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.
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!
These are delicious! Mine came out really smooth on top though instead of cracked like yours. Any idea why?
L❤️VE this recipe!! I did my first batch on convection at 375• for 13 mins; came out a lil poofy. I switched to regular bake at 375• for 12 mins; came out flatter & more crisp like I wanted. None of these are going to waste though…..flavor is fantastic!
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!
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.