Make your cookies extra delicious with this brown butter chocolate chip cookie recipe. Soft and chewy the browned butter adds a delicious nutty rich flavor that makes these cookies too good not to share!
Best Brown Butter Chocolate Chip Cookies Recipe
Whether you are looking for a cookie that will impress for an exchange this Christmas, or just because it’s Monday, there’s never a bad time for these beauties!
Chocolate chip cookies are a universal favorite, and the brown butter in this recipe takes the to a whole new level!
This easy and simple cookie recipe is sure to please everyone who tries them, so make sure to make a double batch!
Try my Brown Butter Banana Bread and Brown Sugar Chocolate Chip Cookies too!
Why you’ll love this Brown Butter Cookie recipe:
- KID FRIENDLY: Kids will obviously love eating these cookies, but they are simple to make, so they can help you out in the kitchen too!
- EASY: This is a pretty straight forward cookie recipe with one delicious added ingredient. Even novice bakers will be able to master these.
- SIMPLE INGREDIENTS: You just need a few baking basics to whip up these yummy treats!
These simple cookies are sure to stand out from the crowd! Get ready to meet your new addiction!
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How to make Brown Butter Chocolate Chip Cookies
You can jump to the recipe card for full ingredients & instructions!
- Brown the butter and allow to cool.
- Mix together the wet ingredients.
- In another bowl combine the dry ingredients.
- Stir the dry ingredients into the wet and fold in the chocolate chips.
- Chill the cookie dough in the fridge.
- Scoop the dough into balls and place on a cookie sheet.
- Bake!
It takes about 5 minutes to make the brown butter for this recipe. Let it simmer and foam until it becomes a light brown color. Check out my post on how to make browned butter for tips and step by step instructions.
Browned butter that is burnt, can taste slightly bitter, so ideally it’s best to start over. However, it is possible to strain it through a couple of layers of cheesecloth. This removes the burnt milk solids, although you may have to make up some more for the recipe.
Melted butter will work just fine in these chocolate chip cookies, but the browned butter adds a wonderful rich and nutty flavor. If you are melting the butter, you may as well go ahead and brown it!
It’s important to chill the cookie dough for at least an hour before baking these cookies. This helps to solidify the butter, if you skip this step, the cookies will spread A LOT when they bake.
Whether you are taking these to your holiday cooking exchange, or just want a treat on hand, these brown butter chocolate chip cookies are sure to please!
Tips!
- These cookies can be stored in an airtight container for up to five days.
- Don’t over mix the cookie dough when you combine the wet and dry ingredients. This can cause the gluten to overdevelop.
- Leave space between each cookie dough ball on your baking sheet to allow them to spread.
- You can make these cookies with chocolate chunks, white, milk or dark chocolate.
Everyone’s favorite cookie just got extra delicious! This recipe is a keeper!
These brown butter chocolate chip cookies are seriously good! Super easy to make and extra delicious, they are perfect for any occasion!
More Easy Cookie Recipes we Love
- Brownie Cookies
- Oatmeal Chocolate Chip Cookies
- Gooey Butter Cookies
- Chocolate Chip Cookie Bars
- Shortbread Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Brown Butter Chocolate Chip Cookies Recipe
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Ingredients
- 1 cup unsalted butter 226 grams (2 sticks)
- ¾ cup brown sugar 160 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams
- 2 teaspoons pure vanilla extract 8 grams
- 2⅔ cups all-purpose flour 320 grams
- 2 teaspoons cornstarch 5 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- 1 cup milk chocolate chips 170 grams, plus more to press into the tops of the cookies
- 1 cup semisweet chocolate chips 170 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Add the butter to a saucepan over medium heat and let it start to simmer, then reduce the heat to medium-low.1 cup unsalted butter
- Whisk the entire time as a foam starts to form at the top of the butter and continue whisking until the butter starts to turn a light brown color and become fragrant.
- Remove the pan from the heat and pour the butter into a large heatproof bowl to cool completely for about 30 minutes.
- Whisk in the brown sugar, granulated sugar, eggs, and vanilla. Set aside.¾ cup brown sugar, ½ cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- In a separate large bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt together. Stir into the wet ingredients until completely combined.2⅔ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Stir in the milk chocolate chips and semisweet chocolate chips, then cover the bowl with plastic wrap and refrigerate for 1 hour.1 cup milk chocolate chips, 1 cup semisweet chocolate chips
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Form six 1-inch balls from the cookie dough and place them spread evenly apart on the prepared baking sheet.
- Lightly press down on the tops of the cookies, press in a few extra chocolate chips on top, and bake for 8-10 minutes, or until the edges of the cookies start to dry out and turn a light golden color.
- Let cool completely on the pan, then remove them from the pan and set aside.
- Repeat the baking process with the remaining cookie dough, then serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Don’t over-mix the cookie dough when you combine the wet and dry ingredients. This can cause the gluten to overdevelop.
- Leave space between each cookie dough ball on your baking sheet to allow them to spread.
- You can make these cookies with chocolate chunks, white, milk, or dark chocolate.
Nutrition Information
I haven’t actually made these yet, but plan to very soon since they look amazing! I just have a quick question, which might be obvious to all of the avid bakers out there, but I unfortunately wasn’t born with the gift of being either a great cook or a great baker. However, while I don’t like cooking at all, I absolutely love to bake! So I’m always looking for new things to try, especially things I’ve never seen or heard of before. But my question is… Why brown butter? And will the butter actually turn brown once I’ve cooked it long enough, so that I know it’s ready? And does making brown butter to use instead of just using the sticks of butter un-browned, effect the flavor of the cookie only slightly? Or does it alter the flavor completely? Or does it not effect the flavor at all, but instead maybe changes the texture of the cookies by possibly making them really moist or maybe it makes them crunchy without over cooking them? I apologize for so many questions! I’m truly and genuinely curious what exactly, browning the butter first before adding it to the dough, changes about a typical chocolate chip cookie… Thank you!
The post covers all these questions! Enjoy!
Love these cookies. The taste is so deep and delicious.
Thanks for sharing, Dee!