Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are the perfect chocolate chip cookies. The nutty flavor of brown butter combines with the brown sugar and chocolate chips perfectly.

Close up view of Brown Butter Chocolate Chip Cookies - 4

In this recipe, we are then using that brown butter to make a spin on my classic chocolate chip cookies. The cookies come out so rich and chewy. You will absolutely love every last bite.

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How to Make Brown Butter Chocolate Chip Cookies

Here is a brief overview of how these browned butter chocolate chip cookies come together. For the full recipe, including all ingredients and measurements, scroll to the recipe card at the bottom of the post.

Brown the Butter

Melt the butter in a skillet and allow it to begin to brown at the bottom. It will turn foamy at the edges and begin to smell nutty. Remove it from the heat and immediately pour the butter into a heatproof glass bowl or measuring cup.

Overhead view of a saucepan of browning butter for Brown Butter Chocolate Chip Cookies recipe - 6

Combine Dry Ingredients

Whisk together your flour, salt, and baking soda in a large bowl. You can read all about how to measure flour correctly here: How to Measure Flour .

Overhead view of mixing bowl of dry ingredients and whisk for Brown Butter Chocolate Chip Cookies recipe - 7

Cream the Butter and Sugars

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until fully combined, about one minute. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined. Scrape down the sides of the mixing bowl and give it one final mix.

Overhead view of a mixing bowl of ingredients for Brown Butter Chocolate Chip Cookies recipe - 8

Combine the Wet and Dry Mixtures

Add all of the flour mixture to the wet ingredients, beat slowly at first, then turn up to high until there are no more streaks of flour.

Overhead view of a mixing bowl of ingredients and hand mixer for Brown Butter Chocolate Chip Cookies recipe - 9

Stir in The Chocolate Chips

Stir in the chocolate chips by hand with a spatula.

Overhead view of mixing bowl of dough and chocolate chips for Brown Butter Chocolate Chip Cookies recipe. - 10

Roll the Dough into Balls and Bake

Use a cookie scoop to scoop the cookies into uniform balls. Place the cookie dough balls two inches apart and bake for 10 to 14 minutes or until the edges of the cookies begin to turn golden brown.

Pro Tip: Add a few more chocolate chips to the top of the dough balls before baking.

Overhead view of baking sheet with parchment paper and balls of Brown Butter Chocolate Chip Cookies dough before baking. - 11

Storing and Freezing Cookies

Store any leftover cookies in an airtight container at room temperature for up to two week.

To freeze them, flash freeze the cooled cookies in a single layer on a rimmed baking sheet, then transfer them to a freezer-safe bag or container and store in the freezer for up to three months.

Overhead view Brown Butter Chocolate Chip Cookies on a cooling rack - 12

If you agree that these are the best brown sugar chocolate chip cookies, or make any of my other recipes, I’d love to read your comment and hear what you think!

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Ingredients

3/4 cup butter (170 grams)
1 1/2 cups all-purpose flour see note 1 (270 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar (159.75 grams)
1/4 cup granulated sugar (49.5 grams)
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
1 cup chocolate chips both milk chocolate and semisweet chocolate chips will work here (170 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Prepare 3 rimmed baking sheets with parchment paper.
In a small skillet over medium heat, melt the butter. Continue stirring as the butter melts. It will take about 8 minutes for the butter to melt completely and for it to begin to brown at the bottom. It will turn foamy at the edges and begin to smell nutty. Remove it from the heat and immediately pour the butter into a heat-proof glass bowl or measuring cup to remove it from the hot skillet (see Note 2). Allow to slightly cool. 3/4 cup butter
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until fully combined, about 1 minute. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined. Scrape down the sides of the mixing bowl and give it one final mix. 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
Add the flour mixture. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated. This will allow you to combine the flour all at once without over-mixing the dough.
Stir in the chocolate chips by hand with a spatula. 1 cup chocolate chips
Optional: Chill the cookie dough for 30 minutes in a refrigerator, covered. This step will result in the thicker cookies you see pictured here. You can skip this step and still get absolutely delicious cookies, but they will spread more.
Using a 1 1/2 tablespoon cookie scoop , scoop the cookies into uniform balls. Place the balls two inches apart and bake for 10 to 14 minutes or until the edges of the cookies begin to turn golden brown.
Remove the sheet pan from the oven. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack with a spatula. Enjoy or allow to cool completely and store in an airtight container for up to 2 weeks. For freezing information, see Note 2.

Notes

If you don’t have a kitchen scale, ensure that you are measuring your flour correctly by whisking the flour in it’s container, then using a spoon to scoop it into a dry measuring cup before leveling it off with the flat end of a spatula.
Pouring the butter from the skillet into a glass container right away will prevent the milk solids in the butter to go from caramelized to burnt. If they stay in the hot skillet they will be burn.

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