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Home » Cookies » Best Ever Brown Butter Chocolate Chip Cookie Recipe

Best Ever Brown Butter Chocolate Chip Cookie Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 5, 2019
4.84 from 24 votes


Last Updated October 5, 2020 | 7 Comments

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Hands down the BEST Brown Butter Chocolate Chip Cookie Recipe. Soft, thick, and infused with the rich nutty flavor of brown butter, these bakery-style cookies are a family favorite and best served with a tall glass of milk. 

Large chocolate chip cookie split in half on a white napkin.

The BEST Chocolate Chip Cookie Recipe

Full transparency, I am literally obsessed with cookies. If you know me at all, you know how seriously I take my cookies. Yes, a self-diagnosed chocolate chip cookie addict, some of my other favorites include these Chocolate Chunk Cookies with Sea Salt, these Chocolate Chunk Almond Butter Oatmeal Cookies, or even these seasonal Pumpkin Oatmeal Chocolate Chip Cookies.

But, you guys, this is the best chocolate chip cookie recipe probably ever. Soft, buttery, delicious, and completely addicting.

Unless, of course, you like crunchy cookies.

Ingredients in Brown Butter Chocolate Chip Cookie

  • butter
  • all-purpose flour
  • Baking soda
  • salt
  • granulated sugar
  • eggs
  • vanilla extract
  • brown sugar
  • ALL THE CHOCOLATE

(jk, I’m here for the butter)

Anyway, you’re probably looking at that ingredient list and thinking, ok, so, it looks like every other chocolate chip cookie recipe…

And you would be correct. Except that you’re wrong.

Chocolate chip cookie on white linen napkin with milk.

What is Brown Butter?

Brown butter is…butter. Surprise! 

More specifically, brown butter is butter that is cooked until the water particles are evaporated and the milk solids begin to turn golden brown. The result? A rich, beautiful, butter with a nutty, toffee-like aroma. The end result is the most magical, delicious 1-ingredient sauce that ever existed. Thanks to its unbeatable flavor, you’ll often find baked goods like bars, blondies, and (especially cookies!) filled with brown butter.

How to Make Brown Butter

All you need is 5 (maybe 7) minutes.

  1. Grab a light-colored pan or skillet (cast iron is not recommended here).
  2. Over medium heat melt your butter, making sure to swirl your pan for even cooking.
  3. The butter will start to foam. That’s a good thing.
  4. Then the butter will start to change color from a golden yellow to a darker, nuttier brown. Don’t stop swirling.
  5. Then you’ll smell…the smell. The magical, amazing nutty aroma signaling that you should probably keep a very close eye on your butter because at any moment, it will be time to remove it from the heat.
  6. Remove the pan from the heat and transfer the browned beautiful butter to a heatproof bowl to cool.

It really is that easy. And brown butter? Well, it tastes pretty delicious on everything from fish to chicken, veggies to creamy mashed cauliflower, and of course, added to these brown butter chocolate chip cookies.

Large brown butter chocolate chip cookie on a white napkin with a bite taken from it.

How to Make Brown Butter Chocolate Chip Cookies

To make these delicious brown butter chocolate chip cookies simply,

Start by browning your butter. Heat a light-colored saucepan or skillet over medium heat. The light color will help you see when the butter begins browning (whereas a dark skillet will make this much more challenging). Add the butter, continuously whisking or swirling the butter in a circular motion to keep it moving. Once the butter is melted, you will see that it starts to foam. Continue swirling and whisking for an additional 4-7 minutes. At this point, the butter will start browning and you’ll see lightly browned specks begin to form at the bottom of the pan. It will also start to smell nutty. Once it reaches this point, immediately remove the pan from heat and transfer butter to a large heat-proof baking dish (9×9 or 9×13, for example). Cover and immediately transfer to the refrigerator to chill completely (at least 30 minutes or up to 1 day). 

Prep your dry ingredients. As the butter cools, whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.

Make your cookie dough. Remove your chilled brown butter from the refrigerator and transfer to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter on medium speed for 1 minute, or until smooth and creamy. Add the granulated sugar and brown sugar and continue to mix until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Finally, beat in the dry ingredients over medium speed until just combined. Add the chocolate chips and continue to mix on low speed for an additional 15 seconds, or just until the dough comes together.

Chill your dough. You must chill your dough before baking otherwise they will spread like crazy. Simply transfer the dough to an airtight container and refrigerate for at least 3 hours to overnight.

