Brown Butter Chocolate Chip Cookies
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Prep Time: 30 minutes | Bake Time: 12 minutes | Total Time: 1 H & 42 M
Everyone says their chocolate chip cookies are the best, but these actually broke the internet. With 92 million views on Instagram, it's safe to say that these are a crowd favorite.
What Are Brown Butter Chocolate Chip Cookies?
These cookies are the grown-up version of your favorite childhood classic — buttery, gooey, and perfectly golden with a nutty twist. Browning the butter transforms regular cookies into something rich, deep, and caramel-like. Every bite has a soft center, crisp edge, and pools of melted chocolate that taste like pure bakery magic. It’s the kind of cookie you bake once and then get peer-pressured to bake again.
Ingredients You Will Need
• Unsalted butter
• Brown sugar
• Granulated sugar
• Egg
• Egg yolk
• Heavy cream
• Vanilla extract
• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Chocolate chips
• Semi-sweet chocolate bar
• Flaky salt (optional)
Our Tips for Brown Butter Chocolate Chip Cookies
Brown the butter slowly — swirl the pan often and remove from heat as soon as you smell that nutty aroma. Too dark and it turns bitter.
Chill the dough — at least 2 hours. It deepens flavor and prevents flat, greasy cookies.
Don’t overbake — pull them when the centers still look soft; they’ll finish cooking on the tray.
Mix your chocolate — chips, chunks, and chopped bars give you gooey pockets and crispy bits.
How to Store Brown Butter Chocolate Chip Cookies
• Room Temp or Fridge: Store cooled cookies in an airtight container lined with parchment paper. They stay soft for up to 5 days.
• Freezer: Scoop dough balls onto a tray, freeze until solid, then store in a zip-top bag. Bake straight from frozen at 350°F, adding 1–2 minutes to the bake time.
Brown Butter Chocolate Chip Cookies
Everyone says their chocolate chip cookies are the best, but these actually broke the internet. With 92 million views on Instagram, it's safe to say that these are a crowd favorite.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- ¾ cup granulated sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tablespoon heavy cream
- 2½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 semi-sweet chocolate bar (chopped)
- Flakey salt for topping (optional)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter begins to brown and emit a nutty fragrance. Be careful not to burn it! Once browned, transfer the butter to a heatproof bowl and chill it in the fridge for about 10 minutes. It should still be soft enough to mix but slightly solidified
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: Once the browned butter is ready, transfer it to a medium bowl. Beat in the brown sugar and granulated sugar until the mixture becomes light in color and fluffy.
- Mix in the egg, egg yolk, heavy cream, and vanilla extract until well combined.
- Make the Dough: Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated.
- Gently fold in the chocolate chips and the chopped semi-sweet chocolate bar, distributing them evenly throughout the dough. Scoop the dough balls onto a lined parchment tray using a 2-3 TBSP cookie, scoop. Tightly wrap the tray in clingwrap and chill in the fridge for up to 48 hours (minimum of 30 minutes).*
- Preheat the Oven: While the butter chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. If chilling the dough overnight, let dough rest at room temperature for 20 minutes before baking.
- Place the cookie dough onto the prepared baking sheet, leaving enough space between each cookie for them to spread. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers still look soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Top with flakey salt and enjoy the rich, decadent flavor of browned butter in every bite!
Notes
- Butter Temperature Counts: Don’t add hot butter to your sugar mix because it’ll melt the sugar and ruin the texture. Slightly soft is perfect.
- Resting Dough Matters: Letting the dough chill overnight develops a deeper flavor and gives a chewy, bakery-style texture. Chill your dough for at least an hour but overnight is best!
- Chocolate Size Variety: Using chopped chocolate creates melty puddles that chips alone can’t achieve.
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