Brown Butter Chocolate Chip Cookies (25 Minutes)
Okay, let me tell you—once you try brown butter in your chocolate chip cookies, regular cookies just won’t cut it anymore. That nutty, caramel aroma fills your kitchen and totally transforms the whole experience. I stumbled on this magic trick during a late-night baking blitz, and from that moment on, these cookies became my go-to comfort treat. They bake in just 25 minutes, which means you get that warm, gooey chocolate chip goodness faster than you can say “cookie craving.” Trust me, browning the butter is where the flavor party starts—it’s like upgrading your favorite classic to something next-level cozy and irresistible.
Quick Facts
- Yield: About 24 cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
How I Make It
Step 1:
Start by melting the unsalted butter in a medium saucepan over medium heat. Keep a close eye and stir often—once the butter foams up and turns a beautiful golden brown color with toasted, nutty notes (you’ll smell it!), remove it from heat immediately to avoid burning. Then, pour the brown butter into a heatproof bowl and let it cool slightly while you prep the rest.
Step 2:
In a large mixing bowl, whisk together the brown sugar and granulated sugar. Pour the warm brown butter over the sugars and mix until smooth and combined. The texture might look a bit melted at first, but it’ll set as you add the eggs next.
Step 3:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix—this keeps your cookies tender.
Step 5:
Fold in the chocolate chips gently, so they’re evenly distributed but not smashed.
Step 6:
Drop heaping tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F for 12-15 minutes until the edges are golden but the centers still look a bit soft. Let them cool on the sheet for 5 minutes before moving to a wire rack to finish cooling.
Variations & Tips
- Swap half the chocolate chips for chopped toasted pecans or walnuts for a crunchy surprise.
- For a gooey center, underbake by a minute or two and let cookies set on the sheet.
- Add a pinch of sea salt on top before baking to elevate the sweet and salty combo.
- If you don’t have brown butter, regular melted butter works—but the flavor won’t be as rich.
- Use a cookie scoop for uniform cookies that bake evenly.
How I Like to Serve It
These cookies are perfect with a cold glass of milk or a cup of your favorite coffee or tea. I love offering them at holiday gatherings, but honestly, they’re the ultimate anytime treat. Warm one up for an extra melty, dreamy snack that feels like a big cozy hug.
Notes
- Store cooled cookies in an airtight container for up to 4 days.
- Reheat in the microwave for 10-15 seconds to revive that fresh-baked softness.
Closing: Brown butter adds such a deep, buttery richness that these cookies never fail to impress—easy, quick, and that little extra something that makes all the difference.