea Salt Topping: Sprinkle a touch of sea salt on top before baking to elevate the flavors and create a delightful sweet-salty contrast.
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Nutty Addition: Fold in chopped walnuts or pecans for a crunchy texture and a delicious nutty flavor that pairs wonderfully with the chocolate.
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Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the dough for a surprising warmth that will make your cookies truly unique.
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Dried Fruit: Incorporate dried cranberries or cherries for a burst of chewy fruitiness, balancing the chocolate and adding a pop of color.
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Chocolate Swirl: Drizzle melted dark chocolate or white chocolate on top after baking for an elegant touch and more indulgent chocolate flavor.
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Gluten-Free: Replace all-purpose flour with a gluten-free all-purpose blend to ensure everyone can enjoy these cookies without worry.
Make Ahead Options
These Brown Butter Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing the dough in an airtight container in the refrigerator. This not only saves time but also enhances the flavors as they meld together overnight. If you need to prep even further ahead, you can scoop the dough into individual cookie balls, freeze them on a baking sheet, then transfer them to a zip-top bag for up to 3 months. When you’re ready to bake, simply place the frozen cookie dough on a baking sheet and add an extra 1-2 minutes to the baking time for wonderfully fresh cookies without the hassle. Enjoy bakery-style results with minimal effort!
What to Serve with Brown Butter Chocolate Chip Cookies?
There’s nothing quite like these soft, chewy delights, especially when paired with the perfect complements to enhance your cookie experience.
- Cold Glass of Milk: There’s nothing classic than pairing warm cookies with refreshing milk to balance the rich flavors.
- Vanilla Ice Cream: A scoop of vanilla ice cream on top of a warm cookie creates a heavenly dessert experience that melts in your mouth.
- Caramel Sauce: Drizzle some warm caramel on top for an indulgent twist that adds a luxurious sweetness to each bite.
- Chocolate Milkshake: A thick, creamy shake is a fun and nostalgic pairing that pairs chocolatey goodness with your favorite cookie flavors.
- Fresh Berries: Brighten things up with a side of mixed berries; their tartness beautifully contrasts the rich cookie flavor, enhancing each bite.
- Cup of Coffee: The rich, nutty notes of brown butter are perfectly paired with a warm cup of coffee, making for a delightful afternoon treat.
- Sea Salt Sprinkles: A sprinkle of flaky sea salt on top of the warm cookies elevates the flavor, enhancing sweetness and creating balanced bites.
- Chopped Nuts: Add texture and a nutty flavor by serving your cookies alongside toasted chopped nuts—delicious as an additional topping on your cookie!
How to Store and Freeze Butter Chocolate Chip Cookies
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. This keeps them fresh and ready for snacking!
- Fridge: For extended freshness, you can refrigerate the cookies. They may last up to 7 days, though the texture might change slightly.
- Freezer: If you want to keep your butter chocolate chip cookies for longer, wrap them tightly in plastic wrap or aluminum foil, and freeze for up to 30 days.
- Reheating: To enjoy warm cookies again, reheat frozen ones directly from the freezer in the oven at 350°F (175°C) for about 5-7 minutes, until they’re warm and soft.
Butter Chocolate Chip Cookies Recipe FAQs
How should I select the butter for the cookies?
Absolutely! For the best flavor, use high-quality unsalted butter. When browning, ensure it’s fresh and creamy without any off-smells. You can check for freshness by examining the color; look for a pale, consistent yellow.
What’s the best way to store these cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you wish to keep them longer, place them in the refrigerator for up to a week, though they might lose some of their fresh cookie texture.
Can I freeze brown butter chocolate chip cookies?
Very! To freeze, wrap individual cookies tightly in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 30 days. When you’re ready to enjoy, simply reheat directly from the freezer in the oven at 350°F (175°C) for about 5-7 minutes.
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What if my cookies come out too flat?
Don’t worry! Flat cookies could be the result of too much butter, excessive sugar, or not enough flour. To troubleshoot, make sure you chill your dough for at least 30 minutes to prevent spreading, and ensure you’re measuring your flour accurately by scooping and leveling it.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. The texture might be slightly different, but they’re still delicious. Just be sure to check the blend’s package for any specific instructions to ensure the best results.
Are these cookies suitable for pets or people with allergies?
No, these cookies aren’t safe for pets, especially due to the chocolate. If you’re considering allergies, be mindful of using egg and gluten, and you can explore egg substitutes or nut-free chocolate chips to make them a bit more accessible for those with dietary restrictions.
Chewy Butter Chocolate Chip Cookies with a Gourmet Twist
Ingredients
Equipment
Method
- Brown the Butter: In a large saucepan, melt unsalted butter over medium heat until it begins to foam. Stir continuously for about 5-10 minutes, until the milk solids turn amber and release a nutty aroma. Pour the brown butter into a measuring cup and allow it to cool.
- Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, salt, and cornstarch.
- Combine Ingredients: In a mixing bowl, beat the cooled brown butter with both white and brown sugars until the mixture is light, creamy, and fluffy. Add in the eggs and vanilla extract, mixing until fully combined.
- Integrate Dry Ingredients: Gradually add the dry mixture into the wet mixture on low speed, mixing just until combined. Fold in the semi-sweet and mini chocolate chips.
- Prep for Baking: Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper. Let the dough rest for about 10 minutes.
- Scoop and Bake: Use a cookie scoop to portion out the dough, placing six cookies on each baking sheet. Bake for 10-13 minutes, or until the edges are golden brown. Let them cool on the baking sheet for 4 minutes before transferring to a cooling rack.