Brown Butter Muscovado Chocolate Chip Cookies

The most delicious brown butter muscovado chocolate chip cookies. These cookies have mega flavor and mega chew! Feel free to sub in brown sugar (ideally dark, but light works too!). These will become your new favorite chocolate chip cookie!
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Let me first address the elephant in the room. Yep, the one over in the corner. Let’s call her Anita. If you look at these photos, it would appear there are three different cookies happening. Do you notice the different color variations? Well, in fact, it’s the same cookie, different sugar. This was initially going to be a Brown Butter Muscovado Chocolate Chip Cookie, but when I tested it with regular brown sugar (both light and dark) it came out equally superb. And, truth be told, I didn’t want to lose my bakers out there that give negative twenty five $!&*s about muscovado. So, as you’re deciding which version to make, know that the lightest cookies in the photos are in fact made with dark brown sugar (I haven’t quite mastered correcting lighting issues just yet). The medium-shaded cookies are light brown sugar. And the dark, mysterious cookies are the muscovado cookie. I decided that A) you need to know what your cookie is going to look like depending on your sugar choices and B) I loved all of the photos.

So, the impetus behind this cookie is that I completely love my Gluten-Free Brown Butter Chocolate Chip Cookies so much that I wanted to create it in a pro-gluten version. You don’t hear about recipes being adapted in the reverse like this, but that’s how we roll around here. In the process, I thought I could use all brown butter and delete the oil. Nope, needed the combo for texture and flavor. I thought I could just use all bread flour (and spare you using two flours), but, nope. I preferred it with the two flours. Lastly, I deleted the milk in one test. Why the hell would a pro-gluten cookie need milk (it really helps a GF cookie, as an aside). Well, the cookie needs it and it’s only two tablespoons. Just do it. The test without was subpar.

I don’t think I have any other notes for you today. You know the drill. I’ve tested these brown butter chocolate chip cookies with all bread flour and half bread and half all-purpose. I prefer half and half. I have not tried this with only all-purpose flour…if you go that route would you leave a note below and let us know how it worked for you? Sometimes I chop up chocolate bars and other times I go all missionary and use semi-sweet chips. Use your favorite and be done with it. I highly recommend the chill time prior to forming the dough into balls, as well as the brief stint in the freezer prior to baking. Let your conscience be your guide.

brown butter chocolate chip cookies | Recipe via DisplacedHousewife | *This version is made with dark muscovado sugar; can also be made with dark/light brown sugar! xo

More Cookie Fun!

Grab My Favorite Cookies Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, S’more Cookie Bars! Don’t forget all of my other favorite chocolate chip cookie recipes (in addition to these!): Salted Olive Oil Chocolate Chip, Small Batch Mega Vanilla Chocolate Chip CookiesEspresso Chocolate Chip Cookies ☕️, DO NOT sleep on these Brown Butter Muscovado Bar Cookies and/or get all of the cookie recipes right here!

Brown Butter Chocolate Chip Cookies | Recipe via DisplacedHousewife | *This version is made with dark brown sugar.

Brown Butter Chocolate Chip Cookies

The most delicious brown butter muscovado chocolate chip cookies. These cookies have mega flavor and mega chew! Feel free to sub in brown sugar (ideally dark, but light works too!). These will become your new favorite chocolate chip cookie!
5 from 1 review
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Course: Dessert
Keyword: Chocolate Chip, Cookies, Muscovado, Brown Butter
Servings: 24 Cookies


  • 8 tablespoons (4 oz/113 g) unsalted butter
  • 1 ¼ cup (216 g) dark muscovado sugar or brown sugar (dark or light)
  • 1/3 cup sunflower seed oil or other neutral oil
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs room temperature
  • 2 tablespoons milk I used 2%, use what you have, room temperature
  • 1 tablespoon real vanilla extract
  • 1 1/2 cups (204) g bread flour
  • 1 1/2 cup (204 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 1/2 cups dark chocolate chopped
  • Sea salt flakes for dusting on top optional


