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If your dream chocolate chip cookie has crisp, buttery edges and ultra chewy centers, these brown butter chocolate chip cookies are for you. Made with rich, nutty browned butter and packed with just the right amount of chocolate chips, they’re the ultimate upgrade to the classic. Recipe makes 32 cookies.
These browned butter chocolate chip cookies are everything I want in a cookie: filled with deep notes of rich caramel and toffee, with plenty of chocolate in every bite. Finished with a generous sprinkle of flaky salt on top, it doesn’t get much better than this.
Best of all, you don’t need to chill the dough before baking. Just mix, scoop, and bake! This tested and perfected homemade cookie recipe is one you’ll make again and again.
Craving more freshly baked cookies? Try my thin crispy chocolate chip cookies, skillet chocolate chip cookie, or chocolate chip bar cookies next!
Success Tips
For the best texture and flavor, brown half the butter. Browning one stick adds toasty, caramelized flavor to the cookies. The second stick (used at room temperature) balances the melted browned butter by adding just enough moisture to help bring the dough together. It’s the secret to preventing greasy cookies!
Bake on parchment paper to prevent overspreading. Silicone mats cause cookies to spread more while baking, so I don’t recommend them.
Don’t overbake! Pull the cookies out of the oven just as the edges turn golden. They’ll continue to bake a bit from the residual heat of the baking sheets while they rest.
How to Make Brown Butter CCC
Add room temperature butter, light brown sugar, and granulated sugar to a large mixer bowl. Beat together on medium speed until soft and creamy, about 2 minutes.
Add cooled melted brown butter and mix until incorporated, about a minute. Then add the egg, egg yolk, and vanilla extract to the bowl.
Mix in the egg, egg yolk, and vanilla until well combined. With the mixer on low speed, gradually add the dry ingredients and mix just until a soft dough comes together.
Add semisweet chocolate chips to the dough and fold in until they’re evenly mixed.
Scoop balls of cookie dough with a medium cookie scoop. Place two inches apart on baking sheets and top with a few extra chocolate chips, pressing to adhere.
Bake for 11 to 12 minutes, until the edges are golden and set. Sprinkle the tops with flaky sea salt and let rest for 5 minutes before moving them to a wire rack to cool.
These are the ultimate brown butter chocolate chip cookies!
More cookie recipes you’ll love:
- Fudgy Brownie Cookies
- Small Batch Oatmeal Chocolate Cookies
- Peanut Butter Cookies
- Nutella Stuffed Chocolate Cookies
Ultra Chewy Brown Butter Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The best brown butter chocolate chip cookies! Filled with rich chocolate chips, you’ll love these ultra chewy cookies made with browned butter. These take the classic chocolate chip cookie to the next level!
Ingredients
Cookies
- 1 cup (224 g) unsalted butter, divided
- 2 cups (280 g) all-purpose flour
- 1 1/2 tsp (4 g) cornstarch
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 2 tsp (8 g) vanilla extract
- 1 1/4 cups (212 g) semisweet chocolate chips
Topping
- 1/2 cup (85 g) semisweet chocolate chips
- flaky salt
Instructions
- Brown butter: Cook 1/2 cup (112 g) unsalted butter in a heavy saucepan until browned (full tutorial here). Pour brown butter into a ramekin or glass bowl and set aside to cool for 20 minutes.
- Bring remaining 1/2 cup (112 g) unsalted butter to room temperature. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Make dough: Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat room temperature butter, light brown sugar, and granulated sugar in a large mixer bowl at medium speed until soft and creamy (about 2 minutes). Add cooled brown butter and beat until incorporated (about 1 minute). Beat in egg, egg yolk, and vanilla. Reduce speed to low and gradually add flour mixture; beat just until incorporated and a soft dough forms. Fold in chocolate chips.
- Use a medium cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough (approximately 32 grams each). Place two inches apart on prepared baking sheets, 9 balls of dough per baking sheet. Top cookies with chocolate chips (5 per cookie), pressing gently to adhere.
- Bake cookies for 11 to 12 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle tops with flaky salt and let cool for 5 minutes on baking sheets. If desired, use a slightly larger round cookie cutter to scoot the warm cookies into a perfect round shape as they cool. Transfer cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Butter: Do not use European-style butter. The higher fat content will cause the cookies to overspread.
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Make ahead: Scoop the dough out onto a parchment-lined baking sheet and top with chocolate chips. Freeze for 1 hour, then transfer cookie dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.
Freeze cookies: Let cookies cool completely, then transfer to an airtight container in the freezer and freeze up to 2 months. Rewarm cookies in a 325°F oven for 5 minutes or until heated through.
Photography by Saltwater Studio
These cookies turned out so good! The key is to brown the butter really well.
Perfect cookies, thanks so much for sharing!
Fab cookies, a huge hit at our Father’s Day bbq yesterday!
Great to hear this, thank you Meredith!
These cookies came out perfect. Soft, chewy, and the right amount of chocolate. I used Ghirardelli bittersweet chocolate chips. Will make again!!
Love the bittersweet chips, thanks so much for sharing!
This recipe sounds so yummy! I was wondering what is your favorite flaky salt to put on these cookies? Do you use Maldon Salt or what brand do you recommend.
Thank You.
Hi Debbie, I use and love Maldon salt. Happy baking!
Hi! Will it be okay if i refrigerate the dough overnight to bake them the next day?
Yes, the cookie dough can be refrigerated overnight. On baking day, remove the dough from the refrigerator and let stand at room temperature for about 30 to 45 minutes (to warm up a bit) before rolling into balls and baking.
What butter would you recommend for making these cookies?
Hi Susan, I bake with Grade AA unsalted butter (at least 80% butterfat). This is usually labeled in the store as sweet cream butter. I don’t recommend a European-style butter for this recipe since the dough isn’t chilled. The higher fat content can lead to the cookies overspreading.