These brown butter chocolate chip cookies are bakery style chewy cookies! These cookies are chewy with crisp edges and two types of chocolate chips. These are the perfect upgrade to a simple chocolate chip cookie.
These brown butter chocolate chip cookies are even better than the classic chocolate chip cookie. The brown butter takes them to a whole new level.
The brown butter adds a gourmet flavor and a nutty aroma to the cookies. If you are looking for a richer cookie, these are for you! They are the best cookies!
Why You Will Love This
- Chewy cookies- These cookies are super chewy and large. They will still have the crispy edge.
- Brown butter- The brown butter get melted, then solidifies. There will be little brown bits in the butter. This will act like regular sticks of butter.
- Chocolate chips- These cookies uses both regular chocolate chips and mini chocolate chips.
- Easy dessert- This recipe is very easy to make. They do require you make the brown butter ahead of time.
- Unsalted butter- The butter gets melted and placed in the fridge overnight to solidify. Then, pull it back out to room temperature. This process lets us cream the butter or a more chewy cookie.
- Brown sugar- I used light brown sugar. You can use dark brown sugar.
- Eggs- Pull these out 2 hours before baking.
- Chocolate chips- You can use semi-sweet chocolate chips or dark chocolate chips. The mini chocolate chips are optional, but they add extra to the cookie. I don't recommend milk chocolate chips because they are too sweet.
- Cornstarch- This gives the cookies are more chewy taste and flavor. It helps to break down the gluten strands.
Step By Step Instructions
Here is how to make and bake these chewy chocolate chip cookies.
STEP 1: Brown the butter. In a medium saucepan over medium heat, melt the butter. Stir the butter until the milk deposits separate and turn amber.
During the browning process, first it will get foamy and bubbly. Once the milk solids separate, it will turn amber very quickly.
STEP 2: Chill the browned butter. Place the browned butter in the fridge to solidify like a stick of butter. Then, pull it out to get room temperature (2 hours before baking).
STEP 3: Beat the butter and sugars. Cream the butter, brown sugar, and white granulated sugar. Beat these on high in a large bowl. You can make these in the bowl of a stand mixer or an electric mixer (hand mixer).
STEP 4: Add in wet ingredients. Next, add in the vanilla extract and eggs. Beat these on medium speed until it is creamy. Use a rubber spatula to scrape the bowl.
STEP 5: Mix the dry ingredients. Now, sift the flour in a medium bowl. Add in baking soda, cornstarch, and salt.
STEP 6: Add in the flour mixture. Mix in the dry ingredients on low speed. Then, add in the chocolate chips.
STEP 7: Chill the cookie dough. Chill the dough for 30 minutes. This will allow the butter to solidify in the fridge. this leads to less spreading.
STEP 8: Scoop the dough. Use a large cookie scoop to scoop the cookie dough balls. Bake 6 cookie dough balls per cookie sheet.
STEP 9: Bake the cookies. Bake the cookies for 13-15 minutes. They should be slightly underdone in the middle and golden brown on the edges. They will finish baking as they cool.
Top the cookies with extra chocolate chips and flaky salt. Cool the cookies on a cooling rack.
Can I Use Regular Butter?
Yes you can, they will just have a less nutty flavor. Use 1 cup of stick butter. Pull that out 2 hours before baking. Then, bake the cookies like normal.
They will still make the best chocolate chip cookies.
Expert Baking Tips
If the browned butter is still warm or not all the way solid before baking, it will lead to spreading.
Here are two tips to prevent spreading.
- Chill the dough. The dough needs to be chilled before baking. The cookie dough balls should be cold when they go in the oven. If they aren't chilled, they will lead to spreading.
- Bake the cookies on cookie sheets. The cookie sheets needs to be lined with parchment paper on the bottom of the pan. The parchment paper is what leads to less spreading.
Yes they can! Store in an airtight container. Bake the cookies directly from frozen. They won't spread as much and take a few extra minutes to bake.
This is because you probably over measured/ compacted your flour. The flour needs to be spooned and leveled. Sticking the measuring cup directly in the flour to scoop will lead to compacted flour.
Yes you can. Bake these for 8-11 minutes. However, they won't be as chewy since they will be smaller.
Storing and Freezing
Store these brown butter chocolates chip cookies in an airtight container. Store for 5 days at room temperature.
Freeze the baked cookies by wrapping in plastic wrap and storing in an airtight container. Freeze up to 30 days. Pull them out for 1 hour to thaw.
My Other Favorite Cookie Recipes To Try
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The Best Brown Butter Chocolate Chip Cookies
- 1 cup Plus 2 tablespoon unsalted butter
- ½ cup White granulated sugar
- 1 cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoon Cornstarch
- 1 ¾ cup Semi-sweet chocolate chips
- ¼ cup Mini chocolate chips
- Use a large frying pan (between 10-12 inches) on medium heat, start melting the butter. The larger the frying pan, the quicker the butter will brown. If you do use a smaller pan it will take 5-10 minutes longer to brown.
- Once the butter is melted, whisk occasionally until the butter starts to foam. It will take 5-10 minutes to get the butter to start to foam. Once it does, whisk continuously because it will be hard to see what is happening underneath it.
- Once it starts to foam, there will be milk solids that will sink to the bottom. Those milk solids will start to turn a light brown after 1 minute. Heat until the milk solids are amber in color, then take off heat.
- Pour the butter into a glass measuring cup (or a thick glass jar). Make sure to scrape all the brown bits into the cup, that is where the flavor is! There should be exactly 1 cup of brown butter. The extra 2 tablespoon will evaporate as the butter cooks.
- Cover the glass measuring cup with cling wrap, and place in the fridge. Chill overnight or until super solid. Before baking, let the butter sit on the counter for 2 hours. It should be soft like regular room temperature butter. If it is still hard, place butter on a plate and heat each side for 10 seconds in the microwave.
Brown Butter Chocolate Chip Cookies
- In a medium bowl, sift together the flour, baking soda, salt, and cornstarch. Set aside.
- Use a mixer, and beat the brown butter, sugar, and brown sugar on high speed for 2 minutes. The butter should be light and fluffy. Add in the vanilla and mix until combined. Add in eggs one at a time. Mix until combined.
- Slowly add in the dry ingredients on low. Mix until combined. Add in semi-sweet chocolate chips and mini chocolate chips and mix on low for 10-15 seconds. Cover and place in the fridge for 30 minutes.
- Use a large ice cream scoop (3 oz) and scoop the cookie dough. Compact the dough into the scoop and then place on cookie sheet. Don't try to manipulate the dough because we want the nice ripples on the cookie dough ball. Place the cookie dough 3 inches apart on the cookie sheet. I usually do 6 cookies per cookie sheet.
- Preheat oven to 350F, and line 2 cookie sheets with parchment paper. While waiting for the oven to preheat, place first batch of cookie dough balls in the freezer to get really cold. The rest of the cookie dough balls should be in the fridge until ready to bake.
- Bake the cookies 13-15 minutes until lightly golden brown on the edges and on top. Let the cookies sit on the pan for 4 minutes, then transfer to a cooling rack.