Name: Best Chewy Brown Butter Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 10 tbsp (140g) salted butter; ⅔ cup (145g) packed light brown sugar; ⅓ cup (65g) granulated sugar; 1 ½ cups (215g) all-purpose flour (measure accurately); ¾ tsp baking soda; ¼ tsp salt; 1 large egg (at room temperature); 1 tbsp (15ml) milk; 1 tsp (5ml) pure vanilla extract; 3 oz (85g) dark chocolate; ½ cup (85g) semisweet chocolate chips; Flaky sea salt (optional, for topping)

I absolutely love sharing this Best Chewy Brown Butter Chocolate Chip Cookies Recipe with you because it combines everything I adore in a cookie—deep, nutty flavor from brown butter, that perfect chewy texture, and melty pockets of rich chocolate. These cookies feel so comforting and indulgent, yet they're surprisingly straightforward to make. Every time I bake them, the smell fills my kitchen with warmth, and biting into one just brings such joy. If you want cookies that are a bit elevated but still so homey and approachable, this recipe is honestly the best I’ve found.

Why You'll Love This Best Chewy Brown Butter Chocolate Chip Cookies Recipe

What makes this recipe truly special for me is the way the brown butter transforms the flavor. When you brown the butter, it develops this amazing toasty, caramel-like richness that gives the cookies a deep, almost nutty undertone. Paired with the combination of dark chocolate chunks and semisweet chips, every bite is a perfect blend of sweet, slightly bittersweet, and buttery goodness. I can’t resist how the chewy texture contrasts beautifully with the crisp edges, creating a cookie that’s satisfyingly substantial without being heavy.

Another thing I really appreciate is how simple the preparation is, despite sounding a little fancy thanks to the brown butter step. Browning butter might seem intimidating if you’ve never done it, but once you see how easy it is and how much flavor it adds, you’ll be hooked. And the recipe is very forgiving once you get the hang of the timing. Plus, the dough chills nicely in the fridge, making it a convenient option for baking ahead or when you’re prepping for an event.

I love bringing these cookies to all different kinds of occasions—whether it’s a casual weekend treat with my family, a holiday party where I want to impress friends without fuss, or even a thoughtful gift wrapped in parchment paper. Every time, they get raves because they look gorgeous with those golden edges and flaky sea salt on top, and taste like you put way more effort into them than you actually did!

Ingredients You'll Need

A top view of nine baking ingredients arranged neatly on a brown surface: a large clear bowl of white flour at the top center, a medium clear bowl of dark chocolate pieces to the right, a medium clear bowl of light brown sugar to the left, a white egg placed between the brown sugar and chocolate, a small clear bowl of white granulated sugar below the brown sugar, a small clear bowl with white and light pink powders to the right of the sugar, a small clear bowl with a milky white liquid below the powders, a medium clear bowl filled with a golden melted butter with foam on top to the right of the powders, and a small dark bottle with a black cap below the butter. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are delightfully simple, yet each plays a key role in achieving the texture and incredible flavor that define these cookies. From the nutty richness of browned salted butter to the balanced sweetness of light brown and granulated sugars, every component contributes to the perfect chewy cookie with that beautiful golden color.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Salted butter: Browning it adds that deep, nutty caramel flavor you won’t get with regular melted butter.
All-purpose flour: Accurate measuring is crucial here to ensure your cookies don’t spread too thin.
Baking soda: Helps the cookies rise slightly and develop those perfect soft edges; I’ll share an FAQ tip if you want taller cookies.
Salt: Enhances all the sweetness and balances the overall flavor.
Light brown sugar: Adds moisture and that iconic chewy texture.
Granulated sugar: Gives just the right amount of sweetness and supports browning.
Egg: Provides structure and richness; make sure it’s at room temperature for best mixing.
Milk: Adds a touch of softness and helps dissolve the sugars.
Vanilla extract: Boosts and rounds out all other flavors with its warm, sweet aroma.
Dark chocolate: Chopped roughly, it melts unevenly to create luscious pockets of bittersweet surprise.
Semisweet chocolate chips: Adds familiar classic chocolate bursts throughout.
Flaky sea salt: The finishing touch that amps up the flavor and adds a delicate crunch.

