Browned-Butter Stout Chocolate Chip Cookies Recipe
Abigail Flores
Stout Cookies
Chewy chocolate chip cookies boosted with stout beer and browned butter for rich caramel notes.
Nutrition (per serving)
These chewy browned-butter stout chocolate chip cookies are my go-to when I want a cookie with a little grown-up depth. Browning the butter brings nutty caramel notes, and a splash of stout beer adds a whisper of roast and molasses that makes the chocolate sing—simple, comforting, and a touch indulgent.
This recipe is a small-batch favorite: quick to make, forgiving to mix, and perfect warm from the oven with a glass of milk or another pint of stout. The dough benefits from a short chill for extra chew, but you can bake immediately if you're impatient (I understand).
Ingredients
- unsalted butter:1/2 cup
- packed light brown sugar:1/2 cup
- granulated sugar:1/4 cup
- large egg:1 pieces
- vanilla extract:1 tsp
- stout beer (or porter):3 tbsp
- all-purpose flour:1 3/4 cup
- baking soda:1 tsp
- kosher salt:1/2 tsp
- semisweet chocolate chips:6 oz
- flaky sea salt (optional):1/4 tsp
Instructions
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Brown the butter: melt the unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally until it foams, the milk solids turn golden-brown and smell nutty, about 4–6 minutes. Remove from heat and let cool 5 minutes.
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In a large bowl whisk the cooled browned butter with the brown sugar and granulated sugar until combined. Add the egg and vanilla and whisk until smooth. Stir in the stout beer until incorporated.
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In a separate bowl whisk together the flour, baking soda, and kosher salt. Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
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Chill the dough in the refrigerator for 20–30 minutes for thicker, chewier cookies (optional but recommended). Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Scoop dough into 12 even portions (about 2 tablespoons each) and place on the prepared sheet 2 inches apart. Sprinkle a tiny pinch of flaky sea salt on top of each dough ball if using.
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Bake for 10–12 minutes, until edges are set and centers look slightly soft. Let cool on the baking sheet 5 minutes, then transfer to a rack to finish cooling.
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Enjoy warm, or store cooled cookies in an airtight container for up to 3 days. Reheat briefly in a low oven to refresh the melty texture.
Tips & Notes
- Use a light-colored pan to brown butter so you can watch the color change and avoid burning.
- If you don’t have stout, a robust porter works well; avoid overly bitter beers for best flavor.
- Chilling the dough firms the butter and prevents excessive spread, giving chewier centers.
- Weighing chocolate chips (6 oz) gives more consistent distribution than estimating by volume.
