Rich, chewy, and full of delicious, nutty flavor, these Brown Butter Chocolate Chip Cookies are everything you love about a classic chocolate chip cookie, but with a seriously delicious twist. Browning the butter adds a rich, nutty depth that sets these cookies apart from the rest. If you're wondering if brown butter is worth the extra step, I can tell you right now… it absolutely is.
This is the only brown butter chocolate chip cookie recipe you need. The crisp, caramelized edges, gooey centers, and bursts of chocolate make each bite better than the last. If you've made my chocolate chip cookies or love a good bakery style chocolate chip cookie, you're going to love these.
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Since the butter is melted in this recipe, there is no need to pull out the mixer to cream the butter and sugar. The dough is super easy to mix by hand with just a spatula. This recipe gets bonus points from me just for that!
How To Make Brown Butter
- Start by adding your butter to a light-colored pan over medium low heat. Stir constantly as it melts and begins to boil.
- It will go from golden to a deep amber and develop a nutty aroma. This takes about 10 minutes.
- Once the milk solids at the bottom begin to brown, remove the pan from heat immediately to prevent burning. Pour the browned butter (scrape in all the flavorful bits too) into a bowl and let it cool on the counter for about 20 to 30 minutes.
How To Make Brown Butter Chocolate Chip Cookies
It took me a while to jump on the brown butter chocolate chip cookie train. I didn't think the brown butter would make that big of a difference in the dough, but I was wrong. The rich, nutty flavor really comes through and takes these cookies to the next level. They're absolutely fantastic!
STEP 1
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 2
To the cooled brown butter, whisk in the brown sugar, granulated sugar, egg, milk, and vanilla extract until fully combined.
STEP 3
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and chocolate chunks.
STEP 4
Using a 1-ounce scoop or 2 rounded tablespoons, portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Refrigerate for 4 hours.
STEP 5
Preheat the oven to 350°F. Once chilled, bake the cookies for 13 to 15 minutes or until the edges are golden and the centers look slightly underbaked. Let them cool on the pan for a few minutes before transferring to a cooling rack. Enjoy!
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📖 Recipe
Brown Butter Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter cut into small pieces
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup light brown sugar lightly packed
- 1 tablespoon milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chocolate chips semi-sweet & dark (optional)
Instructions
- Start by adding your butter to a light-colored pan over medium low heat. Stir constantly as it melts and begins to boil. It will go from golden to a deep amber and develop a nutty aroma. This takes about 10 minutes.
- Once the milk solids at the bottom begin to brown, remove the pan from heat immediately to prevent burning. Pour the browned butter (scrape in all the flavorful bits too) into a bowl and let it cool on the counter for about 20 to 30 minutes.
- Line baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- To the cooled brown butter, whisk in the brown sugar, granulated sugar, egg, milk, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and chocolate chunks.
- Using a 1-ounce scoop or 2 rounded tablespoons, portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Refrigerate for 4 hours.
- Preheat the oven to 350°F. Once chilled, bake the cookies for 13 to 15 minutes or until the edges are golden and the centers look slightly underbaked. Let them cool on the pan for a few minutes before transferring to a cooling rack. Enjoy!
Notes
- As the butter cooks it will start to bubble and get foamy on top. That is totally normal.
- If the brown bits on the bottom of the pan get too cooked (burnt), you can strain them off of the butter and discard them. Taste the butter (once it is cool) to make sure it still has a nutty flavor and not a burnt flavor.
- I like using a mixture of dark chocolate chips and semi-sweet chips in these cookies.
Expert Tips
- Let the brown butter cool: After browning, let the butter sit for 20 to 30 minutes at room temperature. The butter doesn't need to be cold, just cooled to room temperature.
- Adding Milk: Browning butter removes water from it, so adding a little milk back into the dough helps keep these cookies soft and chewy without losing any flavor.
- Scoop before chilling: The dough is easier to work with before it firms up. I like using a 1-ounce scoop or about 2 rounded tablespoons per cookie.
- Don't skip refrigerating the dough for at least 4 hours. It lets the butter firm up, so the cookies don't spread too much in the oven and become flat and greasy.
- Top with extra chocolate: After scooping, press a few extra chocolate chips or chunks on top of each cookie. It gives them that classic, bakery-style look.
- Avoid Overbaking: Pull the cookies out when the centers still look slightly underdone. They'll finish baking on the pan, keeping the centers soft and the edges just right.
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