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.

Top view of brown butter chocolate chip cookies.

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.

Stack of two brown butter chocolate chip cookies split in half.

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.
Spoon inserted into brown butter.
Make the brown butter until the milk solids are amber in color.
Chilled brown butter in a bowl.
Stir the butter until it is a softer butter “paste”.
Wet ingredients in a bowl.
After adding the eggs, beat on medium speed until creamy.
Cookie dough in a bowl.
Add the chocolate chips, and mix on low speed. Make sure to not over mix.
Cookie dough on parchment paper.
Use a 2 Tablespoon to scoop the dough.
Bite missing from cookie.

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For more cookie recipes, try my best chocolate chip cookies and small batch chocolate chip cookies.

One cookie split in half.

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

Top view of brown butter chocolate chip cookies.
4.99 from 64 reviews

The Best Brown Butter Chocolate Chip Cookies

Stephanie Rutherford
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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Prep Time: 30 minutes
Cook Time: 12 minutes
Brown Butter: 30 minutes
Total Time: 1 hour 12 minutes
Servings: 17 Large 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.

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. 
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
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