This post may contain affiliate links. We may earn money or products from the companies mentioned in this post. Please know, we only share products we love!
These brown butter chocolate chip cookies have been life changing for me! That might sound dramatic, but it’s true! I’ve been on the hunt for years for the perfect chocolate chip cookie. I’ve made dozens of recipes before finally realizing I’d just have to make my own. The perfect chocolate chip cookie to me has golden crispy edges, a good crust on the top, but still soft and a littlegooey in the center.
Enter our brown butter chocolate chip cookies. The cookie base has a rich toffee flavor, semisweet or dark chocolate is a must to contrast the sweet dough, and a pinch a salt to enhance the flavors all around. And that is what you get with this cookie! The secret to this perfect cookie? The brown butter, of course!
Browning the Butter
If brown butter intimidates you, don’t let it! I promise it is actually super easy.
See our video and step by step tutorial on how to brown butter:
HOW TO BROWN BUTTER TUTORIAL AND VIDEO HERE
Our brown butter guide will show you what to expect and answer any of your questions about browning butter!
Once the butter is browned, remove from heat, and pour into a bowl to cool. We want the butter to be soft but solid—room temperature. I stick mine in the fridge or freezer to speed up the process, if your butter gets too hard in the fridge, just let it sit on the counter for a few minutes and it’ll be perfect.
You can even brown your butter a few days in advance and store it in the fridge covered until you’re ready to make your cookies.
After you’ve browned butter once, you’ll never be afraid to do it again!
What makes these cookies so good?
I’ll let your in on a couple secrets on what makes these cookies truly spectacular. First is the most obvious, the brown butter. The brown butter offers a subtle nutty flavor that blends perfectly with the molasses in the brown sugar to give the cookie that amazing rich slightly smoky and nutty toffee flavor.
You’ll notice I use a higher ratio of brown sugar to white sugar. You’ve got to have the right balance of sugar and butter with not too much flour to get a nice spread on your cookies, as well as those nice crispy edges.
Instead of baking my cookies at the standard 350 degrees, I bake them at 375 degrees. Baking your cookies at a higher temperature will cook the outside of the cookie faster before the inside cooks too much. This trick is going to give you those crispy edges and exterior and keep the inside nice and soft.
My Cookie Baking Essentials:
You don’t need a cookie scoop for this recipe, but it sure speeds up the cookie scooping process and guarantees that your cookies are all the same size and shape. This scoop is a 4 tablespoon scoop (1/4 cup) and it is my most used scoop!
I love using a kitchen scale to weigh out my flour. If you don’t weigh out your flour make sure you are measuring your flour correctly otherwise you may end up with way too much flour in your cookies, which would be a tragedy.
Basic cookie sheets, I use these for EVERYTHING!
I love these silicone mats! Nothing sticks to them and they make cleaning up a breeze!
You can use beaters or any stand mixer you already have for these cookies, but this kitchen aid mixer is my absolute favorite!
HI THERE! LINKS IN THIS POST ARE AMAZON AFFILIATE LINKS TO PRODUCTS WE LOVE.
You’ll notice in the instructions that your cookie dough balls should be 1/4 cup. You might be tempted to make them smaller, but 1/4 cup scoops will give you the perfect ratio of crispiness and softness.
How to get PRETTY cookies:
I’ve also got some tips for you on how to make your cookies look extra pretty!
- Make your cookies big! Bigger cookies look prettier. I use 1/4 cup of dough for the perfect crispy and gooey ratio. This is my favorite cookie scoop to use.
- Before you put your cookie dough balls in the oven top them with a few extra chocolate chips. This makes sure you’ve got some chocolate chips picture perfect on top of every cookie.
- Right when your cookies come out of the oven bang the pan on the counter. the pushes the cookies out and gives them those beautiful wrinkles.
- If your cookies are a little misshapen its okay, you can fix them.While the cookies are still hot take your spatula and gently push in the edges anywhere the cookies aren’t perfectly round.
DON’T FORGET TO MEASURE YOUR FLOUR CORRECTLY!
You guys, I cannot emphasize enough how important it is to measure your flour properly! Any time someone had had these cookies turn out dry, crumbly, or cakey 99% of the time the culprit is TOO MUCH FLOUR!
I actually weigh my flour–130 grams = 1 cup flour. I know most people don’t have a kitchen scale, which is why it’s so important that you stir up your flour before using it, as it compresses while it sits, and spoon and level it before using it. We have an entire picture tutorial HERE showing you how to measure your flour properly and why it’s so important. For the love of all baked goods, please, oh please do not just dip your measuring cup into your flour container and scrape it up the side. Save us from the dry, crumbly cookies.
How to Freeze the Dough
I loveeee to have a stock of these in my freezer for when I’m craving a cookie or in case I need to bring a little treat to someone fast! So here’s what you’ll want to do:
- Scoop the cookie dough into 1/4 cup balls and line them up on a cookie sheet and place the entire cookie sheet in the freezer for at least 1 hour this is going to make sure they maintain their shape and don’t get squished and misshapen in the freezer
- Then you can stack them on top of each other in a tupperware container, I like to place a piece of parchment paper, wax paper, or even plastic wrap in between the layers of cookie dough so that they don’t get stuck to each other
- Before baking, pull out however many cookie dough balls you want and let them sit out at room temperature for about 15 minutes. Then bake according to normal instructions.
