These Small-Batch Brown Butter Chocolate Chip Cookies are the ultimate cozy bake — crisp at the edges, soft and chewy in the center, and full of rich, nostalgic flavor. The toasted brown butter brings a deep, nutty aroma, perfectly balanced by semisweet chocolate and a hint of caramel sweetness from brown sugar. Whether served warm straight from the oven or savored with a cup of coffee, these cookies are a comforting classic with a touch of elegance.

Why You’ll Love This Recipe

This isn’t your average chocolate chip cookie. The browned butter adds a deep, nutty richness, while the small-batch format keeps the centers soft and chewy with crisp edges.

Ingredients you’ll need

Unsalted butter (browned)
Granulated sugar
Brown sugar
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Salt
Semisweet chocolate chips
Flaky sea salt (optional)

Equipment you will need

Baking sheet
Mixing bowls (large + small)
Whisk + rubber spatula
Medium saucepan (for browning butter)
Parchment paper
Wire cooling rack

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How to Brown Butter

Melt butter in a light-colored pan over medium heat. Stir constantly. It will foam, then sizzle, and finally turn golden with a nutty aroma. Remove from heat immediately once browned and let cool before using.

Variations & Substitutions

Swap semisweet chocolate chips for dark chocolate chunks or white chocolate chips
Add chopped nuts like walnuts or pecans for extra texture
Stir in a pinch of cinnamon or a drizzle of caramel for a cozy twist

How to Store & Freeze

Store in an airtight container at room temperature for up to 3 days
Refrigerate up to 1 week
Freeze cookie dough for up to 2 months (wrap tightly in plastic wrap and a zipped freezer bag)

Ingredients

3/4 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/4 cup unsalted butter (browned and softened)
3 tbsp granulated sugar
3 tbsp packed brown sugar
1 large egg yolk
1/2 tsp vanilla extract or vanilla bean paste
1/2 cup semi-sweet chocolate chips

Instructions

Brown your butter on medium heat until you start to see brown specs in the pot and smell a nutty aroma. By browning the butter you are toasting the milk solids in the butter. Be careful not to burn the milk solids.
Allow the butter to cool and place in the fridge until it starts to solidify but is still soft.
In a small bowl, whisk together flour, baking soda, and salt.
In a medium bowl, cream together the softened brown butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the egg yolk and vanilla extract.
Stir in the dry ingredients until just combined. Fold in chocolate chips.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Scoop 6 equal-sized balls of dough and place them 2 inches apart on the baking sheet.
Bake for 9–11 minutes, until the edges are lightly golden and the centers are still soft.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool fully.