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brown butter chocolate chip cookies arranged on a white platter

Brown Butter Chocolate Chip Cookies

These unique chocolate chip cookies are thick 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!
5 from 8 votes
Prep Time 15 mins
Cook Time 17 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 173 kcal


  • 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


  • 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.


*Can be done up to 2 days ahead of time. Store in refrigerator and when ready to use, bring to room temperature.
Keyword brown butter, chocolate chips, cookies