Brown Butter Chocolate Chip Cookies

Decadently delicious Brown Butter Chocolate Chip Cookies – A cookie with crisp edges, a soft and chewy yet melty center, that’s studded with rich chocolate chips throughout, and it’s all highlighted with the ultra rich, nutty flavor of browned butter. They are one of the absolute best cookies!

A Family Favorite Cookie!

Once you taste these full flavored brown butter chocolate chip cookies you may not look at a plain old chocolate chip cookie the same. They are a supremely delicious upgrade on a timeless classic.

They have a gourmet flavor, they’re always company worthy, and it’s a treat everyone can agree on. And once you learn the simple art of browning butter they are a breeze to make.

This is one of those repeat recipes to make time and time again for any special occasion, and I’d dare say it’s even worthy of a spot in your recipe book. Each and every bite is to be loved and savored!

Brown Butter Chocolate Chip Cookie Recipe Ingredients

• Butter: unsalted or salted butter works in this recipe. If using salted you will need to reduce the salt.
• All-purpose flour: I like to use unbleached flour.
• Cornstarch: Cornstarch adds a little extra structure which will assist in achieving a soft chewy texture.
• Baking soda: This is a leavening agent which helps the cookies rise.
• Light brown sugar: Using more brown sugar than white gives these a slightly toffee-like flavor and adds more depth.
• Granulated sugar: Used in addition to the brown for a balanced texture and flavor.
• Vanilla: You can use vanilla bean paste or vanilla extract in this recipe.
• Eggs: Eggs will help bind and hold the ingredients together in the cookies.
• Chocolate chips: I recommend semi-sweet chocolate chips, though you can use milk chocolate or even bittersweet chocolate chips depending on what you prefer.

How to Brown Butter For Chocolate Chip Cookies

1. Melt butter in a 12-inch light colored skillet over medium heat, stirring occasionally as it cooks.
2. It will go through stages of melting, sputtering (stand back), then it will deepen in color and foam.
3. Underneath the foaming you’ll noticed browned bits forming and the butter will take on a toasty aroma. It should have a nice golden brown color, not too dark or it’s burning (and can taste bitter).
4. Remove the pan from heat and right away pour the butter into a heat proof dish (such as a glass 2-cup liquid measuring cup).
5. Cool at room temperature 10 to 15 minutes then chill in the freezer for about 45 minutes until cooled (but don’t let it get solid or you’ll need to re-melt slightly).

How to Make Brown Butter Chocolate Chip Cookies

1. Brown the butter in a skillet as directed above (careful not to burn).
2. Whisk dry ingredients: In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
3. Cream butter and sugars: Pour butter into the bowl of an electric stand mixer (use a rubber spatula to scrape out any excess), add brown sugar and white sugar.
   Fit mixer with the paddle attachment and whip on medium-high speed until creamy, about 1 minute.
4. Blend eggs: Mix in one egg, then blend in second egg and vanilla.
5. Add flour mixture: With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Mix in chocolate chips.
6. Chill dough: Make a well in the dough so it chills more evenly, cover bowl and refrigerate for 1 hour.

How Long to Bake Chocolate Chip Cookies

• Heat oven: Preheat oven to 350 degrees during the last 10 minutes of dough chilling in fridge.
• Shape into dough balls: Scoop dough out 2 1/2 Tbsp at a time (about 45g each) and shape into balls (a bit larger than a golf ball).
• Bake until nearly set: Drop cookie dough balls onto parchment paper lined (fitting 9 per sheet) and bake in preheated oven for 10 – 13 minutes until golden, transfer cookie dough that isn’t currently baking to refrigerator to chill until ready to bake.
• Cool: Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.

Storing the Cookies

Storing cookie dough:

• Cookie dough can be stored in an airtight container in the fridge for up to 3 days or frozen up to 3 months.
• Thaw overnight in the fridge before using. Bake at temperature directed.
• You may find once the dough has chilled completely through you’ll want to flatten the cookies slightly before baking so they spread properly.

