Brown Butter Chocolate Chip Cookies (Small Batch Recipe)

These small-batch brown butter chocolate chip cookies make six chewy cookies with slightly crisp edges. They’re rich, buttery, and loaded with chocolate—perfect when you want a fresh, warm treat without baking a dozen.

Browned butter adds a deep, nutty-caramel flavor that pairs beautifully with chocolate. This small-batch version is quick, requires only one bowl, and doesn’t need chilling—so you can have cookies on the table in about 30 minutes.

• Butter: Brown the butter first, then let it cool for about 10 minutes before combining with other ingredients.
• Sugars: A blend of brown and granulated sugar creates both chew and sweetness.
• Flour: Be careful not to over-measure. Small-batch recipes are sensitive to extra flour.
• Chocolate: A mix of chopped chocolate and chips gives varied texture and flavor.
• Flaked salt: A sprinkle of flaky sea salt balances the sweetness and enhances the chocolate flavor.

Recipe Instructions

Step 1: Brown the butter. Place 6 tablespoons of butter in a medium saucepan over medium heat. Melt and continue cooking past the initial foam. Stir frequently as the butter turns golden brown and develops a nutty aroma. Watch closely—browned butter can go from perfect to burnt quickly. When it’s fragrant and golden, transfer the butter to a bowl and let it cool slightly (about 10 minutes).

Step 2: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 3: In a medium bowl, combine the slightly cooled browned butter with the brown sugar and granulated sugar. Mix until light and somewhat creamy. Add the egg and vanilla, then mix until incorporated.

Step 4: Add the baking soda, salt, and flour to the wet mixture and fold until just combined. Fold in the chopped chocolate and/or chocolate chips.

Step 5: Scoop the dough into six large balls (about 1/4 cup each) and place them on the prepared baking sheet. Sprinkle each dough ball with flaked sea salt.

Step 6: Bake for 11–13 minutes, until the edges are golden brown but the centers are still soft. Remove from the oven and finish with a little extra flaked salt if desired. Let cool briefly before serving.

Expert Baking Tips

• Use a mix of milk and semi-sweet chocolate, plus some chopped bar chocolate for texture and pockets of melty chocolate.
• If a cookie spreads unevenly, run a small spatula around the edge while warm to coax it back into a round shape.
• Measurements are shown in both cups and grams; grams are more precise for flour. If you don’t have a scale, spoon the flour into your measuring cup rather than scooping to avoid packing it.

FAQ

Storing & Freezing

Store cooled cookies in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months. You can also prepare and refrigerate the dough for up to one week before baking.

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