Directions

Step 1: Brown the butter. Melt the salted butter in a 1-quart stainless steel saucepan over medium heat. Keep stirring gently—you’ll notice it foam up and then small brown specks will start to appear. The butter will turn a beautiful golden brown, releasing a nutty aroma. This takes about 8-10 minutes. Immediately pour the butter into a large mixing bowl and let it cool for around 20-30 minutes until it’s warm to the touch but not hot, ideally between 90 and 93 degrees Fahrenheit. This cooldown step is key for the perfect texture.

Step 2: In a medium bowl, whisk the all-purpose flour, baking soda, and salt together until evenly combined. This makes sure your leavening is spread throughout and prevents clumps.

Step 3: Add the cooled brown butter to the bowl with both sugars and gently mix with a spatula until it looks thick and sandy, similar to damp beach sand. If you prefer, you can use a hand or stand mixer on medium speed for about 20 seconds, but be careful not to overmix here.

Step 4: Add the egg, milk, and vanilla extract to the butter-sugar mixture. Stir until smooth and creamy looking. Avoid vigorous beating because if your mixture is cold, the fats might stiffen and affect the texture.

Step 5: Gradually fold in the flour mixture just until it’s mostly combined. Then add both the dark chocolate chunks and semisweet chocolate chips before the flour is completely incorporated, mixing just enough to distribute the chocolate evenly. Cover the dough and refrigerate for at least 1 hour, though 2 to 4 hours is best – chilling is important for flavor melding and for controlling spread during baking.

Step 6: Preheat your oven to 375°F. Line two large baking sheets with parchment paper for easy cleanup and even baking.

Step 7: Using a 1.35-ounce cookie scoop, portion the dough into 14 equal balls, roughly 2 ounces (56g) each. Roll them into smooth rounds and place on the prepared sheets about 3 inches apart. If you want, gently press extra chunks of chocolate on top for a more dramatic look. Don’t flatten the dough balls.

Step 8: Bake for 8-10 minutes. You're looking for golden tops, nicely browned edges, and a soft, slightly underbaked center. This ensures the perfect chewy texture. After removing from the oven, let cookies rest on the baking sheet for 2 minutes, then transfer carefully to a wire rack to cool completely. Sprinkle flaky sea salt on top if desired, and enjoy!

Servings and Timing

This recipe makes about 14 large, bakery-quality cookies—enough to satisfy a crowd or keep your family happily snacking for a few days. The prep time, including browning the butter and cooling it, is roughly 20 minutes. Baking takes around 8 to 10 minutes per batch. Don’t forget to factor in the chilling time, which ideally is 2 to 4 hours; this makes a huge difference in flavor and texture. So from start to finish, plan for about 3 hours, mostly hands-off chilling, but trust me, it’s so worth it!

How to Serve This Best Chewy Brown Butter Chocolate Chip Cookies Recipe

A small stack of three golden brown chocolate chip cookies with a soft, slightly bumpy texture is shown in close-up. The cookies have many dark brown, shiny chocolate chips scattered unevenly across each one, some slightly melting into the dough. More cookies rest in the blurry background on a white marbled surface. The stack is the main focus, showing the round shape and thick, chewy appearance of the cookies. photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies just slightly warm—right out of the oven or reheated gently—because the chocolate is gooey and the texture is perfectly soft and chewy. Pairing them with a tall glass of cold milk brings out the rich buttery flavors even more. For a grown-up twist, I like to serve them alongside a creamy coffee drink, such as a latte or cappuccino, or even a glass of dessert wine like a tawny port. The richness of the cookie balances beautifully with the wine’s dried fruit notes.

For special occasions, I sometimes plate a few cookies on a pretty dessert tray dusted lightly with cocoa powder and topped with fresh berries or mint leaves for a pop of color. Adding a sprinkle of flaky sea salt just before serving always brings a wow-factor by enhancing the chocolate and brown butter flavors. They’re perfect for holiday gatherings, movie nights, or a casual treat after a family dinner. If you want to gift them, I wrap the cookies individually in parchment paper tied with twine—it’s such a sweet personal touch.

These cookies are delicious at room temperature too, making them wonderful for packing in lunchboxes or serving at parties where guests can grab and go. If you’re looking for a fun dessert idea, try sandwiching two cookies together with a scoop of vanilla ice cream for a homemade ice cream sandwich that will impress everyone!

