Brown Butter Chocolate Chip Cookies
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!
I have tips and tricks and process photos to easily help you make this recipe! If you love brown butter, you have to try my brown butter chocolate chip cookie bars.
Recipe Video
Tips for making the cookies
Here are my tips, so yours turns out like this recipe! I have a post for more tips on making brown butter.
- Tip 1: When making the brown butter, heat the butter until the milk solids separate and turn amber in color. This process takes about 5-10 minutes.
- Tip 2: Freeze the hot brown butter for 15 minutes, then stir with a spoon until it is like a paste consistency.
- Tip 3: Make sure to scoop your flour into the measuring cup rather than pressing the measuring cup up against the side of your flour container. If you press the measuring up into the flour you can compact it and end up with too much flour and dry cookies.
FAQ’s
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.
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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.
For more chocolate chip cookie recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
The Best Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup Plus 2 TBSP unsalted butter
- 1/2 cup White granulated sugar
- 1 cup Brown sugar, packed light or dark
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Cornstarch
- 1 1/2 cup Semi-sweet chocolate chips
- 1/4 cup Mini chocolate chips
Instructions
Brown Butter
- 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.1 cup Plus 2 TBSP unsalted butter
- Once the butter is melted, mix occasionally until the butter starts to foam. Once it does, mix 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 separate and sink to the bottom. Those milk solids will start to turn an amber golden brown in color. 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 TBSP will evaporate as the butter cooks.
- For faster chilling, place the butter in a bowl after it is measured, and freeze for 15 minutes. Then, mix with a spoon until a soft paste like butter forms.
Brown Butter Chocolate Chip Cookies
- In a medium bowl, sift together the flour, baking soda, salt, and cornstarch. Set aside.2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 2 tsp Cornstarch
- 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 eggs. Mix until combined.1/2 cup White granulated sugar, 1 cup Brown sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients on low. Mix until just combined. Add in the chocolate chips and mini chocolate chips and mix on low until just combined.1 1/2 cup Semi-sweet chocolate chips, 1/4 cup Mini chocolate chips
- Preheat oven to 350F, and line 2 cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to avoid over spreading.
- Use a large cookie dough scoop (2 tablespoons) to scoop the dough. Place 6 cookie dough balls for cookie sheet.
- Bake the cookies for 10-13 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.
Great recipe! I only did half a cup brown butter and the rest just regular, they came out soft and chewy and soooo rich! Easy to make and came out perfect.
This recipe looks legit, I have tried every chocolate chip cookie recipe I’ve come across for the last 30 years, If there was a noticeable difference. This one is very close to the one in the Test Kitchen cookbook. It’s excellent as well
I made this a few times. The first two times using the US measurements. It was PERFECT! The next batch I tripled the recipe and used the metric measurements so I could easily weigh my ingredients on a kitchen scale and the dough seemed more wet than the first batch. And when baked it definitely spread more and didn’t hold its shape.
hello! I am from Uruguay, I have a little business and my clients love carrot cake cookies😍 Thank you very much for sharing your recipes, and on the other hand I wanted to ask you what it would be the amount of baking soda and cornstarch in grams
These cookies were so delicious!!! I wanted to make them in one day so I didn’t let the butter cool over night and instead let them sit in the fridge for about 4-5 hours. The butter had hardened to the original consistency of butter though. Personally I had to bake the cookies for 20 minutes because they were still raw at 15 minutes. This recipe was easier then I thought it would be and I’ll definitely make them again.
I made these cookie this past weekend and followed every step precisely. I browned the butter, put it in the fridge overnight, set it out on the counter to soften for a few hours. I measured the flour, used room-temp eggs. I chilled the dough for an hour, scooped and put in freezer while oven preheated, and used parchment paper. After all of this, the cookies spread and definitely weren’t as cakey as the pictures show. What would I be doing wrong? The only thing I can think of is maybe after my butter browned I had more than a cup? I didn’t measure again after I browned it, I just assumed it was a cup. I made another round of brown butter last night, measured it, and put it in the fridge, I plan to attempt these cookies again this week…I just want them to be fluffier! Maybe I add more flour? They taste delicious though, so that is why I won’t give up!
Hello!
So if you have more than 1 cup of browned butter, that is too much butter will cause extra spread. So make sure it is just 1 cup! You can also add an extra Tablespoon of flour per cup of flour and that will help too!
Thank you, Stephanie! I appreciate the guidance. I will definitely make sure the butter is exactly 1 Cup, plus add a little flour.
Hi Stephanie!
