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.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon espresso powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips
- 2 oz dark chocolate
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.
Why you’ll love these brown butter oatmeal chocolate chip cookies
- Small Batch Recipe – Makes just the right amount of cookies, perfect for satisfying a craving without leftovers.
- Deep Brown Butter Flavor – Browning the butter adds a rich, nutty depth that makes these cookies taste extra special.
- Quick to Make – These cookies are ready to enjoy in about 30 minutes from start to finish.
- Freezer-Friendly Dough – Freeze the dough so fresh cookies are always within reach.
- Simple One-Bowl Recipe – Everything comes together in a single bowl using just a whisk for easy prep and cleanup.
Frequently asked questions
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!
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.
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.
My favorite is a 3 tablespoon cookie scoop. I like this one here.
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 oatmeal chocolate chip cookies
- Chocolate Mix for Best Texture – Using both chocolate chips and chopped chocolate gives you the best of both worlds: chips hold their shape while chopped chocolate melts into rich pockets throughout the cookie.
- Brown Butter Is Essential – Browning the butter is the key to the deep, nutty flavor that makes these cookies shine. Just be sure not to over-brown it.
- Espresso Powder Boost – A small amount of espresso powder enhances the chocolate flavor without making the cookies taste like coffee. You can skip it or reduce it to 1/8 teaspoon if preferred.
- Flaky Sea Salt Finish – A light sprinkle of flaky sea salt right out of the oven takes these cookies to the next level and makes them truly irresistible.
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.
Easy cookie cup directions
- Make Cookie Dough. Follow the full recipe as until you reach the step of being ready to scoop out cookies.
- Press the Dough into Pans. Lightly grease a muffin or cupcake tin with cooking spray. Scoop a heaping 2 tablespoon portions and form into balls. Place one ball into each muffin cup. Flatten slightly, but not too much as they will spread while they bake.
- Bake the Cookie Cups. Bake cookie cups for 12-14 minutes. The center should look slightly under done. Remove from the oven and immediately use a small jar or bottom of tablespoon to press down on the cookie to form a well.
- Cool and then enjoy. Allow the cookie cups to cool completely in the pan before removing. Scoop favorite ice cream into the cups and top with any desired toppings and enjoy!
Cookie cup variations
- S’mores Cookie Cups – Graham cracker cookie base, filled with marshmallow fluff and topped with melted chocolate.
- Peanut Butter Cup Cookie Cups – Classic cookie base with a mini Reese’s cup pressed into the center right out of the oven.
- Twix Cookie Cups – Shortbread cookie base, layer of caramel, topped with melted milk chocolate.
- M&M Cookie Cups – Loaded with mini M&Ms, filled with chocolate ganache or fudge.
- Oreo Cheesecake Cups – Cookies and cream dough with mini Oreo + cheesecake filling.
- Milk & Cookie Cups – Classic cookie cup hardened and filled with milk for a dunkable experience.
Did you make this?
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
Ingredients
- 1/2 cup (113g) unsalted butter (browned)
- 1/2 cup (100g) dark brown sugar
- 1/4 cup (50g) 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 (85g) 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.
Cookie cup directions
- Make Cookie Dough. Follow the full recipe as until you reach the step of being ready to scoop out cookies.
- Press the Dough into Pans. Lightly grease a muffin or cupcake tin with cooking spray. Scoop a heaping 2 tablespoon portions and form into balls. Place one ball into each muffin cup. Flatten slightly, but not too much as they will spread while they bake.
- Bake the Cookie Cups. Bake cookie cups for 12-14 minutes. The center should look slightly under done. Remove from the oven and immediately use a small jar or bottom of tablespoon to press down on the cookie to form a well.
- Cool and then enjoy. Allow the cookie cups to cool completely in the pan before removing. Scoop favorite ice cream into the cups and top with any desired toppings and enjoy! Store leftovers in an airtight container at room temp for up to 3 days or in the refrigerator for up to 5 days.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
The recipe was superb! I loved how rich the flavors of the cookies were.
I’m so glad you enjoyed them! Thank you! 💕
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
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!
Thank you, Emma! So glad you enjoyed them!!
Hi Please can you suggest Any replacement for Egg
Hey there, I’m going to try to bake these with a flax egg if that helps you.
What chocolate do you use ? The percentage of cho
Hi Ellen! My favorite is Ghirardelli’s Premium Baking Bar, 60% Cacao Bittersweet Chocolate. Happy baking! 💕
I’m from Egypt and i tried it.
It was so yummy 😋 😋 and soft
Glad you enjoyed it! 🤗
I will rebake this cookies asap look so good 😍😍😍😍
Hi May I know why you add water to brown butter?
Tq
I already try this recipe, so delicious
*note for each sugar i reduce 20 gram still delicious
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!
Thank you, Cheryl! I’m so glad you enjoyed them!
Best recipe ever! Even better with toasted pecans!
Oh wow, I need to try that! Sounds amazing. Thank you for sharing!
Me encantan sus recetas
These cookies are a 10 out of 10! So easy and delicious, the espresso adds such a nice touch.
Thank you so much for sharing, Nick! Glad you enjoy them and the espresso touch!
I love this recipe but what happened to the metric measurements? I could have sworn they were there when I made this before.
Hi Mira! Thanks for the reminder, when I did the blog rebrand it was on my list to add these back in. Just did that! Happy New Year!