Variations

One of my favorite things about this Best Chewy Brown Butter Chocolate Chip Cookies Recipe is how easy it is to customize. If you want to switch things up, try using different types of chocolate—milk chocolate for a sweeter, creamier bite or chunks of white chocolate for a buttery contrast. For a bit of texture, adding chopped toasted nuts like pecans or walnuts is fantastic and complements the brown butter’s nuttiness beautifully.

If you’re cooking for a gluten-free crowd, I recommend swapping the all-purpose flour for a high-quality gluten-free flour blend that includes xanthan gum. The cookie dough will behave slightly differently, so be mindful of chilling it well before baking. For a vegan version, you can substitute the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg, although the texture will turn out a bit different but still deliciously chewy.

For a flavor twist, I love adding a teaspoon of espresso powder to the dough to enhance the chocolate flavors, or a pinch of cinnamon for warmth. You can also experiment with baking methods—using a convection oven can help achieve even browning and a slightly crisper edge if that’s your preference. Or try baking smaller cookies with a 1¼-ounce scoop for bite-size treats that are fast to eat and perfect for parties.

Storage and Reheating

Storing Leftovers

After baking, I store leftover cookies in an airtight container at room temperature lined with parchment paper between layers. They keep well this way for up to 5 days and maintain their chewy texture. If you want to keep them soft, adding a slice of bread inside the container helps retain moisture. Avoid storing in the fridge as it tends to dry them out.

Freezing

This cookie dough freezes beautifully! I portion the dough balls on a baking sheet, freeze until solid, then transfer them to a zip-top bag or airtight container. Frozen dough balls keep for up to 3 months. When ready to bake, bake them straight from frozen—just add a minute or two to the baking time. Alternatively, fully baked cookies can also be frozen in airtight containers with parchment paper between layers, lasting up to 3 months, and thawed at room temperature before serving.

Reheating

To reheat, I gently warm the cookies in a 300°F oven for 3-5 minutes to bring back that fresh-baked softness and refresh the melty chocolate. You can also microwave them for 10-15 seconds, but be careful not to overdo it or they might become chewy in a tougher way. Avoid reheating too long or at too high heat to preserve the chewy texture and buttery flavor. If they’ve chilled in the fridge, letting them sit at room temperature for 10-15 minutes before serving also helps.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can! Just add an extra ¼ teaspoon of salt to the dry ingredients to ensure your cookies have the right balance of flavor. Using salted butter adds a touch of seasoning that complements the sweet chocolate and deep brown butter taste, so adjusting the salt helps maintain that harmony.

How do I make these cookies taller and less spread out?

For taller, thicker cookies, chill your dough for longer—preferably the full 4 hours or even overnight. You can also slightly reduce the granulated sugar by a tablespoon and use a bit more flour (about an extra 1-2 tablespoons). Baking at a slightly lower temperature, like 350°F, for a few extra minutes can also help cookies bake through without spreading too thin.

Why is chilling the dough important?

Chilling the dough solidifies the fat which slows down spreading and allows the flavors to meld together deeply. This step also gives you a better texture with perfectly chewy edges and a soft center. While you can bake after only an hour, longer chilling (up to 4 hours) improves both flavor and shape significantly.

Can I use all chocolate chips instead of chunks?

Absolutely! Using just semi-sweet or dark chocolate chips will work fine, but I love mixing chunks and chips because the chunks melt into pockets of gooey richness, while the chips keep their shape. It gives the cookie an appealing texture contrast and more dramatic chocolate experience.

What’s the best way to brown butter without burning it?

Use a light-colored, heavy-bottomed pan so you can watch the butter change color easily. Melt it over medium heat and stir frequently. The butter will foam and then the milk solids will brown and sink to the bottom. Pour it as soon as it turns a golden brown and smells nutty. Removing it from heat right away prevents burning and ensures a rich, sweet flavor.

Conclusion

If you’re craving cookies that taste like the perfect mix of a classic comfort treat and a gourmet bakery delight, I can’t recommend this Best Chewy Brown Butter Chocolate Chip Cookies Recipe enough. It’s a game-changer with that rich brown butter flavor and unbeatable chewy texture, and it’s simple enough to make your home feel cozy and inviting. Trust me, once you try these, they’ll become your new go-to cookie for sharing with friends, family, or savoring all on your own. Happy baking!