  • Put the butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. This isn’t the time to go and put your dry ingredients together. Watch yer butter. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
  • Add the sunflower seed oil, muscovado/brown sugar, granulated sugar, eggs, milk and vanilla to the browned butter once it has slightly cooled. Whisk together until thoroughly blended.
  • In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt. Add the flour mixture to the brown butter mixture and mix completely. Add in the chocolate chunks/chips and continue to blend until just combined. Smell. It’s divine. Why isn’t this a fragrance?
  • Lay out some plastic wrap on the counter. Dump the cookie dough on top of the plastic and wrap tightly. Now shove the plastic-wrapped dough into the fridge and forget about it. I mean it. Go do something else. Let it hang out in there for about 30 minutes.
  • Preheat your oven to 375 F. Make sure you have a rack in the top third of the oven. Cover your baking sheets with either parchment paper or a silpat. Gently roll 2 tablespoons of dough into a ball. Place the dough balls on the covered baking sheet about 2 inches apart. Place in the freezer for 10 minutes.Take them directly from the freezer and onto that top rack in the oven and bake for 11 minutes. Once done baking, sprinkle with sea salt flakes (optional) and let cool completely on the baking sheet.Once they are cool, store them in an air-tight container.


*Made different test batches using dark muscovado, light brown sugar and dark brown sugar. I preferred the dark muscovado, but I wouldn’t kick any of them out of bed. 
*You can use all-purpose flour for all of the cookie; it may result in a thinner cookie with a little less chew, but it will still be fabulous!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo
Brown Butter Chocolate Chip Cookies | Recipe via DisplacedHousewife | *This version uses dark brown sugar! xo


  • Lyn Heideman September 25, 2022 at 2:12 AM

    Hi, I love the idea of using muscovado sugar in CCCs! Question about flour: Many recipe developers use either Gold Medal AP (10.5% protein) or King Arthur AP (11.7% protein), so I stock both. King Arthur bread flour is 12.7% protein. Would it work to use King Arthur AP flour seems a happy medium between AP and bread flour. Could I use King Arther AP flour in place of the bread flour and AP flour, or is there something else about bread flour that is needed here? Thank you! Lyn

    • Rebecca Firth October 18, 2022 at 2:27 PM

      Hi Lyn! I use King Arthur all-purpose for all of my recipe testing — I love it! You can make the recipe with all ap flour and it will still work great. Bread flour gives cookies some chew — I LOVE IT!!! But you can absolutely omit. Let me know how it goes!! xo

  • Leonore Johnston September 15, 2022 at 11:34 AM

    These are the best cookies ever!!! I usually double the recipe and freeze dough balls for when I need some. My go-to recipe!

    • Rebecca Firth October 18, 2022 at 2:31 PM

      Thank you so much Leonore!!! That means the world to me!!! Love that you’re keeping a freezer stash!! xo

  • Mariam November 27, 2018 at 7:35 PM

    These are really good! I made them 4x now and I only received The Cookie Book last week :) I followed the recipe the first time. 2nd time I used the same amount of bread flour then halved the APF with whole what flour! Turned out great. 3rd and 4th time I reduced the oil to 80ml and it’s still good. I always freeze my cookies after shaping and keep them in the freezer ziplocked until I’m ready to go bake. Thanks for this recipe. Can’t wait to try the others xoxo

  • Jennifer McCrickerd December 1, 2017 at 12:06 AM

    I am a very good (potentially obsessive) recipe follower. I’ve made these once (they are amazing) and my question is whether it’s important that the time in the freezer happen while on the parchment paper on the cookie sheet or can I just put the balls o’ dough in the freezer and then put them on the room temperature parchment paper on cookie sheet.

    I know just enough about chemistry to think that maybe it matters that the pan is cold too.


    • Rebecca Firth December 2, 2017 at 5:15 AM

      Hi Jennifer! Thank you for your kind words and your question — I love it!!! It is important for the dough to be chilled, not necessarily the baking sheet. A chilled dough ball takes longer to spread, thus keeping flat cookies at bay. Too much spreading drives me bonkers…I like my cookies to have some girth. I would imagine that the chilled baking sheet would only assist in this, but I’ve found it not necessary. Sometimes I’ll chill a bunch of balls on one sheet, but then bake them on a room temperature sheet…they still rock. Does this answer your question? Happy baking!! xoxo

      • Jennifer McCrickerd December 7, 2017 at 12:44 AM

        many thanks! I had a hunch that this was the answer, but wanted to make sure.

