Favorite Brown Butter Chocolate Chip Cookie Recipe

Flavors of brown butter and brown sugar caramel, crispy edges, barely thick, soft core, and small puddles of melted chocolate chips.

do i always say

But really, this time for real: These cookies are I love it.

The chewiness of brown butter and brown sugar caramel, crispy edges, barely thick and soft center, a small puddle of melted chocolate chips, and a pinch of salt enough to cut the sweetness into pieces, I feel like I can eat 5 of them.

The first thing I love about these brown butter chocolate chip cookies is that they combine the best of both worlds. thin cookies and thick cookies A world with satisfying little crunches around the edges and an underbake center thick enough for your teeth to completely sink. best. both. World.

The second thing I like about these cookies is that they are glossy. It really shines with its rich, deep, caramelized flavor thanks to the brown butter.

At this point in Internet recipe-rich history, I try not to add anything just to add. So I’ve long left the best Soft Chocolate Chip Cookies as the shining star of the best chocolate chip cookie recipes, our best, our only.

You know I like those cookies. And I know you like those cookies.

So we have to be aware that it’s an important day when we’re willing to come up with a cookie recipe that is better or better at any given moment than our original favorite chocolate chip cookies.

cookie ingredients on the counter

Ingredients for Brown Butter Chocolate Chip Cookies

To create this beautiful, nutty, crispy-edged gem, you’ll need to assemble a list of common chocolate chip cookie party guests. This time it will be a little more fancy party!

  • unsalted butter
  • white sugar
  • vanilla
  • egg
  • Flour, Baking Powder, Salt
  • chocolate chips or chocolate chunks

How to Make Brown Butter Chocolate Chip Cookies

As mentioned, these are a bit more related. They require a little butter care, a little cooling time, and a little extra willpower to avoid eating all the dough before baking. But beyond that, it’s actually not too complicated.

  1. Brown the butter. Cut into small pieces so that the butter melts evenly. Stir in a pan over medium heat. Bubbles are formed and then bubbles are formed. When the butter starts to turn golden brown (it turns quickly!), remove from heat and transfer to a bowl to cool briefly.
  2. make the dough. Chilled brown butter (be sure to scrape all the golden brown pieces!) and sugar come first. Then eggs and dry ingredients. Hang on those chocolate chips!
  3. Let the dough rest! Allow the chocolate chips to cool briefly before adding to prevent melting. When completely cooled, add the chocolate chips and rest the dough again so that the flour is completely moist and the brown butter adds flavor.
  4. Float and bake! You know the drill. The cooked edges and middle are slightly soft and fluffy.
  5. (Okay, let’s rest one more time ?). Don’t be mad, however, it sinks in the middle and becomes very dense and barely thick, and everything is perfectly chewy. what a dream
Chocolate Chip Cookies and Mixed Cookie Dough

We have lots of cookies at Pinch of Yum, but two of them (this new brown butter cookie and the original best soft chocolate chip cookie) were easily tied together to be the best.

I consider it my civic duty to give you a complete analytic cookie analysis of each of these recipes and to make each one great in its own way.

  • Brown Butter Chocolate Chip Cookies (Things you are seeing now): These cookies are a work of art. They have a complex and rich flavor. They have more of a crunchy, soft and delicious texture. They are mature and almost gorgeous. More effort is needed. And the reward is that there are more nuances in both taste and texture. Making them isn’t overly complicated, but it’s also not pointless. Cookies for when you need to impress on a Wednesday night, even if you’re the only one impressing yourself. I think this is a good opportunity to let you know that this special cookie dough tastes great. Amazing next level. This is where the brown buttery flavor is most pronounced. I do not recommend eating raw cookie dough.
  • Best Soft Chocolate Chip Cookies (Original POY Favorites): This cookie is not picky and uncomplicated. No fancy steps, no unusual materials, no cooling times. All you need is a small amount of under-baked chocolate chip cookies for a soft, thick finish. If you need a quick cookie batch for a friend coming in an hour later, this is the cookie I’m making. They are less nuanced than brown butter cookies and are less likely to win advanced baking contests, but depending on the moment they may not matter. I recently made this and gave a few to my nanny and she texted me late that night saying they were the best cookies she’d ever had. Sometimes the basics are best.

If I had to choose between the two… I wouldn’t!

I like both at 100% my favorite dose for different reasons. I want a cookie for each mood, you know what I mean?

Cookies baked on a sheet pan

But today is the day to show the world the beauty of brown butter, so today will be the day I speak of… make these.

The originals are still available when needed. Today is a day to brown a little butter and then experience the tooth-piercing rush of under-baked, slightly thick, viscous, and crispy edges with a rich center. treat. Your. me.

Butter, caramel, salty and chocolate flavors all at once.

