Very nutty and more complex than your average cookie, these brown butter chocolate chip cookies are very much worth the little extra effort to make brown butter (that link will take you to a step-by-step guide on how to make it). This is a good way to make cookies if you only have chilled butter, too, as you melt it in any case. Chill before baking for a thicker, chewier, and more flavourful cookie.
For more chocolate chip cookie recipes, try these little walnut chocolate chip cookies, tangy sourdough chocolate chip cookies, or double chocolate marshmallow cookies. Consider this to be a base recipe for brown butter cookies and try chocolate chip cookie add-ins to mix it up.
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Ingredients
Ingredient Notes and Substitutions
- Brown sugar: either light or dark brown sugar can be used. Dark brown sugar will make for an even chewier cookie.
- Brown butter: see this guide if you need more information on browning butter. Non-dairy butter alternatives and margarine do not brown properly and can't be used in this recipe - you can use melted butter but then they won't be brown butter chocolate chip cookies anymore.
- Chocolate chips: we recommend dark chocolate chips. For sweeter cookies, use milk chocolate. Chopped dark chocolate can replace the chips if preferred.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: add the butter and sugars to a bowl and beat to combine.
Step 2: sift in the dry ingredients.
Step 3: stir the dry ingredients in.
Step 4: fold in the chocolate chips to evenly incorporate.
Step 5: chill the dough for a couple of hours or overnight, then form into balls.
Step 6: bake for about 10 minutes and cool on a wire rack.
Top Tips
- Use room-temperature ingredients: making sure the egg is at room temperature for this recipe will result in a dough that mixes more evenly, creating an overall better texture and more consistent flavour.
- No need to cream: brown butter doesn't cream, so the cookies are mixed up quickly without beating the butter and sugars together for as long as many other chocolate chip cookie recipes.
- Be sure to chill: the dough is chilled for a couple of reasons: it improves the texture and flavour of the cookies, and prevents the dough from spreading too much when baked.
Recipe Notes
The cookie dough will seem pretty soft when first mixed, and that's because the brown butter is liquid. Once the dough has chilled it will be easy to scoop and roll into balls.
If you don't want to sift the dry ingredients into the butter mixture, you can mix them in a separate bowl with a whisk before adding.
How to Store
Storage: keep in a sealed container at room temperature for up to 5 days. Unbaked dough can be refrigerated, covered, for up to 24 hours.
Freezing: transfer fully cooled cookies to an airtight container and freeze up to 3 months.
Freeze before baking: roll the dough into balls and freeze on a lined cutting board or baking sheet until frozen through. Transfer to an airtight container and store for up to 3 months. Bake as instructed, adding an extra minute or two onto the baking time.
More Cookie Recipes
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Brown Butter Chocolate Chip Cookies
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Electric hand or standing mixer
- Fine sieve
- Rubber spatula or wooden spoon
- 2 baking sheets
- Wire rack
Ingredients
- ⅔ cup butter
- ⅔ cup brown sugar
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 150 grams dark chocolate chips
Instructions
- Start by browning the butter (see this post for more instructions). Cook the butter over low-medium heat in a saucepan, stirring frequently, for 12-14 minutes or until a dark amber colour. Immediately transfer to a heat-proof bowl and set aside to cool at room temperature for 30 minutes.⅔ cup butter
- Add the cooled butter to a mixing bowl with the brown and white sugar. Beat on high speed for 2 minutes. Brown butter won't cream, but it should look smooth and slightly increased in size.⅔ cup brown sugar, ⅓ cup sugar
- Beat in the vanilla. Add the egg and beat again on medium speed to combine.1 teaspoon vanilla extract, 1 large egg
- Sift the flour, baking soda, baking powder, and salt into the bowl. Stir with a wooden spoon or spatula to incorporate.1 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon sea salt
- Fold in the chocolate chips. Cover the cookie dough and refrigerate for at least 4 hours or up to 24 hours.150 grams dark chocolate chips
- Once the dough has chilled, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. If your oven doesn't have a convection setting or you only have one baking sheet, bake in 2 batches instead.
- Divide the dough into 12 roughly equal pieces and roll into balls. Place onto the prepared baking sheet(s) leaving about 2 in. (6 cm) between each cookie to allow for spreading.
- Bake for 10-12 minutes, then cool for 5 minutes on the baking sheet before carefully transferring to a wire rack to cool fully.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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