The best dang chocolate chip cookies you will EVER eat! Brown butter with tons of semi-sweet chocolate and a sprinkle of flakey salt. These Browned Butter Chocolate Chip Cookies will change everything you ever knew about chocolate chip cookies. It's all in the butter.
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Why This Recipe Works
These brown butter cookies will quickly become your go-to chocolate chip cookie recipe. You're going to love it just as much as we do because:
- The cookies have a deep, rich, chocolatey flavor. There are the perfect chocolate chip cookie.
- There is loads of chocolate in this recipe, making them rich and delicious.
- They are easy to make and freeze like a dream.
- Kids and adults equally love them. My kids can pound these cookies. And rightfully so! They are amazing!
What is Browned Butter?
Browned Butter, sometimes called Brown Butter- is butter cooked until it turns a golden brown and has a delicious nutty flavor! Brown butter can be used in sauces, cupcakes, cookies, frostings and many other delicious recipes. If you like Browned Butter - try our zucchini bars with browned butter frosting. They'll blow your mind!
About The Ingredients
The ingredient list is simple. You probably have all of the ingredients on hand already. Here are a few items to note:
- Butter - I like to use salted butter. I think it has more depth and brings out the flavor of the chocolate.
- Semi Sweet Chocolate Morsels - I like to use a variety of sizes in my chocolate chip cookies. It gives you chocolate in every bite. Choose the size you like, or use mini, regular, and chunks like I do.
- Flakey Sea Salt - this is optional, but takes these cookies from ordinary to over the top. Use it as a finisher after the cookies are done.
- Pantry Items - you'll also need all purpose flour, granulated sugar, dark brown sugar (You can use light brown sugar, but but the dark makes the cookies more chewy) baking soda, salt, vanilla, and eggs.
How To Make Them
The biggest part of this recipe is browning butter. Let me know you how to do it like a pro!
The Browned Butter
Pro Tip: The trick to making browned butter is to stand and stir most of the time. It really needs to be babysat. Stir with either a whisk or a silicone spatula.
- Cut the butter up into 1-2 Tablespoon cubes. This helps it melt evenly and quickly.
- In a large skillet melt your butter over medium heat.
- The butter will start to separate the milk solids from the oil.
- It will then start to boil and foam. Whisk, whisk, whisk so that it browns evenly. After a couple of minutes, you'll smell a nutty aroma: yay! You're on your way.
- After a couple of minutes, you'll smell a nutty aroma and that the butter is starting to darken - yay! You're on your way.
- Once you notice the butter darkening to an amber color, you are about done. The bits at the bottom will begin to darken. As soon as those browned bits start to increase and get darker, take it off the heat and get it out of the hot pan so it doesn't burn. Use a spatula and get ALL the goodness out of the pan. Set aside to cool slightly.
Making The Cookie Dough
- In a large mixing bowl, add both brown and granulated sugar.
- Pour melted browned butter on top.
Pro Tip: There is a fine line between burned butter and browned butter. It should be a nice, amber, dark golden color. If there are black bits in the butter, it is burned and you need to throw it out and start over.
- With a hand or stand mixer, beat your butter and sugars for about 2 minutes. You want them to be nice and mixed together.
- Add your 2 eggs, 1 egg yolk, and 1 teaspoon of vanilla to the dough. Mix until just combined.
- Add in your flour, baking soda, and salt.
- Mix until just combined. Scraping the sides as needed to incorporate all of the flour.
- Add your chocolate pieces to the dough.
- Fold them in until evenly distributed.
- Scoop dough into cookie dough balls onto a baking sheet using a cookie scoop. The scoop holds about a tablespoon of dough. Cover and freeze for 30-45 minutes until firm. You can also refrigerate for 3 hours, or up to overnight.
- Preheat oven to 350 degrees. Transfer chipped dough balls to a baking sheet lined with parchment paper and bake for 8-10 minutes. Transfer to a cooling rack and garnish with flakey salt.
Pro Tip: Chilling the choc chip cookie dough spreads the moisture and makes for a chewier cookie rather than a cake cookie.
Variations
- Browned Butter Dark Chocolate Chip Cookies - swap out the semi-sweet chocolate chips for dark chocolate. This gives a nice deep and sophisticated flavor.
- Browned Butter White Chocolate Macadamia Nut - Replace chocolate chips with white chocolate chips and add chopped macadamia nuts for a delicious twist.
- Brown Butter Oatmeal Chocolate Chip Cookies - Substitute ½ cup of the flour with old-fashioned rolled oats to add a chewy texture.
Pro Kitchen Tips
Cookie Tips -
- Use a cookie scoop: they help create a more uniform size of cookies and consistency in baking.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the cookies. This will make your baking more consistent and even.
- Space Cookies Appropriately: Leave enough space between cookie dough ball on your baking sheet. This will prevent them from spreading into each other. t
- Underbake Slightly: Remove the cookies from the oven when the edges are just starting to turn golden brown. They'll continue cooking slightly on the hot baking sheet outside the oven. This will result in a more chewy cookie.
Browned Butter Tips -
- Cut the Butter Into Pieces: Cutting the butter into smaller pieces helps it melt more evenly and brown consistently.
