Brown Butter Chocolate Chip Cookies
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!
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 and helps give the cookies the perfect amount of spread. 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!
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!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Brown Butter Chocolate Chip Cookies FAQs
Yes. The cookies will spread less with chocolate chips, and have an overall different appearance and texture, but they will still be delicious!
Store leftovers in an airtight container or Ziploc bag for up to four days. You can also freeze them for up to two weeks.
If you are looking for a recipe without brown butter, try my OG best chocolate chip cookies!
Tips for Making Perfect Brown Butter Chocolate Chip Cookies
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.
Use chocolate bars instead of chocolate chips to create the perfect cookie. I prefer to not use chocolate chips because they contain extra stabilizers and have less cocoa butter than chocolate bars, so when you use them in cookies they do not melt the same, and instead create a completely different textured cookie. Still delicious, but the cookies do not spread/bake the same.
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 and help to ensure they have thicker centers. You can also use a spoon to gently press the cookie edges towards the center of each.
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! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time
Brown Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup + 2 tbsp (196 g) salted butter, European-style is best 🙂
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (165 g) brown sugar
- 1/4 cup (50 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tbsp (15 ml) vanilla
- 7 oz (198 g) dark chocolate bars, chopped , I like to chop half in very large chunks, and half in small chunks.
- flaky sea salt and extra chopped chocolate for topping the cookies with
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 10 minutes. Remove the butter from the heat and transfer it to a large bowl. Make sure to scrape the bottom of the pan to get all the brown bits.3/4 cup + 2 tbsp (196 g) salted butter
- Chill the brown butter. To do this quickly, fill a larger bowl with ice and place the bowl with the brown butter on top of the ice filled bowl. Stir the brown butter as it cools. You'll want it to be about the same consistency as very softened regular butter.You can also just refrigerate the brown butter until it is a similar consistency. The ice method is just a lot quicker.
- Preheat the oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Then set aside the flour mixture.1 3/4 cups (219 g) all-purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Whip the brown butter with an electric mixer on medium high speed until it is light and fluffy.
- To the bowl with the brown butter, add in the brown sugar and granulated white sugar. Cream together with an electric mixer until pale in color and slightly fluffy. (It will not be the same consistency as regular creamed butter and sugar.)3/4 cup (165 g) brown sugar, 1/4 cup (50 g) granulated white sugar
- Add in the egg, egg yolk, and vanilla. Mix together on medium speed for two minutes, or until the mixture is pale in color and fluffy.1 egg, at room temperature, 1 tbsp (15 ml) vanilla
- Add in the dry ingredients and mix on low speed just until combined, or fold in with a rubber spatula.
- Add in the chocolate chunks and fold into the dough with a rubber spatula.7 oz (198 g) dark chocolate bars, chopped
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop, into 16 scoops.(I overfill my scoop to give me extra large cookies.) Chill the scooped cookie dough balls for 15 minutes, just to help firm up the dough a bit.
- Arrange the balls of dough 2 inches apart on a parchment paper lined baking sheet; bake 6 cookies at a time. Bake for 10-11 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 and thick center! (They will have spread a bit while 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, add extra chocolate chunks on top of each cookie, and sprinkle on a little flaky sea salt.flaky sea salt and extra chopped chocolate for topping the cookies with
Notes
- 3/4 cup + 2 tbsp (196 g) unsalted butter
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup (165 g) brown sugar
- 1/4 cup (50 g) granulated white sugar
- 3 egg yolks, at room temperature
- 1 tbsp (15 ml) vanilla
- 1 tbsp (15 ml) heavy cream
- 6 oz (170 g) dark chocolate bars, chopped
- 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. 3/4 cup + 2 tbsp (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 3/4 cups (219 g) all-purpose flour, spooned and leveled ,1/2 tsp baking powder,1/2 tsp baking soda,1 tsp cornstarch,1/2 tsp 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!) 3/4 cup (165 g) brown sugar,1/4 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 tbsp (15 ml) vanilla,1 tbsp (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.
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!
Nope. The brown butter is a NECESSITY! Its makes it so much more favorable. Trust me, when you brown the butter and it gets that nutty smell you’ll understand!! Enjoy!
These are perfection! I’ve spent years trying to find a recipe where the cookie holds it shape and has the right balance of sweet & salt. These are it! When I saw cornstarch, browned butter, and egg yolks I could imagine these ingredients would in fact make a delicious, chewy cookie. Yep, absolute PERFECTION. Well done!
This recipe was so easy to follow! The cookies were amazing!! Cant wait to try out more cookies!
So so yummy. Maybe I didn’t measure correctly, but my batch had just a little bit too much butter. Going to try a little less next time I make these! Otherwise~ so delicious & fills my brown butter cookie dreams
Delicious! One thing I do get confused of is the amount of butter. 196 g is before melt or after?
Tastes divine! However I am not sure what I am doing wrong – the dough just runs when placed in the oven and all the cookie just runs into each other making one giant cookie. The cookie cutter helps but the cookie is still very thin and almost tastes underbaked. I have tried chilling the dough before baking and/or baking for a few minutes longer and nothing seems to help.
Thanks for sharing this recipe.
Absolutely delicious!!! I’ve never browned butter before, but it was super easy and the recipe is very easy to follow! My man says they’re the best cookies he’s ever had! Highly recommend
Oh the best brown sugar chocolate cookies I ever had. I tried out a lot. But this particular recipe is just gorgeous. And the professional tips are gold. They really help to get the cookies as wished. Hmmmm they taste sooooo good and gooey. Thank you.
I’m not one to ever leave reviews but this is truly the BEST chocolate chip cookie recipe ever to exist. I’ve made this over a dozen times now and everyone who’s tried one also agrees it’s the best chocolate chip cookie they’ve ever tasted! I will never make another recipe again. As long as you follow the instructions & properly brown your butter they come out perfect every single time. Cannot rave enough about this recipe and how incredible these cookies are. 10/10.
What a huge compliment, Kate! Finding a chocolate chip cookie you love is seriously a highlight for life, and you chose mine! Thank you so much.
have came back multiple times to make this recipe it really is that girl.
So happy you loved these! Xx
This was my first introduction to brown butter. I will never make a regular chocolate chip cookie again! The butter is soo favorable and nutty. 10/10. Love this recipe.
So happy you enjoyed!
They changed the recipe, it was wayyyy better before when it used egg yolks and cream. So annoying when they randomly make changes
Hi Amanda. The recipe has been updated to be even better than it was before. If you are looking for the older version, it can be found in the recipe notes at the bottom of the recipe card.
Genuinely the best cookies I have made everything is very proportionate not too sugary and very chewy also was super easy to make too
Obsessed! Thanks for sharing.
Hello, did you update this recipe? I believe I used to use a TBSP of heavy cream. Thanks!
This recipe has been recently updated!