Brown Butter Chocolate Chip Cookies

Chewy, brown butter chocolate chip cookies are mouth watering perfection! There is nothing better than these extra large, ooey gooey goodness.

What’s better than chocolate chip cookies? The best loved sweet treat to put you in a nostalgic mood and bring back all of the fond memories of childhood. Indulge those sweet reminiscences with these other classic goodies: Crispy Crunchy Oatmeal Cookies, Lucky Charms Bars, & Gooey Rice Krispie Treats.

Brown butter chocolate chip cookies

Taking Cookies to a New Level

Nothing says welcome home from a long day like a batch of warm cookies. My kids LOVE sitting down with a glass of milk and  some sweet morsels and telling me about their day. Fills the body and the soul.

Browning the butter takes these to the next level by creating a richer and nuttier flavor that is a great addition to just about any cookie recipe. If you have the time for it its a great flavor profile to mix in.

These cookies are quickly working their way up to the top of our favorite cookie list. Yes, we have a list of our favorite cookies! They’re crisp, chewy and loaded with gooey chocolate. A pinch of sea salt on top makes them even more amazing. There’s nothing better than freshly baked homemade cookies!

Cookie dough rolled in balls

How to Make Brown Butter Chocolate Chip Cookies

Ditch the mixer, and grab a whisk + spatula. For this recipe all you’ll need is a little elbow grease!

This particular recipe requires a bit more prep work/patience, but I promise you it’s worth it. You’ll brown some of the butter, whisk and wait for the sugar to dissolve, then fold in the dry ingredients and chocolate. 

Place 4 TB of butter in a large mixing bowl, set aside/

To brown the butter:

    • Melt 10 tablespoons butter over med-high heat in heavy bottomed saucepan. 
    • Whisk continuously until butter begins to sizzle
    • Butter will be golden brown with a nutty aroma
    • DO NOT let it burn!
    • Remove the heat and poor over the butter in the mixing bowl

Stir combined butters until melted. Combine with sugars, salt, and vanilla. Whisk in eggs and yolk until smooth (about 30 seconds). Let the mixture stand for 3 minutes.

Combine flour and baking soda in a separate bowl, set aside.

Whisk butter/sugar mixture for 30 seconds. Let stand 3 minutes.

Chop bittersweet chocolate into chunks, set aside.

Whisk butter/sugar mixture for 30 seconds. Let stand 3 minutes.

NOW stir in flour mixture to butter/sugar mixture until just combined. Fold in chocolate chips and chunks. Place six 3-tablespoon size balls on each parchment lined cookie sheet. Sprinkle with sea salt (if desired)

Bake one sheet at a time for 12-14 minutes at 375 degrees – rotate sheet halfway through cooking.

Remove from oven and cool 2-3 minutes. Transfer to wire rack to cool completely.

Chocolate chip cookies with brown butter

Storing Info + Tips

  • Use two scoops of dough to form an extra large ball. These are XL cookies after all.
  • If you want to make these a standard size, use a standard size scoop (1.5 tablespoons), place 1 dozen cookies on a sheet and bake them for 10-12 minutes.

Storing / Reheating: You should store the cookies in an airtight container at room temperature. If you would like to warm up the cookies you can pop them in the microwave for about 15-20 seconds. 

Freezing: You can scoop (portion the dough out) and freeze it for up to 3 months in a Ziploc bag. Write the baking directions on it. Bake them for a few minutes longer than recommended. If you don’t want to bake all of the cookies right away, you can portion the dough out and when a cookie craving strikes, pull one or two balls of dough out and bake them! 

How long do they last? Homemade cookies should last about a week before drying out. 

Brown butter chocolate chip cookies recipe

Bake 6 cookies at a time, rotating the pan half way through. Mine took the full 14 minutes to get nice and crisp on the outsides and set in the centers. However, if you prefer softer cookies, bake them for 12 minutes. Once they’ve cooled, grab a big glass of milk and enjoy!