        I made a batch and shared them with my students last week. Today a student noted, after class had already started, that she was craving my cookies (we then needed to spend some time talking about how much better the course would be if it was happening in a kitchen so we could talk and bake and the same time). So, yeah, these are a winner. :-)

  • Monica July 24, 2017 at 7:20 PM

    Your cookies look amazing and we loved the olive oil ones (so chewy!) so I was happy to try these. I used light brown sugar and added some chopped hazelnuts to some of my batch. They went down very easy. : ) Thank you!

  • Liz B. July 24, 2017 at 4:34 AM

    These are some of the best chocolate chip cookies I’ve ever made! I slightly decreased the white sugar as well as the vanilla (1 tbs struck me a lot, so I decreased by about .25) and upped the chocolate chips a bit. I used light brown sugar. I found they needed slightly less baking time (about 9-10 mins), and came out puffy and perfect. I’ve had the cookie dough in the fridge for a couple of days (I still freeze the dough balls prior to baking), and right now I’m freezing dough balls to store and bake off in small batches. So happy to have these for the coming weeks!

    • Rebecca Firth July 24, 2017 at 2:57 PM

      Hi Liz!! Thank you so much for the awesome feedback — I’m so happy you liked them!!! One tablespoon is a lot of vanilla…but I love that flavor in my cookies. These notes are great…I’m going to try baking them for less next time!! xoxo

  • vivian January 16, 2017 at 4:34 AM


    Just wanted to ask a quick question. My cookies turned out to be amazing but they spread out a bit. They dont look as puffy as yours. What did i do wrong? I tried to bake them for 11 minutes but they looked too undercooked so i baked them for 10 more minutes.

    Also i made my cookies with dark brown sugar and they came out more darkish brown.

    Thank you!

    • DisplacedHousewife January 16, 2017 at 5:14 AM

      Hi Vivian! I’m so glad you made these cookies — they are one of my most favorites!!! If the cookies spread a bit, I have two questions for you… Did you use bread flour and did you chill the dough prior to baking…both are important steps that keep spreading at bay. The only other thought I have…is that I would wonder about the temperature in your oven… These cookies shouldn’t take 21 minutes to bake. Is there a chance that your oven temp might be off? If your oven couldn’t get hot enough, the cookies would take longer to set/firm up and thus more spreading would occur and they would take longer to bake. Without being there, those would be the thoughts I would have. These are generally pretty puffy cookies.

      I’m so glad you enjoyed them!! Feel free to send me a photo of them and we could talk cookies a little more. Have a great evening!! xoxo

  • Em January 4, 2017 at 5:52 PM

    These were amazing!! I have made A LOT of chocolate chip cookies in my life, like, hundreds of batches, and these may be the best!! So soft and chewy… I live in Denver so added some flour so they wouldn’t flatten, probably an extra 1/3 cup. So good.

    Also- I wasn’t going to make cookies last night, but then I saw comments from Trump supporters “leaving” your site because of your comments, and I was like, I like this girl, I’m gonna make her cookies.

    • DisplacedHousewife January 4, 2017 at 6:33 PM

      Hi Em — I am SO HAPPY that you loved these cookies!!! They are one of my go-to’s…and I’m already in the works for the 2017 chocolate chip cookie…because I think every year needs it’s own…at least one… Also, thanks for the high-altitude flour tip. I love when people leave info like that… Yes…I’ve had a couple of defectors. So be it…I’m ok with that. BUT your comment gave me a laugh, so thank you very much!!! Sending you all the best in Colorado!! xoxo

  • Yasmin Pia Kintanar-Gabilan November 25, 2016 at 1:21 AM

    Question, can i just soften (cream) the butter instead of browning it? Will that be possible and will the cookie still come out fine?

