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.
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.
For more cookie recipes, try my best chocolate chip cookies and small batch chocolate chip cookies.
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.
Recipe Video
The Best Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are easy to make! They are made with brown butter and semi-sweet chocolate chips and mini chocolate chips. These are the chewy with crisp edges.
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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.
Notes
Flour- Make sure to scoop and level the flour or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 1/2 TBSP flour.
Brown butter- Don’t use melted brown butter, it will cause the cookies to spread too much in the oven. After chilling, parts of the butter with be a creamy yellow and the milk deposits on the bottom will be brown.Â
Calories: 246kcal, Carbohydrates: 43g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 1mg, Sodium: 209mg, Potassium: 127mg, Fiber: 2g, Sugar: 26g, Vitamin A: 14IU, Vitamin C: 0.02mg, Calcium: 27mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
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.