Just look at that gooey center! If you like this recipe don’t forget to comment and rate it below!
Enjoy!
Alyssa
You May Also Like These Other Cookie Recipes:
- Peanut Butter Cup Cookies
- Dark Chocolate Pistachio Tahini Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Chocolate Chip Shortbread Cookies
Don’t forget to pin this recipe for later! You can also follow us on Pinterest here!
Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!
Brown Butter Chocolate Chip Cookies
These are the PERFECT chocolate chip cookies. Crispy edges and gooey centers. Brown butter gives these a delicious toffee flavor making them the best chocolate chip cookies!
Ingredients
- 1 1/4 cup of butter (see notes)
- ¾ cup granulated sugar
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¾ cups of flour, measured correctly
- ½ teaspoon of salt
- 2 teaspoons baking soda
- 2 ½ cups semisweet chocolate chips
Instructions
- Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.
- Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.
- Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)
- Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.
Notes
I used salted butter, so if you use unsalted butter you may want to increase the salt amount from ½ teaspoon to 1 teaspoon.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 282mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 3g
Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!
Are you part of our Facebook Page? Follow along with what’s new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE
originally published August, 19 2018
These look delish! Can’t wait to try your recipe. Do you think cutting back to 3/4 c brown sugar would still work?
If you reduce the brown sugar in the cookies, you’ll still get cookies, but they won’t be as good! You’ll end up with a drier, more crumbly cookie.
Do you use light brown or dark brown sugar?
Hi Carol,
I use light brown sugar for these cookies, but I do think they would be delicious with dark brown sugar if that’s all you have!
– Alyssa
I’ve never browned the butter before! I’m anxious to try this !
Alyssa, you have definitely created the “best” chocolate chip cookie I’ve ever tasted! They are so delicious with the browned butter! So delicious, that I just threw all of my favorite chocolate chip cookie recipes that I’ve aquired over the years. Thanks for sharing your secret tip for this recipe!
Thank you so much! This honestly means the world to hear that!
I made these cookies with my grandson. All of us loved them. Im wondering, can you do the brown butter in chocolate cookies?
Kathryn, I’m so glad you made them and loved them! You know I have never actually tried brown butter in chocolate cookies, but I think it would be delicious! If you do decide to try it make sure you increase the amount of butter used, as when you brown the butter you lose some of the liquid. So if the recipe calls for 1 cup, I like to do 1 1/4 cups. And please report back if you try it, Im so curious how it turns out!
– Alyssa
Have you ever made this into a cookie cake & if so, should I double the recipe & how long should I bake it?
Hi Julie! I’ve never made it into a cake before so I can’t say for sure, but I think one recipe would be enough for a cookie cake (depending on the size you want. Each recipe should give you about 5 cups of dough. Since you’ll be flattening the cookie dough out into a round cake instead of making balls of dough, I’d start with 10 minutes and check on it and add time from there as needed!
– Alyssa
Oh my goodness! I will never make another chocolate chip cookie recipe. These are amazing! Perfect amount of crispiness and chewiness. The brown butter just takes them up to the next level of awesomeness! Thank you for this gift.
Thank you so much for the huge compliment Dana!
– Alyssa
I got a lot of sediment in the pan when I browned the butter. Do I add that along with the melted and cooled butter or do I discard it? It looks like at least 1/4 cup of sediment. I am in the process of making these !
So sorry for the late reply Naomi! I know this might not be helpful now, but for future reference all those little brown bits at the bottom of your pan are the toasted milk solid, you do want to add those into the mixture as they add lots of nutty delicious flavor!I hope your cookies still turned out okay 🙂
– Alyssa
Hello. I was wondering about how long it takes for the butter to set up in the refrigerator? Thank you
Hi Kendra,
I would say on average it takes about 45 minutes. It will set faster in the freezer than the fridge. Also if you pour it into a shallow pan so it spreads out, it will set faster than in a deep bowl.
Hope that helps!
Alyssa
If you freeze the dough, do you have to thaw before baking or can you bake them from frozen? Does this change the bake time?
Hi Chrystie, when I am using my frozen cookie dough I either let it sit out for about 20 minutes to come to room temperature and bake for the normal time or I’ll just add 1-2 minutes depending on how they look. I usually also give the pan of cookies a good whack on the counter after they come out of the oven because sometimes they don’t spread as much and that helps flatten them out.. I hope that helps!
-Alyssa
I baked these cookies tonight! I used a plant based butter including caramel and pecans! This recipe is a keeper!
That sounds DELICIOUS! I’m curious, did you try browning the plant based butter, if so, did it brown like normal butter does?
– Alyssa
I rarely comment on recipe posts, but these are the most incredible cookies I have ever tasted. I followed the recipe exact. I will never use another recipe again. These were AMAZING.
Ell! Thank you so much, your comment means EVERYTHING!
– Alyssa
Very decadent cookies. Yum
Thanks Michele!
-Alyssa
I’ve had bad luck with making cookies – they always turn cakey and never spread. So I took one more chance and tried this recipe. OH MY I made my first ever successful batch that tasted great and spread out into lovely round chocolatey cookies! The only reason i gave 4/5 is because there was so much butter. I don’t typically like my cookies to taste as if I’m biting into a stick. I’m afraid of what would happen if I reduce it.
