Take your classic chocolate chip cookies up a notch with these Brown Butter Chocolate Chip Cookies. The nutty brown butter, soft and chewy centers, and melted chocolate make these cookies hard to resist. You’re going to want a glass of milk ready!
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I first learned about brown butter chocolate chip cookies from America’s Test Kitchen, and I am so glad I did. Browning the butter gives these cookies a deep, nutty flavor that pairs perfectly with sweet, melty chocolate chips. If you love a soft and chewy chocolate chip cookie with a little extra flavor, these are for you!
What Is Brown Butter?
Brown butter is simply butter that has been melted and cooked until the milk solids begin to brown. As the butter cooks, it turns a beautiful amber color and develops little brown specks along the bottom of the pan.
Those little brown specks are where the magic happens! Browning the butter gives it a rich, nutty flavor that adds so much depth to baked goods and other dishes.
Don’t be intimidated by browning butter. Once you know what to look for, it is really simple!
Ingredients for Brown Butter Chocolate Chip Cookies
Unsalted butter: The star of these cookies! I always use unsalted butter so I can control the amount of salt in the recipe.
Light brown sugar and granulated sugar: Brown sugar helps give these cookies their soft and chewy texture. You can use either light or dark brown sugar. Dark brown sugar will give the cookies a deeper molasses flavor.
Egg and egg yolk: Using one whole egg plus an additional egg yolk helps give these cookies their soft and chewy texture.
Vanilla extract: Adds a little extra flavor to the cookies.
All-purpose flour, salt, baking soda, and cornstarch: These ingredients give the cookies structure while helping create a soft, tender texture.
Chocolate chips: Semi-sweet or dark chocolate chips work beautifully in these sweet, nutty cookies. Use whichever chocolate you love!
How to Make Brown Butter Chocolate Chip Cookies
1. Brown the butter
In a medium saucepan or skillet, melt the butter over medium heat. The butter will foam and gradually turn an amber color. Continue stirring as it cooks.
When small brown specks form on the bottom of the pan and the butter smells nutty and fragrant, it is done. This usually takes about 8 minutes.
Be careful not to let the butter burn. Pour the brown butter into a heatproof bowl and allow it to cool for about 10 minutes.
2. Mix the butter and sugars
In a large mixing bowl, whisk the brown butter, brown sugar, and granulated sugar together until well combined.
If the butter is still warm, let the mixture sit for 3 minutes, then stir for another 30 seconds. Repeat this process two more times.
3. Add the eggs and vanilla
Add the egg and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add the vanilla extract and mix until combined.
4. Add the dry ingredients
In a separate bowl, whisk together the flour, salt, baking soda, and cornstarch.
Add the dry ingredients to the wet ingredients and gently mix with a rubber spatula until just combined. Be careful not to overmix the dough.
5. Add the chocolate chips
Now for the best part! Fold in the chocolate chips until they are evenly distributed throughout the dough.
6. Portion the cookie dough
Scoop about 3 tablespoons of dough and roll it into a ball. Place the dough balls on a parchment-lined baking sheet about 2 inches apart.
7. Bake
Bake the cookies at 375°F for 7–9 minutes.
The edges should begin to look slightly golden while the centers still look soft. Don’t overbake! The cookies will continue to bake as they cool on the baking sheet.
8. Cool
Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire cooling rack.
Then grab a glass of milk and enjoy!
Helpful Equipment
- Kitchen scale: I love using a kitchen scale when baking because it makes measuring ingredients more accurate. This kitchen scale has great reviews.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Rubber spatula: These rubber spatulas are a best seller and are great for gently mixing cookie dough.
- Rimmed baking sheets: I love these Nordic Ware baking sheets.
- Cookie scoop: I love and use this cookie scoop set.
- Parchment paper: Using parchment paper makes for better cookies and makes cleanup so much easier.
Frequently Asked Questions
How will I know when the butter is browned?
The butter will turn an amber color, small brown specks will appear on the bottom of the pan, and it will have a delicious, nutty aroma. Once you see and smell these signs, your butter is browned.
Be careful not to walk away while browning the butter because it can go from perfectly browned to burnt fairly quickly.
How long do Brown Butter Chocolate Chip Cookies stay fresh?
These cookies are best within 2 days of baking. Store them in an airtight container at room temperature.
Can I freeze Brown Butter Chocolate Chip Cookie dough?
Absolutely! I like to portion the dough into individual dough balls before freezing. Place the dough balls in a freezer-safe zip-top bag or airtight container.
The cookie dough can be stored in the freezer for up to 3 months.
When you’re ready to bake, you can bake the frozen dough directly from the freezer, adding a little extra baking time as needed.
More Cookie Recipes You’ll Love
- Amazing Thin and Chewy Chocolate Chunk Cookies
- The Best Chocolate Chip Cookies
- Amazing Homemade Oreo Sandwich Cookies
Brown Butter Chocolate Chip Cookies
Equipment
- Rimmed baking sheets
- parchment paper
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 ¼ cups (266 g) light or dark brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon (4.3 g) vanilla extract
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 1 teaspoon (4.6 g) baking soda
- ½ teaspoon (2 g) cornstarch
- 1 cup (170 g) semi-sweet or dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Brown the butter: In a skillet or saucepan, melt the butter over medium heat. Continue cooking and stirring until the butter turns amber and small brown specks appear on the bottom of the pan. This takes about 8 minutes. Be careful not to burn the butter. Pour the brown butter into a heatproof bowl and allow it to cool for about 10 minutes.
- Mix the butter and sugars: In a large mixing bowl, whisk the brown butter, brown sugar, and granulated sugar together until smooth. If the butter is still hot, allow the mixture to sit for 3 minutes, then mix for another 30 seconds. Repeat this process two more times.
- Add the eggs: Add the egg and egg yolk one at a time, mixing until smooth after each addition. Scrape down the sides of the bowl as needed.
- Add the vanilla: Add the vanilla extract and mix until combined.
- Add the dry ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and cornstarch. Add the dry ingredients to the wet ingredients and gently mix with a rubber spatula until just combined. Be careful not to overmix.
- Add the chocolate chips: Fold in the chocolate chips until evenly incorporated.
- Portion the dough: Scoop about 3 tablespoons of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 7–9 minutes, or until the edges are beginning to turn slightly golden while the centers still look soft.
- Cool: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire cooling rack.
