Small Batch Brown Butter Chocolate Chip Cookies

Craving cookies but don’t want to make a full batch? Try these small-batch brown butter chocolate chip cookies. They are nutty from the browned butter, flat with crispy edges, and soft in the center. Gooey chocolate chips make them extra indulgent and go perfectly with a glass of milk. Give this easy, small-batch brown butter chocolate chip cookies recipe a try!

What is Brown Butter?

Brown butter is made by melting and cooking butter until the milk solids turn a golden brown color, giving the butter a deep, nutty flavor. Since butter is composed of milk solids, water, and fat, the water evaporates with heat while the milk solids sink and brown. This browning process creates a rich, complex flavor similar to caramel.

Ingredients

• ¼ cup unsalted butter
• ¼ cup granulated sugar
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 tbsp milk
• Pinch of salt
• ⅓ cup + 1 tbsp all-purpose flour
• ¼ tsp baking soda
• ½ chocolate bar, chopped (or ⅓ cup chocolate chips)

Click on the images for the direct link to the ingredients/tools I used:

Small Batch Brown Butter Chocolate Chip Cookies Instructions

If using a chocolate bar, chop it into small chunks. Set aside.

Add butter to a pan over medium heat. Stir constantly as it melts. It will foam and start to smell nutty. Continue stirring until it turns golden brown. Immediately transfer to a heat-safe bowl to cool.

Let the browned butter cool for about 10 minutes.

In a mixing bowl, whisk the cooled brown butter with the granulated sugar and brown sugar until smooth. Add the vanilla extract and milk, and mix until fully combined.

Stir in the salt, flour, and baking soda until a dough forms.

Fold in the chopped chocolate or chocolate chips.

: Divide the dough into 5 balls and place them on a parchment-lined baking sheet.

Bake at 325°F or 10–12 minutes, or until the edges are lightly golden.

Halfway through baking, gently tap the pan to help flatten the cookies.

Let the cookies cool on the pan for a few minutes before transferring to a wire rack.

Storage Tips

• Store in an airtight container at room temperature for up to 3-4 days.
• It can be stored in the fridge for up to 1 week, but heat it before eating.

Small Batch Brown Butter Chocolate Chip Cookies Baking Tips

• Let the brown butter cool before using to avoid greasy cookies.
• When forming the dough balls, avoid over-rolling—gently shape them by pinching the dough together.
• Line your baking sheet with parchment paper to prevent the cookies from sticking.

If you enjoyed this small batch brown butter chocolate chip cookies recipe, you might also like my indulgent 3-ingredient oreo truffle balls recipe.