These small batch brown butter chocolate chip cookies makes 6 chewy cookies with a slightly crispy edge. They're buttery, sweet and loaded with chocolate.
Small batch brown butter chocolate chip cookies are perfect when you're craving a little something sweet, but don't want to commit to a huge batch of cookies. And the brown butter paired with the chocolate is such a winning combo!
For more small batch cookie recipes try my small batch chewy sugar cookies, my small batch peanut butter cookies, or my small batch oatmeal chocolate chip cookies.
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Why You Will Love These Cookies
- ONE BOWL- You only need to dirty one bowl, and no mixer required.
- BROWNED BUTTER- Browning the butter adds a depth of flavor that tastes somewhat like a nutty caramel. It's definitely worth the effort.
- NO CHILLING REQUIRED- These cookies can be made in less than 30 minute.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will start by browning the butter and then allowing it to cool for about 10 minutes.
- Sugars: You will use a mix of both brown and granulated sugar.
- Flour: Make sure not to use too much flour. It makes a major difference in such a small recipe.
- Chocolate: I love using both chopped chocolate and chips for different flavors and textures.
- Flaked Salt: The salt helps balance to sweetness.
Recipe Instructions
Step 1: Start by browning the butter. You'll take 6 tablespoon of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow it to cool slightly.
Step 2: Preheat oven to 350 F. Line a baking sheet with parchment paper.
Step 3: Place browned butter and sugars in a medium bowl and mix together until light and creamy. Add egg and vanilla and mix in.
Step 4: Mix in baking soda, salt and flour. Fold in chocolate chunks and or chips.
Step 5: Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place all 6 cookie balls on your baking sheet and sprinkle with flaked salt.
Step 6: Bake the cookies for 11-13 minutes. You're looking for a nice golden brown outside rim. Sprinkle with a little extra flaked salt once you remove from the oven.
Expert Baking Tips
- I love using a mix of both milk and semi sweet chocolate as well as some chocolate bar chopped and some in chip form.
- If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, doubling this recipe would work great.
If you prefer you can melt the butter, but I would use 5 tablespoon instead of 6 tbsp.
If your cookies spread really thin you most likely didn't add enough flour.
Storing & Freezing
Small batch brown butter chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days, or in the freezer for 3 months. You can also prep the cookie dough in advance and store it in the fridge for about a week.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Small Batch Brown Butter Chocolate Chip Cookies
Ingredients
- 6 tablespoon salted butter browned
- ½ cup (110 g) brown sugar
- 2 tablespoon granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (140 g) all-purpose flour
- ½ cup (87.5 g) chopped chocolate or chips I do half of each
- flaked sea salt
Instructions
- Start by browning the butter. You'll take 6 tablespoon of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow it to cool slightly.
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- Place browned butter and sugars in a medium bowl and mix together until light and creamy. Add egg and vanilla and mix in.
- Mix in baking soda, salt and flour. Fold in chocolate chunks and or chips.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place all 6 cookie balls on your baking sheet and sprinkle with flaked salt.
- Bake the cookies for 11-13 minutes. You're looking for a nice golden brown outside rim. Sprinkle with a little extra flaked salt once you remove from the oven.
Lizzie
These were so good! I love that the recipe is for only 6 cookies! Thanks brooke!
Dixie Botts
Love this recipe, the brown butter really enhances the flavor! It’s really great having small batches!!
Brooke Homec
Brown butter really does have such an amazing depth of flavor. Thanks for trying them and taking the time to leave a review!
Danielle
Unbelievable! These are the PERFECT chocolate chip cookie. My husband took one bite and said “you better save that one” about this recipe. Very easy to follow!
Brooke Homec
Thank you! I am so happy you loved them!
Allison
Outstanding recipe.
My 23 year old son emphatically that these cookies were THE best thing I have EVER baked!
Thanks for sharing your recipes!
Brooke Homec
I love that!! Thank you so much for sharing and trying them!!
Bailey
The recipe i pull up when i just need a sweet little something after dinner. The best cookie!
Karen
Indescribably wonderful! A Small batch will never be enough! My first time making them, I doubled the small batch of 6 to 12 cookies. I'm proud and embarrassed to say, they were devoured in 4 days by 3 people!
For years, I've searched to find the perfect Chocolate Chip cookie recipe, and there are countless ones out there, but my gang votes this recipe as the winner with the perfect combination of flavors & texture! Thank you for sharing!
Dani
I love the flavor of these cookies but mine came out more “cakey” like if that makes sense. They aren’t on the flatter side like the ones in your picture. Tell me where I went wrong please!
Brooke Homec
My guess would be there was a little too much flour, but it could also be just based off of your elevation. When it's a small batch the littlest thing can make a difference. If you weigh your ingredients and know it isn't the flour then I would suggest adding an ice cube to the butter after it's browned to add a bit more moisture.