Prepare for baking. Allow dough to rest at room temperature for 10 minutes as you preheat the oven. Preheat oven to 325 degrees F. Position the racks on upper and lower-middle positions. Line two baking sheets with parchment paper and use a 1-ounce cookie scoop or spoon (approximately 2-3 tablespoons of dough in total per cookie) to carefully scoop cookie dough on to prepared sheets.

Bake. Transfer baking sheets to the oven and bake for approximately 12-16 minutes, or until edges are slightly golden. Rotate pans halfway through cooking. Remove from the oven and immediately dot with additional chocolate chips if desired (this is just for looks).

Store. After 5 minutes, transfer cookies to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.

Best Ever Brown Butter Chocolate Chip Cookie with bite taken out in front of milk

Chilling is Critical for Brown Butter Chocolate Chip Cookies

Some of you may be disheartened to discover that this cookie recipe actually requires quite a bit of chill time. This hands-off chill time comes in two stages and totals at least 3 hours and 30 minutes minimum. I say minimum because I strongly urge you to chill your butter for at least 1-3 hours.

  1. Chill your brown butter: After you’ve browned your butter, it’s important to chill it in the refrigerator so that it’s solidified. I suggest chilling for at least 30 minutes but aim for 1-2 hours if you have the time. Once solidified, you can cream it in your standing mixer with your sugars just as you would if you used regular butter. To chill faster, transfer your brown butter to a large heat-proof dish so that it can spread in a thin layer.
  2. Chill your dough: YES, you need to chill your dough…for at least 3 hours. Why? Chilling your dough not only promises a thicker cookie with less spreading but also a cookie with more flavor. 

These cookies are well worth the wait! But also why I always recommend doubling (or even tripling) the batch and freezing dough for later use.

Tips & Tricks

  • Your baked cookies will stay fresh covered at room temperature for up to 1 week. Cookie dough can be stored in the refrigerator for up to 3 days- allow your cookie dough to come to room temperature before scooping and baking.
  • You can also freeze your baked cookies for up to 3 months. To freeze your cookie dough roll it into balls, transfer to a baking sheet, and freeze before transferring to a large ziplock bag. Unbaked cookie dough balls freeze well for up to 3 months. To bake allow an extra minute of bake time- no need to thaw.
  • Do not burn your butter. If you find that your butter accidentally burns, start over.
  • Chill your butter for at least 30 minutes to 24 hours.
  • Refrigerate the dough for at least 3 hours before baking.
  • Store the dough in the very back of the refrigerator (otherwise, you may just come back to a bowl of half-eaten cookie dough). True story. 
  • Make extra. One batch is never enough.
  • Use chunks of chocolate instead of chips.
  • Sprinkle with just a teeny tiny pinch of course sea salt just after baking.

Helpful Tools and Equipment

  • Baking sheets
  • Parchment paper or Non-Stick Silicone Baking Mat
  • Stand Mixer– worth the investment if you like to bake.
  • Wire cooling rack– tight grid (especially if you like slightly under-baked cookies).
  • Mixing bowls, measuring spoons, and measuring cups.

Chocolate chip cookies made with brown butter on a wood table set with milk.

More Cookie Recipes,

  • Sprinkle Confetti Cookies
  • Lemon Raspberry Cookies
  • 5 Ingredient Chocolate Cake Mix Cookies
  • Caramelized Apple Oatmeal Cookies
  • Sugar Cookie Recipe (How to Make Sugar Cookies)
  • Easy Pumpkin Spice Cookies Recipe

If you try making this Brown Butter Chocolate Chip Cookie Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!

One chocolate chip cookie made with brown butter on a wood table set with milk.

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A plate of a browned butter chocolate chip cookie

Brown Butter Chocolate Chip Cookies

4.84 from 24 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Hands down the BEST Brown Butter Chocolate Chip Cookie Recipe. Soft, thick, and infused with the rich nutty flavor of brown butter, these bakery-style cookies are a family favorite and best served with a tall glass of milk. 
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 mins
Cook Time 12 mins
refrigerate 3 hrs
Total Time 42 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 153 kcal

Ingredients
 
 

  • 8 ounces unsalted butter - 2 sticks
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar - packed
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 1.5 cups Semi-sweet chocolate chips
Prevent your screen from going dark

