Chewy, rich and buttery, these Brown Butter Chocolate Chip Cookies are just as good any cookie you’ll find in a bakery. If you are looking to take your chocolate chip cookies to the next level, this is the recipe to do that with.
Trying new chocolate chip cookie recipes is practically a hobby of mine. I love how with little changes to the ingredients or instructions, you can get totally different end results. These brown butter chocolate chip cookies use familiar ingredients, in a slightly different way, to create a rich, nutty and delicious cookie that is utterly irresistible.
Brown Butter Chocolate Chip Cookies
While the ingredients in these cookies are very similar to your standard chocolate chip cookie recipe, the magic is in the butter. This recipe uses browned butter, which gives it a rich, almost caramel flavor. If you haven’t made brown butter before, this is a great post that breaks it down.
Once you have your brown butter making down, you’ll also want to use it in Brown Butter Blondies. So rich and delicious.
Chocolate Chip Cookies Made With Brown Butter
Out of all the cookies I make for family and friends, these are the cookies that everybody requests, and they are my oldest daughter’s all time favorite cookie.
They do take some extra time, both to make the brown butter and to chill the dough, which is a must for these cookies. You need to chill the dough for at least twelve hours, and you can chill the dough for up to 48 hours.
Just give the dough a bit of time at room temperature prior to baking, as it will make the cold dough easier to scoop.
Tips To Making Great Cookies
There are two other factors that I think make these cookies extra special.
First, I use two or three different types of chocolate chips when I make them. I like to use different sizes, from mini chips to jumbo chips, and different types of chocolate, such as semi-sweet and dark chocolate.
Second, after I scoop my cookie dough onto my baking sheets, I sprinkle a bit of Maldon Sea Salt Flakes over the tops of each cookie. The combo of the brown butter, chocolate and sea salt is truly amazing.
BROWN BUTTER CHOCOLATE CHIP COOKIES
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup browned butter* (you do not want to add it to the recipe hot, room temperature is ideal, melted and given time to cool)
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 tablespoon high quality vanilla extract (such as Nielsen Massey)
- 2 large eggs at room temperature
- 3 cups assorted chocolate chips such as mini chips (semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or chocolate chunks)
- Optional - Sea Salt to sprinkle on top of dough prior to baking
Instructions
- 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. The mixture will seem a bit dry. 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 liand 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 Drop cookie dough in large (approximately 1/4 cuscoopfuls, onto a non-stick cookie sheet, or cookie sheet covered with a silicone baking mat or 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 or 36 standard size cookies.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Check out all of the cookie recipes on this site!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
My cookies came out pretty flat! I followed the recipe to a T too! Browned butter was at room temperature when I used it. Any suggestions?
How long did you chill the dough? Properly chilling these is crucial to preventing spreading. Hopefully they still tasted delicious!
The intro say to chill the dough for 8 hours but the recipe says to chill for 12 hours. Which is it?
Sorry for the typo, ideally chill for at least 12 hours.
Omg! The browned butter makes this recipe! Sooo good! I may never make another cookie again without browning the butter.
Amazing recipe. I ran out of time and refrigerated the brown butter last night. I finished the batch today and the cookies are gone! I’m going to to start keeping a tub of browned butter on hand for other baked goods and the smell of it alone in the house is worth it.
Hi, do you use salted or unsalted butter?
Ashley, honestly I pay no attention to salted vs unsalted butter, as my tastes are such that I can’t even tell a difference. So I’d just use whichever you prefer or have on hand.
Hi! Thanks for sharing the recipe. I tried creaming the butter-sugar mixture with the egg until light and creamy but it didn’t lighten at all. What do you think happened?
Ira, how long did you cream together the butter and sugar? Sometimes it can take a good 3-5 minutes in a stand mixer.
Is the vanilla extract necessary, I don’t have any?
Vanilla extract is really never a necessary ingredient, it just adds to the flavor.
Hi! When you bake these cookies do you use light or dark brown sugar? I’ve been using the light brown sugar. Thanks!
Kayla, honestly I use the two pretty interchangeably, but for these I think the dark brown sugar will only serve to kick up that caramel flavor, and that’s always a good thing!
For the 3/4 cup of browned butter, is it 3/4 cup of butter (1 1/2) sticks that you brown and then add, or do you need 3/4 cup of actual browned butter? Just wasn’t sure if the butter needs to be measured before or after since it reduces while browning. Thanks!
I start with the 3/4 cup of brown butter and use what that yields. Hope that helps!
This may be a stupid question but how do you brown butter?
Hi Jennifer, if you follow the link in the post, under the second photo, it’s a great tutorial on how to brown butter.
Christi, I LOVE your new website design! It is stunning! And as always, I love everything on it, too. These cookies are calling out to my hips. My hips are calling back. “It’s o.k. We can take some more.” You’re amazing 🙂