Ultimate Brown Butter Chocolate Chip Cookies
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These brown butter chocolate chip cookies have crisp edges, soft centers, and rich, nutty flavor from perfectly browned butter. They’re bakery-style, deeply satisfying, and worth every step.
Stop what you’re doing and run to your kitchen to make these brown butter chocolate chip cookies. They’re truly life changing!
These cookies took a ton of testing. I think we tested over 20 batches before landing on the recipe I’m sharing today. I wanted them to be PERFECT before sharing with you and now they truly are.
The idea for this cookie came to me after having the chocolate chip cookie from Tandem Coffee in Portland, Maine. It’s huuuggeee…. crisp, a little chewy and has the perfect chocolate to cookie ratio. After having this cookie multiple times on trips to Portland I was determined to come up with a similar cookie recipe that I could make on special occasions for my family.
You know moms that have their signature dessert that everyone loves? These cookies are mine and I know I will be making them for years to come.
Table of Contents
“These are the best chocolate chip cookies! I like a chewy chocolate chip cookie and these, like Brittany says, are the perfect combination of chewy center and crisp around the edges. So yummy!”
Why I Love These Brown Butter Chocolate Chip Cookies
- Perfect texture: Crisp edges with a soft, chewy center make these cookies taste like they came straight from a bakery.
- Rich brown butter flavor: Browning the butter adds a deep, nutty flavor that takes classic chocolate chip cookies to the next level.
- Great for make ahead baking: The dough can be chilled or frozen, making these cookies perfect for holidays, gatherings, or anytime you want fresh baked cookies on demand.
- A true crowd favorite: These are the cookies everyone asks for. Once you make them, you’ll understand why.
Ingredients Needed
- butter – we’re using two sticks of unsalted butter in this recipe. One stick gets browned, which provides that rich, nutty flavor. The second stick needs to be softened and will get mixed in with the wet ingredients. Browning only one stick of butter prevents the cookies from becoming too greasy. Trust me on this one!
- sugar – a half-and-half ratio of light brown sugar and granulated white sugar. The brown sugar adds a nice molasses flavor and helps to keep these cookies nice and chewy in the middle, while still allowing them to get crisp around the edges.
- eggs – two eggs to bind everything together.
- all-purpose flour – we’re using good ol’ all-purpose flour for these cookies. I don’t recommend swapping it with another flour as the results will be different.
- chocolate – can’t have chocolate chip cookies without the chocolate! I tested these cookies with both chocolate chips and chopped baking chocolate and I preferred the chopped chocolate. It made them feel more like bakery-style cookies, which I love. I used Ghirardelli 60% Bittersweet Chocolate Baking Bar, but feel free to use your favorite brand of chocolate.
Find the full ingredient list with measurements in the recipe card below.
How to Make Browned Butter Chocolate Chip Cookies
Step 1: Add one stick of butter to a saucepan over medium heat. Cook, stirring constantly, until it turns golden brown and smells nutty. Remove from heat and let cool completely.
Step 2: In a large bowl, mix the softened butter, cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. With the hand mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix just until combined.
Step 4: Fold in the chopped chocolate, cover the dough, and chill in the fridge for at least 2 hours or overnight.
Step 5: Preheat oven to 375°F and line baking sheets with parchment paper. Scoop dough into balls, place on the baking sheet.
Step 6: Bake for 10–12 minutes until the edges are golden and centers are soft. Sprinkle with flaky salt, cool slightly, and enjoy.
Tips For the Best Cookies
- Brown the butter carefully: Watch the butter closely as it cooks. You want a deep golden color and nutty aroma. If it’s too light, you miss the flavor. If it’s too dark, it can taste bitter.
- Use room temperature ingredients: Let the browned butter cool completely before mixing, and make sure your eggs are at room temperature. This helps the dough mix smoothly and keeps the cookies from spreading too much.
- Chill the dough: Chilling the dough is key for flavor and texture. It helps the cookies hold their shape and gives you those crisp edges with soft centers.
How to Store
If you’re lucky enough to have leftovers, here’s the best way to store these cookies so they stay fresh.
- At room temperature: Store baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft in the center with crisp edges.
- In the freezer (cookie dough): After the dough has chilled, scoop it into balls and freeze on a parchment-lined baking sheet until firm. Transfer to a freezer-safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
- In the freezer (baked cookies): Let cookies cool completely, then store in a freezer-safe container for up to 3 months. Thaw at room temperature or enjoy straight from the freezer.
