Brown butter chocolate chip cookies are crisp around the edges, soft and chewy in the center, full of rich, caramel-y flavor, and studded with melty chocolate chips in every bite!
The BEST Brown Butter Chocolate Chip Cookies
Want to know the only thing better than classic small batch chocolate chip cookies? This brown butter chocolate chip cookie recipe!
Don’t get me wrong. I love chocolate chip cookies of all kinds like my healthy chocolate chip cookies, pecan chocolate chip cookies, and soft & chunky gluten free chocolate chip oatmeal pumpkin cookies.
However, when I want to pull out all the stops, brown butter chocolate chip cookies are my go-to. Rich, caramelly, and full of chocolate, they’re truly the best and are always a hit. Plus, this recipe is gluten-free and dairy-free-friendly for a treat everyone can enjoy!
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Brown Butter Chocolate Chip Cookie Ingredients and Notes
- Butter - Feel free to use your favorite plant-based butter if you need to keep this recipe dairy-free.
- Sugar - A combination of granulated sugar and brown sugar (or coconut sugar) sweetens the dough while keeping the cookies soft and chewy.
- Large egg - This adds structure to the dough, helping the cookies hold their shape and contributing to the rich flavor.
- Vanilla extract - Use high-quality vanilla extract to enhance the overall flavor of the cookies.
- Oat flour - I recommend using store-bought oat flour to a smoother look to your cookies. If preferred, you can substitute a 1:1 all-purpose gluten-free flour or regular all-purpose flour.
- Chocolate chips - Dark chocolate is my go-to, but semi-sweet chocolate will also taste great. This Enjoy Life brand is my go-to, but any chocolate chips or chunks will work in this recipe. Opt for dairy-free varieties if needed.
How to Make the Best Brown Butter Chocolate Chip Cookie Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Make brown butter. Bring the butter to a boil in a skillet over medium heat. Stir continuously as the butter develops a layer of foam and turns golden brown. Then, remove the skillet from the heat, and let the butter cool.
Step 2: Mix the wet ingredients. In a large bowl, add the cooled browned butter, brown sugar, and granulated sugar. Mix with a hand mixer or stand mixer until the sugar is well blended. Then, add the egg and vanilla, and mix again to incorporate.
Step 3: Add the dry ingredients. Next, add the oat flour, baking soda, and sea salt to the bowl, and gently mix just until no clumps remain. Then, fold the chocolate chips into the batter, distributing them evenly.
Step 4: Portion. Use a large cookie scoop to portion the dough, and arrange the cookie dough balls on a parchment paper-lined baking sheet.
Step 5: Bake. Transfer the cookies to a preheated oven, and bake just until the edges are golden brown and the centers are slightly set.
Step 6: Cool. Add a sprinkle of flakey sea salt, allow the cookies to cool completely on the baking sheet, and enjoy!
Expert Tips
- Keep a close eye on the butter as it browns, removing the pan from the heat as soon as the butter is golden. It can turn from perfectly browned to burnt very quickly!
- Measure carefully! For the best results, use a food scale to measure all your ingredients. Or, if that’s not an option, use the spoon and level method.
- Only fold the dry ingredients into the batter until the flour is just dissolved. Overmixing the dough can result in dry tough cookies.
- Leave at least 2 inches of space between each cookie on the baking sheet so that they have room to spread in the oven.
- Create perfectly circular cookies by using a large circular cookie cutter to form the cookies immediately after baking. Or, use a fork to gently press the edges of the cookies towards the center while they’re still warm.
Storage
Store leftover brown butter chocolate chip cookies in an airtight container or sealable bag at room temperature for up to 5 days or in the fridge for up to 1 week.
You can also freeze cooled cookies for up to 3 months. I recommend placing a sheet of parchment paper between each cookie to prevent them from clumping together. Then, thaw at room temperature or in the refrigerator when you’re ready to serve.
Frequently Asked Questions
Browned butter adds extra depth to the flavor, creating a richer, slightly toffee-like or caramelly taste.
The most common reason for brown butter chocolate chip cookies to turn out flat is not allowing the butter to cool. If it’s hot, it will cause the cookies to spread in the oven!
Yes! If you don’t want a large batch of cookies or want to prepare extras, you can store the dough wrapped tightly in plastic wrap in the fridge for up to 5 days. Or, flash freeze the cookie dough balls on a baking sheet, transfer them to a sealable bag, and freeze for up to 3 months. Then, just bake from frozen, adding a few minutes as needed.
For more cookie recipes, check out my:
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Recipe
Brown Butter Chocolate Chip Cookie Recipe
Equipment
- 1 Skillet
- 1 Hand Mixer or Stand Mixer
- 1 Large Cookie Scoop
Ingredients
- ½ cup butter
- ¼ cup brown sugar - substitute with coconut sugar if desired
- ⅓ cup sugar
- 1 egg - room temperature
- 2 teaspoon vanilla extract
- 1 ⅓ cup oat flour - sub all purpose or gluten free 1:1
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup chocolate chips - I used mini
Instructions
- Add the butter to a skillet over medium heat and bring to a boil. Stir continuously as the butter develops a layer of foam and then eventually turns a golden brown color. Remove the skillet from the heat and let the butter cool for 15 - 20 minutes.½ cup butter
- Preheat oven to 350 F. In a large bowl add browned butter, brown sugar, and sugar. Mix well with a hand mixer or stand mixer until the sugar is well blended into the butter.¼ cup brown sugar - substitute with coconut sugar if desired, ⅓ cup sugar
- Add the egg and vanilla extract to the bowl and mix well to incorporate.1 egg - room temperature, 2 teaspoon vanilla extract
- Add the oat flour, baking soda, and sea salt to the bowl and gently mix into the dough. You can use a mixer on low speed for this or a rubber spatula. Be sure not to overmix this step and only mix until no flour clumps remain.1 ⅓ cup oat flour, ½ teaspoon sea salt, ½ teaspoon baking soda
- Add the chocolate chips to the bowl and fold into the dough to disburse.1 cup chocolate chips
- Use a large cookie scoop to scoop the dough into cookies on a parchment paper lined baking sheet. Leave at least 2 inches between each cookie so they have room to spread in the oven. Bake for 12 - 15 minutes until the edges are golden brown and the centers of the cookies are slightly set.
- While the cookies are still warm, use a large circular cookie cutter to form the cookies into a perfect circle or use a fork to gently press the edges of the cookie towards the center. This is optional but helps to create a perfectly circular shape. Add some flaky sea salt on top of each cookie (optional) and allow them to cool completely on the baking sheet before enjoying!
There is nothing lacking from this cookie. It is crisp and pillowy at the same time. The chocolate chips and flaky sea salt are the perfect toppings. I may never make another cookie recipe again