These brown butter chocolate chip cookies are the perfect cookie. The brown butter gives these cookies a rich toffee flavor and a hint of salt. They have crisp, golden edges, a nice crust on the outside, but are still soft and gooey in the center with melty semisweet chocolate.
Why this Recipe Works
I spent years trying to find the perfect chocolate chip cookie recipe. I tested dozens before deciding to just come up with my own. The brown butter and high baking temperature I think it what gives these brown butter chocolate chip cookies an edge.
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.
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.
Ingredient Notes
- Butter. The amount of butter listed in the ingredients is the amount needed before you brown it. Once browned you will probably lose about 25% of your butter as liquid evaporates during the browning process.
- Brown Sugar. We use a higher proportion of brown sugar to white sugar in this recipe. The molasses in the brown sugar compliments the brown butter well and amps up that amazing toffee-butterscotch flavor. If you want an amazing chocolate chip cookie recipe without brown sugar, we have a delicious and super easy one!
- Flour. A classic, no-frills, all-purpose flour is all we use here. The most important thing when it comes to flour is making sure you don’t use too much—spoon and level, weigh, and check out our guide on How to Measure Flour Correctly.
- Semisweet Chocolate Chips. I prefer semisweet chocolate chips over milk in this recipe. The slight bitterness from the semisweet chocolate chips adds the perfect contrast to this rich brown butter chocolate chip cookies.
How to Make this Recipe
- How to Brown Butter. Start by browning your butter. Place the butter in a heavy bottomed pan, make sure it is large as the butter tends to foam up quite a bit. Keep stirring it over medium-high heat until the butter has reached an amber color and there are brown bits at the bottom. Consult out How to Brown Butter tutorial for FAQs on browning butter, pictures, and a video!
- Chill the butter. Place the butter in a large bowl and chill or freeze until it has returned to a solid state. You want it to be room temperature, solid, but soft enough to be creamed. Chilling the butter is essential to these brown butter chocolate chip cookies, so do not try to skip this step. Picture A shows what the butter will look like after it is chilled and Picture B shows it after it has been moved to the mixing bowl. Notice the toasted milk solids (the dark bits) have sunk to the bottom of the dish. Don’t forget to get all those dark bits into your mixing bowl, they add lots of toasted butter flavor!
- Cream the butter and sugar. Cream together the butter, brown sugar and white sugar for 1 minute.
- Add the eggs. Then add the eggs and vanilla and beat for another 2-3 minutes until the mixture is light and fluffy. Please note: the image pictured is a double batch, which is why you see 4 eggs in the image instead of 2.
- Add the dry ingredients. Add the flour, baking soda, and salt. Mix the dry ingredients in so they are just barely incorporated. Overworking the dough will result in tough cookies.
- Add the chocolate chips. Stir in the chocolate chips until they are evenly dispersed throughout the dough.
- Bake. Take 4 tablespoons of dough and shape into round balls. Place on a greased or lined baking sheet and bake for 8-10 minutes at 375 degrees Fahrenheit. Leave plenty of room for the cookies to spread (I typically place 6 cookie dough balls on a baking sheet). Let the cookies cool for 2-3 minutes before transferring to a cooling rack.
Frequently Asked Questions (FAQs)
When butter is browned the milk solids are toasted giving it a nutty and toffee flavor that complements the rest of the ingredients. If 1 ¼ cups of butter seems like a lot to you in this recipe it is because butter loses about 25% of its liquid when it is browned. So you end up with closer to 1 cup of butter by the time you add it into the mixing bowl.
If your cookies are too flat, this is usually a result of not chilling the butter after it has been browned. We need the butter chilled back to room temperature so that air can be whipped into it when it is creamed together with the sugars and eggs. Otherwise you will end up with puddles for cookies.
Typically, if your cookies are hard after they have cooled it means that you didn’t make the cookies large enough. Remember, we’re using about 4 tablespoons of dough per cookie. If you make them smaller they will end up slightly overbaked and won’t have that same soft center that you get with the larger cookies.
