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.
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
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!
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.
Which is your favorite? If you don’t mind sharing.
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.
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!
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?
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?
375 was too hot for my bath also. especially wtih so much butter and such a soft dough.
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!
I am wondering this too.
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. ???
DROOLING over here! That sounds amazing!!