 For more cookies, check out:

 

XL Browned Butter Chocolate Chip Cookies | lifemadesimplebakes.com

XL Browned Butter Chocolate Chip Cookies Recipe

What's better than chocolate chip cookies? Fresh baked chewy XL browned butter chocolate chip cookies! They're the best!
4.89 from 17 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 14 mins
Total Time: 29 mins
Servings: 12 cookies
Calories: 397kcal
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Ingredients

  • 14 tbsp unsalted butter - divided
  • 3/4 cup brown sugar - packed (dark brown works too)
  • 1/2 cup granulated sugar
  • 1 1/4 tsp kosher sea salt - or 1 tsp. table salt
  • 2 1/2 tsp vanilla extract
  • 1 egg+ 1 yolk
  • 1 3/4 cup all purpose flour - 8 3/4 ounces
  • 1/2 tsp baking soda
  • 3/4 cup semisweet chocolate chips
  • 4 oz bittersweet chocolate

Instructions

  • Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
  • Place 4 tablespoons of butter in a large mixing bowl; set aside.
  • In a medium heavy bottomed saucepan set over medium-high heat, add 10 tablespoons of butter.
  • Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove the heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
  • Add sugars, salt, and vanilla, whisk until combined. Add the egg and yolk and whisk until mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
  • Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
  • Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
  • Meanwhile, chop the bittersweet chocolate into chunks.
  • Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
  • Stir in flour mixture to the large bowl, mix until just combined. Fold in the chocolate chips and chunks.
  • Create balls of dough that are approximately 3 tablespoons in size. Place six balls of dough on each sheet, sprinkle the tops with sea salt if desired.
  • Place one sheet at a time in the oven and bake for 12 to 14 minutes, rotating the sheet halfway through. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

-If you want to make these a standard size, use a standard size scoop (1.5 tablespoons), place 1 dozen cookies on a sheet and bake them for 10-12 minutes.
-You can scoop (portion the dough out) and freeze it for up to 3 months. Bake them for a few minutes longer than recommended.

Nutrition

Serving: 12g | Calories: 397kcal | Carbohydrates: 47g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 308mg | Potassium: 164mg | Fiber: 2g | Sugar: 29g | Vitamin A: 444IU | Calcium: 33mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I brought the dough to a dinner party last night. We baked them fresh and had them with vanilla ice cream and fresh strawberries for dessert. everybody loved them! great recipe! i adjusted the flour a little bit since the dough seemed a quite soft but the dough was super smooth and beautiful otherwise.

    1. I tried the recipe and they spread WAY too much, even after chilling the dought. πŸ™ How much flour did you add? I may be able to make that adjustment next time because they taste amazing but the texture was bad.

  2. I make these incredible cookies as per the recipe, except I don’t add the salt on top. I get so many compliments whenever I make them. The only thing about using the dough after it’s been frozen, is I find the cookies burn unless I let the dough thaw for about 30 minutes or longer first.

  3. When making these do you usually use weight or volume for the flour? Maybe I’m figuring it wrong but I believe that the weight you have listed (8 3/4 oz) is for 2 c. of flour, yet the volume says 1 3/4 c. I weighed 1 3/4 c. flour (4.25 oz + 3.18 oz.) and it did not seem to be quite enough flour. Otherwise, such a yummy and beautiful dough, I’m almost tempted to eat it all raw!

      1. I have a very similar recipe. I use 2 cups of self rising flour ( White Lily brand) and I still use 1/2 tsp. baking soda, 1/2 tsp. cornstarch and 1 tsp. espresso and it comes out perfect. She is right about the browned butter!!!! omgggg. I rolled the dough in sweetened coconut flakes recently and I could have slapped my Momma. ???

  4. mine came out beautiful except the bottoms were pretty dark before even the 12 minute suggested bake time. I lowered the temperature to 350 and the the second tray seemed to do better. You don’t ever have an issue with 375? Could it possibly be my cookie sheets? Any suggestions?Β 

    1. Hi Meghan! It could be a lot of things. Oven temperature (the actual temperature inside your oven vs. what you set it to), cookie sheets or what you’re baking them on. What kind of cookie sheets do you use? Light or dark? And what are you lining them with? Parchment or baking mats?