Expert Tips
- Make sure your flour is measured correctly. Too much flour is a cardinal sin in baking. You need to take care when measuring it, I prefer to weigh my flour, but otherwise take a second to review our guide on How to Measure Flour Properly. Too much flour in your brown butter chocolate chip cookies can make them dry, tough, crumbly, or too thick, none of which are good.
- Get all the brown bits in your brown butter. After you brown your butter you’ll see all sorts of little brown bits at the bottom of the pan. Those are toasted milk solids and they add a delicious toasted and salty flavor to the brown butter chocolate chip cookies. So scrape every last bit of them into your bowl for maximum flavor.
How to Make Pretty Cookies
- Make your cookies big. Bigger cookies look prettier. I use ¼ cup of dough for the perfect crispy and gooey ratio. This is my favorite cookie scoop to use.
- Top the off. 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.
- Bang the Pan. 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.
- Make them circular. If your cookies are a little misshapen it's 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. You can also use a large round cookie cutter or even a large mason jar to shape your brown butter chocolate chip cookies. Just move the cookie cutter in a circular motion around the cookie to make it a perfect circle.
How to Store this Recipe
How to Freeze Cookie Dough
I love 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 ¼ cup balls and line them up on a lined cookie sheet and place the entire cookie sheet in the freezer for 30-60 minutes. This is going to make sure they maintain their shape and don't get squished and misshapen in the freezer
- Then you can place them in a freezer safe gallon back or 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. You can freeze these for up to 3 months.
- Before baking, pull out however many cookie dough balls you want and let them sit out at room temperature for about 30 minutes. Then bake according to normal instructions, you may need to add a minute to the baking time
How to Store at Room Temperature
- To maintain the crispy edges and soft centers, my preferred method of storing these is to leave them on a plate or tray and loosely cover them with a towel overnight.
- If you decide to store them in a sealed container (like a Ziploc bag or Tupperware) The cookies will likely lose their crisp exterior and take on a chewy texture overall (still delicious though!).
You May Also Like These Other Cookie Recipes:
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Brown Butter Chocolate Chip Cookies
Ingredients
- 1 ¼ cup butter (280 grams) see notes
- ¾ cup granulated sugar (150 grams)
- 1 cup firmly packed brown sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¾ cups of flour (357 grams) measured correctly
- ½ teaspoon of salt
- 2 teaspoons baking soda
- 2-2 ½ cups semisweet chocolate chips (360-480 grams)
Instructions
- Brown 1 ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer 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 silicone mats or parchment paper.
- Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)
- Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined—over mixing will make the cookies tough. Stir in chocolate chips.
- Take ¼ cup of dough (about 68 grams) and shape into round balls bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.
Video
Notes
Nutrition
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originally published August 19, 2018
Cindy
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!!
Kylie Anne
Hi if I will be making in big batches can I just multiply the measurements by 2 or 3 and get the same results? 😁
admin
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
Kelly
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!
admin
Thanks for your comment Kelly! I’m so glad you found all the tips helpful!
- Alyssa
Meisha
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.
admin
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
Jamie timpa
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!
admin
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
Stephanie
Would I need to adjust anything to add pecans to this recipe? I’m excited to try them!!
admin
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
Sydney
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!
admin
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
Sydney
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?
admin
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,
Payal
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 🙂
admin
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
Rochelle
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!
Sarah
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!
admin
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
Sara
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!
Amanda
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 ??
admin
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
StacyD
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
Kendra
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.
Mariann C
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
Dorey
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.
Lynn
Do you use All Purpose Flour?
admin
Hi Lynn, yes, I use all purpose flour!
Amy
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!
admin
Thanks so much Amy! I love a little extra salt and nuts and dark chocolate sound AMAZING!
- Alyssa
Laura
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!
admin
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
Monica
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!!
admin
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