Brown Butter Chocolate Chip Cookies
If you love a classic chocolate chip cookie but want something with a little extra magic, these Brown Butter Chocolate Chip Cookies are going to be your new favorite.
Browning the butter adds a deep, nutty flavor that takes these cookies to the next level, while the semi-sweet chocolate chunks and a hint of sour cream keep them soft, rich, and absolutely irresistible.
Our Brown Butter Chocolate Chip Cookies are the perfect balance of rich, chewy, and crisp. Enjoy the comforting, nutty aroma that fills your kitchen and the gooey chocolate chunks that melt in every bite.
Brown Butter Chocolate Chip Cookies Recipe Highlights
- Rich nutty flavor from browned butter
- Soft and chewy center with crispy edges
- Uses semi-sweet chocolate chunks for a balanced sweetness
- Quick and easy prep with simple ingredients
- Perfect for parties, potlucks, or a treat for yourself
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – All-purpose flour provides structure to the cookies, helping them hold their shape while still allowing for a soft, chewy texture. It’s the foundation for the dough, giving the cookies a balanced consistency.
LEAVENING AGENT – Baking soda does its magic by working with the salt to help the cookies spread just the right amount. This helps us get that chewy, tender inside while still keeping those irresistible crispy edges.
SUGAR – Dark brown sugar is what gives these cookies that moist, almost caramel-like flavor. It’s rich and cozy, while the granulated sugar helps the cookies spread out and adds a nice little crunch around the edges.
VANILLA – A splash of vanilla extract brings all the flavors together, making the butter and chocolate really shine. It’s a small but important addition that adds a warm, familiar taste.
EGGS – We use one whole egg for structure and then add an extra yolk to make the cookies even richer and chewier. That extra yolk is the secret to getting that soft, tender center without making the cookies too thick.
SOUR CREAM – Sour cream might sound like an unusual addition, but it keeps the cookies soft and adds a little tang that balances the sweetness. It also works with the baking soda to make sure the cookies have just the right texture.
CHOCOLATE – Semi-sweet chocolate chunks melt into gooey, chocolatey pockets that give every bite a bold, rich flavor. You can’t go wrong with chunks—they’re the perfect size for getting that melty goodness in every bite.
How To Make Brown Butter Chocolate Chip Cookies
Please check the printable recipe card below for more detailed instructions.
- Melt the butter and brown it over medium heat until it’s golden and nutty. Let it cool to room temperature.
- Mix the sugars with the cooled brown butter until creamy, then add the eggs, vanilla, and sour cream.
- Whisk together the flour, baking soda, and salt, then slowly mix it into the wet ingredients. Fold in the chocolate chunks.
- Scoop the dough onto lined baking sheets and bake at 375º Fahrenheit for 10-12 minutes, until the edges are golden but the centers are soft.
Leftovers and Storage
STORE – Keep the Brown Butter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
FREEZE – You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. They’ll last for up to 3 months. Just bake directly from frozen, adding a couple of extra minutes to the baking time.
REHEAT – Warm the leftover Brown Butter Chocolate Chip Cookies in the microwave for 10-15 seconds for that fresh-from-the-oven feel.
MAKE AHEAD – The dough can be made ahead of time and chilled in the fridge for up to 3 days, making it easier to scoop and bake when you’re ready.
Serving Suggestions
COLD MILK – Honestly, is there anything better than warm cookies with a glass of cold milk? It’s a classic for a reason—so simple, so perfect!
COFFEE – If you’re like me and love an afternoon pick-me-up, these cookies paired with a cup of your favorite coffee are a dream come true. Dunk away!
VANILLA ICE CREAM – Feeling extra indulgent? Turn these cookies into a dessert sandwich by adding a scoop of vanilla ice cream between two cookies. You’ll thank me later!
HOT COCOA – When it’s chilly out, a cup of hot cocoa with these cookies makes for the coziest combo. Perfect for dipping, too!
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Recipe Success Tips
BROWN THE BUTTER PROPERLY – When browning the butter, stir it frequently to prevent burning. The color change can happen quickly, so remove it from the heat as soon as it turns golden brown and releases a nutty aroma. If you go too far, the butter can taste burnt, which can affect the flavor of your cookies.
COOL THE BUTTER COMPLETELY – Let the brown butter cool to room temperature before mixing it with the sugars. If it’s too hot, it can cause the sugars to dissolve too much and lead to a greasy texture in the cookies. If you’re short on time, place the butter in the fridge for a few minutes, but keep an eye on it to avoid hardening.
MEASURE FLOUR CORRECTLY – For the best results, spoon the flour into your measuring cup and level it off with the back of a knife. Packing the flour can lead to dense, dry cookies instead of the chewy texture you want.
ROTATE YOUR BAKING SHEETS – To ensure even baking, rotate your baking sheets halfway through the bake time. This helps prevent any uneven browning and gives you that perfect golden edge with a chewy center.
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Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup (16 tablespoons butter unsalted, browned and cooled, brown all but 2 tablespoons
- ¾ cup brown sugar packed dark
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs 1 full egg + 1 egg yolk
- 1 tablespoon sour cream
- 1 ⅓ cup semi-sweet chocolate chunks
Instructions
- Melt all but two tablespoons of butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter foams and turns a deep golden brown with a nutty aroma.
- Remove from heat. Whisk the remaining butter into the hot brown butter until melted. Let the brown butter cool to room temperature. About 10-15 minutes.
- Preheat your oven to 375º Fahrenheit. Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt in a large bowl. Set aside.
- Combine the cooled brown butter, dark brown sugar, and granulated sugar in a separate large bowl. Mix until well blended, about 2-3 minutes. Add the egg, extra yolk, and vanilla extract. Mix until smooth, then add the sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chunks and milk chocolate chips.
- Scoop the dough into balls (about 2 tablespoons each) and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes at 375º Fahrenheit, until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
OPTIONAL
- Sprinkle flaky salt on top of the warm cookies for an optional extra touch of flavor.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.