Brown Butter Double Chocolate Chip Cookies
Brown Butter Double Chocolate Chip Cookies are the ultimate indulgence, with a soft, fudgy, and rich interior, perfectly crisp edges, and a decadent combination of melty semi-sweet and dark chocolate chips. Topped with a sprinkle of flaky sea salt, these cookies pair perfectly with a glass of milk for a treat that’s simply irresistible.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar, light or dark
Granulated sugar
Eggs
Vanilla extract
Heavy cream
All-purpose flour
Cocoa powder
Baking soda
Espresso granules (or instant espresso powder), optional
Salt
Semi-sweet chocolate chips
Dark chocolate chips
Flaky sea salt, for topping
Why You’ll Love Brown Butter Double Chocolate Chip Cookies:
Unmatched Flavor: The nutty richness of browned butter elevates these cookies to a whole new level of decadence.
Perfect Texture: These cookies are soft and fudgy in the middle with perfectly crisp edges, delivering the best of both worlds in every bite.
Chocolate Lover’s Dream: Loaded with melty semi-sweet and dark chocolate chips, these cookies are a true treat for chocolate enthusiasts.
Sophisticated Sweet-Salty Balance: A sprinkle of flaky sea salt enhances the chocolate flavors and adds a touch of sophistication.
Made for Milk Dunking: These cookies pair beautifully with a glass of milk, making them an irresistible classic comfort treat.
Elevated Classic: A luxurious twist on traditional chocolate chip cookies, these are perfect for special occasions or everyday indulgence.
Easy to Make: Despite their gourmet taste, these cookies come together quickly with simple ingredients you likely already have.
Versatile Dessert: Ideal for holiday cookie platters, after-dinner treats, or even as a gift for friends and family.
Irresistible Aroma: The heavenly smell of browned butter and chocolate while baking will make your kitchen the coziest place to be.
Flawless Presentation: With their melty chocolate chips and flaky sea salt topping, these cookies look as good as they taste, perfect for impressing guests.
Tips for Making Brown Butter Double Chocolate Chip Cookies:
Brown the Butter Properly: Melt butter over medium heat, stirring constantly until golden brown with a nutty aroma. Avoid burning.
Cool the Brown Butter: Let the butter cool slightly before mixing with sugar to prevent scrambling the eggs.
Use High-Quality Chocolate: Choose good-quality semi-sweet and dark chocolate chips or chunks for melty texture and rich flavor.
Measure Ingredients Accurately: Use a kitchen scale or measuring cups to avoid over-measuring flour, which can lead to dense cookies.
Don’t Over-Mix the dough: Mix just until the ingredients are combined to keep the cookies tender and fudgy.
Chill the Dough: Refrigerate for at least 1-2 hours (ideally 2-4) or overnight to enhance flavor and prevent excessive spreading during baking.
Use Parchment Paper: Line baking sheets for even baking and easy cleanup.
Scoop Dough Evenly: Use a cookie scoop or measuring spoon for uniform cookies that bake consistently.
Don’t Over-Bake: Remove cookies from the oven when the edges are set but the centers are still soft. They’ll firm up as they cool.
Sprinkle Sea Salt After Baking: Add flaky sea salt immediately after baking to enhance the chocolate flavors and provide a sweet-salty contrast.
Let Cookies Cool on the Baking Sheet: Allow them to rest for 5-10 minutes to set before transferring to a wire rack.
Experiment with Chocolate Ratios: Adjust the mix of semi-sweet and dark chocolate to suit your taste for the perfect balance.
Serve Warm: Warm cookies enhance the gooey centers and melty chocolate. Pair with milk for the ultimate experience.
Freeze Leftovers: Store extra cookies in the freezer and reheat in the microwave for a freshly baked feel.
Double the Batch: These cookies are irresistible—make extra and freeze dough for future baking sessions.
How to Store Brown Butter Double Chocolate Chip Cookies:
Room Temperature Storage:
Place cookies in an airtight container at room temperature for up to 4-5 days. To keep them soft and fudgy, add a slice of bread to the container to retain moisture.
Refrigerator Storage:
Store cookies in a sealed container in the refrigerator for up to 1 week. Allow cookies to come to room temperature or warm them briefly in the microwave before serving for the best texture.
Freezer Storage (Baked Cookies):
Cool cookies completely before freezing. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature or reheat in the microwave for a freshly baked feel.
Freezer Storage (Cookie Dough):
Scoop the dough into individual portions and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag or container, and store for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Keep Sea Salt Topping Fresh:
If freezing baked cookies, sprinkle the flaky sea salt after reheating to maintain its fresh flavor and texture.
Serving Suggestions After Storage:
Warm stored cookies in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes to restore their soft, gooey texture and melty chocolate.
Travel-Friendly Option:
Pack cookies in a sturdy container with parchment paper layers to prevent sticking and breaking if taking them on-the-go or gifting.
FAQs:
Q: How do I properly brown butter for the cookies?
A: Melt the butter in a saucepan over medium heat, stirring frequently. Once it turns golden brown and smells nutty, remove it from the heat immediately to avoid burning. Let it cool slightly before using.
Q: Why is heavy cream added to the cookie dough?
A: Heavy cream adds moisture and richness to the dough, creating a softer, fudgier texture in the baked cookies. It also helps balance the deep, nutty flavor of the browned butter.
Q: Can I skip chilling the dough?
A: Chilling the dough is highly recommended. It helps the flavors develop, prevents the cookies from spreading too much, and gives them a chewy, fudgy texture. Chill for at least 1-2 hours or overnight.
Q: What kind of chocolate should I use?
A: Use a mix of high-quality semi-sweet and dark chocolate chips or chunks for the perfect balance of sweetness and richness. You can also chop your favorite chocolate bar for added texture.
Q: Can I use unsalted butter instead of salted butter?
A: Yes, use unsalted butter and add 1/4 teaspoon of salt to the dry ingredients to balance the flavors.
Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 48 hours or freeze it in portioned scoops for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
Q: How do I get the edges crisp and the centers soft?
A: Ensure the oven is preheated to the correct temperature (350°F or 175°C), and bake until the edges are set but the centers are still soft. The cookies will continue to cook on the baking sheet as they cool.
Q: Can I substitute the flaky sea salt topping?
A: If you don’t have flaky sea salt, you can use a pinch of kosher salt instead. However, flaky sea salt enhances the flavors best.
Q: How should I store these cookies?
A: Store baked cookies in an airtight container at room temperature for 4-5 days, or freeze for up to 3 months. Reheat briefly in the microwave for a fresh-from-the-oven experience.
Q: Can I make these cookies gluten-free?
A: You can try substituting a 1:1 gluten-free flour blend, but the texture may vary slightly. Ensure the chocolate chips are gluten-free if needed.
Q: Why are my cookies spreading too much?
A: Over-softened butter or skipping the chilling step can cause excessive spreading. Ensure the dough is cold before baking, and use parchment paper to help control the spread.
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter double chocolate chip cookies. Happy baking!