Hi Maivy! One reason your cookies have probably not spread and have turned out cakey in the past is that you’re not using enough butter! Butter and sugar help your cookies spread and give them a nice non-cakey texture. Also, when it comes to brown butter chocolate chip cookies we have to add a little extra butter to the recipe to account for some of the moisture that is lost when the butter is browned. I hope that helps, I’m so glad you liked the recipe!
– Alyssa
I have made these twice already this month. We LOVE these. They are pretty oily, but in the most delicious way!
Great taste but I didnt get a cookie w/a gooey Center & crisp edges, I got more of a cakey cookie…any idea what I did wrong?
Hi Kim! You’re right, a cakey cookie definitely indicates something isn’t quite right!
It’s hard to say exactly what is wrong without being there to see what you’re doing, but I have two thoughts on maybe what when wrong….
My first thought is that you’re adding too much flour! I personally weigh my flour to make sure i’m not adding too much. But we have a step by step guide here showing you how to properly measure your flour for baking! Most people don’t even realize that they’re adding almost 50% too much flour!
http://infinetaste.com/how-to-measure-flour-correctly/
My other though is maybe you are over mixing your dough? once you cream together your butter, sugar, eggs, and vanilla and you’re adding your flour, you just want to barely mix your flour in. Don’t keep mixing and mixing, mix it just enough that the flour is incorporated into the dough.
Here’s a link to a video on our instagram page that shows me making them, maybe it’ll help you a little bit! https://www.instagram.com/tv/Bx7_h_YhtU3/?utm_source=ig_web_copy_link
Try them again and see if that helps!
Alyssa
I’m so mad at you. I will never be able to use another chocolate chip cookie recipe again. Holy crap. You should know that I have always had a theory that I should eat as many cookies as I can while they are still warm because 1: warm cookies and 2: it’s GOT to be a better plan than eating one cookie a day for 16 days, calorie-wise, right?! BUT these cookies are so good that I am literally satisfied after just 1.
I followed the recipe exactly, including using 1/4 cup scoop and dropping the tray on the counter. And of course, the key ingredient–brown butter– took these cookies over the edge. You suggested adding 1/2 teaspoon salt if using unsalted butter, which I did– that extra bit I added was kosher salt, and it was magnificent.
Warning to anyone thinking of making these cookies–there is no coming back from this.
Lindsay! This might be the best compliment anyone has ever given me! I’m so glad you loved them, I almost always have a stash of this cookie dough in my freezer so I can pull a ball out and have a warm cookie any time I want! Because you’re right, warm cookies are ALWAYS better, though you’ll never see me turning down one of these cookies, warm or cold, ever!
– Alyssa
Hi, these look delicious! I thought all purpose flour weighed 120 g per cup or is it dependent on each flour brand? I just don’t want to add too much flour. Could you clarify how many total grams you’re using in this recipe. Thanks!
Hi Jessica! You’re not wrong! Most bags of flour do say 120 g per cup, however, I’ve found that no matter how many times I’ve sifted the flour, spooned it, leveled it, I could NEVER get 120 g! I tried this over and over and was consistently getting 130 grams per cup, so that is what I use for measuring flour!
Hope that helps!
– Alyssa
I ate these cookies and immediately thought of the scene in Elf where he congratulates the diner for having the world’s best coffee. These are the world’s best chocolate chip cookies. Well done and thank you for sharing! 👏👏👏
Kara! Thank you so much for you kind comment, it makes me so happy to see people making and enjoying these as much as I do!
– Alyssa
The recipe states to add the flour, baking soda, and salt to the wet ingredients. With typical chocolate chip cookie recipes the three dry ingredients are mixed together and than added. I just want to make sure this is not the case with your recipe. Can’t wait to make these cookies!
The absolute best chocolate chip cookie I’ve ever made!!! Thank you for sharing.
Typically I’m not good at making cookies but thanks to all the tips and tricks you offered – from knowing when brown butter is ready to having the right technique to measure flour to slightly slamming the tray to get that crinkly cookie – my cookies turned out amazing. I am so happy!!
Nina! That’s amazing! I love that you actually found all those little tricks helpful, thank you so much for sharing, your feedback means so much to me!
– Alyssa
Wow! Can I even tell you how much I absolutely love these cookies. That melted browned butter
Is a game changer. The depth of flavor the brown butter brings is just the perfect touch. Chewy, with flavors of chocolate, and hints of toffee, and caramel from the browned butter. So much flavor in one little cookie. Thank you for sharing this recipe.
Jan, thank you so much for your kind comment! It means the world to us!
– Alyssa
I haven’t made these yet, but could I use parchment on the pan instead of greasing or silpats?
Yes, of course!
– Alyssa
Can this be substituted with Crisco shortening butter sticks?
Hi Josy, unfortunately no. The shortening will not brown like butter. When butter browns it is the milk solids that are toasting and that cant happen with shortening.
– Alyssa
Hi! I’m excited to try this. Any idea if I can substitute GF flour instead? Thanks!
Hi Lindsay! I’ve personally never used gluten-free flour, but I’ve heard good things about Bob’s Red Mill 1:1 gluten-free baking flour! If you do try please let us know how they turn out. I’m sure all our gluten-free users would be thrilled for a good gluten-free option.
