Dec
Every December I get the same text from at least five friends:
“Can you PLEASE make those browned butter cookies again?”
These aren’t just chocolate chip cookies. They’re the cookies that show up on every holiday platter, disappear first at cookie swaps, and somehow make your house smell like a luxury bakery and Santa’s workshop had a baby.
The secret? Browned butter. It turns a classic cookie into something deeper, nuttier, almost toffee-like, which feels downright festive the second December hits.
I’ve tested this recipe more times than I’ll admit (okay, 47 batches), and this is the final, perfect version: crisp buttery edges, thick chewy centers, pools of dark chocolate, and a sprinkle of salt or sugar that makes people actually groan when they take a bite.
Bake one batch for your neighbors, one for your office party, and hide one in the freezer for yourself at 11 p.m. on Christmas Eve. You’ve earned it.
Why This Recipe Wins Christmas
- Deep caramel notes from browned butter = instant holiday vibes
- Makes exactly 24 large, bakery-style cookies (no overwhelming 5-dozen situation)
- Dough can be made now and frozen until the night before the big day
- Universally loved (even by people who “don’t like chocolate chip cookies”)
Browned Butter Chocolate Chip Cookies
Yield: 24 perfect cookies | Prep: 20 min | Chill: 30 min–overnight | Bake: 11–13 min
Ingredients
- 1 cup (226g) good unsalted butter
- 1 cup (200g) dark brown sugar
- ⅓ cup (67g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2¼ cups (285g) all-purpose flour (spoon & level it!)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt (or ½ tsp table salt)
- 2 cups (340g / 12 oz) mixed dark chocolate (60–70%) chunks + chips
- Oviedo Olive Oil Bacon Smoked Sea Salt or Roasted Espresso Sugar for finishing
Instructions
- Brown the Butter (the magic step)
- Cut butter into tablespoons and melt in a light-colored saucepan over medium heat. Once melted, keep cooking and swirling until the foaming subsides and you see golden-brown flecks at the bottom. It will smell like heaven. Immediately pour into a large mixing bowl (including all the brown bits!) and let cool for 15–20 minutes.
- Make the Dough
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. To the cooled browned butter, add dark brown sugar and granulated sugar. Whisk for a full minute until glossy. Add egg, yolk, and vanilla; whisk until smooth and lighter in color. In a separate bowl, whisk flour, baking soda, and salt. Fold dry ingredients into the wet just until combined. Fold in all that glorious chocolate. The dough will be soft and shiny.
- Portion & Chill
- Scoop into 45–50g balls (a #24 cookie scoop or heaping 3-tablespoon portions). Place on a small tray and chill at least 30 minutes (or up to 48 hours for maximum flavor). Pro move: freeze the dough balls now and bake straight from frozen later in December.
- Bake
- Place 6–8 chilled dough balls on each sheet (they spread!). Bake 11–13 minutes—edges golden, centers still puffy and slightly underdone. Immediately bang the pan on the counter 2–3 times (creates those gorgeous crinkles). Sprinkle with flaky sea salt while hot. Cool on the pan 10 minutes before transferring.
- Holiday Packaging Tip
- Stack cooled cookies between parchment in a festive tin lined with a cute holiday napkin. Tie with twine and a tiny sprig of rosemary or a cinnamon stick. Instant “I’m the friend who brings the good cookies” status.
These browned butter chocolate chip cookies are officially my 2025 Christmas MVP. One bite and you’ll understand why my inbox explodes every November. Bake them. Gift them. Hide a few for yourself. Happy holidays, and may your December be filled with the smell of browned butter and zero baking fails.
Pin this recipe now so you don’t lose it when December chaos hits!
