Brown Butter Chocolate Chip Cookies
Jan 12, 2012, Updated Jan 31, 2025
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Brown butter chocolate chip cookies are simply the best! Chewy yet crisp with deep flavor, and easy to make! They include browned butter, dark brown sugar, and a bowl-and-whisk method you’ll love. Hands down our favorite chocolate chip cookie.
This recipe for brown butter chocolate chip cookies has been a part of my blog since very early on. Chocolate chip cookies are so neighborly and so nostalgic that they inspired this story about the very special neighbors I grew up among on Wagon Wheel Lane.
My beloved recipe includes a simple but game-changing addition: browned butter, which adds a nutty aroma and flavor profile that elevates the classic chocolate chip cookie to “the best cookies” category. The mixing method also makes chocolate chip cookie magic (read more about this fun process below!). They strike the perfect balance between chewy and crisp.I suspect these will be among the best chocolate chip cookies youโve ever made and tasted. Here are all of the details that make these cookies so unique and excellent.
What is Brown Butter?
Brown butter, also known as โbeurre noisette,โ adds depth and richness to baked goods. Itโs made by melting unsalted butter over medium heat until the water content evaporates and the milk solids begin to caramelizeโresulting in golden brown bits at the bottom of the pan. The browning process (the maillard reaction) gives butter a nutty flavor and depth that enhances cookies, cakes, and sauces. This simple change elevates a standard chocolate chip cookie recipe to what I call a truly perfect chocolate chip cookie recipe!
Ingredients
Dry Ingredients
- Unsalted butter. This browns better than salted butter because it often contains less water.
- All-purpose flour. I like unbleached King Arthur Flour.
- Baking soda
- Kosher salt. If you use a different type of salt, adjust: for table salt, use half the amount as kosher salt, because it’s saltier.
- Dark brown sugar. Don’t substitute light brown sugar! The cookies really benefit in flavor and texture from dark brown sugar.
- Granulated sugar
- Pure vanilla extract. Quality vanilla extract is worth it!
- A large egg plus an egg yolk. The extra yolk gives the cookies their wonderfully chewy-crisp texture.
- Chocolate chips. I go for Ghirardelli dark chocolate chips because they’re a bigger chip than a standard size chip but not as big as a chocolate chunks, Of course you can use milk chocolate chips, semisweet chocolate chips, or chopped dark chocolate bars
- Chopped nuts, dried cherries (my Michigan-loving self loves these here!), or any other favorite mix-in, all optional.
How to Make Brown Butter Chocolate Chip Cookies
Make the brown butter
- Start by melting a portion of the unsalted butter in a metal or white medium saucepan over medium heat (a dark pan makes it too difficult to see the butter browning).
- Stir or swirl the pan constantly to ensure even cooking; the butter will begin to foam after a few minutes.
- Continue stirring until the foam dissipates, revealing golden brown bits forming at the bottom of the pan. This process generally takes about 5-7 minutes, but watch closely to avoid burning, which can happen in a flash!
- As the butter finishes browning, remove it from the heat and allow it to cool slightly.
Mixing the Ingredients
I LOVE the mixing process for this chocolate chip recipe! It’s so fun. You’ll use a whisk and watch the magic as the batter turns rich, carmel-like, thick, and luscious.
- In a large heatproof mixing bowl, pour the brown butter over 4 tablespoons unsalted butter. Stir occasionally until the butter melts.
- In another small bowl, whisk together the flour and baking soda.
- Add both sugars, the salt and vanilla to the butter. Whisk until combined, then add the egg and egg yolk. Whisk for 30 seconds, then wait 3 minutes. Whisk again for 30 seconds, and wait 3 minutes. Do this process 2 more times for a total of four times. As you do this, the mixture will turn light, with a whipped, thick, luscious texture.
- Switch to a soft spatula or wooden spoon and stir in the flour mixture just until no flour streaks remain. Avoid over-mixing to keep the cookies tender.
- Fold in the chocolate chips.
- Chill the dough for 20- to 30-minutes.
