Infused with the rich, nutty flavor of browned butter, loaded with semisweet chocolate, and topped with a sprinkle of flaky sea salt, these brown butter chocolate chip cookies are positively gourmet. Recipe includes step-by-step guide on how to brown butter and a how-to video!
The BEST Brown Butter Cookies
I almost want to call these brown butter chocolate chip cookies my best chocolate chip cookies ever. They’re just a notch below my “worst” best chocolate chip cookies (nothing can top those life ruiners), so I think calling them the best might be fair.
Anyway, what really sets this recipe apart from your standard chocolate chip cookie recipe is one key magical ingredient: brown butter. Brown butter (more formally known by its French name: Buerre Noisette…fancy!), is simply butter that’s been cooked until all of the water evaporates and the milk solids begin to turn brown.
The end result is a rich, flavorful butter with a nutty, toffee-like aroma. When used in baked goods (especially cookies, but also my butter pecan cake), it yields a buttery, rich, and flavorful end product. And it’s utterly amazing in these chocolate chip cookies.
If the idea of cooking it on the stovetop until it’s perfectly browned (and not burnt!) sounds a little intimidating, don’t panic! I have an in-depth post on how to brown butter you can read before starting, and I also cover this in detail in my video below.
When you’re ready, grab a saucepan and two sticks of (unsalted) butter, and prepare yourself for the most gourmet cookies you’ve ever tasted!
5 things to love about this recipe:
- No mixer needed.
- Just 30 minutes of chilling.
- Dough can be made in advance and even frozen.
- INCREDIBLE flavor!
What You Need
Despite their gourmet flavor, these brown butter chocolate chip cookies use pretty humble, everyday ingredients. Here’s what you need:
- Brown butter. This takes just minutes to make on the stove! Note that you will need to let the butter cool after browning, which usually takes about 30 minutes to an hour. It’s not necessary for the butter to re-solidify, but it should not feel warm to the touch.
- Sugar. We’ll use a blend of brown and granulated sugar. Again, you need to wait until the butter has cooled before adding the sugars; otherwise, you could end up melting the sugars and creating a greasy, runny cookie dough that will spread all over your cookie sheet. So take the time to let your butter cool!
- Eggs. We need all of our ingredients to be the same temperature so they combine properly. This means our eggs and butter both need to be room temperature. I usually set my eggs out the night before I’m going to be baking. If you forget to set yours out, read my tip below!
- Chocolate. I know I call these brown butter chocolate chip cookies, but I honestly prefer to use chopped semisweet (or even dark) chocolate bars. I do include instructions in the recipe for using regular chocolate chips, though!
SAM’S TIP: If you tend to forget to set out your eggs ahead of time, read my post on how to quickly bring eggs to room temperature! It’s a game changer.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Brown Butter Chocolate Chip Cookies
- Brown the butter – Cook the butter over low/medium-low heat, stirring constantly, until browned. The butter will foam, sizzle, and pop after melting, then once the sizzling stops, you’ll notice browning beginning to occur on the bottom of the pan. Once you see plenty of brown (not black!) bits, remove from heat and allow to cool completely.
- Stir together cooled butter and sugars until combined.
- Add the eggs and vanilla extract and stir well.
- Combine the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients.
- Stir in the chocolate, then cover and chill the dough at least 30 minutes. This step is mandatory!
- Roll 2 tablespoon-sized scoops between your palms before placing 2″ apart on parchment lined baking sheets. Bake for 10-12 minutes–do not over-bake!
- Remove from the oven, sprinkle with a touch of flaky sea salt, and let cool completely on the baking sheets before enjoying.
SAM’S TIP: Slightly underbake your cookies! When they are ready to come out of the oven, the edges will be just starting to turn a light golden brown, and the centers may still look underdone. The cookies will finish cooking outside the oven on their cookie sheets. This is how I achieve soft and chewy cookie perfection!
Frequently Asked Questions
Browned butter chocolate chip cookie dough can be made up to a week in advance. If you’d like to do this, just store it in your refrigerator (in an airtight container or tightly covered with plastic wrap) until ready to use. The flavors will actually develop even more as the dough sits.
Keep in mind that if your dough has chilled for longer than 30 minutes, it will likely be pretty firm when you go to scoop it. If it’s too difficult to scoop, just let it sit at room temperature for 10-15 minutes so it can soften a bit.
