These small batch brown butter chocolate chip cookies are the perfect recipe for fall baking. The rich, nutty flavor of browned butter enhances the sweetness of the chocolate chips, creating a warm and cozy treat ideal for autumn. With a smaller batch size, you can enjoy fresh cookies without overbaking, making them perfect for quick, seasonal cravings during cooler months.
These brown butter chocolate chip cookies are not only delicious but also quick and easy to make, perfect for when you’re craving something sweet without a lot of effort. The small batch recipe ensures minimal leftovers, so they’re great for an intimate gathering or a cozy night in. Their deep flavor makes them a fall favorite, pairing perfectly with a hot cup of coffee or tea. Whether you’re baking for yourself or sharing with friends, these cookies bring warmth and comfort to any autumn day.
Why you’ll love this brown butter chocolate chip cookie recipe
- Yields 12 chocolate chip cookies.
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- Fill your home with a cozy aroma that’s perfect for fall baking.
- Brown butter creates an irresistible, nutty flavor.
- Ready to eat in about 30 minutes.
- You can easily freeze the dough and have cookies on hand whenever you want!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool 10 minutes. Add dark brown sugar and granulated sugar to a medium bowl. Add espresso powder. Add cooled brown butter and mix until combined.
- Add vanilla extract and egg. Mix until combined.
- Add salt, baking soda, baking powder, and flour and mix until just combined.
- Stir in chocolate chips and chopped chocolate. Line a baking sheet with parchment paper. Scoop out 12 cookies. Add a piece or two of chopped chocolate on top of each cookie dough. Preheat oven to 350° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
How do I make perfect brown butter?
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
My favorite is a 3 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best brown butter chocolate chip cookies
- I love using a mix of chocolate chips and chopped chocolate in this recipe. Chocolate chips have a stabilizer in them which prevents them from melting. I love to add chopped chocolate because it melts and adds pockets of chocolate throughout the cookie.
- Do not skip browning the butter. It’s the key ingredient that elevates these cookies and makes them so delicious. But be careful not to spend too long browning the butter.
- I love using these dark chocolate chips. Not sponsored. I just love them!
- Adding espresso powder helps elevate the chocolate flavor even more. If you’re not a fan of coffee you can skip adding it or you can try reducing it to 1/8 teaspoon instead.
- Don’t forget to sprinkle a touch of flaky sea salt on top as soon as these come out of the oven. It’ll elevate these even more and your friends and family will be so impressed. Unless you don’t plan to share them with anyone. I don’t blame you!
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough. This is a no chill dough so the cookies will bake up a little thicker.
Looking for more brown butter recipes?
- Brown Butter Iced Oatmeal Cookies
- Toffee Pretzel Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Brown Butter Snickerdoodles
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Brown Butter Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 12 cookies 1x
Description
Brown butter chocolate chip cookies are your classic chocolate chip cookie, but elevated with the delicious nutty flavor from brown butter. These are guaranteed to become one of your go to favorite cookie recipes.
Ingredients
- 1/2 cup (114g) unsalted butter (browned)
- 1/2 cup (110g) dark brown sugar
- 1/4 cup (52g) granulated sugar
- 1/4 teaspoon espresso powder (optional)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 & 1/2 cups (192g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (112g) chocolate chips
- 2 oz (57g) dark chocolate (chopped)
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a glass measuring cup. Add a touch of water so it reads 1/2 cup of liquid. Set aside to cool for 10 minutes.
- Add dark brown sugar and granulated sugar to a medium bowl. Add espresso powder. Add cooled brown butter and mix until combined. Add vanilla extract and egg. Mix until combined.
- Add salt, baking soda, baking powder, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips and chopped chocolate. Be careful not to overmix. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Add a couple of chocolate chips and chopped chocolate on top of each cookie.
- Preheat oven to 350° F. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 23 minutes
- Bake Time: 12 minutes
- Category: Dessert
- Cuisine: American
D
The recipe was superb! I loved how rich the flavors of the cookies were.
schmidtybakes
I’m so glad you enjoyed them! Thank you! 💕
Eva
Hi, just wonder can i reduce the sugar ? If yes how much you recommend ?
I love cookies but always want to make it less sweet.. thanks
Emma
Made these cookies last week, I think they are some of the best cookies I’ve had! A simple recipe, with a great outcome. They were a good size, not too large. And stayed soft and chewy. I will be making these again and again!
schmidtybakes
Thank you, Emma! So glad you enjoyed them!!
Richa Sharma
Hi Please can you suggest Any replacement for Egg
Melissa
Hey there, I’m going to try to bake these with a flax egg if that helps you.
Ellen Gary
What chocolate do you use ? The percentage of cho
schmidtybakes
Hi Ellen! My favorite is Ghirardelli’s Premium Baking Bar, 60% Cacao Bittersweet Chocolate. Happy baking! 💕
Mora
I’m from Egypt and i tried it.
It was so yummy 😋 😋 and soft
schmidtybakes
Glad you enjoyed it! 🤗
Astrid Mokoginta
I will rebake this cookies asap look so good 😍😍😍😍
Christine
Hi May I know why you add water to brown butter?
Tq
Jenny
I already try this recipe, so delicious
*note for each sugar i reduce 20 gram still delicious
Cheryl COCHRAN
Just baked a batch of these and OMG! They are so good. Thank you for sharing the recipe. May be my go to from now on!
schmidtybakes
Thank you, Cheryl! I’m so glad you enjoyed them!
Tracie Ridgeway
Best recipe ever! Even better with toasted pecans!