When you think about comfort food, chocolate chip cookies are one of the first ideas! These chewy brown butter chocolate chip cookies are a classic go-to cookie with a delicious flavor of brown sugar. They have nice crispy bottoms, and gooey centers, with a rich brown sugar flavor that makes you go back for more.
Main Ingredients!
- Brown Butter – In this recipe, we will brown the butter to give it a nutty and caramel taste.
- Dark Brown Sugar – You can also use brown sugar. Dark brown sugar gives it a sweet and slightly more caramel taste.
- Chocolate Chips or Chunks – You can mix both chocolate chips and chunks to make them extra chocolatey!
- Espresso – Optional for those who do not like espresso! But it definitely enhances the flavor.
- Flour – I use 365 all-purpose flour for these cookies.
- Vanilla Extract – adds a sweet flavor!
- Unsalted Butter – If you use salted butter, just make sure to omit the salt, so the cookies will not be too salty.
- Sea Salt
🍪 Little Tips from My Kitchen to Yours
🧈 Brown Butter 101
Let your butter gently brown until it’s golden with little toasty bits on the bottom—that’s where all the flavor lives! Keep an eye on it; it can go from browned to burnt fast.
🍬 Why Dark Brown Sugar is Your Chewy BFF
That deep, molasses-rich sweetness? All thanks to dark brown sugar. It gives your cookies extra chew and warmth. If you only have light brown sugar, you can still use it—but dark brown brings that next-level sweetness.
☕ Espresso Powder = Chocolate’s Hype Girl
A small pinch (½ teaspoon or less) doesn’t make the cookies taste like coffee—it just deepens the chocolate flavor and adds that little something extra. It’s subtle, but your tastebuds will notice. Trust.
❄️ Don’t Skip the Chill
Chilling your dough helps everything marry together and keeps your cookies from turning into puddles in the oven. Even 30 minutes makes a difference—but if you can wait overnight, the flavor deepens beautifully.
🍫 Chunks > Chips
Chopped chocolate melts into dreamy pockets and makes every bite a little different—melty, gooey, perfect. Mix in a blend of semi-sweet, dark, and even a little milk chocolate if you’re feeling adventurous!
🧂 A Sprinkle of Sea Salt
A dash of flaky sea salt right after baking balances the sweetness and adds a little sparkle. Plus, it makes your cookies look like they came from a fancy bakery.
Chocolate Chip Cookies
Equipment
- 1 Small saucepan for browning the butter
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- Measuring cups and spoons
- 1 Cookie Scoop
- 1 Baking Sheet
- 1 Wire Rack for cooling
Ingredients
Wet Ingredients:
- 1 cup 2 sticks unsalted butter
- 1 ¼ cups dark brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 –1½ tsp instant espresso powder (adjust to taste)
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
Add-ins:
- 1 ½ cups semi-sweet or dark chocolate chunks
- Optional: ½ cup toasted chopped pecans or walnuts (for a deeper nutty flavor)
Instructions
Brown the Butter (aka flavor heaven)
- In a saucepan over medium heat, melt the butter. Keep stirring as it foams, bubbles, and turns golden brown with a nutty aroma—this takes about 5–7 minutes.1 cup 2 sticks unsalted butter
- Once browned, pour it into a mixing bowl (make sure to scrape all the golden bits!) and let it cool for about 10 minutes.
Mix the Dough
- Whisk in the dark brown sugar and granulated sugar until smooth.1 ¼ cups dark brown sugar, ¼ cup granulated sugar
- Add in eggs one at a time, mixing well.2 large eggs
- Stir in vanilla extract and espresso powder until combined.1 tbsp pure vanilla extract, 1 –1½ tsp instant espresso powder
Dry Meets Wet
- In a separate bowl, whisk flour, baking soda, baking powder, salt (and cinnamon if using).2 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp fine sea salt
- Gradually fold the dry ingredients into the wet until a thick dough forms. It should feel soft and scoopable, not too sticky.
- Stir in chocolate chunks and optional nuts.1 ½ cups semi-sweet or dark chocolate chunks, Optional: ½ cup toasted chopped pecans or walnuts
Chill (It’s Worth It!)
- Cover and chill the dough for at least 30 mins, ideally 1 hour or even overnight for max flavor and thickness.
Bake ’em Thick
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tbsp balls (or use a large cookie scoop). Leave space for spreading.
- Bake for 10–12 minutes until edges are set but centers still look soft.
- Tap the tray gently on the counter right after baking for that perfect crinkle top.
Cool & Enjoy
- Let cool on the pan for 5–10 mins, then transfer to a wire rack.
- Serve warm with a scoop of vanilla or coffee ice cream for the ultimate dessert experience.
Notes
Storage:
- Room Temp: Store cookies in an airtight container for 4–5 days. Add a slice of bread inside to help keep them soft.
- Freezer (Baked): Freeze fully cooled cookies in a zip-top bag for up to 2 months.
- Freezer (Dough): Scoop dough balls and freeze on a tray, then transfer to a bag. Bake from frozen at 350°F, adding +2 mins bake time.
I hope these chewy brown butter chocolate chip cookies bring a little extra sweetness to your day! If you make a batch, be sure to tag me @msapronista—I’d love to see your baking creations!
