These are my best brown butter chocolate chip cookies - soft and chewy in the middle, crisp at the edges, and packed with deep caramel-toffee flavor from properly browned butter. I've tested the bake and chill time so the dough bakes thick (not flat), and I'll show you exactly what to look for when browning butter so you nail it on the first try.
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For more cookie recipes, try my chocolate chip pecan cookies, chocolate chip marshmallow cookies, coffee cookies, and dairy free chocolate chip cookies.
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Why These are the Best Brown Butter Chocolate Chip Cookies
- Deep caramel-toffee flavor: Browning the butter adds a rich, nutty flavor that makes these taste bakery-level (without any fancy ingredients).
- Perfect texture: Crisp edges, soft centers, and plenty of chewiness - aka the cookie trifecta!
- Thick, not flat: Chilling the dough helps the cookies bake up thicker and prevents excessive spreading.
- Loaded with chocolate: A generous amount of chocolate in every bite, with melty pockets throughout.
- Simple & reliable: Straightforward steps and clear visual cues so you know exactly when the butter is "just right".
What Is Brown Butter?
Browning butter is the process of caramelizing the milk solids in butter, so it transforms the flavor into one that is more intense and slightly nutty. In French it's called "beurre noisette" or hazelnut butter. For more brown butter recipes, try my browned butter snickerdoodle cookies and browned butter apple turnovers!
Ingredient Notes
- Unsalted butter: Browning the butter adds a deep, nutty-toffee flavor. Use unsalted so you can control the salt level.
- Brown sugar: Adds moisture and chew, plus a caramel-y depth that pairs perfectly with brown butter.
- Granulated sugar: Helps the cookies spread just enough and gives you crisp, golden edges.
- Vanilla extract: Rounds out the flavor - use real vanilla extract (not imitation) if you can.
- Eggs: Bring structure and richness. For the most even mixing, let them come to room temperature first.
- All-purpose flour: Spoon-and-level (or weigh) to avoid adding too much flour, which can make cookies dry.
- Baking soda: Helps the cookies rise and brown; make sure yours is fresh for the best lift.
- Salt: Essential for balancing sweetness and making the brown butter and chocolate flavor pop.
- Dark chocolate chips (60%+): Dark chocolate keeps the cookies from tasting overly sweet and gives a richer, more "grown up" chocolate flavor.
How To Make the Best Brown Butter Chocolate Chip Cookies
Brown the butter: In a medium saucepan, melt the butter over medium heat. Once melted, swirl the pot a few times and cook for several more minutes, until mixture starts to get foamy and becomes a deep amber color.
Scrape the bottom of pan a few times to gather brown bits (this is a good sign!). Remove from heat and transfer to a heat-proof bowl. Chill until solid, 2-3 hours.
In the bowl of a stand mixer, add butter, sugars, and vanilla. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated. Add flour, baking soda, and salt. Mix on low speed at first, and when flour is almost absorbed, mix on medium until just combined.
Remove bowl from stand mixer and, using a rubber spatula, mix in chocolate chips by hand. Chill dough mixture for at least 2 hours or up to 48 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop or rolling by hand, place 1-tablespoon balls onto baking sheet.
Bake for 10-12 minutes, until the edges become a light golden brown. Let cookies rest on baking sheet for 5 minutes before transferring them to a cooling rack.
Troubleshooting Common Cookie Problems
- Cookies spread too much: Your dough was likely too warm - it needs to chill longer.
- Cookies didn't spread/look puffy: Too much flour is usually the culprit - don't scoop straight from the bag. If the dough is very cold, let it sit at room temp. for 10 minutes before baking.
- Cookies are dry or cakey: This is usually the result of over-measured flour and/or overbaking. Pull cookies when the edges are set but the centers still look slightly underdone (they firm up as they cool).
- Cookies are greasy: This can happen if your brown butter was still hot when mixed with the sugars. Let it cool until warm, not hot, then mix. Chilling the dough also helps.
- Brown butter tastes burnt or bitter: The milk solids browned too far. Take it off the heat when it turns deep amber and smells nutty.