– Alyssa
Hi Lindsay! I just wanted to share, I saw on pinterest one of my followers tried this recipe with Gluten-free flour and said they turned out great! Here’s a link to their try if you’re interested: https://www.pinterest.com/pin/221943087875246992/activity/tried
– Alyssa
Excited to try these!! Do you happen to have the weight amounts for the sugar and flour? Thanks!
Hi Amy! I don’t have the weights for the sugar, but for the flour I use about 350 g!
– Alyssa
These are great; however, mine are much lighter than your cookies. I was skeptical about not using dark brown sugar to achieve that same color. Should my browned butter be darker than a light honey:/caramel color?
Hi Kim! I always use light brown sugar when I make these. Feel free to check out this IGTV video I made a while back walking you through how I make them. You can see the color of my brown butter after it’s cooled and the color of the cookies at the end. Hope that helps!
https://www.instagram.com/tv/Bx7_h_YhtU3/?utm_source=ig_web_copy_link
Alyssa
Hey! This recipe is AHHHHMAZING! It tastes wonderful. Only issue is mine spread out REALLY wide and I had a huge ring of pretty brown (but delicious) cookie on the inside and a ball of completely uncooked cookie on the outside. Any input??
Jenna
Hi Jenna! the only time I’ve had this happen to me is if my cookie dough was completely frozen or if I make them smaller than 1/4 cup. when they are smaller they cook really quickly on top and don’t spread. I don’t know if that helps you at all! But that is my experience.
– Alyssa
I am in the process of making these. Is it supposed to take F O R E V E R to brown the butter? I seriously stood and stirred it for a half hour, and it never turned brown. I finally gave up because it’s 9:30 pm and these cookies are for tomorrow morning. Not sure what I’m doing wrong… It’s just Land o’ Lakes salted butter.
Hoping they’ll still be as amazing as all the comments say, even though I am failing already on the first step.
Hi Becky! I’m surprised it took so long! Usually it takes about 8 minutes for my butter to brown. I hope they still turned out well!
– Alyssa
I had to turn up my heat to medium to get my butter to brown.
Clearly I did Something wrong. Not only were my cookies completely crumbly even the dough was not sticking? It’s almost like I needed more of wet ingredient? they definitely did not have a gooey center! I have no idea what I did wrong! Maybe my eggs weren’t large enough I’m just not sure?! Bummer!
Hi Brie! I’m sorry they didn’t turn out for you, but you’re right, if the dough is that crumbly something is definitely not right 🙁
For the record, I use large eggs. My though is that maybe you had too much flour in your dough? If you’re not spooning and leveling your flour into the measuring cup its super easy to get end up with a ton of extra flour in your dough. I have a tutorial here on how to measure flour http://infinetaste.com/how-to-measure-flour-correctly/
Again, I can’t be sure that’s the problem, but thats my first though! Hope that helps.
– Alyssa
I’ve been on the search for the perfect chocolate chip cookie – every weekend for the last two months I make a different recipe. After making these I have stopped – this is it! I’ve never browned butter before but it is so worth it! These cookies are amazing. – thank you 🙂
Thank you so much! I’m so happy you love them as much as I do!
Absolute perfection!!!! Now I need to make some for the rest of my family.
BEST EVER!!!!!
Best Cookie ever!!!!
I used a 1/4 cup measure to scoop out the cookies and they spread out too much in the oven and some were touching each other. Not sure if it’s my oven (more than likely it is the problem) but I had to leave one of the cookie sheets in there longer than 8-10 min and they still appear to be underdone.
The recipe itself is yummy but I’m not sure how to prevent them from spreading out too much in the oven. Any tips would be helpful!
Hi Neremiah! My first thought is, how many cookies are you putting on a sheet? When I make large cookies using 1/4 cup scoop I only put 6 cookies on a sheet. My other thought is, did you cool your brown butter until it was solidified? i’ve found if you don’t cool the brown butter the cookies spread quite a bit. If You’re doing all these things and finding that they’re still spreading, I would suggest chilling the cookie dough balls in the fridge for an hour, or popping them in the freezer for 20ish minutes. That should help keep them from spreading too much.
The cookies themselves are designed to be crispy on the outside and a little gooey in the middle right when they come out of the oven. But they will continue to set up and cook longer as they sit on the hot pans. If you don’t like your cookies gooey at all, then feel free to add a few minutes onto the bake time to make them a little crispier!
I hope this helps! Let me know if you have any other questions or if you try them again, I’d love to know how they turn out!
– Alyssa
I don’t know what the heck I could have done wrong, I followed this recipe exactly and these cookies were a greasy mess and barely salvageable, I had to keep pushing them together during baking cause they spread like crazy. Flavors are good but everything else was awful. Super disappointing. Maybe if the dough was chilled beforehand it would have been better. But that wasn’t in the recipe.
Hi Molly! You’re right that does not sound right. Did you chill your butter after you browned it? That’s my first thought when I read about your cookies! If you don’t chill the butter they turn into giant cookie puddles!
I’m a guy. I’ve made plenty of cookies before, but always pretty utilitarian, because…well, I’m a guy and I’m easy to please when it comes to cookies. Also, I’d never heard of brown butter. So, when I was at the twenty-third hour of a Saturday of a long and stressful week, I just went with the first recipe that had a good looking picture of cookies that google showed me. This…was much more than a good looking picture. Question: why did I never learn of brown butter!? It isn’t like I didn’t learn to cook and stuff from my amazing mother, but…brown butter?…that one got hidden from me for forty-two years somehow…but will now be how ALL chocolate chip cookies get made. In fact, I’d brown an extra tablespoon did this recipe, because your going to eat plain butter…brown, but plain. Delicious. I didn’t use a 1/4c ball of dough, probably about half of that for each cookie, and now I have plenty of cookies to last at least 18 hours.
