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4.88 from 16 votes

Best Ever Brown Butter Chocolate Chip Cookies

Soft, buttery, and filled with chocolate chips, these (Best Ever) Brown Butter Chocolate Chip Cookies are simple, homey, and completely addictive.
Prep Time30 mins
Cook Time12 mins
refrigerate4 hrs
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: Brown Butter Chocolate Chip Cookies, what is brown butter?
Servings: 24 cookies
Calories: 153kcal
Author: Jessica Randhawa



  • 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.


Recipe lightly adapted from Serious Eats


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
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