Browned Butter Chocolate Chip Cookies are everything—gooey centers, chewy edges, and chocolate-studded perfection. If you love cookies, these are next-level. Try them and thank me later.
These Browned Butter Chocolate Chip Cookies take the classic favorite to the next level with a rich, nutty flavor and irresistibly chewy texture. Browning the butter adds deep caramel-like notes that pair perfectly with melty chocolate chips, while giving the cookies a warm, slightly toasted aroma. With crisp edges, soft centers, and plenty of chocolate in every bite, these cookies are a decadent twist on the traditional chocolate chip cookie.
There’s nothing better than a warm chocolate chip cookie. For more of my favorite cookie recipes you have to check out my Perfect Chocolate Chip Cookies, Mini Chocolate Chip Cookies, and Dairy Free Chocolate Chip Cookies.
Table of Contents
Why You’ll Love These Brown Butter Chocolate Chip Cookies
- Browned butter contributes toasted, nutty flavor that deepens the caramel notes from both brown sugar and granulated sugar.
- Adding a whole egg plus an additional yolk adds richness and tenderness without making the large cookies cakey or overly soft.
- By using chocolate chips and chopped bittersweet chocolate it provides varied pockets of chocolate, while flaky salt sharpens every sweet buttery bite.
- Three-tablespoon portions bake into impressive extra-large cookies that require no overnight chilling and look bakery-ready for gifting or sharing.
Recipe Ingredients
Brown Butter – Brown butter adds a nutty, sweet, and toasty flavor with hints of caramel and hazelnuts.
Egg + Egg Yolk – The recipe uses 1 egg and 1 extra yolk to achieve a richer texture and perfect consistency.
Chocolate Chips – A combination of semisweet chocolate chips and bittersweet chocolate chunks creates a layered flavor and a gooey, irresistible texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Oats for Texture – Swap out ¼ cup of flour for rolled oats to create a chewier and heartier cookie.
Dried Fruit Addition – Fold in ½ cup of dried cranberries or cherries for a chewy, tart contrast to the sweetness.
How to Make Browned Butter Chocolate Chip Cookies
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 large baking sheets with parchment paper; set aside.
Step 2: Place 4 tablespoons of butter in a large mixing bowl; set aside.
Step 3: In a medium heavy-bottomed saucepan set over medium-high heat, add 10 tablespoons of butter.
Step 4: 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 from heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
Step 5: Add sugars, salt, and vanilla. Whisk until combined. Add the egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
Step 6: Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
Step 7: Whisk the butter-sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
Step 8: Meanwhile, chop the bittersweet chocolate into chunks.
Step 9: Whisk the butter-sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
Step 10: Stir in the flour mixture to the large bowl; mix until just combined. Fold in the chocolate chips and chocolate chunks.
Step 11: Create balls of dough approximately 3 tablespoons in size. Place six cookie dough balls on each sheet, sprinkling the tops with sea salt if desired.
Step 12: 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 to a wire cooling rack to cool completely.
FAQs
Yes, dark chocolate with at least 60% cocoa works as a great substitute for bittersweet chocolate.
The cookies are ready when the edges are golden brown, and the centers appear slightly underbaked. They will firm up as they cool.
Storage Information
STORE the cooled cookies in an airtight container at room temperature for up to 5 days to keep them fresh and soft.
To FREEZE, portion the dough into balls and freeze them in a single layer in a freezer-safe container or Ziploc bag for up to 3 months. Write the baking directions on the bag for convenience. Bake directly from frozen, adding a few extra minutes to the baking time.
When REHEATING, warm baked cookies in a 350°F (175°C) oven for 3-5 minutes or microwave for 15-20 seconds for a freshly baked taste.
Browned Butter Chocolate Chip Cookies Recipe
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Ingredients
- 14 tbsp unsalted butter - divided
- 3/4 cup brown sugar - packed (dark brown sugar 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 ¾ ounces
- 1/2 tsp baking soda
- 3/4 cup semi-sweet chocolate chips
- 4 oz bittersweet chocolate
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). 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 from 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 the 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 the flour mixture to the large bowl; mix until just combined. Fold in the chocolate chips and chocolate chunks.
- Create balls of dough approximately 3 tablespoons in size. Place six cookie dough balls on each sheet, sprinkling 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 to a wire cooling rack to cool completely.
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.
To be honest, I’ve never frozen them, so thanks for the heads up about that!
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.
I tried the recipe and they spread WAY too much, even after chilling the dought. 🙁 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.
the exact same happened to me🙁
Made these. Loved them. ????
Thanks Caitlin, we love them too 🙂
hey girl -these look oh so yummy!
I want a batch of these all to myself, come visit!
Hopefully soon!!