The most likely cause is your butter being too warm when you added your sugars. The warm butter can melt the sugars and leave you with a greasy, messy cookie dough that will spread like crazy. Unfortunately there is no way to fix this (even chilling the dough won’t help 😞). This is why it’s very important to let your butter cool before moving forward with the recipe!
On the other hand, if your cookies aren’t flattening out at all, you may have over-measured your flour. I can’t stress enough how helpful it is to use a kitchen scale!
You could, but your cookies won’t be as soft if you do. They will also spread a bit more without the cornstarch.
I’d love to hear how you like these compared to my “worst” chocolate chip cookies!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup (225 g) unsalted butter cut into Tablespoon-sized pieces
- 1 cup (200 g) light or dark brown sugar¹
- ⅔ cup (135 g) white sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 10 oz (285 g) semisweet chocolate² see note
- flaky sea salt for sprinkling optional but so good!
Recommended Equipment
- Kitchen Scale (not required, but recommended for best results)
Instructions
How to Brown Butter (it’s easy!)³
- Place butter in a medium-sized saucepan (preferably a light colored one–this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat.1 cup (225 g) unsalted butter
- Once melted, increase stovetop heat to just above medium heat.
- Swirl and scrape the sides of the pan constantly with a wooden spoon or heatproof spatula – butter will foam and pop. Once the this noise slows, you should notice brown bits beginning to form on the bottom.
- Once you notice browning (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl.
- Allow butter to cool at room temperature until no longer warm to the touch before proceeding with the recipe.
Cookie Dough
- Once your butter has cooled, add sugars and stir well.1 cup (200 g) light or dark brown sugar¹, ⅔ cup (135 g) white sugar
- Add eggs and vanilla extract and stir until dough is uniform.2 large eggs, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.2 ¾ cups (340 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt
- Gradually add the flour mixture to butter mixture, stirring until ingredients are completely combined.
- Add chocolate and stir well so that chocolate is well distributed through the batter.10 oz (285 g) semisweet chocolate²
- Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2″ apart on prepared cookie sheet.
- Bake on 350F (175C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Let cookies cool for about a minute then sprinkle lightly with flaky sea salt. Allow cookies to cool completely on baking sheet before removing, then enjoy!flaky sea salt for sprinkling
Notes
¹Sugar
I like to use half light and half dark brown sugar, just because I usually have both on hand and like the blend. Either variety will work fine in this recipe, though. Cookies made with light brown sugar will be lighter in color, cookies made with dark brown sugar will be darker in color and slightly richer in flavor.²Chocolate
You can substitute chocolate chips instead, you’d need about 1 ¾ cups chocolate chips.³Brown Butter Note
If you’ve never browned butter before and are nervous about the process, make sure to watch my video below so you can see exactly how I do it.Storing
Store in an airtight container at room temperature for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe May 2017. Post improved and updated July 2023, recipe remains the same.
Laura
This is our favorite cookie recipe! It was also the inspiration for my 4th grader’s science project. We used your recipe as our standard and then experimented with different leavenings and leavening combinations. All the cookies were edible, but, as we hypothesized, the blend of baking powder and baking soda was the best. (Of course it was, as that’s what you did!). My burgeoning baker and I leaned a lot about how leavenings work and had a lot of great cookies to eat! Thanks!
She got an A!
Sam
That is an awesome science project, Laura! I’m happy to be a part of the learning process! Tell her to keep up the good work and keep getting those A’s! 🙂
Jill
Are these “cakes” cookies or are they crisp and chewy ?
Sam
Hi Jill! These are a soft chewy cookie. They are not cakey or crisp. 🙂
Marcela Vazquez
Loved them, new favorite recipe!
Cass
I cannot wait to try this! I’m not sure I’ll be able to last waiting a few days, but what would be your recommended number of days to wait to allow all of the flavors to develop in the dough?
Sam
Hi Cass! Honestly the 30 minutes called for in the recipe is sufficient for the flavors to develop. I wouldn’t torture yourself by waiting days for the dough. 🙂
Susan
Hi Sam! I made this recipe today and it was simply scrumptious! The brown butter adds so much depth to the flavor of the dough. Thank you for making such a detailed video. I appreciate how you explain all the elements from browning the butter to how to incorporate the ingredients so clearly. You’re an amazing instructor! Your recipes are second to none. Tomorrow I’m making your White Chocolate Macadamia nut cookies.
