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. And for more brown butter goodness, try my Brown Butter Pumpkin Donuts!
- 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!
And if you love brown butter like I do, check out my full collection of over 44 sweet and savory brown butter recipes!
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
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
- 140 g all purpose flour
- 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.
- 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.
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.
- Add chopped pecans, walnuts, or macadamia nuts for added crunch!
Nutrition
Last Updated on December 3, 2025 by Chenée Lewis
Giselle A. says
THANK YOU! THANK YOU! I can’t say that enough. These are the first cookies I’ve made that has stayed soft the next day. The flavor these cookies had. WOW! I saved all your recipes. I’m so excited to try so many of your recipes for this Thanksgiving Holiday with my family. Thank you for sharing your recipes to give us the joy of cooking with your tips and knowledge to have great food and great desserts.
Chenée Lewis says
Thank you so much for your feedback!! This comment made my day! I hope you enjoy all the recipes and have a great Thanksgiving!
Giselle A. says
THANK YOU! THANK YOU! I can’t say that enough. These are the first cookies I’ve made that has stayed soft the next day. The flavor these cookies had. WOW! I’ve saved all your recipes. I’m so excited to try so many recipes for Thanksgiving with my family. Thank you for sharing your recipes to give us the joy of experiencing the joy of cooking with your tips to have great food and desserts.
Chenée Lewis says
I'm so glad you liked them! Thanks again!
Sarah says
Love this recipe! I had never heard of browning butter for cookies prior to this and it is a game changer!
I measured the flour perfectly but my colors are still coming out a bit Cakey. Sometimes they are more flat and gooey and I wonder if it has to do with the freshness of my brown sugar? Not sure but I make them about once a week and they are a hit!!!
Chenée Lewis says
So glad you like the recipe! That's interesting about the differences in texture -- it could also be the freshness of your baking soda, perhaps? Either way thanks so much for the feedback!
Dita says
Absolutely delicious!
Chenée Lewis says
So glad you liked them!
Mikki says
Have I made two batches in the last week? Yes! Will I make a third? No but only bc Im out of butter lol. I have been looking for a good choc chip cookie recipe for MONTHS and these came out amazing!
Chenée Lewis says
That is so great to hear! It's always good to find a new go-to! Thanks 🙂
Keitha says
These cookies turned out just like the picture. Whenever, I have made chocolate chip cookies in the past, they always turn out cakey….which isn’t my favorite. These turned out crispy on edges with gooey centers. Made two batches one for my family and one for neighbors. Thanks for sharing a recipe that works!
Chenée Lewis says
So glad to hear that! I LOVE these cookies!
Stacey says
Hey Chenée! For the browned butter (per your other recipe), did you add in the extra water for this recipe?
So excited to try these!
Chenée Lewis says
Hi! No you can skip adding the water back in for the brown butter in these cookies. Thanks for trying them out! 🙂
Stacey says
Awesome; thank you! We did have to cook a little longer and higher temp because we live at higher altitude, but these came out soooo yummy! Thanks Chenée!
Chenée Lewis says
So glad that you liked them!! Thanks!
Stephanie says
Hello!
My cookies didn’t spread as much and I weighed my flour to 128g. Other than that they tasted amazing!
Chenée Lewis says
Glad to know you liked them! Maybe next time to help them spread out more for you, you can cut the chilling time to 30 minutes. 🙂
Kay says
These turned out perfect! I didn’t even freeze them before baking because I didn’t have room and they still turned out great!!
Chenée Lewis says
Wonderful! So glad you liked them!!
hunrgrycouple says
Omg. We tried making this at home yesterday and it was delicious! We took it out of the oven after 10mins and it was the best decision because it was crispy on the edges but gooey in the inside. Just the way we like our cookies. 10/10 😍
Chenée Lewis says
I'm so glad you liked them! Thanks so much!
Joanne says
Hi, is the cornstarch necessary in the recipe?
Chenée Lewis says
Hi! It's not completely necessary -- you can leave it out, but I like it because it produces a softer, thicker cookie. But they'll be great either way! Let me know how it works for you without the cornstarch!
Julia says
These cookies are melting in my mouth, such delicious chocolate chip cookies yum!
Chenée Lewis says
Awesome! I'm so glad you like them!
Patty at Spoonabilities says
Oh my gosh! I haven't tried baking these yet but let me tell you something -- I WILL BE VERY SOON! These cookies sound amazing, everything about them. Cannot wait to get these into the oven 🙂
Chenée Lewis says
Thank you so much! I hope you enjoy!
Becca says
This is my new favorite cookie recipe, So good!
Chenée Lewis says
Me too! Thank you!
Tara says
These chocolate chip cookies look absolutely amazing Chenée! I especially love the addition of the brown butter. Such wonderful flavors all packed into one cookie!
Chenée Lewis says
Thank you! The brown butter really takes them to the next level!
Sharon says
The browned butter in these chocolate chip cookies takes them to a whole new level. Fabulous flavor combination.
Chenée Lewis says
Thank you! They're my favorites.
Jazz says
These are perfect! Everyone loved the big chunks of bittersweet chocolate.
Chenée Lewis says
Thank you! I'm so glad they were a hit!
Kaluhi says
I love soft cookies and these were an easy favorite! The brown butter made them so rich, which was kinda unexpected but i loved loved loved the rich nuttiness! Defo making these again!
Chenée Lewis says
I'm so glad you enjoyed them!!
Lilly says
Because I made a small batch, it's okay if I ate them all in one go right!? 🙂 Honestly, these cookies are sooooo good! The brown butter, the chocolate, the salt! Mm! Every bit of amazing!
Chenée Lewis says
Completely okay! Glad you liked them! 🙂
Mila says
These are the best cookies I've made in a long time. I'm also SO in love with the fact that they're small batch. I love making cookies but I'm always at a loss of what to do with 2 dozen cookies, when I just needed like 2 lol. Amazing recipe as always!
Chenée Lewis says
Definitely! I find that 8 cookies is the perfect amount!
Crystal DaCruz says
Your recipes are always delicious and these cookies are no exception. I’m trying to limit the amount of sweets my kids eat these days so the small batch recipe was perfect for us!
Chenée Lewis says
Thank you so much! Glad it worked out for you and the kids!
Jessica Lawson says
These cookies are chewy gooey deliciousness. Glad they are small batch because we ate all of them in one night. Will definitely make again!
Chenée Lewis says
Thank you!! They're so addictive!
Marta says
Don't threaten me with a good time! This is a dream in every bite. The gentle kiss of the salt is like the bow on a present... so delicious. You killed it!
Chenée Lewis says
Thank you!! So glad you liked the cookies!!!
Vanessa says
Read small batch and brown butter and knew I had to make these immediately! The browned butter is a game changer and I don’t think I can go back to regular cookies. Amazing cookies can’t wait to make again!
Chenée Lewis says
Thank you so much! These are my new favorite chocolate chip cookies -- the brown butter makes such a difference!
Robin Sparks says
Chewy, and buttery with a hint of flaked sea salt - I must be in heaven! I will never need another chocolate chip cookie recipe again.
Chenée Lewis says
Thank you! They're definitely my go-to cookie now as well!