Brown Butter Chocolate Chip Cookies made with all brown sugar and brown butter for rich, buttery, chewy chocolate chip cookies!
Brown butter makes cookies extra delicious!
This recipe is basically my traditional chewy chocolate chip cookie recipe taken up a couple notches.
These cookies are chewy and buttery and sweet and just a little salty. In other words, they’re pretty much exactly what you’d want in your chocolate chip cookies.
How to make
Melt butter in a saucepan over medium heat. The butter will begin to foam. Whisk butter regularly as it cooks.
After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk, and remove from heat as soon as the butter begins to turn amber brown and smells rich and nutty.
Stir in brown sugar. Set aside to cool for 5-10 minutes or until cool enough to touch.
Whisk in egg, egg yolk, and vanilla until combined.
Add the dry ingredients, and stir in until just combined. Stir in the chocolate chips.
Cover, and chill dough for at least 1 hour.
Once dough is chilled, preheat the oven to 375 F. Line two cookie sheets with parchment paper or silicone baking mats.
If the dough has been in the fridge for longer and has gotten really hard, take dough out to sit while you preheat the oven.
Scoop out 1.5 tablespoons dough (medium cookie scoop), and place 2 inches apart on prepared baking sheet. Bake 6-11 minutes, or until the edges of the cookies are golden brown.
The centers should still look underdone. Let the cookies cool on the sheets for 5 minutes.
Sprinkle lightly with coarse sea salt, if using, and remove to wire cooling rack to finish cooling.
Tips
Butter: I use salted butter in this recipe. You can use unsalted butter and adjust the amount of salt to taste.
Brown sugar: I use light brown sugar, but you could use dark brown sugar. Dark brown sugar will give the cookies more caramel flavor.
Flour: It’s important to properly measure the flour. To measure the flour, either weigh the flour or sift/stir to aerate. Then lightly spoon into a measuring cup and level.
Kosher salt: You can substitute 1/4 teaspoon of table salt in place of the kosher salt.
Chocolate chips: Feel free to use another type of chocolate chip, like dark or milk, in place of the chocolate chips.
Mixing: I like to mix these cookies by hand to avoid over-working the dough.
Storage
The cookies will keep for up to 4 days when stored in an airtight container at room temperature.
More chocolate chip cookie recipes!
If you’ve tried this brown butter chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar (packed)
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- Sea salt (optional)
Instructions
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Whisk butter regularly as it cooks.
- After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk, and remove from heat as soon as the butter begins to turn amber brown and smells rich and nutty.
- Stir in brown sugar.
- Set aside to cool for 5-10 minutes or until cool enough to touch.
- Whisk in egg, egg yolk, and vanilla until combined.
- Add the dry ingredients, and stir in until just combined.
- Stir in the chocolate chips.
- Cover, and chill dough for at least 1 hour.
- Once dough is chilled, preheat the oven to 375 F. Line two cookie sheets with parchment paper or silicone baking mats.
- If the dough has been in the fridge for longer and has gotten really hard, take dough out to sit while you preheat the oven.
- Scoop out 1.5 tablespoons dough (medium cookie scoop), and place 2 inches apart on prepared baking sheet.
- Bake 6-11 minutes, or until the edges of the cookies are golden brown. The centers should still look underdone.
- Let the cookies cool on the sheets for 5 minutes.
- Sprinkle lightly with coarse sea salt, if using, and remove to wire cooling rack to finish cooling.
Notes
- Butter: I use salted butter in this recipe. You can use unsalted butter and adjust the amount of salt to taste.
- Brown sugar: I use light brown sugar, but you could use dark brown sugar. Dark brown sugar will give the cookies more caramel flavor.
- Flour: It’s important to properly measure the flour. To measure the flour, either weigh the flour or sift/stir to aerate. Then lightly spoon into a measuring cup and level.
- Kosher salt: You can substitute 1/4 teaspoon of table salt in place of the kosher salt.
- Chocolate chips: Feel free to use another type of chocolate chip, like dark or milk, in place of the chocolate chips.
- Mixing: I like to mix these cookies by hand to avoid over-working the dough.
- Nutrition values are estimates.
Nutrition Information
Originally published 8/27/12. Updated with new photos and tips 4/12/21.
Cathy says
These are great! I love all your recipes! Easy and so tasty . Thank you
Just made your chocolate cake…. delicious
Bethany says
These cookies are my new go to chocolate chip! They are so simple but extremely delicious! They have a caramel taste that is absolutely mind blowing!!
Kate says
Yay!! Thank you so much! =)
Chelsey says
The dough for these was like candy.. soooo good. When cooked they were good too.( Didn’t spread much)but the dough.. omg..the dough.
Kate says
I’m so glad you liked it! I have to confess that I haven’t tried eating the dough, but your comment makes me want to make a batch just so I can try it. =) Thanks for coming back to comment!
Jess says
OMG!!! This is my new favorite cookie recipe! Thanks!!
Kate says
I’m so glad! Thank you!
Karly says
You can never have too many cookie recipes! These look so delicious!
Kate says
Thank you! So true!! I could have all the cookie recipes, and it still wouldn’t be enough! =)