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brown butter chocolate chip cookies on a tiered baking stand.

Brown Butter Chocolate Chip Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 35 cookies
Calories: 163kcal
Level up your chocolate chip cookies with this rich, flavorful and delicious recipe. These easy brown butter chocolate chip cookies are seriously addictive. Made with brown sugar and browned butter, they are salty and sweet, and have an amazingly complex taste.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Hand Mixer (optional)
  • Stand Mixer (optional)
  • Cookie Portion Scoop

Ingredients

  • 1 cup unsalted butter 226 grams, room temperature
  • 2⅓ cups all-purpose flour 323 grams
  • 1 teaspoon baking soda 6 grams
  • ¼ teaspoon fine sea salt
  • 1 cup brown sugar 222 grams
  • cup granulated sugar 160 grams
  • 2 large eggs 100 grams, room temperature
  • teaspoons pure vanilla extract 6 grams
  • 1 cup semisweet chocolate chips 199 grams
  • ½ cup white chocolate chips 99 grams
  • Flake sea salt optional

Instructions

  • Line a baking sheet with parchment paper. Set aside.
    overhead view of ingredients for brown butter chocolate chip cookies.
  • Heat the butter in a small saucepan set over medium-low heat. When the butter has melted completely, whisk frequently and continue to heat until the butter begins to foam and brown bits begin to form. Keep a close eye on the butter and remove from heat as soon as it turns a golden amber color, after about 10 minutes. Pour into a heat-safe container and place in the refrigerator to cool for 10-15 minutes.
    1 cup unsalted butter
    browned butter in a frying pan with a whisk.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
    2⅓ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon fine sea salt
    dry ingredients for brown butter chocolate chip cookies in a glass bowl with a whisk.
  • When the butter is cool to the touch, add it to a separate mixing bowl and use a hand-held mixer (or a stand mixer with a paddle attachment) to mix the cooled butter, brown sugar, and granulated sugar.
    1 cup brown sugar, ⅔ cup granulated sugar
    wet ingredients for brown butter chocolate chip cookies in a glass bowl with a whisk.
  • Add in the eggs and vanilla extract. Mix well.
    2 large eggs, 1½ teaspoons pure vanilla extract
    eggs added to wet ingredients for brown butter chocolate chip cookies with hand mixer whisks in a glass bowl.
  • Add the butter mixture to the flour mixture and mix until just combined. Fold in the white chocolate chips and semisweet chocolate chips.
    1 cup semisweet chocolate chips, ½ cup white chocolate chips
    semisweet and white chocolate chips added to brown butter chocolate chip cookie dough in a glass bowl with a wooden spoon.
  • Use a cookie scoop to scoop the dough and place it on the prepared baking sheet. Chill in the refrigerator for 30 minutes.
    brown butter chocolate chip cookie dough balls on a baking sheet.
  • While the cookies chill, preheat oven to 350°F. Place the cookies 1 inch apart on a baking sheet and bake the cookies for 10-12 minutes, or until the edges are set and beginning to brown.
  • Remove the cookies from the oven and immediately sprinkle with flake sea salt if desired. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
    Flake sea salt

Video

Notes

  • As you cook the melted butter, some of the liquid will begin to evaporate out of the pan. I suggest measuring the browned butter before and after browning, and if it is more than ½ tablespoon off from where you started, you may want to stir in more butter before cooling.
  • Although scooping the cookie dough into individual balls before chilling isn’t completely necessary, it does make the process a lot easier. As the dough chills, it hardens a bit and can become difficult to scoop. Scooping the cookie dough before chilling it eliminates the struggle to scoop it.
Storage: Store brown butter chocolate chip cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month

Nutrition

Serving: 1cookie | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 57mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg