The best brown butter chocolate chip cookies you'll ever have! These browned butter chocolate chip cookies are simple to make, nice and chewy, and SO delicious! It's sure to be your favorite brown butter cookies recipe!
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If you like this easy brown butter chocolate chip cookies recipe, you’ll love my Brownie Mix Cookies with White Chocolate, Cherries and Pistachios, my Key Lime Cookies, or my Snickerdoodle Recipe without Cream of Tartar!
Browned Butter Chocolate Chip Cookies
I'm so excited to share these cookies with you! If there's one treat that is universally loved, it has to be chocolate chip cookies. But what I've noticed is that not everyone loves their classic chocolate chip cookies the same way. There are heated debates! Crispy or chewy, flat or domed, dark chocolate or milk chocolate, and with nuts or without.
When I posted an informal poll on my Instagram, I got so many different responses and preference combinations. One thing that was consistent, though, is that chewy chocolate chip cookies were the overwhelming favorite. So it's a good thing that these are the PERFECT chocolate chip cookies recipe -- chewy, buttery, and so delicious!
Jump to:
- Browned Butter Chocolate Chip Cookies
- Small Batch Brown Butter Cookies
- What makes cookies cakey or chewy?
- How to Make a Easy Brown Butter Chocolate Chip Cookies - Ingredients
- Equipment
- Brown Butter Cookie Recipe Variations
- Brown Butter Chocolate Chunk Cookies F.A.Q.
- More Small Batch Recipes
- 📖 Recipe
- 💬 Comments
Small Batch Brown Butter Cookies
My favorite cookie recipes are small batch recipes, and these small batch brown butter chocolate chip cookies are no exception! The cookies are made with a #30 cookie scoop, which makes about 2 ½ tablespoon sized balls of dough.
So they're a good-sized cookie, but the recipe only yields 8 cookies! Perfect for when you're home alone craving cookies, or you want to make a sweet treat just for two. And hopefully these small batch recipes are helpful to you too! I usually don't have a crowd to bake for, so recipes like this small batch of brown butter chocolate chip cookies are ideal!
What makes cookies cakey or chewy?
It's all in the ingredients and ratios you use! This small batch chocolate chip cookies recipe is made with browned butter that's still melted, which adds moisture to the dough and amps up the chewy texture.
They're also made with brown sugar instead of granulated white sugar or a combination of both. Brown sugar adds even more moisture and give us that gooeyness that is just perfect!
The ratio of flour to the wet ingredients also affects the cakey factor. I made two versions of this small batch chocolate chip cookie recipe -- one had an extra two tablespoons of flour. They were both delicious, but the cookies made with more flour were a bit thicker and slightly more cakey.
So there you have it! If we were going for a more cakey cookie, we would most likely use softened butter. We'd also add in some granulated white sugar and more flour to create a drier dough.
Finally, to make sure they stay chewy well after they're cooled, we'll undercook this small batch of chocolate chip cookies just a bit. To be completely baked, these cookies need about 12 minutes in the oven, but if you really want a gooey interior, cut it down to 10 minutes.
How to Make a Easy Brown Butter Chocolate Chip Cookies - Ingredients
- brown butter - Instead of simply using melted butter, we're adding a boost of rich, nutty, caramely flavor by browning our butter first. If it's your first time browning butter, be sure to check out my Brown Butter Appreciation Post for step-by-step images! I use salted butter, but if you're using unsalted butter, just add in ¼ teaspoon of salt with your dry ingredients.
- brown sugar - we're using brown sugar as our only type of sugar in this brown butter chocolate chip cookies recipe. This will boost the chewy texture of these cookies, while also giving them a richer sweetness. I like using light brown sugar here for crispy edges, but dark brown sugar can work too for a more caramel-y flavor. If you just realized you're out of brown sugar, check out my recipe for Chocolate Chip Cookies Without Brown Sugar!
- egg - the egg helps to bind the dough together while adding a bit of moisture.
- vanilla - make sure you use a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- all-purpose flour - I say this in every recipe, but the accuracy of your flour measurement is SO important for these small batch chocolate chip cookies! Because it's such a small recipe, every little bit of flour makes a difference. While I was testing these cookies, I tried out a version with just 16 grams of extra flour, and it completely changed the texture of the finished cookies! They were still delicious, but they were thicker, a bit more cakey, and slightly less sweet. They also looked neater and didn't spread as much in the oven. So I absolutely recommend measuring out your dry ingredients by weight using a kitchen scale. It's not a huge investment, and it's worth every penny if you love to bake. If you aren't able to use a kitchen scale, make sure you measure your flour using the spoon-and-level method.
- cornstarch - this is a special ingredient that you may have seen in cookie recipes before. We're just adding a small amount to this batch of chocolate chip cookies to ensure a soft texture.
- baking soda - reacts to the acid in the brown sugar to give just enough lift to this small batch chocolate chip cookies recipe!