Shape the Cookie Dough Balls
Using your hands or a large cookie scoop, divide the cold dough in 16 evenly sized balls of dough. Place eight dough balls about 2 inches apart on each of two baking sheets lined with parchment paper. and place them on a prepared baking sheet lined with parchment paper.
Bake the cookies
- Preheat your oven to 375ยฐF.
- Bake the cookies, one sheet pan at a time, for 10-12 minutes. Rotate the pan halfway through baking. Look for golden brown edges and a slightly undercooked center, which prevents over-baking and they’ll will continue to bake after removing from the oven.
- Once baked, allow the cookies to cool on a cooling rack for a few minutes before transferring them.
Storage
For optimal storage, keep the baked cookies in an airtight container at room temperature. The cookies can maintain their freshness for about 3 days. To ensure your cookies retain moistness, you can add a slice of bread to the container. The bread will help absorb any excess air moisture, keeping your cookies chewy and delicious. If you find the cookies become a bit too firm after a few days, you can warm them in the microwave for a few seconds to restore their delightful chewy texture. If you have leftovers, consider storing them in a freezer-safe container and freezing for up to 3 months.
Tips and variations
- Take care not to skip chilling the dough. It helps enormously in encouraging the cookies to hold their shape and texture as they bake.
- Don’t skip the brown butter! Browned butter chocolate chip cookies are what they are because of the brown butter. You can make the brown butter ahead of time, but it will need to be melted and warm when added to the solid butter in the recipe.
- To make the dough ahead, you can freeze the cookie dough. Once youโve formed the cookie dough balls, place them on a baking sheet lined with parchment paper and freeze until solid. After that, transfer the frozen dough balls to a freezer-safe container or zip-top bag. They can stay frozen for up to three months. When you’re ready to bake, simply preheat your oven and bake the frozen dough without thawingโjust add a minute or two to the baking time.
- โChocolate chip cookies lend themselves to all kinds of mix-ins! Add your favorite nuts, dried fruit, coconut, M&M’s, you name it!
- My recipe makes 16 big cookies. I often make them much smaller for bite-sized cookies for parties or just to have more of a nibble-cookie. If you do this, reduce the baking time by nearly half.
Other cookies you won’t want to miss are Lebanese Butter Cookies, or Graybeh, blondies with tahini and caramel, crunchy sesame cookies, and jam thumbprints, and chocolate crinkles. Also: strawberry jam bars are divine!
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter, (1 ยพ sticks), divided into 10 and 4 tablespoons
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/4 cups chocolate chips, 60% cacao
- 3/4 cup chopped pecans or walnuts, toasted, or dried cherries, (optional)
Instructions
- Line 2 18- by 12-inch heavy baking sheets with parchment paper. Whisk flour and baking soda in medium bowl; set aside.
- Make the brown butter. In a metal or light-colored pan, heat 10 tablespoons of the butter (reserving the remaining 4 tablespoons for later) over medium-high heat until melted, about 3-5 minutes. Swirling pan frequently until butter is dark golden brown and has nutty aroma, 3-4 minutes. Take care not to burn the butter (it can happen quickly!).
- In a large heatproof bowl, add the remaining 4 tablespoons butter and the hot browned butter. Stir until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add the egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times for a total of four times until mixture is thick, smooth, and pale.
- Use a soft spatula or wooden spoon and stir in flour mixture until just combined and no streaks of flour remain. Stir in the chocolate chips (and nuts or other mix-ins if using), giving dough final stir to ensure no flour pockets remain. Chill the dough for 20 to 30 minutes.
- Arrange an oven rack in the middle position. Preheat the oven to 375ยฐF. Divide dough into 16 portions, each about 3 tablespoons. Donโt be afraid of how big these are! Arrange them 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
- Bake the cookies 1 tray at a time until they are golden brown and still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maureen, I just read this for the first time and it made me happy and sad at the same time. i didn’t know Mrs.Sawacki but I loved Barb Georgi who was a client of mine until she passed away! I still use a big cloth overnight bag and more than one Christmas platter she gave me and what a joy Ellen Fata was as well! You captured their personality and spirit brilliantly! God bless you!
