Brown butter chocolate chip cookies are crispy on the edges and chewy in the center. The brown butter adds a caramel and nutty flavor that simply can’t be replicated by anything else. Delicious and worth the wait!
You might also like our chewy oatmeal chocolate chip cookies or our irresistible peanut butter chocolate chip cookies.
Watch our step by step video!
Brown Butter Chocolate Chip Cookies
Chocolate chip cookies have, and always will be, my favorite cookie. Classic, delicious, and loaded with my favorite food—chocolate. These brown butter chocolate chip cookies are chewy and create a burst of flavor in your mouth. A slight caramel flavor, and the best combination of sweet and salty.
Why Brown Butter for cookies?
Brown butter ads a richness and nuttiness to anything it is added to. It can be used in both savory and sweet recipes. When you add brown butter to a cookie recipe it adds a depth of flavor, and yields a soft, chewy cookie. Once you start browning butter you won’t be able to stop! It’s liquid gold.
Let’s talk about this cookie dough for a minute. I’m not usually a raw cookie dough fan so you won’t typically find me sneaking a taste of the dough—but this dough changed that. Â Oh my goodness. It’s so good and you can totally taste the brown butter. You’ve been warned.
Chilling the Dough
This cookie dough needs to be chilled at least 4 hours to achieve its full flavor. Chilling the dough allows the flavors from the brown sugar and the brown butter to meld, and the sweet and saltiness really comes through. If you’re going to take the time to brown the butter, then chill the dough. You won’t be sorry!
Many recipes recommend chilling this type of cookie dough for 24 hours. I did that with one batch, just to see if it made a difference. I don’t think it was noticeable enough to be worth waiting the 24 hour chill time for a cookie. 4 hours worked perfectly.
No time to chill? Make our classic chocolate chip cookies instead! No chilling required.
Tip: instead of chilling the entire bowl of cookie dough, scoop out cookie dough balls onto a parchment lined baking sheet and cover with plastic wrap. No need to space them out. Refrigerate the entire pan. Your cookies will be ready to bake as soon as they are done chilling. Preheat the oven and place the cold cookie dough balls onto cookie sheets and bake. This is easier than scooping cold cookie dough.
Brown Butter Chocolate Chip Cookie Ingredients
- butter
- brown sugar
- white sugar
- eggs
- milk
- vanilla
- all purpose flour
- baking powder
- baking soda
- kosher salt
- chocolate chips (milk chocolate, semisweet (my favorite) or dark chocolate chunks)
How To Make Brown Butter Chocolate Chip Cookies
The Butter: Salted or unsalted butter? I use salted butter for ALL of my baking, but I’ll leave it up to you. Slice butter into pieces and heat in a skillet on medium heat. Stir frequently. Butter will foam as it cooks. Continue to stir until you see brown specks forming. It’s easy to go from perfectly browned butter to black, burnt butter so watch carefully and remove from heat as soon you smell the nutty aroma and see the amber color and brown bits form. Pour into a bowl to allow the butter to cool to room temperature before baking.
The dough:Â Whisk flour, baking soda, baking powder and kosher salt together in a bowl. Set aside. Mix brown sugar, white sugar and cooled brown butter together in a stand mixer (or with electric mixer) until smooth. Add eggs and mix. Add vanilla and milk. Add flour mixture and mix completely. Last, but not least, stir in the chocolate chips.
Chill: Scoop dough using a medium cookie scoop then roll into balls and place on parchment paper lined cookie sheet (and cover with plastic wrap). Chill 4 hours. Once chilled, simply place the cookie dough balls on an ungreased (or parchment-lined) baking sheet.
Baking: Preheat oven to 350 degrees and bake cookies 12-14 minutes or until edges are golden brown. Allow cookies to cool on pan for 3-5 minutes before transferring to a wire rack.
Brown Butter Chocolate Chip Cookie Recipe
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 Tbsp. milk
- 1 cup semi sweet chocolate chips
Instructions
Brown Butter
- Slice butter into small pieces. Heat butter slices in a skillet on medium heat. Stir frequently. Butter will foam as it cooks. Continue to stir until you see brown specks forming. It's easy to go from perfectly browned butter to black, burnt butter so watch carefully and remove from heat as soon you smell the nutty aroma and see the brown specks form. Pour into a bowl to allow the butter to cool to room temperature before baking.
Cookie Dough
- Whisk flour, baking soda, baking powder and kosher salt together in a bowl. Set aside. In a separate mixing bowl cream brown sugar, white sugar and cooled brown butter. Mix in eggs. Add vanilla and milk and mix until smooth. Add dry ingredients and mix completely. Stir in chocolate chips.
Chill
- Use a medium cookie scoop to scoop dough then roll each into a ball. Place all 36 cookie dough balls on a parchment-lined cookie sheet (and cover with plastic wrap). Chill 4 hours. Once chilled, simply place the cookie dough balls on an ungreased (or parchment-lined) baking sheet.
Bake
- Preheat oven to 350 degrees and bake cookies 12-14 minutes. Allow cookies to cool on pan for 3-5 minutes before transferring to a wire rack.
Notes
Nutrition
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