Brown Butter Chocolate Chip Cookies

5 from 6 votes

These brown butter chocolate chip cookies are soft and irresistibly chewy, with a rich, caramelized flavor.

Prep Time45

Cook Time12

chill1

Total Time1 57

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 404kcal

Heat butter 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 as you smell the nutty aroma and see the amber color and brown bits form.
Pour the brown butter into a bowl to allow the butter to cool to room temperature, about 30 minutes.
Mix butter and sugars together with an electric mixer. Add eggs, then milk and vanilla extract.
Mix in baking soda, salt, and flour until just combined.
Stir in chocolate chips.
Cover and chill the cookie dough for 1 hour.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
Use a cookie scoop (3 Tbsp. size) to scoop dough, or use your hands to form dough balls. Place 6-8 balls of cookie dough onto a baking sheet. Bake for 11-12 minutes or until lightly golden around the edges.
If making regular-sized cookies (2 Tbsp. size), bake for 9-11 minutes.
Cool for 3-5 minutes on a cookie sheet, then transfer to wire racks.

Wrap cooled cookies in plastic or store in an airtight container with a piece of bread for up to 3 days. Brown butter cookies freeze well.