Thanks for the new, interesting, and DELICIOUS recipe!
-Scott
Scott! This comment must made my weekend! I’m so glad you loved the cookies!
– Alyssa
These cookies taste great! I’m not a baker, but your tips made it pretty easy to follow along! I do think my dough was a little dry because it was pretty crumbly. I have half left that I was planning to freeze. Do you think I can add more butter to it before freezing?
Hi Shelby! I know this a day late, but in the future if your cookie dough is a crumbly you can absolutely add a little softened butter to your dough to moisten it up! I would add 1 tablespoon of soft butter at a time until it comes together.
Also, side note, if your dough is crumbly that usually means you have a little too much flour! I always encourage my fellow bakers to make sure they’re diligent about measuring their flour correctly, it makes all the difference in the world! Here’s a picture guide to help you out: http://infinetaste.com/how-to-measure-flour-correctly/
– Alyssa
OMG!!! I love these cookies. I would not have found this recipe if Weed me and Reap (YouTube Channel) would not have put the recipe in the description box. I was a bit nervous to do the browning stage, but it’s so simple and worthwhile!!! They taste AMAZING and have a slight nutty flavour without it being too nutty!!!! I love these so much, I will keep the recipe forever!!!!
Hanna! I’m so glad you loved the cookies, the slightly nutty flavor is, in my opinion what makes these sooooo goodddd, totally agree with you there.
I had no idea that Weed em’ and Reap linked to us! Would you mind sharing the link with me? I’d love to support them and share it!
– Alyssa
I am a Pinterest addict & have tried more recipes than I could count ~ this is my first comment ~ absolutely the best chocolate chip cookies ever ~ the browned butter is a beyond amazing ~ my husband called it a keeper ~ thank you so much🍪❤️
Thank you so much Cindy!
– Alyssa
These truly are the best chocolate chip cookies ever!!! My entire family loves them, which is quite an accomplishment. The secret has to be the brown butter. I have never browned butter before, but I will from now on, to make these cookies.
Best chocolate chip cookie in the world! My first batch burned on bottom. Put my heat to 350 and they rest turned out great.
So glad you loved them Ashley!
– Alyssa
This is the absolute best chocolate chip cookie recipe I’ve ever tried. My mind is blown by the brown butter…. now I must find ways to sneak it into everything I bake. Thank you so much for sharing your recipe with the world!
You’re so kind Drea! I’m right there with you, brown butter makes everything better!
– Alyssa
These cookies were perfect! Ive been making brown butter chocolate chip cookies for the last 3-4 years. I used to have an amazing recipe from this YouTube video but I think it’s been taken down for some reason. I’ve been searching for forever for the right recipe but all of the ones I’ve tried weren’t quite right (and I’ve tried a lot). This is the one that looked similar to what I’ve made before and I gave it a go. I also added 0.5 tsp to of instant coffee to the vanilla to give it a richer taste. It was so gooey in the center and crispy on the outside. Because I was in a rush, I popped my brown butter in the freezer and it cooled it off quickly. Mine did not spread too much and they came out absolutely perfect! Thank you so much!
I’m so glad you finally found a recipe you love! And that coffee added to the vanilla sounds divine!
– Alyssa
The flavor is amazing. Browning the sugar is definitely the secret trick here. However I disagree with using baking ‘soda’ there is nothing acidic for it to react with. I think I needs to be baking “powder”
I had to use baking powder because I didn’t not have baking soda. I doubled it as you should and it was just way too much leavening. I will have to try again. They were delicious!
Hi Jamie! Brown sugar is actually acidic (the molasses in it is) but baking powder is always a good substitute, though obviously the ratios have to be played with. I’ve always used baking soda in this recipe but now I’m curious! I’ll have to play with using baking soda and baking powder in the recipe and see how it changes the recipe. I’ll experiment and report back!
– Alyssa
Hi there– in the middle of making these cookies (waiting for butter to cool), but noticed that you do not chill the dough before baking. Have you tried this with chilling dough and/or what are you recommendations about this?
Hi Melissa! I don’t chill the dough generally., however there is no harm in chilling it if you want to make the dough a little bit ahead of time. Just make sure you wrap the dough tightly in plastic so it doesn’t dry out!
– Alyssa
I just made and they are delicious! I did add pecans and they are yummy!!!!!
Thanks Lisa! I love pecans, especially with chocolate! You should try out our butter pecan cookies next! If you like these cookies and pecans you will LOVE these!
http://infinetaste.com/butter-pecan-cookies/
– Alyssa
Undeniably THE BEST cookies I’ve ever tasted. Your tutorials on flour measurement and browning the butter were SO helpful and necessary. Forever in awe!
Thank you so much Ariel! Seriously, your comment means so much! And I’m so glad you found those tutorials helpful 🙂
– Alyssa
Best.Cookies.Ever
The browned butter adds soooo much flavor! I don’t have to add nuts to my cookies now. 😀 I’ve been a baker for years and these are the best bloody cookies. I’ve made them again and again for friends and family… they are a fan favorite/staple now. Thank you!
