Brown Butter Double Chocolate Chip Cookies: Deeply Fudgy with a Nutty Kick

If regular chocolate chip cookies are comfort food, Brown Butter Double Chocolate Chip Cookies are the sultry, overachieving version that demands attention. These cookies are rich, chewy, and made for true chocolate lovers—with melty pools of chocolate in every bite and the nutty warmth of browned butter woven through the dough.

They’re the kind of cookie that tastes like it belongs in a luxury bakery case but comes together in your home kitchen with simple ingredients and a little patience. Whether you want to impress a crowd or treat yourself to something exceptional, these cookies deliver bold flavor and perfect texture every single time.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 3/4 cup dark chocolate chunks or chopped chocolate bar
• Optional: flaky sea salt for topping

What Makes Brown Butter So Special?

Brown butter (aka liquid gold) is butter that’s been melted and cooked until the milk solids toast into golden specks. It adds a subtle nutty, caramel-like flavor that completely transforms the cookie’s flavor profile. It’s the difference between “these are good” and “what is IN these?!”

Directions

Step 1: Brown the Butter

In a saucepan over medium heat, melt the butter and stir frequently until it turns golden brown and smells nutty—about 5–7 minutes. Immediately pour into a mixing bowl to cool for 10–15 minutes.

Step 2: Cream the Sugars

Once the brown butter has cooled slightly, beat it with the brown and granulated sugars until glossy and well combined. Add in the eggs and vanilla, mixing until smooth.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly mix the dry ingredients into the wet mixture until a thick dough forms.

Step 4: Add the Chocolate

Fold in the chocolate chips and dark chocolate chunks. For extra drama, press a few chocolate pieces on top of each cookie before baking. Cover the dough and chill for at least 30–60 minutes.

Step 5: Bake to Fudgy Perfection

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place them 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers still look soft.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. Finish with a sprinkle of flaky sea salt if you’re feeling fancy.

Tips for the Best Results

• Use high-quality chocolate. It makes a huge difference—mix chips with chopped bars for that bakery-style melt.
• Don’t overbake. The cookies will firm up as they cool, and underbaking ensures that perfect fudgy center.
• Chill the dough. Chilling gives the dough time to rest and helps intensify the brown butter flavor.

Final Thoughts

These Brown Butter Double Chocolate Chip Cookies are bold, indulgent, and unforgettable. Each bite is a mix of deep cocoa richness, molten chocolate, and the toasty undertone of brown butter. If you love your cookies chewy, chocolatey, and a little extra—you’ve just found your new favorite.

Stick around—every visit tastes better than the last at The Buttered Bliss.