By: Becky Hardin
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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!
Table of Contents
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!
How long does it take to make brown butter?
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.
What happens if I burn the brown butter?
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.
Can I use melted butter instead of brown butter for cookies?
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!
Can I skip chilling this chocolate chip cookie dough?
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.
Recipe
Brown Butter Chocolate Chip Cookies Recipe
4.67 from 18 votes
Author: Becky Hardin
Prep: 1 hour hour
Cook: 10 minutes minutes
Total: 2 hours hours 40 minutes minutes
Serves30 cookies
Print Rate
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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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
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.
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.
Nutrition Information
Serving: 1cookie Calories: 188kcal (9%) Carbohydrates: 23g (8%) Protein: 2g (4%) Fat: 10g (15%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 29mg (10%) Sodium: 91mg (4%) Potassium: 60mg (2%) Fiber: 1g (4%) Sugar: 13g (14%) Vitamin A: 208IU (4%) Calcium: 17mg (2%) Iron: 1mg (6%)
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