These are the best brown butter chocolate chip cookies! They have chewy, gooey centers, crispy edges and they are packed full of melty dark chocolate chunks.
These cookies are a slight twist on my best chocolate chip cookies. Instead of softened butter though, they're made with browned butter for an extra rich nutty flavor. You can't go wrong with either recipe, but if you are a brown butter lover I think you will absolutely love these cookies!
Try some of my other favorite cookie recipes: brown sugar cookies, pumpkin cheesecake cookies, pistachio cookies, cornflake cookies, lemon cheesecake cookies, cinnamon roll cookies, or creme brulee cookies!
Why You'll Love these Brown Butter Chocolate Chip Cookies
They are made with brown butter. Brown butter just makes everything so much better. It adds rich notes of nutty caramel to this amazing recipe.
We are using a bar of dark chocolate, chopped in large chunks. This will create large pockets of gooey chocolate. I personally use nothing less than 60 percent dark chocolate just because I love the contrast between the sweet and salty dough, and the rich dark chocolate. You can use whatever kind of chocolate your heart desires though- milk chocolate, white chocolate, it's up to you!
They’re have the best texture- These cookies have chewy, gooey centers and crisp edges. The perfect cookie!
They are made with mostly brown sugar. This makes the cookies extra chewy and adds lots of warm flavor in a way that white sugar alone can't provide!
Ingredients for Brown Butter Chocolate Chip Cookies
- Flour- all purpose flour gives these cookies the best chew
- Baking Powder & Baking Soda- help the cookies to rise slightly
- Cornstarch- helps the cookies to stay tender
- Salt- helps bring out all the flavors in these cookies
- Sugar- mostly brown sugar is used for the best, chewy texture, and just a little granulated white sugar is used for those crisp edges!
- Dark Chocolate Bars- 6 oz of dark chocolate gets coarsely chopped and added to the batter (I recommend 60%)
- Heavy Cream- adds moisture back to the dough that is lost from browning the butter, it sounds weird but trust me, it gives these cookies the best texture!
- Unsalted Butter- will get browned for the best flavored cookies!
- Egg Yolks- just the yolks give these cookies an extra chewy texture
- Vanilla- I always recommend vanilla bean paste for the best flavor but vanilla extract works just as well
- Flaky Sea Salt- for topping the cookies with
Step by Step Instructions
Please see recipe card below for the complete instructions including bake time and measurements!
STEP ONE: Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a bowl to cool to room temperature. (Make sure to scrape the bottom of the pan to get all the brown bits of milk solids!) The brown butter should be cooled but still liquid.
STEP TWO: In a medium bowl, whisk the flour, baking powder, baking soda, cornstarch and salt together. Then set aside the flour mixture.
STEP THREE: Pour the cooled brown butter into a large bowl. Add in the brown sugar and granulated white sugar and whisk together. It will be liquidy at first, but will firm up as you're mixing. (You can also use a stand mixer if you prefer, I just personally think whisk is easier!)
STEP FOUR: Add in the egg yolks, vanilla and heavy cream and whisk together until pale in color and smooth. (Scrape the sides of the bowl as necessary.)
STEP FIVE: Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
STEP SIX: Add in the chocolate chunks and fold into the dough with a rubber spatula.
STEP SEVEN: Scoop the dough with a large, 2 tablespoon capacity cookie scoop. (I kind of overfill my scoop to give me extra large cookies.) Arrange the balls of dough 2 inches apart on a parchment paper lined baking sheet. Top with a few extra chocolate chunks and bake for 10 minutes until a light golden brown.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
STEP EIGHT: After baking, let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, sprinkle a little flaky sea salt on top of each cookie.
FAQs
Can I use chocolate chips instead of chopped chocolate bars? Of course! The cookies will spread less with chocolate chips, but they will still be delicious!
How do I store these cookies? Store leftovers in an airtight container or freezer bag for up to four days. You can also freeze them for up to two weeks.
Do I have to brown the butter? If you are looking for a recipe without brown butter, try my OG best chocolate chip cookies!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them in a circular motion. This will give the cookies a perfect circular shape!
Gently fold in your flour and chocolate chunks just until combined. This helps to make sure the cookies have the best texture.
If you make these cookies please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time
White Chocolate Macadamia Nut Cookies
📖 Recipe
Brown Butter Chocolate Chip Cookies
Ingredients
- ¾ cup + 2 tablespoon (196 g) unsalted butter
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated white sugar
- 3 egg yolks, at room temperature
- 1 tablespoon (15 ml) vanilla
- 1 tablespoon (15 ml) heavy cream
- 6 oz (170 g) dark chocolate bars, chopped
- flaky sea salt, for sprinkling
Instructions
- Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a bowl to cool to room temperature. Make sure to scrape the bottom of the pan to get all the brown bits. The brown butter should be cooled but still liquid.¾ cup + 2 tablespoon (196 g) unsalted butter
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, cornstarch and salt together. Then set aside the flour mixture.1 ¾ cups (219 g) all-purpose flour, spooned and leveled , ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cornstarch, ½ teaspoon salt
- Pour the cooled brown butter into a large bowl. Add in the brown sugar and granulated white sugar and whisk together. It will be liquidy at first but will firm up as you're mixing. (You can also use a stand mixer if you prefer, I just personally think a whisk is easier!)¾ cup (165 g) brown sugar, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks, vanilla and heavy cream and whisk together until pale in color and smooth. (Scrape the sides of the bowl as necessary.)3 egg yolks, at room temperature, 1 tablespoon (15 ml) vanilla, 1 tablespoon (15 ml) heavy cream
- Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
- Add in the chocolate chunks and fold into the dough with a rubber spatula.6 oz (170 g) dark chocolate bars, chopped
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. (I kind of overfill my scoop to give me extra large cookies.)
- Arrange the balls of dough 2 inches apart on a parchment paper lined baking sheet; bake 6 cookies at a time. Top with a few extra chocolate chunks and bake for 10 minutes until a light golden brown. When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!Let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool. While they're cooling, sprinkle a little flaky sea salt on top of each cookie.flaky sea salt, for sprinkling
Anonymous
Hi! I want to bake these cookies but I was wondering if it is ok if the browned butter is softened instead of melted? Thanks!