You were such a star to all of those beautiful women of the neighborhood! God bless you to!
Such a wonderful story warm story.
Thank you Khadijah!
Hi Maureen. I just discovered your website and blog through Leite’s Culinaria. I loved reading your New Year memory about your Greek friend, Manya, and the dime in her sweet bread. It made me check out your website and this story/recipe. You have a true talent for writing and cooking and I plan on making this recipe. I also plan on reading many of your other blogs and recipes. Thanks so much for sharing so much of yourself.
Oh Deb, that is so kind, thank you so much and welcome here!
I cannot wait to try this recipe! I love trying new chocolate chip cookie recipes. I’ll have to dig out my antique yellow pyrex bowl to mix them up in!
I love the stories, Maureen. Bark like a sonofabitch had me ROFL! Thanks for sharing. Been there done that but the dog’s name was Buster.
Maureen, I love reading all your stories with the recipes. You and Charlie just amaze me with all the food :). I will definitely try these cookies soon!!! Hugs from one unknown cousin to another unknown cousin!!! xoxo
Maureen,
What a beautiful tribute to the many people who contributed so many wonderful things to your childhood! You are an amazing writer and your kindness, generous heart, and love for life shine through your writing. I’m anxious to try your recipe as I’m sure my family will enjoy it much more than the tube of chocolate chip cookie dough I recently ‘baked’ for them!
Hugs – Michelle ๐
How special Michelle, thank you so much.
Dear Maureen –
So beautiful. What is it about chocolate chip cookies that just floods a heart with memories? I can only hope that my kids will remember these times when they bake cookies with their children. Lily, my 13-yr-old, actually baked our family chocolate chip cookies(from memory, no less!) this summer and won first place at the Huntington Woods Fourth of July Baking Contest! Mission accomplished!
Love to you! Kate
A chocolate chip champion!!! How great! I would love to know more about your secret family recipe….and how impressive that she’s baking from memory. Maybe culinary school is in Lily’s future! Thanks Kate, lots of love to you–
Hello Maureen! I saw your teaser post on facebook about cookies, but had not yet clicked over to the blog to read the whole post. On Saturday, I was at Goodrich’s and decided to buy more chocolate chips to make cookies for my neighbors, who have had a rough couple of weeks. I decided there in the aisle of Goodrich’s that I’d visit your blog and use your recipe. So what a strange and beautiful moment I had as I read your post about…neighbors! We have special ones, and and it was wonderful to read about your special ones. xo, Cindy
I love serendipity! And good neighbors, special ones like YOU. Thank you Cindy. I hope the cookies were a delight to make, to give, and to eat!
You made this sound so good, cousin, that I decided to try your chocolate chip cookie recipe on this snowy winter Saturday. I was surprised to learn that I could acquire Ghirardelli chips at my little local Spartan-brand grocery store. The only substitution I made (forgive me, you authentic chefs) was Egg Beaters for actual eggs, which did not appear to hinder the warm, rich taste of this delicious treat. And yes, a cold milk ‘chaser’ is a must! An easy and simple treat…thanks for sharing. Sarah
Good for you Sarah not only for making a batch of these great cookies, but for trying out the egg beaters!! Great to know they are an option. I just ate one of the chocolate chip cookies warmed up. Might need to go back for another…..
Ok Maureen, you give new meaning to “Emotional Eating!” So beautifully written – I can just see you in the pool with Mrs. Georgi for your unofficial swim lesson. A great group of women indeed.
Thank you Anne–yes, we are lucky to come from such greatness. Virginia of course leads the pack.
Your story made me cry. It was great to see you at the funeral…
Thank you Paul. I guess I got you all back for making me cry at the funeral!! You are a special family indeed.
Ahemmmm….. Great stories Maureen, but ——– The big question is…..
Who’s eating all of these cookies?