    • DisplacedHousewife November 26, 2016 at 5:50 PM

      Hi Yasmin! I have not tried it that way… My guess would be that they would come out fine…but until I’ve tested it I can’t say firmly. If you try, would you let me know? …now I want to make them that way too!! xoxo

  • Yasmin G August 7, 2016 at 11:37 AM

    I tried it with All Purpose Flour only coz I don’t have Bread Flour at home. It still turned out very well. I used Muscovado sugar.

    I was happily surprised this chocolate chip was fat. I normally bake chocolate chip cookie but it turns out flat.

    • DisplacedHousewife August 7, 2016 at 4:27 PM

      Hi Yasmin —
      I’m so happy that you liked them!! I like a cookie with some girth, so I worked really hard to create a recipe that had a bit more substance…I’m not a huge fan of flat cookies. That said…I did just post a cookie (the dark chocolate, tart cherry sea salt one…) that is thinner than just about every cookie on the blog…and I still like it. But cookie girth is important!!

      Thank you so much for adding your notes on flour — this is super helpful!! Enjoy!! xoxo

  • Shabnam Gould July 4, 2016 at 6:46 PM

    just made these, got 20 cookies out of the recipe!
    didn’t have dark brown sugar, so used half demerera, half soft light brown.
    these are the best cookies I’ve ever made, not just because they turned out so well in terms of texture, taste, look etc but because the actual flavour of them is insanely good.
    They’ll be made many times again, thank you! X

  • Julie May 23, 2016 at 10:01 PM

    Rebecca, can you store the dough in balls in the freezer for a few days? Can’t wait to try these!

    • DisplacedHousewife May 24, 2016 at 1:07 AM

      Hi Julie! Absolutely a few days…and longer. I don’t have a definitive end date…but I’ve had some in for weeks and pulled them out and they’ve been mighty fine!! I hope you love them! xoxo

  • Traci | Vanilla And Bean May 20, 2016 at 3:44 PM

    Thank you for all your notes and teasing out the mysteries of sugar for us, Rebecca! I love what brown sugar does to cookes, cakes…. well, anything baked. Then the bread flour… yesss, I get it! Happy Birthday month my dear! Wishing you all the best in the year ahead with lots more cookies and chocolate!! I hope you get all your admin work done in one big WALLOP!! (I skimmed the utterly depressing read… sigh – the Am dream is a myth for sure). MWAH to you Sunshine! xo

    • DisplacedHousewife May 24, 2016 at 4:56 AM

      Thanks for you kind note Traci! I hope your upcoming year is filled with lots of joy + delicious food. xoxo

  • Tessa | Salted Plains May 19, 2016 at 1:41 AM

    Ok, I love that you have photos of all 3 types of sugar. Isn’t it crazy what a difference it makes? I’m really into muscovado and can imagine how decadently delicious it would make a chocolate chip cookie. <3

    • DisplacedHousewife May 24, 2016 at 4:57 AM

      Thank you Tessa! I totally debated on using all of the photos. It is COMPLETELY crazy how the various sugars yield different cookies…what a difference! xoxo

  • Cathy | May 17, 2016 at 8:08 PM

    reworking a recipe to make it pro-gluten when the rest of the world is de-glutening makes me so happy. i really do sympathize with my gf-intolerant friends, but dammit for the rest of us, flour is not the devil! these look and sound decadent and delicious. i will definitely be adding it to my must-bake list.

  • Laura | Tutti Dolci May 17, 2016 at 7:06 AM

    You had me at brown butter, these are perfection!

  • [email protected] and Brown Sugar May 16, 2016 at 10:56 AM

    Belated Happy National Chocolate Chip Cookie Day! I’m going for the muscovado version… I have a little bag leftover from those amazing snickerdoodles of yours… Happy Monday Rebecca!

    • DisplacedHousewife May 16, 2016 at 2:07 PM

      Oh good, I love them with the Muscovado!! Happy Monday MB!! xoxo

  • Mary Ann | The Beach House Kitchen May 15, 2016 at 6:54 PM

    These look just perfect Rebecca! So fluffy and delicious! I think I’m going to give the dark muscovado a try.

  • Frank May 15, 2016 at 4:28 AM

    Wow looks good, I can’t wait to try it!


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