- chopped dark chocolate - I recommend using baking bars chopped into small and large chunks, rather than chocolate chips because the chocolate melts more readily. It really helps to add to the gooey, chewy texture of these brown butter chocolate chip cookies. And if you're a chocolate lover, you definitely should check out my Matilda's Chocolate Cake!
- sea salt - flaky sea salt adds amazing flavor as a finishing touch, and the end result is just perfection!
Equipment
Because we're using melted browned butter in this cookie recipe, you won't need a stand mixer or special tools for this recipe. But there are a few tools that can help make these the best chocolate chip cookies ever!
A kitchen scale will help you measure your flour with perfect accuracy to get that chewy, gooey texture that you like. Parchment paper will keep your cookies from sticking to the cookie sheet.
An oven thermometer will help to correct any temperature disparities to make sure that your cookies bake perfectly. And a #30 cookie scoop helps to measure out your cookies to the exact size you'll need.
Brown Butter Cookie Recipe Variations
- You can swap the chopped chocolate for bittersweet or semi-sweet chocolate chips, white chocolate chips, or M&Ms.
- To save time, you can use melted butter instead of browning your butter.
- For slightly thicker cookies, you can add 1-2 tablespoon of flour to the batter.
- Add chopped pecans, walnuts, or macadamia nuts for added crunch!
- And if you love M&Ms, you need to try my Chocolate Chip M&M Cookies!
Brown Butter Chocolate Chunk Cookies F.A.Q.
Usually a batch of cookies is 2-3 dozen cookies. Basically a batch is the amount that a recipe produces. I don't know about you, but I always end up making way too many cookies! Especially for a recipe like these small batch brown butter chocolate chip cookies -- sometimes I'm just craving these flavors and I don't need 36 of them! That's why we're only making 8 cookies here. They're good-sized cookies, so you'll definitely have enough for a small group, but you won't end up with too many leftovers!
These cookies aren't too pricey to throw together! Your most expensive ingredient will likely be your chocolate, which for me was about $3.00 for 4 ounces of Ghirardelli Bittersweet Baking Chocolate. In total, the cost of your ingredients for this small batch of cookies should be no more than $6.00.
This small batch chocolate chip cookies recipe produces pretty thin cookies, actually. They definitely won't be as fluffy or domed as other cookies that are filled with chocolate chips and nuts, and that's by design. The chopped chocolate bars melt more flat than chocolate chips do. Plus, we've used melted brown butter and a relatively low amount of flour, all to produce a chewy cookie that does spread pretty thin. That said, your cookies should not be as thin as a cracker! To prevent them from thinning out too much, make sure you've chilled them both before and after scooping them into balls. You can also add a bit more flour, as I mention in the recipe card below.
Brown butter is like magic! It adds a deep, nutty flavor that is almost indescribable. I use it in a lot of my baking because it's an easy way to make your desserts (and savory dishes) unforgettable.
Once your butter is melted and the milk solids have sunk to the bottom of the pan, they’ll start to turn a deep golden brown. You may also smell a nutty aroma. That’s when your brown butter is ready and when you should remove it from the heat right away! For more details on browning butter, check out my Brown Butter Appreciation Post.
One possibility is that your oven temp is off. I would recommend cooking them a couple of minutes longer, or picking up an oven thermometer to check the accuracy of your oven temperature.
There are a few secrets, but my favorite is using all brown sugar instead of a mixture of brown and white sugar, and adding a little cornstarch in with the flour to create a softer, thicker dough.
You sure can! I would recommend forming the dough into cookie dough balls and freezing them solid on a cookie sheet. Then you can freeze them in an airtight container or freezer bag for up to two months. You can place the frozen cookie balls directly onto a lined sheet pan and bake, adding a few minutes to the bake time.
You can also freeze your baked cookies. Just let them freeze solid uncovered, then place them into an airtight container to stay frozen for up to two months. You can enjoy them one at a time -- just let them thaw, uncovered, at room temperature.
Absolutely! Just swap the flour for a gluten-free all-purpose flour and add a teaspoon of xanthan gum (unless your flour blend already contains it). Make sure to also choose a vanilla extract that is gluten-free.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Small Batch Recipes
- Apple Mug Cake
- Mini Basque Cheesecake
- Air Fryer Sweet Potato Chunks
- Mini Chocolate Cake
- Brown Sugar Shortbread Cookies
📖 Recipe
Equipment you may need
- #30 cookie scoop
Ingredients
- 6 tablespoon (84 g) salted butter - browned
- ⅔ cup (147 g) light brown sugar - packed
- 1 large egg
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (128 g) all purpose flour - (measured by weight or fluffed using the spoon-and-level method); add an additional 2 tablespoon (16g) flour for slightly thicker cookies
- 1 teaspoon (2 g) cornstarch
- ½ teaspoon (2 g) baking soda
- 4 oz (113 g) semi-sweet or bittersweet chocolate - chopped (one 4-oz. baking bar, 60%-70% cacao)
- flaky sea salt - for sprinkling (optional)
Instructions
- Brown butter as detailed in my How to Brown Butter post. Allow to cool slightly.6 tablespoon salted butter
- In a large bowl, whisk together cooled brown butter and brown sugar until well combined.6 tablespoon salted butter, ⅔ cup light brown sugar
- Add egg and beat well until mixture has lightened in color and thickened. Mix in vanilla extract.1 large egg, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk together flour, cornstarch, and baking soda.1 cup all purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking soda
- Fold dry ingredients into wet ingredients until dough is well combined.
