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Chewy and crisp brown butter chocolate chip cookies arranged on parchment paper.
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5 from 15 votes

Brown Butter Chocolate Chip Cookies Recipe

These unique chocolate chip cookies are soft and chewy, loaded with chocolate chips, and have a deep caramel-y flavor thanks to brown butter. Likely to become your go-to recipe for chocolate chip cookies!
Prep Time15 minutes
Cook Time17 minutes
Course: Dessert
Cuisine: American
Servings: 26 cookies
Calories: 173kcal
Author: MaryAnne

Ingredients

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 2 eggs, room temperature
  • 2 ½ cups 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.
  • 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

*Can be done up to 2 days ahead of time. Store in refrigerator and when ready to use, bring to room temperature.
  • Make ahead: You can make the brown butter several days ahead of time. Just be sure to bring it to room temperature before using so that you can properly cream it when it's time to be mixed in.
  • Cool your brown butter. If you brown the butter the same day as making the cookies, be sure to let it cool after you make it. You want butter that is room temperature. If it's still warm when you use it, you could potentially cook the eggs and melt the chocolate chips - not a desired outcome!
  • Chill the dough. At the end of the dough-mixing process, chill the dough for at least 2 hours. This prevents the cookies from becoming flattened discs when you bake them. It's not a necessary step, but I recommend it.
  • Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
 
 

Nutrition

Calories: 173kcal