  5. I tested seven different recipes after researching over 40 recipes. This one made the cut, but no one in our family liked these the best. They are an okay cookie, but not great. Other cookies were prettier and still other cookies were tastier, which is all subjective of course. But thank you for sharing your recipe.

    1. I had the same results too. And I consider myself a great baker. They came out too dark from the nottom, not as flat as the picture shows and the taste was just ok. My kids didn’t care for seconds! They asked for my original recipe which was disappointing because I REALLY searched hard for thin and chewy cookies and these looked GREAT in the pictures. Plus, the dough itself tasted so gooooood. I think it is a matter of taste at the end. Thank you so much for posting this recipe.

      1. Heba I had the exact same problem! The bottoms got way too dark, while the tops were still too light, and they didn’t spread well. I expected a crackly looking top based on the pictures, but it didn’t get anywhere near there. They are tasty though, but could be better!

  6. Trying these now! Will let you know how mine turned out! Dough seemed thin so made it 2 cups. My daughter said dough was amazing!Β 

  7. chocolate chip cookies one of my all time fav i always keep them ready in my jar adding some caramel will make them more delicious

  8. Made these today and found that at 350 degrees for 12 minutes worked just fine because I barely overcooked the first 6 cookies which I left in for 13 minuets… I didn’t use unsalted butter as I didn’t have any and they came out great. The cookie is a bit more chewy then what I hoped. Is there a way to make the cookies softer in the middle more like fresh baked chocolate chip cookies that you can buy the premade dough at the store? My dough seemed like maybe it had to much flour but I followed the recipe exactly.

  9. These are the cookies that I bake except for this has an extra 1/2 tsp of vanilla and I use nuts and chocolate chips. The base is the same. I’ve been making them for years and they have turned out perfectly except for one time. It was because I browned the butter for too long. EVERYONE in the entire house wants to eat the whole pan when I bake them!

  10. L❀️VE this recipe!! I did my first batch on convection at 375β€’ for 13 mins; came out a lil poofy. I switched to regular bake at 375β€’ for 12 mins; came out flatter & more crisp like I wanted. None of these are going to waste though…..flavor is fantastic!

  11. These are delicious! Mine came out really smooth on top though instead of cracked like yours. Any idea why?Β 

  12. My family loved these cookies! We are a salty/sweet bunch. I didn’t have unsalted butter, so I just barely added a dash to the dough and still sprinkled the sea salt on top. I also used a smaller scoop and baked for 10 min. You do have to keep an eye on them, but they were delicious!

    1. I am not sure what might have happened. There are tons of reasons why cookies flatten, so I would use google. A lot of it has to do with butter.

  13. 5 stars
    What is it about browned butter that just makes it so darn good! It really does elevate any recipe. These cookies look so good. I am going to make them this weekend for sure! Yum!

  14. 5 stars
    I followed the recipe exactly and they turned out great. The flavor was great. I baked at 375 for the 12 minutes and they didn’t turn dark brown on the bottom. It could be that some ovens get hotter than others that some people are having problems with the bottoms turning brown. Great recipe. Thank you.

  15. 5 stars
    These are my go to chocolate chip cookies! I finally found the right
    recipe after lots of testing πŸ˜€

  16. 5 stars
    I used an eggless recipe for months until i finally found this! Thank you so much! I usually go 350 degrees for 15 without turning and they’ve yielded the perfect batch every time! Trying white chocolate chunk with pecans on this recipe now!

  17. Hi!! These look fabulous!!! I think we are going to have a new favorite Christmas cookie πŸ™‚
    Could you tell me why only a part of the butter is browned? Is there some magic behind it?? I’m just a curious baker πŸ˜€ Thank you for an amazing and beautiful recipes πŸ™‚

    Wishing you a merry and safe Christmas time!! πŸ™‚