- Not very chewy: Don't overbake, and make sure your brown sugar is soft/fresh (dry brown sugar can lead to drier cookies).
- Chocolate sinks or looks uneven: Press a few extra chips on top right after scooping (or right when the cookies come out of the oven for a "bakery" look).
Frequently Asked Questions
Yes! Chilling helps the flour fully hydrate and keeps the cookies from spreading too quickly in the oven. If you bake right away, expect thinner, flatter cookies.
Sure! Cover and refrigerate the dough for up to 2-3 days. If it feels super firm, let it sit at room temperature for 10-15 minutes so it's easier to scoop.
Absolutely! Scoop into dough balls, freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2-3 months. You can bake straight from frozen - just add 1-2 minutes to the bake time.
Dark chocolate (60% or higher) gives the richest flavor and keeps the cookies from being overly sweet. You can use chocolate chips or chopped chocolate, which will create melty "puddles".
You can, but the salt level varies by brand. If using salted butter, reduce the added salt slightly (start by cutting it in half, then adjust next time).
Most often, it's one of the following: your dough wasn't chilled, your butter/sugar mixture was too warm, flour was under-measured, or the baking sheet was hot.
Edges should look set and slightly golden, and the centers should still look slightly soft. They'll continue to firm up as they cool.
Store airtight at room temperature for up to 4 days. For maximum softness, add a small slice of bread to the container (replace it as it dries).
More Cookie Recipes
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Best Brown Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (2 sticks; 227 grams) unsalted butter
- 1 cup (220 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 1 Tablespoon vanilla extract
- 2 eggs, room temperature
- 2 ½ cups (320 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups dark (60% or higher) chocolate chips
- coarse sea salt
Instructions
- Brown the butter*: In a medium saucepan, melt the butter over medium heat. Once melted, swirl the pot a few times and cook for several more minutes, until mixture starts to get foamy and becomes a deep amber color. Scrape the bottom of pan a few times to gather brown bits (this is a good sign!). Remove from heat and transfer to a heat-proof bowl. Chill until solid, 2-3 hours.
- In the bowl of a stand mixer, add butter, sugars, and vanilla. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
- Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated.
- Add flour, baking soda, and salt. Mix on low speed at first, and when flour is almost absorbed, mix on medium until just combined.
- Remove bowl from stand mixer and, using a rubber spatula, mix in chocolate chips by hand.
- Chill dough mixture for at least 2 hours or up to 48 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop or rolling by hand, place 1-tablespoon balls onto baking sheet. (For bakery-size cookies, use a 2-3 tablespoon scoop, and bake 1-2 minutes longer.)
- Bake for 10-12 minutes, until the edges become a light golden brown.
- Let cookies rest on baking sheet for 5 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Video
Notes
- Cookies spread too much: Your dough was likely too warm - it needs to chill longer.
- Cookies didn't spread/look puffy: Too much flour is usually the culprit - don't scoop straight from the bag. If the dough is very cold, let it sit at room temp. for 10 minutes before baking.
- Cookies are dry or cakey: This is usually the result of over-measured flour and/or overbaking. Pull cookies when the edges are set but the centers still look slightly underdone (they firm up as they cool).
- Cookies are greasy: This can happen if your brown butter was still hot when mixed with the sugars. Let it cool until warm, not hot, then mix. Chilling the dough also helps.
- Brown butter tastes burnt or bitter: The milk solids browned too far. Take it off the heat when it turns deep amber and smells nutty.
- Not very chewy: Don't overbake, and make sure your brown sugar is soft/fresh (dry brown sugar can lead to drier cookies).
- Chocolate sinks or looks uneven: Press a few extra chips on top right after scooping (or right when the cookies come out of the oven for a "bakery" look).
Barbara J Haner says
OMG! The pictures of these cookies are amazing! It seems you can reach in and grab one to eat! I will be making these cookies!
Gastronotherapy says
Thank you! 🙂 Let me know what you think!
Lindsey says
This is the best brown butter cookies ever!
I made so many times and came out great every time.
