Go Back
+ servings
featured brown butter chocolate chip cookies

Brown Butter Chocolate Chip Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Chill/Rest Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Servings: 30 cookies
Calories: 188kcal
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!
Print Recipe



  • 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


  • 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
    cubed butter in a white saucepan
  • 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.
    melted brown butter in a saucepan
  • 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
    wet ingredients for brown butter chocolate chip cookies in a bowl before mixing
  • 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
    brown butter chocolate chip cookie dough without chocolate chips in a bowl
  • 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
    brown butter chocolate chip cookie dough in a bowl
  • 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.
    6 brown butter chocolate chip cookies on a parchment lined baking sheet before baking
  • 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.
    6 brown butter chocolate chip cookies on a parchment lined baking sheet after baking
  • Repeat the baking process with the remaining cookie dough, then serve.



  • 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.
Storage: Store brown butter chocolate chip cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.


Serving: 1cookie | Calories: 188kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 91mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 208IU | Calcium: 17mg | Iron: 1mg