Sam
Thank you so much, Susan! I am so glad you enjoyed them so much! I hope you love the white chocolate macadamia nut cookies as well. 🙂
Georgie Bridle
One of my favourite chocolate chip cookie recipes!! I baked them for a few extra minutes because I like my cookies on the chewier/crispy side, but they are always so delicious. Such an easy recipe to follow too!
Sam
I am so glad you enjoyed them so much, Georgie! 🙂
Dee
Hello! This recipe is amazing, and im stuffing the cookies with nutella and lotus spread. But im facing a problem.. the cookies stuffed with lotus are spreading more than the ones with nutella (considering that the dough is from the same batch). Do you have any idea why?
Sam
Hmmm that’s interesting. I’m not really sure. I wonder if that spread just isn’t holding up well in the oven. I really wouldn’t have thought it would be a problem.
Rach
Hi Sam! I love these cookies so much. Plan to make them today and I have a question, if I omit the granulated sugar would that affect the recipe? The last time I made these they were a tad too sweet for me (I also doubled the recipe then). Also, I’m out of corn starch—will that make much of a difference?
Sam
Hi Rach! I think they would still turn out but it will obviously change the taste. I would probably recommend trying to cut it in half first.
Rach
I halved the recipe and it worked! I swear you’re like, the goddess of cookies lol. Thanks so much!!
Sam
I’m glad they turned out! 🙂
Chavonne
Hello! I’ve made these cookies several times now and it’s my family’s favorite!! I do have a question though. I have a batch of pre made brown butter ( I’ve become obsessed with it since making this recipe) and was wondering if I could use it or is it better just to make it fresh? If so how much would I use? I know you lose some volume when browning the butter so I don’t think a cup of browned butter is the same as browning a cup of butter. Hope my question makes sense lol. Love you and your blog. Happy baking!!
Sam
Hi Chavonne! Thank you so much for using my recipe! Pre-made would be totally fine but I would warm it in the microwave just enough so that it is melted to make everything combine properly. Your question about exactly how much to use makes sense but honestly I am not totally sure how much you would want to reduce it (I’ve never measured after browning but will have to do that!), I think if you removed one tablespoon you should be good.
Shahad
Thank you for this perfect recipe 😭💕it’s soft, moist and chewy baked well and crisp at the edges 😋😍 thank you very much ❤️
Sam
I’m so glad you enjoyed them so much, Shahad! 🙂
Annie Cryer
Hello, just made these cookies, and they’re the BEST chocolate chip cookies I have ever made!!!! WOW!!! Thank you 😍
Sam
I am so glad you enjoyed them so much, Annie! 🙂
Sarah
Hi Sam! I always have a problem with greasy cookies for any cookie recipe that call for browning butter I guess since it is melted I have tried several recipes several times. Do you know what might be the cause? Also what happens if you let your butter cool for too long and it begins to solidify again? Not completely but start turning for a translucent golden color to a more cloudy yellow. Thanks in advance! I can’t wait to try this recipe!
Sam
Hi Sarah! Usually you will get a greasy cookie if you add your sugars to your butter while it is still too warm. You actually want it to cool to about the cloudy yellow. Usually if it’s still clear it’s still too hot. I hope you love these cookies! 🙂
Bridgett
I have made these cookies at least six times in the last 2 months. This is my families favorite cookie, hands down. I have never used cornstarch in a cookie recipe. Can you tell me why it is an important component of this cookie recipe?
Sam
Hi Bridgett! I am so glad everyone enjoys them so much! The cornstarch here helps keep them from spreading too much and makes the cookies extra soft and chewy. 🙂
Roo
Hey sam i have tried your recipe and it turned out awesome! It’s just that i was using choc
Callets and the choc was not as gooey as i expected.May I knw if i can use the normal milk choc from hersheys? As thats the only brand i can find here in asia
Sam
Hi Roo! Milk chocolate will work just fine here, I hope you love the cookies! 🙂
farha
soo good! i watched hour video and you explained it PERFECTLY!! so glad i found you video/page! thank you soso much :))
Sam
I am so glad you enjoyed them so much, Farha! 🙂
icecream405
Very easy to understand, thanks so much Sam!
Sam
I am so glad you enjoyed it so much! 🙂
mandy
Awesome recipe they were sooo good that I made a second batch the next day and doubled the recipe.
Sam
That’s awesome! Thank you so much for letting me know how they turned out! 🙂