Frequently Asked Questions
If the browned butter was still warm when mixed into the dough, it can melt the sugars and cause the cookies to spread too much. Make sure the butter is fully cooled before adding it to the wet ingredients.
This usually means there was too much flour. For best results, weigh your flour using a kitchen scale. If you’re measuring by cups, spoon the flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour.
The edges should be set and lightly golden, while the centers still look soft. The cookies will continue to firm up as they cool.
For chewier cookies, bake for a slightly shorter time. For crispier cookies, flatten the dough balls a bit before baking and add a minute or two to the bake time.
More Cookie Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Ultimate Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, one browned, one softened
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla
- 300 grams all-purpose flour, 2 ⅛ cups*
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz 60% baking chocolate, chopped
- Flakey sea salt, for topping
Instructions
- In a medium saucepan or pot heat 1 stick of butter over medium heat, whisking constantly until butter starts to foam and become fragrant and golden. Once butter is brown, remove from heat and let cool completely before mixing it into remaining ingredients.
- In a medium mixing bowl, mix together the flour, baking soda, and salt. Set aside.300 grams all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl whisk together the softened butter, cooled and browned butter, granulated sugar and brown sugar with a hand mixer or stand mixer until the mixture is combined.1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, ¾ cup granulated sugar
- Beat in the eggs one at a time, then add in the vanilla.2 large eggs, 1 ½ teaspoons vanilla
- Reduce speed and gradually add the dry mixture to the wet mixture and mix until just combined.
- Mix in the chopped chocolate. Cover the bowl and place in the fridge to chill for at least 2 hours or overnight.8 oz 60% baking chocolate
- Once you’re ready to bake, preheat oven to 375°F and line two baking sheets with parchment paper. Using a medium cookie scoop, scoop about 2-3 Tablespoons of dough onto the prepared baking sheet. Use your hands to roll dough into balls. Don’t press down!
- Bake in the oven (on the middle rack) for 10-12 minutes, or until the bottoms and edges are golden, but the center is still soft. Be careful not to over bake if you want that perfect soft middle!
- Remove from oven. Sprinkle with flaky sea salt immediately and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Flakey sea salt
Notes
- Measuring flour: If you’re not using a kitchen scale, spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag can result in too much flour and drier cookies.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Cookie dough or baked cookies can be frozen in a freezer-safe container for up to 3 months. Bake dough from frozen, adding a few extra minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
My 4yo twins and I just baked a batch of these are they were delish! They got a chefs kiss approval!
My absolute go to! Everyone loves these!
So glad you loved this recipe, Ariel! Thanks for coming back to leave a review. I so appreciate it!
So delicious! The brown butter really takes them to another level!
WOO! I am so glad to hear you are loving these cookies, Nicole. Yes, I agree brown butter really adds a special touch. Thank you for taking the time to share your review + star rating, I appreciate it so much!
These are absolutely delicious, everyone that tastes them is like wow. Would love to make different varieties (maybe add nuts) but don’t want to mess up a good thing.
YUM! I am so glad you are loving these cookies, Renee. I haven’t tried making different varieties of these, but you might be able to add some nuts or some butterscotch chips and it shouldn’t change up the cookie too much. Let me know if you try it. Thank you for your review + star rating, it means so much to me!
Probably a great recipe, but when you click 2x the flour says 600 g instead of 300 g, but still says 2 1/8 cups. So I of course measure flour in a measuring cup, not by weight, so only had half the amount of flour. Maybe adjust so the measuring cup measurement doubles or triples when you hit 2x or 3x.
Hi Linda – So sorry to hear this happened to you, unfortunately, that happens sometimes with the multiplier, it can be a bit glitchy sometimes.
I’ve been craving chocolate chip cookies. This recipe worked perfectly! Thank you so much for absolutely delicious cookies. Brown butter from now on❤️
YAY! I am so glad you gave this one a try and these cookies turned out amazing for you, Barb! Thanks for sharing your review & star rating, it means so much to me! Brown butter always! ❤️❤️
10/10! Cookies from scratch never turn out for me, but these came out perfect. My family devoured them instantly.
WOO! This is absolutely amazing, Sarah! I am so glad these turned out amazing for you and you’re loving them. Thank you for sharing your review & star rating, I really appreciate it!
These are the best chocolate chip cookies! I like a chewy chocolate chip cookie and these, like Brittany says, are the perfect combination of chewy center and crisp around the edges 💓 So yummy!
AHH! This seriously makes me so happy to hear, I am glad you are loving these cookies as much as we are, Ellen. Thank you for your review + star rating, it means the world to me!
Love to learn something new
Hope you enjoy these, Marsha!