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What makes these Browned Butter Chocolate Chip Cookies heavenly is (obviously) the flavor, plus the crispy edge and soft, chewy center. Browning the butter is such an easy and crucial step that gives the cookies a deep caramel flavor that is to die for.
We have too many favorite cookie recipes here, including Biscoff Cookies, Sugar Cookies, S'mores Cookies, and Our Favorite M&M Cookies!
Browned Butter Chocolate Chip Cookies reign supreme
Browned Butter Chocolate Chip Cookies reign supremeThere's just something elevated and special about Browned Butter Chocolate Chip Cookies. I mean, my Perfect Chocolate Chip Cookies recipe is definetly a staple at home, but when I want something a even fancier, with that real “WOW” factor, these browned butter cookies are my go-to. They have an extra depth of flavor from browning the butter that just melts in your mouth. And who can resist the chunks of chocolate scattered throughout? HEAVEN.
How to make Browned Butter Chocolate Chip Cookies:
Brown the butter: Place 1 stick of butter in a medium skillet over medium heat. Swirl the pan frequently as the butter melts and beings to foam and froth. Wait for the subtle nutty smell, and a few crackles and pops. The butter will turn a light golden/amber color, and that's when it's time to remove from it from heat and immediately pour it into a small bowl. Let it cool to room temperature.
Make Dough: Mix the remaining stick of butter and brown sugar together for about 3 minutes, until creamed and fluffy. Add granulated sugar, cooled browned butter and vanilla and mix for 2 minutes. Add the egg and egg yolk and mix until smooth. Pour in flour, salt, and baking soda and mix on low speed until incorporated. Use a spatula to fold in the chocolate chunks and chips. Cover dough and refrigerate for 20 minutes.
Bake and Cool: Scoop dough into 2 Tablespoon size portions and roll into a ball. Place on parchment lined baking sheets. Bake at 350°F for 11 to 14 minutes, or until just barely golden on the edges. Remove from the oven and cool on the baking sheet for 5 minutes before transfering to a wire cooling wrack to cool completely.
Storage and Freezing Instructions:
To Store: Store cookies in an airtight container at room temperature for a few days, or freeze.
To Freeze: Baked cookies will freeze well in a freezer-safe container for up to 3 months. Browned Butter cookie dough may also be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to cook time, if needed.
More Cookie Recipes:
Browned Butter Chocolate Chip Cookies
Equipment
- Stand Mixer optional
Ingredients
- 1 cup unsalted butter, (2 sticks), room temperature (227 g)
- 1 cup light brown sugar, , packed(200 g)
- 2 teaspoons vanilla extract, (10 ml)
- 1/2 cup granulated sugar, (100 g)
- 2 large eggs
- 1 large egg yolk
- 2 1/4 cups all-purpose flour, (280 g)
- 1 teaspoon salt, (5 g)
- 1 teaspoon baking soda, (5 g)
- ¼ teaspoon baking powder, (1 g)
- 1 cup semi-sweet chocolate chips, (175 g)
- ½ cup chocolate chunks, (85 g)
- fine sea salt, , or finishing salt for topping
Instructions
- Brown Butter: Place ½ cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
- Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
- Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
- Bake for 11 to 14 minutes, or until just barely golden on the edges.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.
Notes
- To add Toffee Bits: substitute ½ of the chocolate chunks for toffee pieces.
- Salt: Try sprinkling a little bit of sea salt or finishing salt on the top of each cookie before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2016. Updated July 2022 and May 2024.
HOME RUN COOKIES
Absolutely the best ever
This recipe is amazing!! So good. And definitely gives like a secret ingredient that no one will figure out! But just an observation, when you change the 1X/2X/3X to change the recipe to make a larger batch, the 2 sticks of butter does not change. So just a heads up, just in case someone misses that. The 2X/3X needs more than 2 sticks. But yes delicious 😋
OH. EM. GEE. These were phenomenal!
Love your Recipes.!!!!!!!!
The best cookies EVER!
Typo? “1 cup ounces semi-sweet chocolate chips” Cup ounces?
When do you add the baking powder? Not listed in the instructions.
What type of chocolate does one use for the 1/2 cup chocolate chunks? What size should the chunks be?
Thanks Terri. We’ve updated the recipe. You can purchase chocolate chunks in the store OR chop up your favorite good-quality chocolate. Size is a personal preference!
It calls for cream in this chocolate chip recipe how much I m not seeing it in the. Recipe
There is no cream in this recipe. You “Cream” the butter and brown sugar together which is a technique that is mixing till the two are well blended, fluffy and pale yellow. Hope you love the recipe.
These are excellent! Browning the butter is an simple extra step that puts these over the top and is well worth it. Yum!
YUMMY! Thanks for another great recipe!
These cookies look so delicious! I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
Thanks Amelie! Happy you like them!