These brown butter chocolate chip cookies consist of buttery cookie dough loaded with lots of chocolate. No mixer or chilling required!
I’ve been using this chocolate chip cookies base for years, and it’s hands down the best recipe ever! For this recipe, I simply browned the butter, added a tsp of almond extract, and topped them off with sea salt. So much better!
Why I Love This Brown Butter Chocolate Chip Cookies Recipe
- They literally turn out perfectly every single time! It’s a no-fail recipe.
- They’re crispy, chewy, buttery, and perfectly sweet.
- Super easy to make!
- Has a delicious nutty brown butter flavor that tastes and smells amazing.
Ingredient Notes
Chocolate Chips – I used semi-sweet chocolate chips but feel free to use dark chocolate chips or milk chocolate chips instead. You can also do a mixture of all three. Chocolate chunks work too!
Almond Extract – Completely optional.
How To Make
- Place two sticks of butter in a saucepan and cook over medium-high heat, stirring frequently. Once it turns a deep amber color, remove it from the heat and place the butter into a bowl. Let it cool for about 25 minutes.
- While the butter cools, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- Combine the cooled browned melted butter, eggs, brown sugar, granulated sugar, vanilla extract, and almond extract. Mix well.
- Add the flour, baking soda, and salt. Mix until well combined. Fold in the chocolate chips.
- Using a mini cookie scoop, drop the dough about 3 inches apart on the baking sheet. Feel free to add more chocolate chips on top of the cookie dough balls.
- Bake for 10-12 minutes. Top each cookie off with a pinch of sea salt and enjoy!
Top Tips For The Perfect Cookies
- Don’t overbake the cookies, they may look a bit undercooked but they will be fully cooked through around the 10-12 minute mark.
- Use good quality chocolate chips and good quality butter! Irish pure butter is an excellent choice of butter for this recipe.
How Can I Make My Cookies Thicker?
Shape the dough into balls and then refrigerate or freeze. Room temperature cookie dough will cause flatten a bit.
Can I Freeze The Dough?
Yes, of course! In fact, I highly recommend making these ahead of time and freezing the dough. Just make sure to thaw the dough completely before baking.
How Long Will These Stay Good For?
Place any leftover cookies in an air-tight container and store them at room temperature for 3-4 days.
More Cookie Recipes
These Italian lemon ricotta cookies are super soft, chewy, and easy to make. And these M&M cookies are delicious as well!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter 2 sticks
- 1 tsp salt
- 1 tsp baking soda
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract optional
- 2 eggs room temperature
- 2 cups semi-sweet chocolate chips
- sea salt, for topping
Instructions
- Place two sticks of butter in a saucepan and cook over medium-high heat, stirring frequently. Once it turns a deep amber color, remove it from the heat and place the butter into a bowl. Let it cool for about 25 minutes.
- While the butter cools, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- Combine the cooled browned melted butter, eggs, brown sugar, granulated sugar, vanilla extract, and almond extract. Mix well.
- Add the flour, baking soda, and salt. Mix until well combined. Fold in the chocolate chips.
- Using a mini cookie scoop, drop the dough about 3 inches apart on the baking sheet. Feel free to add more chocolate chips on top of the cookie dough balls.
- Bake for 10-12 minutes. Top each cookie off with a pinch of sea salt and enjoy!
Notes
- Don’t overbake the cookies, they may look a bit undercooked but they will be fully cooked through around the 10-12 minute mark.
- Use good quality chocolate chips and good quality butter! Irish pure butter is an excellent choice of butter for this recipe.
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