Brown Butter Chocolate Cookies

I love chocolate cookies, really. But did you try a cookie with the nutty and amazing flavor from Brown Butter?

Brown Butter Cookie over a glass of milk

Brown butter is a common preparation in a commercial kitchen, especially with a French background.

The name is self-describe: butter with a brown, golden-ish color. But in French gives a little more detail: Beurre Noisette, the literal meaning is hazelnut butter.

In the cookie recipe, I show how to make, but if you want an in-depth explanation: How to Make Brown Butter (Beurre Noisette).

Pile of Brown Butter Cookie

Brown Butter Chocolate Cookies

Prep: 20 mins
Cook: 17 mins
Total: 37 mins
Servings: 36 cookies
Author: Vitor Hugo


  • 230 g unsalted butter (approx. 2 sticks)
  • 2 eggs
  • 10 mL vanilla extract (2 tsp)
  • 70 g granulated sugar
  • 200 g muscovado sugar (or brown sugar)
  • 6 g table salt (1 tsp)
  • 300 g all-purpose flour
  • 4 g baking soda (1 tsp)
  • 20 mL cold water
  • 300 g chocolate chips (or chopped bar)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Melt butter in a medium saucepan over medium-high heat. Keep cooking until it becomes golden/burn. The milk solids will cook and butter smells nutty, about 5-6 minutes.
  • Transfer to a bowl. Let it cool completely, about 20 minutes.
  • Beat sugar, eggs, vanilla until creamy, about 5-6 minutes, in the bowl of a stand mixer with the paddle attachment
  • Add cold butter (but still liquid), sugar and salt. Beat for 1 minute.
  • Add flour and baking soda, beat just to combine. If it's too dry, add the water.
  • Add the chocolate and fold in by hand. The batter is very creamy.
  • Transfer to an airtight container and refrigerate dough at least 3 hours, ideally: overnight.
  • Preheat oven to 340-350F/170-180°C, line a sheet pan with parchment paper, reserve.
  • Divide the batter with a ice cream scoop or tablespoon, 33-35g/each. At this step, you can bake right away or freeze to bake later.
  • Place 6 cookie balls (or less), leaving ample space between them to account for spread.
  • Bake at 340-350F/170-180°C (normal oven, no fan assisted). Cookies with 32g: 15-16 minutes; 15g: 7-8 minutes; 10g: 5-6 minutes. Or until the edges slightly golden.
  • Remove from the oven. Cool cookies directly on baking sheet for 3-4 minutes, then transfer cookies to a wire rack to cool completely.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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