Brown Butter Bakery Style Chocolate Chip Cookies

If you love chocolate chip cookies, you need this Brown Butter Bakery Style Chocolate Chip Cookie recipe in your collection!

Brown Butter Bakery Style Chocolate Chip Cookies

These are a slight spin on the Bakery Style Chocolate Chip Cookies I shared a few weeks ago.  I wanted to try using brown butter in them, to give them a bit of a deeper richer flavor.  It totally worked.  I didn’t plan to even photograph these and share them on the blog, but after tasting one, I simply had to share them.  The little difference that the brown butter makes is not so little when it comes to flavor.  These were as good, if not better, than any cookie I’ve had from a bakery.  These were absolutely delicious, one of the best chocolate chip cookie recipes I’ve ever made.

Brown Butter And Sea Salt Chocolate Chip Cookies

While it almost pains me, this is a cookie dough that you have to refrigerate prior to baking.  I’ve shared before that I’m not a big fan of that, mainly because I’m typically pressed for time and spreading my cookie making out over two sessions really isn’t my favorite thing to do.   BUT… there is no denying, it’s totally worth it.  Because you are working with a melted butter in this recipe, you have to chill the dough, otherwise you have a hot mess of cookie dough that is going to spread all over your pans when you bake it.

Bakery Style Chocolate Chip Cookies With Brown Butter and Sea Salt

Not sure how to brown butter?  Check out this great post at Simply Recipes on how to brown butter.  You want to make sure you let your butter cool a bit after cooking it, you don’t want it piping hot when you are mixing your cookies.

If you are like me and like a salty bite to your sweets, sea salt pairs perfectly with these cookies.  It’s totally optional, but if you like that whole salty sweet thing, then go for it.  It’s GOOD stuff.   This is a pretty straight forward recipe to make, aside from that whole chilling the dough thing.  I chilled my dough overnight, probably not a full 24 hours, closer to maybe 18.   The dough was pretty darn hard when it came out of the fridge, and I had to cut pieces off and warm them with my hands to fold them into balls to place on my cookie sheet.  I kind of have a funky sensory thing about having dirty hands, so I didn’t love that part, but the end result made me forget all about it.  Buttery, chewy, soft with crispy edges, and that bite of salt.  Yep, worth it.

Bakery Style Chocolate Chip Cookie Recipe

So if you are looking for a totally delicious bakery style cookie at home, make these.  I still hate the whole chill the dough and wait thing, but I promise you, it truly is worth it.  Now if I can just find a fast forward version of that!

Brown Butter Bakery Style Chocolate Chip Cookies

Brown Butter Bakery Style Chocolate Chip Cookies


  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter, melted and lightly browned, given time to cool (you do not want it hot off the stove)
  • 1 cup packed brown sugar (light or dark)
  • 1/2 cup white sugar
  • 1 & 1/2 tablespoon vanilla extract
  • 2 eggs at room temperature
  • 1 cup mini chocolate chips
  • 1 cup chocolate chunks
  • 1/2 cup grated (or very finely chopped) chocolate
  • Optional - Sea Salt to sprinkle on top of dough prior to baking


In a large bowl, sift together flour, baking soda and salt and set aside.

In a separate bowl, mix together the melted butter, brown sugar and white sugar until very well blended, about two to three minutes. Beat in the vanilla and eggs until mixture is light and creamy.

Combine wet and dry ingredients, along with chocolate chips, chunks and grated chocolate, until well combined, but do not over mix. Cover mixture (with plastic wrap or lid) and chill in refrigerator for at least 12 hours and up to 48 hours. Chilling the dough is absolutely necessary when working with the melted butter, given it time to solidify and for the flavors to all come together.

When ready to bake, preheat oven to 325 degrees F. Drop cookie dough in large (approximately 1/4 cup) scoopfuls, onto a non-stick cookie sheet or cookie sheet covered with parchment paper, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.

Transfer to a wire rack to cool completely, then store in an airtight container.

Makes approximately 18 extra large cookies.

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Bakery Style Brown Butter Chocolate Chip Cookies.  These might be the best chocolate chip cookies I've ever had!

Bakery Style Chocolate Chip Cookies


  1. says

    Anytime someone says they have found “the best” chocolate chip cookie recipe, I have to try it! I love browned butter anything and these look amazing!

  2. Taylor says

    Question, how long will these last in the freezer? Will they still taste the same if in the freezer longer than 48 hours?? I’ve made these before and refrigerated them (they turned out SIMPLY AMAZING) but I just want to make sure I can get the same great result if frozen for a while. I always like having some emergency cookie dough on hand in the freezer (:

    • says

      Taylor, unfortunately I’ve never had any stick around long enough to freeze. That said, I’ve always had great luck freezing drop cookies, so I’m sure they’d still be good, but again, I haven’t tried it. I typically try to get cookies out of the house asap (I’m totally NOT above defrosting a cookie in the microwave, so even the freezer isn’t safe!).

  3. says

    Is there any reason you couldn’t pre-scoop them before refrigerating, so you don’t have to fuss with rolling the cold dough into balls? Would this compromise it in some way?

    • says

      Robyn, I am guessing that would be fine, but I usually have better space for a bowl in my fridge than I do for a baking sheet, so I just stick the whole bowl in. I really think this is a six of one, half a dozen of the other (so no real difference) things. :)

  4. Peter says

    Oh yesss ,you are the bomb Christi! I need these in my life maybe right now, give me a dozen please :)

  5. marshay says

    OK I’m just commenting because I had previously resigned this recipe as a failure for me. After trying it 3 times and having cookies that spread like pancakes I learned to add another 2/3 to 3/4 a cup of flour in order to get anywhere near the thickness of the photos. I don’t know if your at a higher altitude (I’m in Texas) or if other factors are at play but that is just my 2 cents. As far as flavor though…these are remarkable. Thank you for the recipe.

    • says

      Hi Marshay,

      How long are you chilling your dough for? With the melted butter, I find that is a huge factor. I’m in Phoenix, so certainly not at a higher altitude. :) I’m glad you found a solution, if that works for you, I’d just stick with that, because the flavor is really amazing!

  6. Pam says

    These were the best cookies I have ever made. I’m know for my baking and these cookies were insane!!! My MIL asked me to bring dessert this weekend for Memorial Day and guess what I’m taking! Thank you so much for this recipe.


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