Brown Butter Chocolate Chip Cookies – soft, buttery, loaded with chocolate chips, this is officially the VERY BEST Chocolate Chip Cookie Recipe.
Brown Butter Chocolate Chip Cookies
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, Bourbon Bacon Chocolate Chip Cookies, and Chocolate Chunk Almond Butter Oatmeal Cookies.
But…BUT! This is the best chocolate chip cookie recipe on the internet. Soft, buttery, delicious, these are the very best.
Unless, of course, you like crunchy cookies.
Brown Butter Chocolate Chip Cookie Ingredients
- one ice cube
- all-purpose flour
- Baking soda
- granulated sugar
- 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…except for that ice cube”.
And you would be correct. Except that you’re wrong.
Brown Your Butter
You guys. Who here loves butter?
Yes?!? I have both arms and legs way up because butter in my jam so we’re definitely in this together. Anywho, you’ll notice when you’re shopping at the market that there are all kinds of different butter out there:
- Salted and unsalted butter
- Clarified butter
- Cultured butter
- European butter
- Sweet butter
So what’s the deal with the butter?
What is brown butter?
Brown butter is…butter. surprise!
But, seriously, that’s what it is. Melted and cooked in a skillet just long enough to cook the milk solids.
Translation- you’re essentially toasting the butter. The result is the most magical, delicious 1-ingredient sauce that ever existed.
How to make brown butter
All you need is 5 minutes.
- Grab a light colored pan or skillet (cast iron is not recommended here).
- Over medium heat melt your butter, making sure to swirl your pan for even cooking.
- The butter will start to foam. That’s a good thing.
- Then the butter will start to change color from a golden yellow to a darker, nuttier brown.
- 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.
- 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 darn amazing on everything from fish to chicken, veggies to pasta, and of course, baked in these best EVER brown ever chocolate chip cookies.
Brown Butter Chocolate Chip Cookie Tips & Tricks
- Try not to burn the butter.
- Refrigerate the dough for AT LEAST 4 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.
Equipment needed to bake the perfect Brown Butter Chocolate Chip Cookies
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!
For more cookie recipes check out,
- 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
DON’T FORGET TO PIN AND SHARE THESE BROWN BUTTER CHOCOLATE CHIP COOKIES WITH FRIENDS AND FAMILY FOR AN EASY AND DELICIOUS NO-FAIL COOKIE RECIPE!
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Best Ever Brown Butter Chocolate Chip Cookies
- In a saucepan over medium heat gently melt the butter until particles begin to turn golden and brown. To prevent burning, continuously swirl the butter in a circular motion. Remove the butter from the heat and continue to swirl around the pan until the butter is a rich brown and lightly fragrant.
- Immediately transfer melted butter to a medium bowl and add the ice cube. Whisk until melted and transfer the bowl to the refrigerator to cool completely- approximately 15 minutes.
- As the butter cools, whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.
- In the bowl of a standing mixer whisk together the granulated sugar, eggs, and vanilla for approximately 4-5 minutes.
- Fit the paddle attachment on to the mixer. When the browned butter has cooled completely, add it to the egg mixture along with the brown sugar. Mix everything together on medium speed just until combined, approximately 15 seconds. Add the flour mixture and mix on low speed just until almost combined (small areas with dry flour are ok). Add the chopped chocolate or chocolate chips and continue to mix on low speed for an additional 15 seconds, or just until the dough comes together.
- Transfer the dough to an airtight container and refrigerate for at least 3 hours to overnight
- When ready to bake, 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.
- Transfer baking sheets to the oven and bake for approximately 12-16 minutes, rotating pans halfway through cooking.
- Remove pans from oven and allow cookies to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with any remaining cookie dough.
- Store cookies in an airtight container at room temperature for up to 5 days.