Yes, it’s a very good question!!!! I’m getting great lessons in WILLPOWER. Thank goodness for the freezer…
Maureen, I don’t know you but I found you through Geralyn. As a military kid, your piece today makes me wonder what it would have been like to actually live in the same house for more than a couple of years — and develop the relationships you so fondly have. Your writing, and your recipes, are works of art! Thank you (and these cookies will be made in my house tomorrow!)
Jacki, what a pleasure to receive your comment. Thank you for reading and for sharing this with me…the life of the military family is one of real sacrifice on a lot of levels. No doubt there is also gratification for that sacrifice, but it’s something the rest of us can’t begin to fully appreciate. Enjoy the cookies! They are just delicious. And thanks again for joining me here. Hope to see you back!
Jacki I love that you are making the cookies tomorrow and that you are enjoying Maureen’s blog. Isn’t she an amazing writer??
Maureen–once again I had tears in my eyes as I read this entry. What a beautiful tribute to Mrs. Georgi and to all the wonderful women on Wagon Wheel Lane.
Thank you thank you Geralyn…so much to say about those wonderful years we all shared together, isn’t there?
This recipe sounds perfect and the memories that accompany this are even more precious..
Thanks Joumana. Wonderful memories to keep alive…
Maureen, I LOVE this clincher line in your recipe method!
“Chase with a glass of cold milk, and baby, thatโs all she wrote.”
XO Toni A.
Thanks for noticing that Toni!! Isn’t that what chocolate chip cookies are what it’s all about in the end?! xxoo.
Oh Maureen! I came for the cookies and stayed for the stories, which is often how it happens in life. What a treat to read this while snowed in at O’Hare waiting for a flight to New Orleans. I suddenly have an urge for warm choclatey cookies and a chat with old friends.
You have the best lines, Tom!!Thank you and please have some raw oysters for me down in Cajun country (I know you won’t!!)!!
Maureen,
I checked with Land-O-Lakes about water content of salted vs unsalted butter and it’s the same for both. The representative told me this is true regardless of brand. Butterfat contents of brands, however, can vary widely, typically from 80% to 85%, and that can have an effect on what you’re baking.
I’m a fan of this chocolate chip cookie recipe, too!
Greg, our master baker, thanks for the great research! I’ve always understood the issue to include water content, so it’s good to know that’s not so much the problem. No doubt butterfat variation is the culprit. Also better to control your own salt measure.
the better the butter the better the results ;))) you can always add salt but you can’t take it away & there is something about the moisture difference as i can only make my candy recipes w/unsalted or the candy breaks…..any clues on that greg? ๐ i would be ever so grateful to know & i do use landolakes as it’s always consistent. mo, as always, your recipe is divine, they are coming out of the oven in mere minutes ๐ just in time to send ken off to work (teddy’s) w/warm gooey cookies ;)))
Yummy and wonderful Tammy! The butter question is important as it does seem to make a difference particularly when it comes to candy-making.
Wonderful as always – loved “Tom and Phil is cool” – what a blessing to be surrounded by all of that love, support and good food when you were growing up. I failed swimming class as well because I couldn’t swim the length of the pool, I was such a scrawny thing that it took all my energy to not sink. My chubbier sister (at the time) could float/swim laps around me. Thank you for such a wonderful story and recipe to start my day.
A fellow swim lesson hater!!! Seemed unfair that we just couldn’t make it that far, didn’t it?! Thank you for writing and sharing, Robin.
We need to start a method of swim lessons for kids that doesn’t not include that loooong pool! Seemed unfair that we just couldn’t make it that far, didn’t it?! Thank you for writing and sharing, Robin.
Dear Maureen,
Again, my heart is full with tears of joy and tears of happiness at your memories, your lovely words, and your loving descriptions. You write for us ALL!
And I shall try this divine recipe for perfect chocolate chip cookies.
You are a treasure, blessings for you on this day, and, for you, always!
Diane
You keep me going Diane, thank you! xo.
Maureen, you sure have a gift, please keep it up. I also knew the Fata’s, wonderful parents.
Thank you so much Greg. The Fata’s are the best of the best kind of people.