Thanks so much for trying them and for taking the time to comment! I really appreciate it, Heather! Also, if you like nuts n your cookies I totally recommend trying our Brown Butter Pecan Cookies next. SOOOO goood!
http://infinetaste.com/butter-pecan-cookies/
– Alyssa
First time browning the butter. Wow! These cookies were the best I have EVER made!! So delicious!! This is my new favorite recipe. The only thing I did differently was used Chocolate Chunks. I didnt our extra chunks on top before baking. Not only do they takes great they look beautiful!!
Yum! I love chocolate chunks in my cookies!
– Alyssa
LOVE this recipe! Have been baking up a storm during this quarantine and giving these cookies (baked and frozen) to friends! Thank you!!!
I made these and loved the flavor, but my cookies came out dense and greasy.
Any idea what I did wrong?
Hi Vanessa! My first thought when you said that was did you chill your butter after browning it? Chilling the butter helps them keep their shape more and would also help them not be greasy puddles!
As fast as the cookies being dense, how long did you cream together your butter, sugars, and eggs for? Let them cream together for at least 2-3 minutes (set the timer!). This helps whip some air into the cookies so their not too dense!
Give them another try and see if that helps!
– Alyssa
The absolute BEST chocolate chip cookies out there! I baked these today for the second time and somehow they are even better than the first time. I was apprehensive to make the cookies as large as 1/4 cup like recommended but doing this gives the perfect crispy edge and gooey center. I’ve searched long and hard for the best chocolate chip cookie, and I have found it!
Hello was wondering, Am I able to make this recipe as a cookie cake ? Or would it only be recommended for cookies ? I made the cookies and they came out fabulous!!
Hi Monica! I’ve personally never made it into a cake before, So I cannot say for sure how it would turn out. I think they would turn out great as a cake, you might just have to keep an eye on it to see when its done as the baking time might change. If you try it, let us know what you did and how it turned out! We’d love to know how it went!
– Alyssa
These are hands down the best chocolate chip cookies ever. I’ve made them about three times and everyone is in love. I do want to point out that in the cookie recipe it says to brown the butter on low heat. The tutorial says medium high – which works much better!
Ooh thanks for catching that Laura! I just updated it so it’s should be all correct now. And i’m so glad you liked the cookies, thanks for trying them!
– Alyssa
The composition of this cookie is phenomenal! It’s crispy on the outside and soft and gooey on the inside! I also love the subtle difference that the brown butter makes and I sprinkled a little extra salt on top of each cookie when they came out of the oven. I also used dark brown sugar and half dark chocolate chunks and 1/2 semi sweet chips and added chopped walnuts. I have made this recipe twice now and I always cut it in half because it makes plenty and I even put some in the freezer for the next time a craving hits! This is definitely my new go-to choc chip cookie recipe and absolutely my favorite chocolate chip cookie! I have been baking for a long time and have tried so many cookies recipes. You will not be disappointed by this one if you follow her directions precisely! Thank you for posting this!
Thanks so much Amy! I love a little extra salt and nuts and dark chocolate sound AMAZING!
– Alyssa
Do you use All Purpose Flour?
Hi Lynn, yes, I use all purpose flour!
I LOVED these cookies! I’ve tried several chocolate chip cookie recipes lately and these by far are my favorite. I delivered them to some friends and everyone raged about them. Also during this strange time, I soo appreciated learning some new things about baking. I’d never followed a recipe where I needed to solidify the brown butter and I think it made such a difference. ALSO, I was today years old when I learned how to properly measure flour. SO helpful! Thank you for this. Hope you and yours are staying well.
Best chocolate chip cookie ever. I’m a big fan of anything browned butter, so when I ran across this recipe I had to try it. My family loves loves loves them. No more toll house for us. Thank you for sharing
Perfection…. I eat keto so I couldn’t eat these but I did taste the browned butter.haha and that alone was delicious! I asked my daughters if the cookies were good, my 10 yr olds response was “YEEEESSS, holy crap those are delicious!” Soooo I’m take it that means they were better than normal. Thanks for the great recipe.
Cookie game changer. These are amazing, i don’t think i will ever use a different recipe for chocolate chip cookies. Thank you for teaching me about brown butter. I recieved many compliments about it being the best they have ever tasted. Mine came out a little think, so i might have put a tad too much flour but they were still deliciousness.
Thanks for the recipe
These cookies are amazing soft and perfect butttt mine didn’t get flat and chewy like the picture ? Mine stayed a little bit more plump? Anyone know why this is ??
Hi Amana! One trick I use is I give my pan of cookies a good whack on the counter right when they come out of the oven! This helps them flatten out and will also give them those pretty wrinkles!
– Alyssa
I have found a new favorite chocolate chip cookie recipe! This was one of my quarantine goals, so I like that I can check it off my list :). I originally thought I burned the browned butter, but it ended up tasting great in the cookies. I made six cookies (about half of the batter) and refrigerated the other half to make in a couple of days. Divine!
I just browned butter for the first time ever! It smells delicious!
My question is, these 1/4 cup balls, do I need to somewhat flatten them myself before baking or will they flatten on their own? Just seems like a big dough ball and I’ve never attempted cookies this large!
Thanks!
