Dessert

Best Chewy Brown Butter Chocolate Chip Cookies Recipe

ByElara Stone February 17, 2026February 17, 2026

Introduction

These chewy brown butter chocolate chip cookies combine rich, nutty flavors with gooey chocolate for the ultimate treat. Perfectly golden and soft in the middle, they are sure to become your new favorite cookie recipe.

A close-up of seven round chocolate chip cookies stacked loosely together, showing their golden-brown surface with large, melted dark chocolate chunks unevenly spread through each cookie. The cookies have a soft, slightly cracked texture and are placed on a piece of white parchment paper on a white marbled surface. Scattered around the cookies are broken pieces of dark chocolate, adding to the rich, homemade look of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tbsp (140g) salted butter
1 ½ cups (215g) all-purpose flour (measure accurately to prevent spreading)
¾ tsp baking soda
¼ tsp salt
⅔ cup (145g) packed light brown sugar
⅓ cup (65g) granulated sugar
1 large egg (at room temperature)
1 tbsp (15ml) milk
1 tsp (5ml) pure vanilla extract
3 oz (85g) dark chocolate, chopped
½ cup (85g) semisweet chocolate chips
Flaky sea salt (optional, for topping)

Instructions

Step 1: Brown the butter in a 1-quart stainless steel saucepan over medium heat. Watch for brown specks and a golden foam forming on the surface, about 8-10 minutes. Pour into a large mixing bowl and let cool for 20-30 minutes until just warmer than room temperature (90-93°F or 32-34°C).
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until evenly blended.
Step 3: Mix the cooled brown butter with both sugars in a large bowl using a spatula until thick and sandy. You can also use a mixer on medium speed for 20 seconds.
Step 4: Add the egg, milk, and vanilla extract. Stir gently until creamy but do not overbeat to avoid stiffening the butterfat.
Step 5: Fold in the flour mixture just until mostly combined. Add the chopped dark chocolate and chocolate chips, then continue folding until evenly distributed. Cover and refrigerate the dough for 1 to 4 hours (2 hours is best).
Step 6: Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
Step 7: Scoop the dough into 14 balls, about 2 oz (56g) each, using a 1.35-oz cookie scoop or your hands. Place them 3 inches apart on baking sheets. Optionally, press extra chocolate chunks on top but do not flatten the dough.
Step 8: Bake for 8-10 minutes until golden on top, browned around edges, and soft in the center. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack. Sprinkle flaky sea salt on top if desired and enjoy!

Tips & Variations

For thicker cookies, adjust baking soda to ½ tsp and chill dough longer to prevent spreading.
Use a combination of milk and dark chocolate for a balanced sweetness and texture.
Allowing the dough to rest enhances flavor and improves chewiness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature. Reheat briefly in a warm oven to restore softness.

How to Serve

Three chocolate chip cookies are closely placed on a piece of white parchment paper, which rests on a textured silver tray. The cookies have a golden-brown color with a soft, slightly cracked surface, showing large, dark brown chunks of melted chocolate embedded throughout. Above the cookies, broken pieces of dark chocolate sit on the tray, adding a rich contrast to the warm tones of the cookies. The scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is it important to brown the butter?

Brown butter adds a rich, nutty flavor and depth to the cookies that regular melted butter can’t provide. It enhances the overall taste and aroma, making the cookies extra special.

Can I use cold butter instead of browning it?

While you can, the flavor and texture will differ. Browning butter creates a unique caramelized taste and contributes to the chewy texture, which cold butter won’t achieve.

Elara Stone