You are the real moment here.

Close-up image of cookies with melted chocolate chips

See how to make this recipe:

Click here for step-by-step web story instructions for this recipe!

Brown Butter Chocolate Chip Cookies: Frequently Asked Questions

Cookies are thicker. why?

This is because of the flour. Getting the right amount of flour here is really important. So it’s a good idea to take the time to place the flour in the measuring cup and level it with a knife. That’s not something I usually recommend because I’m impatient, but it’s really important here! Flowery cookies are too thick to have crispy edges. Watch the video to see the consistency of the dough we will make. Since there are so many variables that can affect the amount of flour needed, I’ve found it easier to judge by touch than by exact measurements.

I measured my butter. But after I browned it I ended up with less. why?

If you brown the butter for more than 5 minutes, it will start to lose moisture, which will affect the butter/flour ratio. I like to transfer the butter to a glass measuring cup after it has been browned to keep the butter very close to 1 cup. A smaller amount is fine. It will still remain. If you lose some moisture, reduce the flour to 1-2 tablespoons.

I see small brown spots on my butter. Is this normal?

Yes! Brown butter has brown spots. It’s a brown milk solid and retains all the delicious flavors, so be sure to scrape the pan thoroughly to make sure it’s all usable!

How do I store leftover dough?

This makes for a very large amount of cookies! If you don’t need all the cookies at once, we recommend: Divide the dough into thirds. 1/3 of it should fit in one large cookie sheet, so you can bake it right away. Then keep the other two-thirds in their own containers, choose either refrigerated (up to 5 days) or frozen (up to 3 months), and you’ll get two more fresh batches sometime in the future! Also, freezing rolled balls or baked cookies will give you good results for both.

Should I change this recipe if I live in the highlands?

From readers: Due to the altitude, I expected to add about 3-4T extra flour because I usually add to get the correct thickness for this recipe. My brown butter measured about 2 tablespoons of 1 cup in liquid form, and I had to add almost 1/2 cup extra flour and refrigerate as per the instructions.

Source Note: I was first inspired to make this kind of fancy chocolate chip cookie by a brown butter cookie recipe from Sarah Kieffer’s book. 100 cookiesBy the way, it’s a super fun cookbook for those who love baking! this was a tutorial I used to learn how to properly brown butter at America’s Test Kitchen, Description section of this Bon Appetit recipe Tips for those who love to make cookies with brown butter!


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Favorite Brown Butter Chocolate Chip Cookies! Flavors of brown butter and brown sugar caramel, crispy edges, barely thick, soft core, and small puddles of melted chocolate chips.

  • One cup unsalted butter (2 sticks)
  • One cup white sugar
  • One cup brown sugar
  • 1 tablespoon vanilla
  • two egg
  • two 1/2 cup + 2 tablespoon flour (Note! Use 2 3/4 cups flour for thicker cookies)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon jump
  • 1 1/2 cup chocolate chips or chocolate chunks

  1. Butter Brown: Cut into small pieces so that the butter melts evenly. Melt the butter in a wide stainless steel frying pan over medium heat. Rotate the pan a few times as the butter melts. As it foams, it will bubble. Using a heat-resistant spatula, scrape the butter across the bottom of the pan to avoid burning it. You will see the butter start to turn golden brown very quickly and you can smell it (yum yum). When it turns golden brown, turn off the heat and transfer to a cool bowl or glass measuring cup, being careful not to burn. The whole process takes about 5 minutes. Measure everything else and let the butter cool for another 5-10 minutes while you prepare.

  2. Add butter, sugar and vanilla to the bowl of the electric mixture. Whip on medium speed for 2-3 minutes.

  3. Add eggs and beat for 1-2 minutes until shiny and soft.

  4. Add soft flour, baking soda, baking powder and salt. Mix until combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (add the chocolate chips now, it will melt).

  5. Mix in chocolate chips or lumps (sometimes it helps to do it by hand). Let the dough rest for another 20-30 minutes. This helps to moisturize the flour and better convey the brown butter flavor to the cookies.

  6. Preheat oven to 350 degrees. Roll or scoop cookie dough into 3 tbsp balls on a baking sheet. Bake for 9 minutes until the edges look cooked, but the middle is still a little soft and fluffy.

  7. Remove from oven and let cookies sit for 15-20 minutes. I know I know this is very difficult. But when you take a break, the middle part sinks down and the middle part gets dense, so you’ll get a crispy outside with an under-baked middle that’s barely thick.

  • Preparation time: 50 minutes
  • Cooking Time: 15 minutes
  • category: dessert
  • Way: baking
  • Cooking: American

keyword: Chocolate Chip Cookies, Brown Butter Cookies, Brown Butter Chocolate Chip Cookies, Easy Cookie Recipes

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