Hi Sarah! The balls should flatten out on their own! This recipe has a high ratio of butter and sugar which helps them spread nicely! Let us know how they turn out!
– Alyssa
These are truly the PERFECT chocolate chip cookies! I have tried countless recipes and finally… the search is over! I’ve made these three times. They have turned out exactly the same each time. Everyone wants the recipe and claims these are the best cookies they’ve ever had. Thanks for sharing!
Hi, I made these cookies today, it came out sandy textured and not gooey at all. I did skip eggs though. In the past I have made cookies and cake without eggs but with butter and they came out perfect. Can I add milk or any other substitute for eggs? The taste was really good though 🙂
Hi Payal, skipping the eggs would definitely give you a very different texture to these cookies. Eggs are a must! I can’t say I’ve tried any type of egg substitutes, so I am not sure what would give the most accurate texture for these cookies.
– Alyssa
I would give these cookies a 4.5/5. I am the pickiest cookie eater. I’ve been searching for the perfect cookie recipe for close to 15 years. These have the absolute perfect texture to them. Everyone loved them. My only complaint is that I get a weird after taste and I’m pretty sure it’s from the baking soda. I personally dislike the taste of baking soda of the residue from it and have had this problem with other recipes. How do I get rid of that chemical aftertaste.? Please help. That is the only thing holding me back from saying these are the perfect cookie. I should also mention that I added toffee chips to them. I’ve made these three times and they turn out the same every time. They are still my favourite recipe yet but I would really like to fix the baking soda issue. Thanks!
Hi Sydney! If you’re that sensitive to baking soda, give baking powder a try! I’ve used baking powder in a pinch and didn’t notice much difference in the cookies from the swap. Let me know how it goes!
-Alyssa
I just tried it. I used half baking soda and have baking powder. They turned into a mess. They spread too much and were quite thin. Would you recommend using the same ratio for baking powder?
hmm, the baking soda and baking powder shouldn’t do that. I wonder if something else was going on… Baking soda is typically stronger than baking powder, but when I tried swapping baking powder for baking soda I used the same ratio,
Would I need to adjust anything to add pecans to this recipe? I’m excited to try them!!
Hi Stephanie! I would probably replace a portion of the chocolate chips with chopped pecans, maybe 50/50? I’lll leave the exact amount up to you!
But you might also want to check out our butter pecan cookies, they use brown butter in the recipe too and are SO good!
http://infinetaste.com/butter-pecan-cookies/
– Alyssa
Hi I just was curious do you sure during the whole brown butter process or is there times you stop stirring. I got confused. It also has taken me up to 16 minutes to try to brown the butter is that okay or should it only take 8 minutes. This is an amazing recipe even without the brown butter but I want to make it with it so I would appreciate any advice thank you!
Hi Jamie! The difference in time could just be a difference in how hot your pot gets vs. mine. I do stir it constantly,I’ve found that if i stop stirring and take my eyes off the butter that it tends to boil over! So, always safest to stir and keep your eyes on the prize! Hope that helps.
– Alyssa
The flavor tastes good but my goodness, these cookies are a mess. I thought I followed the recipe exactly, although I must confess that it wasn’t until I scrolled passed the instructions that I saw the tip about unsalted butter. I used both salted and unsalted butter because I didn’t have enough salted butter. But I weighed the flour and everything. I’ve never done so much work for a perfect cookie to get such a imperfect outcome. The cookies are so flat. I’m thinking in my case I may have needed more flour. I just don’t know what happened.
Hi Meisha! Sorry the cookies didn’t turn out perfectly for you. I have to ask, did you chill your butter back to a solid state? the only time I’ve seen these cookies turn out super flat is if the butter is melted instead of chilled back to solid.
I hope that helps! Or I hope you’ll give them another shot.
– Alyssa
These are the best cookies I have ever made! So rich and buttery! I really appreciate all of your tips and tricks which put this recipe over the top. I weighed my flour, and wow, had I just measured it with cups I would have used about 2/3C too much! Your weight suggestion of 130g per cup was right on. I even banged the pan – it really does make them look nice. 🙂 This made 27 1/4 cup cookies for me. Thanks again!
Thanks for your comment Kelly! I’m so glad you found all the tips helpful!
– Alyssa
Hi if I will be making in big batches can I just multiply the measurements by 2 or 3 and get the same results? 😁
Hi Kylie, if you double it it should turn out with the same results! I wouldn’t do more than 2 batches at a time unless you are weighing everything, I’ve just found if I do more than 2 batches at a time things start to get a little wonky.
– Alyssa
I have made these twice now and they are amazing and my new favorite recipe. It’s the browned butter! I followed the recipe exactly and they came out chewy and so yummy. I rarely do reviews but these were worth reviewing. Thank you!!
By accident I started to put in baking powder instead of baking soda. I probably only put in a half a teaspoon of baking powder. Do I have to start over or can I just continue with the rest of the recipe?
Hi Cindy, I would continue on with the recipe, just use half the amount of baking soda called for since you already added some baking powder.
– Alyssa
These are the best cookies I’ve ever had! Thank you so much for the recipe. The brown butter adds so much depth to these cookies. I love that the recipe makes plenty of cookies to share with friends and neighbors.