- Fold in chopped chocolate, including small bits and shards.4 oz semi-sweet or bittersweet chocolate
- Cover dough with plastic wrap and place in refrigerator to chill at least one hour, or up to overnight.
- Use a #30 cookie scoop or spoon 2½ tablespoon-sized balls onto a large baking sheet lined with parchment paper or a silicone baking liner.
- Preheat oven to 375°F. While oven is preheating, place baking sheet with dough balls into freezer to chill for 10 minutes.
- Place cookie sheet in oven and immediately reduce oven temperature to 350°F.
- Bake cookies at 350°F for 12 minutes, or until edges are golden brown. For a more gooey, undercooked interior, remove after 10 minutes.
- Sprinkle cookies with flaky sea salt, if desired. Let cookies cool for 15 minutes on the cookie sheet, then carefully transfer to a wire rack to cool completely.flaky sea salt
Video
Notes
- You can swap the chopped chocolate for bittersweet or semi-sweet chocolate chips, white chocolate chips, or M&Ms.
- To save time, you can use melted butter instead of browning your butter.
- For slightly thicker cookies, you can add 1-2 tablespoon of flour to the batter.
- Add chopped pecans, walnuts, or macadamia nuts for added crunch!
Nutrition
Last Updated on March 17, 2025 by Chenée Lewis
Ida says
Could I omit cornstarch in this recipe since I’m out or ?!
Chenée Lewis says
Yes you could -- I would just use extra flour.
Grisel Aguilera says
These cookie are amazingly delicious! I made them for the holiday and my family absolutely love them. They keep asking me to make them again. Thank you for sharing this recipe. It’s absolutely delicious!
Chenée Lewis says
So glad you liked them!! 🤗
[email protected] says
My daughter is going to love these.
Chenée Lewis says
I'm sure she will! Let me know how they turn out!
Monya says
I am going to try these, I have been wanting to try a browned butter recipe for cookies, this will be the one.
Chenée Lewis says
Wonderful! Please let me know what you think of them!
Donald says
These brown butter cholate chip cookies are amazing! I made a second batch right after tasting the first one 😋 So good.
Chenée Lewis says
I don't blame you! I love these cookies too!
Monica says
These were amazing, but I didn’t get a pic, they ate them too fast, lol 👍🏾
Chenée Lewis says
That happens sometimes, lol. Glad they were a hit!
Tori says
I made these last night....I have never loved a chocolate chip cookie recipe more. Small batch has been missing from my life all these years. You're a genius for this one. Cookies are even better the next day.
Chenée Lewis says
Yay! That's wonderful to hear! Thank you so much!
Candice says
If using unsalted butter, how much salt should I add?
Chenée Lewis says
I would add 1/4 tsp of salt, and then give the cookies a taste before adding any flaky salt at the end 🙂
Brianna says
I absolutely love this recipe! I am so happy I finally found a recipe that I will be using forever! The cookie is crispy on the outside but soft and cakey in the middle. It’s so good, 10/10!
Chenée Lewis says
Thank you so much!! These are my all-time favorites too!
Natalie says
GIRRRRRRLLLLL!!!! These were the best cookies I’ve ever made!! Perfect consistency and taste. Took a bite and my jaw was on the floor. These deserve more recognition. I would give 100 stars if I could. SLAY!!
Chenée Lewis says
Thank you SO much!! These are by far my favorite chocolate chip cookies too!
Mini says
I just don't know how I messed these up so badly. They didn't flatten at all and ended up burnt on the bottom and very cakey. I did chill them overnight and then do the bit of time in the freezer the next day after forming them into balls. Do you think that could have been it?
Chenée Lewis says
It sounds like you had too much flour in your batter -- I would suggest measuring your flour by weight to avoid accidentally packing it down in the measuring cup. Hope that helps 🙂
Johanna says
I don't normally do very many reviews but I wanted to let you know that these cookies are DELICIOUS. I think I can throw away all the Best Cookie recipes I printed out over the years because I only want these for the rest of my life. Thank you!
Chenée Lewis says
I'm SO happy to hear that!! Thank you so much!
Anne. Onnamiss says
These cookies are amazing! If you want thicker cookies what you can do is let the butter cool completely and when it's softened cream it with the sugar.
Chenée Lewis says
Great idea! Glad you like the cookies!
Tomica says
So delicious! This is going to be my go to recipe. Crispy around the edges, golden brown, soft, and chewy. I used butterscotch morsels instead of chocolate.
Chenée Lewis says
Oooh I love the idea of butterscotch in these cookies!