Brown Butter Double Chocolate Chip Cookies

The rich, nutty aroma of brown butter wafts through the air as these Brown Butter Double Chocolate Chip Cookies bake to perfection. In just a little over an hour, you can indulge in soft, chewy cookies loaded with both semi-sweet and dark chocolate chips. The secret to their incredible flavor lies in the browning of the butter, which adds depth and complexity.

This recipe is perfect for chocolate lovers and those looking to impress guests during holiday gatherings, cozy family get-togethers, or simply a sweet treat for yourself. These cookies can be made ahead of time and stored in the fridge, allowing the flavors to meld together beautifully.

Why You’ll Love This Recipe

• The brown butter provides a deep, nutty flavor that elevates the cookies.
• These cookies have a perfectly chewy texture with a slight crisp on the edges.
• Using both semi-sweet and dark chocolate chips creates a delicious contrast.
• The optional espresso granules enhance the chocolate flavor without being coffee-flavored.

What You’ll Need

Gather these ingredients to create your cookies:

For the Base

• 1/2 cup (113g) salted butter
• 3/4 cup (196g) brown sugar, light or dark
• 1/4 cup (60g) granulated sugar
• 1 egg + 1 egg yolk, at room temperature
• 2 tsp vanilla extract
• 1 tbsp (15ml) heavy cream (or milk of choice), at room temperature

For the Dry Ingredients

• 1 cup (130g) all-purpose flour
• 2/3 cup (75g) cocoa powder
• 1 tsp (6g) baking soda
• 1 tsp (2g) espresso granules (or instant espresso powder), optional
• 1/2 tsp (3g) salt

For the Chocolate

• 1/2 cup (80g) semi-sweet chocolate chips
• 1/2 cup (80g) dark chocolate chips

Note: Use unsalted butter if preferred.

Substitutions & Swaps

• Use unsalted butter for a less salty taste.
• Substitute granulated sugar with coconut or cane sugar.
• Swap heavy cream with almond milk for a dairy-free option.
• Omit espresso granules for a milder chocolate flavor.

How to Make It

Get ready to bake these delectable cookies with these simple steps.

1. Brown the Butter

Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and immediately pour into a large bowl. Allow it to cool slightly.

2. Whisk Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso granules (if using), and salt. Set aside.

3. Combine Sugars and Butter

Once the brown butter has cooled, add both sugars and whisk to combine. Then add in the egg and egg yolk, and whisk until combined and lighter in color.

4. Add Wet Ingredients

Add the vanilla and heavy cream. Whisk until well combined.

5. Mix Dry with Wet Ingredients

Add the dry ingredient mixture to the wet and gently fold until fully incorporated.

6. Fold in Chocolate Chips

Add the chocolate chips and gently fold until evenly dispersed. The cookie dough will be quite thick yet slightly sticky.

7. Chill the Dough

Cover the bowl with plastic wrap and place it in the fridge to chill for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours. I let mine sit in the fridge overnight!

8. Preheat Oven

Once ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

9. Scoop Cookie Dough

Remove the cookie dough from the fridge and allow to sit at room temperature for 20-25 minutes, to make it easier to scoop. If it needs longer, let it sit longer! Use a large cookie scoop (3 tbsp) to scoop the dough onto the baking sheets, spacing the cookies 2” apart.

10. Bake the Cookies

Bake at 350°F for 11-14 minutes, until the edges are set and the middle still looks soft. If the cookies aren’t spreading by minute 9, remove from the oven and lightly smack/bang the baking sheet on the counter 4-5 times to flatten them out. Then, return to the oven to continue baking for a few more minutes.

11. Cool the Cookies

Remove and, if desired, use a large cup or bowl to swirl around the cookies to make them into a perfect circle. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

12. Serve

Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze for longer shelf life.
Reheat: Microwave for 10-15 seconds.

Tips for Best Results

• Ensure the butter is browned but not burnt for the best flavor.
• Chill the dough for at least 2 hours to enhance the texture.
• Use a cookie scoop for uniform sizes and even baking.
• Don’t overbake; the cookies will firm up as they cool.

Serving Suggestions

• Pair with a tall glass of cold milk for a classic combination.
• Serve warm as a dessert after a hearty meal.
• Enjoy as an afternoon snack with your favorite coffee or tea.