Came across your recipe on Pinterest and instantly was hooked on the browned butter part! 😉. Made a batch today and OMG, seriously one of the best chocolate chip cookies I’ve ever had!! I incorporated all the tips as well to make THE perfect cookie!! I used milk chocolate chips instead because that’s what I had on hand….seriously didn’t disappoint! Thank you for sharing your delish recipe with us!
Thanks so much for your comment and review! So glad you enjoyed them!
– Alyssa
Hey, can you clarify….1.5 cups of butter is 3 sticks of butter right?
Hi Lisa! Yes, 1 1/2 cups of butter should be 3 sticks of butter. Most sticks of butter are 8 tablespoons (or 1/2 cup).
– Alyssa
But also, just to clarify, the recipe calls for 1 1/4 cups of butter, which would be 2 1/2 sticks of butter 🙂
– Alyssa
This was my first time browning butter. Omg, game changer!! Thank you for changing my cookie game. 😊 I think I’ll reduce the granulated sugar to half a cup on the next batch because they were pretty sweet and this way, they’ll be healthier. Haha!
Kim! I’m so glad you enjoyed the cookies, browning butter really does make such a difference in the flavor! Just be aware that if you reduce the sugar in these cookies it will change the texture of the cookie too. 🙂
– Alyssa
These were by far THE best cookie recipe I have made. I’ve been baking cookies for my now adult children for over 20 years and we were all wondering where this recipe had been!! BROWNED BUTTER!!!! Girl.. that is next level!! Next time I will make them smaller (2tbsp in stead of 4) just so I don’t have to make two batches and all can go home with enough for… 2days. Thank you for sharing! I’m a fan.
-k
THANK YOU! So glad you and your family loved them! I’ve made them smaller a few times, but I always go back to making them with 1/4 cup of dough. I just love big cookies haha!
– Alyssa
Hi I’m going to make them tomorrow for my guests
And I’m too scared to make but they looks the best one I’ve ever seen
I have one question that can I use Demerara style brown sugar ?
Hi Mary, I’ve never used demerara sugar before, but I don’t think I would recommend it. Demerara sugar I think would make the cookies gritty because of their large crystal size and demerera sugar does not dissolve/blend as well into the cookie dough like regular brown sugar would. Hope this helps!
– Alyssa
how much chocolate chocolate chips in a cup? (in grams)
HI Ann, 1 cup of chocolate chips is about 240 grams!
– Alyssa
This is the BEST chocolate chip cookie recipe, hands down! These cookies come out beautiful every single time – great flavor and they’re thick, but chewy. They stay fresh for days too!! This recipe convinced me to always use brown butter for chocolate chip cookies. I have tried other brown butter recipes too, but I ALWAYS come back to this one!
Thanks so much Kim! So glad you liked them! Isn’t brown butter amazing?
– Alyssa
So yummy! Tastes like a butterscotch chocolate chip cookie to me. An easy go to recipe for sure.
Thanks Carly!
– Alyssa
5 stars is not enough! Incredibly simple recipe that was very well described. Such a crowd stunner (not even pleaser, but stunner). I like to add 2-3 chocolate chips on top of each cookie after I’ve placed it on the sheet prior to baking so that each cookie looks perfect. I love using milk chocolate but my fiancé has preferred when I bake these with dark or semi sweet. Can’t go wrong!
Thanks so much Lauren! I definitely prefer semisweet chocolate chips in mine, but my husband is like you and loves milk in these cookies!
– Alyssa
Since the butter decreased in size should I add more butter or water or should I leave it alone?
Nope, just leave it alone! The decrease has already been accounted for in this recipe 🙂
– Alyssa
Once the butter gets solid do I have to wait until it gets to room temperature when I remove it from the fridge? Also the sides are solid but in the middle it’s not solid should I continue to wait until it’s 100% solid?
You definitely don’t want the center to be liquid. The ideal texture for your butter would be soft enough for you to push your finger into, but solid enough that it will hold the shape of your finger indentation. So I would definitely wait until the center is solid, feel free to stir it up every so often to help it set up evenly. And if the butter has set up completely and is hard I’d let it come to room temperature before using it.
Hopefully that answered your question!
– Alyssa
This is it. This is THE chocolate chip cookie recipe of my lifetime. The browned butter adds so much flavor and color. I’ve made this a few times now after discovering it earlier in quarantine, and have been using a mix of chocolate chips (always ghiradelli, usually half milk chocolate, half 60% cocoa chips) and have recently started adding Maldon flaked sea salt on the top as well to cut some of the sweetness. It is perfection.
It’s been interesting to me to see how it bakes differently depending on the season and external air temp/humidity. The summers are incredibly humid where I live and it’s definitely changed how the cookies spread sometimes (but they always taste perfect)
So glad you liked them! That’s so interesting about how the change of season affects your cookies! I mean, it makes sense, I just never thought about it!
– Alyssa
Made these tonight. AhhhhhhMaaaaaZing!!
I added pecans, the cookies were a big hit! My husband was actually moaning while eating them. LOL.
Seriously the best cookie ever! I’d I could post a photo I would. They are gorgeous
AMAZING. The best ever. My life feels complete with this recipe. I’m the star at every family event with my “special” cookies. THANK YOU!!
The BEST chocolate chip cookies!! I will forever use this recipe when making cookies.
These cookies are fantastic! Thanks for opening the door to brown butter deliciousness!!
Yes a good cookie. I made using a small cookie scoop froze my dough before putting in the oven