- Stir Frequently: Continuously stir the butter while it melts and then occasionally as it browns to prevent burning. The milk solids in the butter will sink to the bottom and brown quickly, so keep an eye on it.
FAQs
It should be a nice, amber, dark golden color. If you burned the bits and they're black, dump them. Taste your butter, and if it doesn't taste burnt, you can still use it if you'd really like. Otherwise, I'd suggest throwing it away and starting over.
A chocolate chip cookie is only as good as the chocolate chips. Stop buying cheap chocolate chips. I really like Guittard or Ghiradelli chocolate chips, and I'm tellin' ya. It makes a difference.
You can store these cookies and an airtight container for 3-5 days. You can also freeze them for up to 3 months.
You sure can! Brown the butter ahead of time, allow it to cool, and then store it in the refrigerator. Bring it back to room temperature before using.
More Delicious Cookie Recipes
If you liked these browned butter chocolate chip cookies, you'll love:
Let Us Know What You Think!
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Brown Butter Chocolate Chip Cookies Recipe
Equipment
Ingredients
- 1 cup salted butter (2 sticks)
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla
- 2 ½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi sweet chocolate chips
- coarse sea salt for garnish
Instructions
MAKING THE BROWNED BUTTER
- Cut the butter up into 1-2 Tablespoon cubes. This helps it melt evenly and quickly.
- In a large skillet melt your butter over medium heat.
- The butter will start to separate the milk solids from the oil.
- It will then start to boil and foam. Whisk, whisk, whisk so that it browns evenly. After a couple of minutes, you'll smell a nutty aroma: yay! You're on your way.
- After a couple of minutes, you'll smell a nutty aroma and that the butter is starting to darken - yay! You're on your way.
- Once you notice the butter darkening to an amber color, you are about done. The bits at the bottom will begin to darken. As soon as those browned bits start to increase and get darker, take it off the heat and get it out of the hot pan so it doesn't burn. Use a spatula and get ALL the goodness out of the pan. Set aside to cool slightly.
MAKING THE COOKIE DOUGH
- In a large mixing bowl, add both brown and granulated sugar. Pour melted browned butter on top. With a hand or stand mixer, beat your butter and sugars for about 2 minutes. You want them to be nice and mixed together.
- Add your 2 eggs, 1 egg yolk, and 1 teaspoon of vanilla to the dough. Mix until just combined.
- Add in your flour, baking soda, and salt. Mix until just combined. Scraping the sides as needed to incorporate all of the flour.
- Add your chocolate pieces to the dough. Fold them in until evenly distributed.
- Scoop dough into cookie dough balls onto a baking sheet using a cookie scoop. The scoop holds about a tablespoon of dough. Cover and freeze for 30-45 minutes until firm. You can also refrigerate for 3 hours, or up to overnight.
- Preheat oven to 350 degrees. Transfer chipped dough balls to a baking sheet lined with parchment paper and bake for 8-10 minutes. Transfer to a cooling rack and garnish with flakey salt.
Video
Notes
- Use a cookie scoop: they help create a more uniform size of cookies and consistency in baking.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the cookies. This will make your baking more consistent and even.
- Space Cookies Appropriately: Leave enough space between cookie dough ball on your baking sheet. This will prevent them from spreading into each other. t
- Underbake Slightly: Remove the cookies from the oven when the edges are just starting to turn golden brown. They'll continue cooking slightly on the hot baking sheet outside the oven. This will result in a more chewy cookie.
- Cut the Butter Into Pieces: Cutting the butter into smaller pieces helps it melt more evenly and brown consistently.
- Stir Frequently: Continuously stir the butter while it melts and then occasionally as it browns to prevent burning. The milk solids in the butter will sink to the bottom and brown quickly, so keep an eye on it.
Miyah says
Great recipe ????
Debra says
Any recommendation as to how youd go about making these gluten free?
Desarae says
I haven't tried making a gluten free cookie yet, my best advice is to try the cup for cup flour OR use a gluten free chocolate chip cookie recipe you love but instead of using regular butter their recipe calls for use browned butter!
STephanie says
These cookies are bursting with flavor! Each time I make chocolate chip cookie I like to use a different recipe , and this is hands down my favorite.
Emily Kemp says
These cookies look amazing, I love the sound of brown butter!
Erica Trejo says
I LOVE these cookies! My go to cookies are definitely brown butter cookies now.
Erin McCuan says
These are still my favorite go to cookie
laura says
Looks delicious!
Mare W says
I have heard so much lately about how much better things are with browned butter. SO, I am printing and going to try this recipe! And, no, I don't know French so I'm glad you explained the first two words in the blog!! :)
Stephanie says
Thank you for your sweet comments! Yes! Please do! Another thing I've become obsessed with is browning the butter when you make icing. Seriously, the flavor is upbeat. Just make sure you follow the directions (chilling and all, it's a process, I know!) and you'll be a believer.
Mandi C says
These look absolutely perfect!
Leslie says
Yummy! Brown butter chocolate chip cookies are my fav!
Erin McCuan says
These are my new favorite cookies. So yummy and everytime I share them with others I get the classic "mmmm!" Face and response
Stephanie says
Oh yay, Erin! That makes me so happy! Glad you've liked them!
Anna says
My favorite Choc Chip Cookie recipe!