Storing baked cookies:

• Baked cookies will keep at room temperature up to 3 days.
• Frozen baked cookies will keep up to 3 months in an airtight container.

Possible Variations

• Nuts: Try mixing in 1 cup chopped nuts such as pecans if you like a nutty chocolate chip cookie.
• Various baking chips: Peanut butter chips or white chocolate chips would also be delicious here.
• Dried fruit: Dried cranberries or blueberries are a great option.
• Orange flavor: Fresh orange zest would be a tasty addition to these cookies.
• Sprinkles: For a colorful cookie mix in rainbow sprinkles.
• Coconut: For a coconut chocolate chip cookie mix in shredded unsweetened coconut and 1 tsp coconut extract.
• Toffee chips: Try these with sweet toffee chips for more caramel flavor.

Can I use a Hand Mixer?

This is a fairly soft dough so an electric hand mixer will also work in place of a stand mixer.

If you find that the dough is getting heavy as you mix in the flour you can finishing mixing the rest in by hand with a wooden spoon (and the chocolate chips).

Print Recipe

Brown Butter Chocolate Chip Cookies

Decadently delicious Brown Butter Chocolate Chip Cookies! It's a cookie with crisp edges, a soft and chewy yet melty center, that's studded with rich chocolate chips throughout, and it's all highlighted with the ultra rich, nutty flavor of browned butter. They are one of the absolute best cookies!

Servings: 27

Prep20 minutes minutes

Cook30 minutes minutes

Cooling30 minutes minutes

Ready in: 1 hour hour 20 minutes minutes

Ingredients

• 1 cup (226g) unsalted butter, cut into 1 Tbsp pieces (if using salted butter decrease salt to 1/4 tsp)
• 2 1/4 cups (318g) all-purpose flour, scoop and level to measure
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (200g) packed light-brown sugar
• 1/2 cup (100g) granulated sugar
• 1 1/2 tsp vanilla extract or vanilla bean paste
• 2 large eggs
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

• Brown butter: Melt butter in a 12-inch light colored skillet over medium heat, stirring occasionally as it cooks. It will go through stages of melting, sputtering (stand back), then it will deepen in color and foam. Underneath the foaming you'll noticed browned bits forming and the butter will take on a toasty aroma. It should have a nice golden brown color, not too dark or it's burning (and can taste bitter).
• Remove the pan from heat and right away pour the butter into a heat proof dish (such as a glass 2-cup liquid measuring cup) scrape out any remaining from pan with a rubber spatula. Cool at room temperature 10 to 15 minutes then chill in the freezer for about 45 minutes until cooled (but don't let it get firm and solid or you'll need to re-melt slightly).
• In a large mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
• Remove butter from freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add light-brown sugar and granulated sugar to mixer bowl.
• Fit mixer with the paddle attachment and whip on medium-high speed until creamy, about 1 minute. Mix in one egg, then mix in second egg with vanilla.
• Add in dry ingredients and mix on low speed just until combined. Stir in chocolate chips. Make a well in dough so it chills more evenly, cover bowl and refrigerate for 1 hour. Preheat oven to 350 degrees during the last 10 minutes of chilling.
• Scoop dough out about 2 1/2 Tbsp at a time (about 45g each) and shape into balls (a bit larger than a golf ball). Place cookie dough balls on parchment paper lined baking sheets (fitting 9 per sheet) and bake in preheated oven for 10 - 13 minutes until golden but appearing slightly under-baked in center. Transfer cookie dough that isn't currently baking to refrigerator to chill until ready to bake. 
• Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

Nutrition Facts

Brown Butter Chocolate Chip Cookies

Amount Per Serving

Calories 206 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Cholesterol 31mg10%

Sodium 71mg3%

Potassium 83mg2%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 14g16%

Protein 2g4%

Vitamin A 232IU5%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies

Author: Jaclyn