I just wanted to come back and tell you that the second time I made them they turned out perfect! I do think measuring the butter after it’s browned to make sure it’s exactly 1 cup was super helpful! Also, I did add an extra tablespoon of flour. I plan to make these for the 4th of July. Thank you again for your response and help!
This is the best news! I am so glad they turned out well for you!!
These cookies are Heaven! I have been on the search for a perfect chocolate chip cookie recipe (preferably brown butter) and I scored twice! Super easy recipe to follow (with step by step directions). They turned out so good! Thank you for sharing!!!
These were wonderful! Do need a clarification though on baking the cookies after they have been frozen….
In one spot you say to bake the cookie dough balls right from the freezer to avoid spreading. Then in another spot you state to allow them to thaw prior to baking. I guess I could have tried both ways but I didn’t want the possibility of “sacrificing” a batch so I thought I would just ask (in case other readers are wondering also!)
Thank you for sharing this wonderful recipe!
“Elle” Norris
Phoenix, Arizona
So they should be cold (10 mins in the freezer), but the cookie dough thats been in the freezer, is too cold which is why it needs a bit of thawing.
Great recipe and tips! Followed the recipe, browned the butter, refrigerated overnight. Used dark brown sugar and refrigerated/froze the dough. Baked 14 min, sprinkled sea salt, let them sit on the rack for 4+ min, moved to a cooling rack. They came great!
Hi! Thanks for sharing your recipe. Can I use all brown sugar and no white granulated sugar (don’t have any 🙈)?
Thanks!
Definitely a notch up from your average chocolate chip cookies. The only draw back is they can’t be made at the last minute since you have to brown the butter the day before. Just plan ahead and you’ll be glad you did!
These are AMAZING. The brown butter adds just that extra something to the cookies. They are my go to now and the tray is always empty when it’s time to go.
Sooooo delicious, perfectly chocolatey and chewy. My favorite cookie recipe.
So good!!!! Especially when they’re still warm the chocolate just melts in your mouth
These cookies are delicious!! The perfect chocolate chip cookie recipe, and the addition of brown butter really takes it to the next level! I highly recommend this recipe to everyone, as it’s definitely one of the best cookies you’ll ever make 💗
These are too good!!!! My new go-to recipe. The browned butter is worth the extra effort – double the recipe and freeze some dough for future instant gratification.
My only suggestion is that prep time should include making the brown butter overnight. I probably do it wrong, but I look at ingredients and prep time/ cook time when I’m at the grocery store. I really wanted to make these on short notice for a cookout that I’m going to today. Should be awesome though!
Not sure how this recipe doesn’t have more reviews. I made this and my dad who HATES chocolate chip cookies….HAD TWO! He actually liked them. So this is definitely a keeper!
I am so glad you loved this recipe! These cookies are so yummy!
Hi
May i use regular butter?
Yes! Use 1 cup room temperature butter.
What does the corn starch do for baking these cookies
The cornstarch helps to break down the gluten in the flour. This gives you a chewier cookie.
These were the bomb! My only change was to chill the dough before baking. This recipe is my new go to.
Very straight forward recipe. Making the brown butter really takes no time at all. I actually enjoy that part. Brown butter really sets the chocolate chip cookie recipe over the top!! Highly recommend
I’ve tried this recipe 3 times and I can’t seem to get good results. There is so much butter it’s literally oozing puddles out while baking. Thus causing them to spread too much. The edges burn and the center is raw.
I’m going to try one more time and I’ll add a considerable amount more flour.
I am sorry to hear that is causing you troubles! Here are a few things that could help
1. If browning the butter, the butter will cook off and when you pour it into the a glass measuring glass it should equal 1 cup. If there is more than that, you only need 1 cup. More butter will cause that problem.
2. Let the butter cool completely in the fridge and then let it come to room temperature. Using warm kinda melty butter will cause the problems you describe. The consistency you want is if you grabbed regular stick butter and then let it come to room temperature for 2 hours. In this case its the brown butter.
3. Chill the dough for at least 30 minutes. This helps to solidify the butter again, which also helps prevent the spreading.
I hope this helps!
I think she may have thought what I did:
I wanted to double the recipe and that called for 2 cups of butter. You keep saying 1 cup butter which is (perfect for a single batch. )Am I wrong ?
Yes do 2 cups of butter if you are doubling the recipe.
Hi. Can this dough be prepared and refrigerated ahead of time?
Yes it can! Store it covered in the fridge. Then, take it out of the fridge 1 1/2- 2 hours before baking because it will be cold and very hard to scoop. Once it gets to be more room temperature, you can bake as normal.