Instructions
 

  • Brown your butter. Heat a light-colored saucepan or skillet over medium heat. The light color will help you see when the butter begins browning (whereas a dark skillet will make this much more challenging). Add the butter, continuously whisking or swirling the butter in a circular motion to keep it moving. Once the butter is melted, you will see that it starts to foam. Continue swirling and whisking for an additional 4-7 minutes. At this point, the butter will start browning and you’ll see lightly browned specks begin to form at the bottom of the pan. It will also start to smell nutty. Once it reaches this point, immediately remove the pan from heat and transfer butter to a large heat-proof baking dish (9x9 or 9x13, for example). Cover and immediately transfer to the refrigerator to chill completely (at least 30 minutes or up to 1 day). 
  • Prep your dry ingredients. As the butter cools, whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.
  • Make your cookie dough. Remove your chilled brown butter from the refrigerator and transfer to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter on medium speed for 1 minute, or until smooth and creamy. Add the granulated sugar and brown sugar and continue to mix until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Finally, beat in the dry ingredients over medium speed until just combined. Add the chocolate chips and continue to mix on low speed for an additional 15 seconds, or just until the dough comes together.
  • Chill your dough. You must chill your dough before baking otherwise they will spread like crazy. Simply transfer the dough to an airtight container and refrigerate for at least 3 hours to overnight.
  • Prepare for baking. Allow dough to rest at room temperature for 10 minutes as you preheat the oven. Preheat oven to 325 degrees F. Position the racks on upper and lower middle positions. Line two baking sheets with parchment paper and use a 1-ounce cookie scoop or spoon (approximately 2-3 tablespoons of dough in total per cookie) to carefully scoop cookie dough on to prepared sheets.
  • Bake. Transfer baking sheets to the oven and bake for approximately 12-16 minutes, or until edges are slightly golden. Rotate pans halfway through cooking. Remove from the oven and immediately dot with additional chocolate chips if desired (this is just for looks).
  • Store. After 5 minutes, transfer cookies to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days.

Jessica's Notes

  • Your baked cookies will stay fresh covered at room temperature for up to 1 week. Cookie dough can be stored in the refrigerator for up to 3 days- allow your cookie dough to come to room temperature before scooping and baking.
  • You can also freeze your baked cookies for up to 3 months. To freeze your cookie dough roll it into balls, transfer to a baking sheet, and freeze before transferring to a large ziplock bag. Unbaked cookie dough balls freeze well for up to 3 months. To bake allow an extra minute of bake time- no need to thaw.
  • Do not burn your butter. If you find yourself with burnt butter, start over.
  • Chill your butter for at least 30 minutes before using.
  • Chill your dough for at least 3 hours before baking.
  • Store the dough in the very back of the refrigerator (otherwise, you may just come back to a bowl of half-eaten cookie dough). True story. 
  • Use chunks of chocolate instead of chips.
  • Sprinkle with just a teeny tiny pinch of course sea salt just after baking.
Published December 7, 2018 and updated on December 5, 2019

Nutritional Information

Calories: 153kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 138mg | Potassium: 24mg | Sugar: 10g | Vitamin A: 255IU | Calcium: 10mg | Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Brown Butter Chocolate Chip Cookies, chocolate chip cookie recipe, what is brown butter?
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

847 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Jan says

    February 22, 2020 at 6:41 pm

    I plan to make the cookies but I only have a hand electric mixer. Hope it won’t be a problem. They sound wonderful and I will make them soon.

    Reply
  2. Linda Nortje says

    June 8, 2018 at 3:13 am

    5 stars
    I love browned butter icing, it makes such a huge difference and now I can’t wait to try your cookie recipe !

    Reply
  3. Wajeeha says

    June 8, 2018 at 3:11 am

    5 stars
    These look super delicious…I’ve never made cookies with browned butter because I’ve always been afraid I’ll mess up, but your guide looks super simple so i’ll try these ASAP!

    Reply
  4. Jacqueline Meldrum says

    June 8, 2018 at 1:50 am

    5 stars
    OH MY! That first photo got me. I must make these.

    Reply
  5. Veena Azmanov says

    June 8, 2018 at 1:40 am

    5 stars
    Chocolate chip cookies will forever be an eternal classic in all our hearts. Browned butter makes a huge difference!

    Reply
  6. Amy Treasure says

    June 8, 2018 at 1:22 am

    5 stars
    Such an easy to follow recipe. The cookies look great – thank you!

    Reply
  7. Diana says

    May 6, 2018 at 11:36 am

    4 stars
    Our cookies did not rise like yours. They flattened out, however they were delicious! Thank you for your recipe.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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