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Best Brown Butter Chocolate Chip Cookies Recipe

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These brown butter chocolate chip cookies have crispy edges, a thick chewy center, and a deep nutty flavor from browned butter. This foolproof recipe yields bakery-style cookies that are perfect for beginners and make-ahead friendly.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (preferably European-style like Kerrygold)
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate (mix of chips and chopped dark chocolate bar recommended)
  • Flaky sea salt for finishing (optional but recommended)

Instructions

  1. Brown the butter: Cut butter into tablespoon-sized pieces and melt in a light-colored saucepan over medium heat, stirring frequently. Cook until butter foams, bubbles, turns golden amber, and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl, including brown bits. Let cool for 10-15 minutes.
  2. Combine sugars and brown butter: Add both sugars to warm (not hot) brown butter. Whisk until smooth and combined. Let sit for 2 minutes, then whisk again until mixture looks like wet sand.
  3. Add eggs and vanilla: Add room-temperature eggs one at a time, whisking vigorously after each addition until mixture is thick, glossy, and pale. Add vanilla and whisk until combined.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt until no lumps remain.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture. Mix on low speed (or by hand) until just barely combined with some streaks of flour remaining. Fold in chocolate chips with a rubber spatula until evenly distributed. Dough will be thick and slightly sticky.
  6. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes (2 hours is better, overnight is ideal).
  7. Preheat and prepare: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Scoop chilled dough into 2-tablespoon-sized balls and place 3 inches apart on prepared sheets. Press extra chocolate chips onto tops if desired.
  8. Bake: Bake one sheet at a time for 10-12 minutes. Edges should be golden brown and centers slightly underdone and puffy. Remove from oven and let rest on hot baking sheet for 5 minutes. Sprinkle with flaky sea salt immediately. Transfer to cooling rack to cool completely.

Notes

Watch the butter carefully as it browns—it goes from perfect to burnt in seconds. Chilling the dough is non-negotiable for preventing excessive spreading. Underbake slightly as cookies continue baking on the hot sheet. For best results, use room temperature eggs and bake one sheet at a time. Dough can be frozen for up to 3 months.

Nutrition

Keywords: brown butter chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, easy cookie recipe, homemade cookies

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