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Brown butter chocolate chip cookies don’t play it safe. The toasted butter adds a nutty kick, and chopped chocolate melts into messy pockets of flavor. Bake them oversized or standard. They’re chewy in the middle, crisp at the edges, and loud on flavor.
Brown butter is one of the easiest ways to elevate the flavor of baked goods, from tasty treats like these Brown Butter Blondies to our Brown Butter Skillet Cornbread.
If you’re not sure how to brown butter, I’ve got a step-by-step guide that makes it simple.
Why This Brown Butter Cookie Recipe Works
Brown butter = serious flavor: Toasty, nutty, and rich; browned butter brings serious depth.
Bread flour boost: It gives the cookies structure and chew without drying them out.
Two kinds of chocolate: Dark and semi-sweet chunks melt into layered chocolate pockets.
Chill time matters: Rested dough means deeper flavor and better texture. Skip it and you’ll taste the difference.
If you love this recipe, try our brown butter snickerdoodles.
For something a little tangy and complex, our sourdough chocolate chip cookies bring major depth of flavor.
You might also like our King Arthur super soft chocolate chip cookies or our brown butter ice cream.
Recipe Tips
Cut the butter first: Smaller chunks melt evenly and brown more consistently.
Cool the brown butter: Pour it into a bowl immediately so it doesn’t burn from residual heat.
Use quality chocolate: Skip the chips. Go for chopped baking bars for those gooey puddles.
Scoop before chilling: Forming dough balls first makes your life easier later.
For bakery-style cookies, aim for 3.5-ounce dough balls. Want to go bigger? Try 6-ounce dough balls like our Levain bakery chocolate chip cookies. Just be sure to use a kitchen scale and increase the bake time.
Rotate the pan: Halfway through baking, turn the sheet for even color and crisp edges.
Bang the pan: Right out of the oven, slam that tray. It creates those signature cookie crinkles.
If you’re into bold chocolate, try our Black Cocoa Cookies. They are rich, chewy and decadent, with a dark chocolate flavor.
Your Cookie Jar Deserves These
Brown butter chocolate chip cookies are the move when basic just won’t cut it. The browned butter, dual flours, and chocolate chunks do all the heavy lifting. You just follow the steps and prep for greatness.
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Brown Butter Chocolate Chip Cookies
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Ingredients
- 1 cup butter
- 1¼ cups all-purpose flour, 150 grams
- 1 cup bread flour, 120 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar, 220 grams
- ¼ cup granulated sugar, 50 grams
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 6 ounces dark chocolate, rough chopped
- 6 ounces semi-sweet chocolate, rough chopped
Instructions
Make the Brown Butter
- Cut the butter into small chunks and place in a medium-sized skillet or saucepan and set over medium heat until melted.
- Stir the butter frequently until the butter foams and turns golden brown, about 5 minutes. Remove from the heat and pour into a large mixing bowl to cool.
Make the Cookie Dough
- In a medium-size bowl, add the flours, baking powder, and the salt, whisking to combine. Set aside.
- Add the sugars to the cooled brown butter and stir until combined.
- Whisk in the egg, egg yolk, and vanilla until well combined. Add the flour mixture and combine. Stir in the chopped chocolate.
- Use a cookie scoop to portion the dough. About 3 tablespoons (1.5 ounces) for standard cookies or ⅓ cup (3.5 ounces) for large cookies. Place the dough balls on a parchment-lined plate or tray, cover with plastic wrap, and refrigerate for 1 hour or up to 24 hours.
To Bake the Cookies:
- Preheat the oven to 375°F and adjust the oven rack to the center position.
- Line a baking sheet with parchment and arrange the dough balls with enough space between them; 4 per tray for large cookies, or 8 for standard size. Keep the remaining dough in the fridge until you're ready for the next batch.
- Transfer the baking sheet to the oven and bake until the edges are golden and the centers look just set. About 12 to 15 minutes for large cookies, or 10 to 12 minutes for standard size. Rotate the pan halfway through baking for even color.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For crinkly tops, bang the baking sheet on the counter right after it comes out of the oven, the cookies will deflate and ripple at the edges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
They look thick, chewy and loaded with chocolate! And I love the extra effort of using brown butter in these cookies.
angiesrecipes
Thanks Angie! That brown butter is precious gold 😉