Do I have to double the gram for all ingredients?
I want to double 3X !
Thank you
MaryAnne says
Thanks so much, Lindsey! And yes, you can 2x or 3x this recipe (make sure you do it for every ingredient). Thanks for the review!
Lindsey says
Hi, I about to make cookies again and re-read just saw that need to chil the brown butter for 2-3 hrs before mixing with other ingredients, right?
Thank you
MaryAnne says
Hi Lindsey, it's best to allow the brown butter to cool to room temperature before mixing it with the other ingredients. If it's still hot/warm, it will cook the eggs, and you don't want that! You can put it in the fridge to speed up the cooling process, so it shouldn't take more than 45-60 minutes. Thanks for your question!
Andrea says
Wow! These cookies look absolutely scrumptious! Love using brown butter in baking.
Gastronotherapy says
Thanks, Andrea!
Karly says
Hands down best cookies!!!
MaryAnne says
So glad you love them, Karly! 🙂
Jill says
I'm certain the only way to improve a chocolate chip cookie is by adding brown butter. Thanks for the recipe!
Gastronotherapy says
You are welcome, Jill!
Gina says
It's amazing how transformative brown butter can be. This is the most PERFECT chocolate chip cookie you'll ever eat!
Gastronotherapy says
Thanks, Gina!
Kacie Yak says
Followed this recipe and chilled my dough for 2 hours. Cookies came out with a fluffier texture. Was looking for something thick and chewy.
MaryAnne says
Hi Kacie, sorry to hear that the cookies didn't turn out so well. It sounds like perhaps you added too much flour. For accurate flour measurements, it's always best to spoon flour into a measuring cup until it's full, then level it off using the back of a knife. Try to avoid packing flour into a measuring cup, as you can end up with too much flour, resulting in fluffier cookies instead of chewy cookies. Thanks for your feedback!
Deirdre Gilna says
I've actually never had brown butter, but running to the kitchen to try these out now!
Gastronotherapy says
Yay!!
Barb+Haner says
Just took these out of the oven. They look just like MaryAnne’s posted pics! They are delicious!!
Michelle says
Chocolate chip cookies are the best. I love the extra flavor from the browned butter in these
Gastronotherapy says
Thanks, Michelle!
Barbara J Haner says
I am making these again tomorrow! I don't think I will ever make another chocolate chip cookie again! I plan on putting in the freezer so we have some for our road trip in June!
Gastronotherapy says
They would be perfect for a road trip! 🙂
Ohreally124 says
If I wanted to incorporate chopped nuts in the recipe (Pecans) what changes if any would I need to the measurements.
P.S. I tried them without and they were FANTASTIC.
MaryAnne says
No need to make any changes to the recipe if you want to add chopped nuts. I would add 1 cup of chopped nuts and mix them in when you add the chocolate chips. Pecans sound delicious! Thanks for the great review!
Barb Haner says
I talked to my friend in Minnesota last night and she was making these to take up to the state fair today - to feed her relatives that show horses in the arena. She said they just love these cookies!
MaryAnne says
So glad that they're a hit with so many! 😍
Barb Haner says
I made these cookies again yesterday to take to an outdoor gathering today. I know they will get rave reviews from the people that will be trying them for the first time. Thanks so much for this recipe. It is a winner!
MaryAnne says
So happy to hear that you love them as much as I do! 😊
Lauren says
I made these last weekend and I still can't get over how incredibly delicious they are!! I've had several different brown butter chocolate chip cookies from different local bakeries on my travels, but these are far and away THE BEST COOKIES!! Thanks so much, MaryAnne!
MaryAnne says
Oh, that makes me so happy, Lauren! Thanks so much for leaving a review! 🙂
Taryn says
I've tried many brown butter chocolate chip cookies over the years, but this is the best recipe I've found!! They're soft, chewy, and crispy, and loaded with chocolate chips. My friends have started requesting them whenever we have a game night! Thanks for such a great cookie recipe!!
MaryAnne says
That is so nice to hear, Taryn!! They're also one of my all-time favorite cookie recipes! 🙂