Brown Butter Chocolate Chip Cookies
Last Updated on February 14, 2026 by Kiersten James
Soft and chewy brown butter chocolate chip cookies with rich, buttery flavor and crisp edges. An easy upgrade to classic homemade cookies.
These are chocolate chip cookies for when you want something richer than the standard batch, but not overcomplicated. It’s the same familiar cookie, just deeper in flavor and more satisfying to eat.
The butter is browned first, then mixed with the remaining butter while it’s still warm. That one step changes everything.
The cookies bake up with crisp edges, soft centers, and a buttery, almost toffee-like flavor that regular cookies don’t have.
They’re soft, chewy, and solidly indulgent — the kind of cookie that feels finished on its own, no milk required.
If you’re looking for an everyday chocolate chip cookie with crisp edges and chewy centers, my original chocolate chip cookies are the ones I make most often.
Why You’ll Love These Brown Butter Chocolate Chip Cookies
Quick Allergy Check!
For my friends who have different dietary needs, I see you.
These brown butter chocolate chip cookies contain the following allergens:
- Eggs
- Dairy
- Gluten
No nuts are added, but browned butter has a naturally nutty flavor. Always check chocolate labels for allergies.
Ingredients You’ll Be Using:
All-purpose flour: Provides structure without making the cookies cakey.
Baking soda: Helps the cookies spread properly and brown evenly.
Unsalted butter: Part of the butter is browned for flavor, the rest is melted in to balance the texture.
Brown sugar: Adds moisture, chew, and a deeper caramel flavor.
Granulated sugar: Helps crisp the edges and level out the brown sugar.
Vanilla extract: Rounds out the flavor and complements the browned butter.
Salt: Essential for balance and bringing out the chocolate.
Whole egg + one extra yolk: Adds richness and keeps the cookies soft and chewy.
Semisweet chocolate chips: You can also use bittersweet chocolate chips if you prefer them over semisweet.
Tips for the Best Brown Butter Chocolate Chip Cookies Ever
Browned butter should smell nutty, not burnt
You’re looking for a deep golden color and a toasted aroma. If it smells sharp or bitter, it’s gone too far and you’ll have to start over. (Here is a full guide with pictures for how to brown butter without burning it)
Let the mixture rest
The short rest/whisk/rest process in this recipe helps the dough naturally thicken and improves the final texture. Don’t skip it.
These are meant to be bigger cookies
Scooping larger portions creates the contrast between crisp edges and soft centers. I use a 3 tablespoon cookie scoop and roll into uniform balls with my hands.
Don’t overbake
Pull them when the edges are set, but the centers still look puffy and soft. They will finish baking as they cool.
How to Make Brown Butter Chocolate Chip Cookies
Equipment I Use:
- Stainless steel or light-colored pan
- Stand Mixer
- Whisk Attachment
- Cookie Scoop
- Baking Sheet
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg plus 1 egg yolk
- 1 1/2 semisweet chocolate chips
Overview:
Set up your oven: Move the rack to the middle and preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or use silicone baking mats.
Brown the butter: Using a light colored pan (stainless steel is great), melt down 10 tablespoons of butter over low heat. Raise the heat to medium and gently swirl the pan until milk solids are toasted and fragrant. This process usually takes about 5 minutes.
Immediately transfer the browned butter and all of the brown bits to the stand mixer bowl to cool.
Add the remaining 4 tablespoons of butter to melt in with the browned butter and connect the whisk attachment.
Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
Whisk the wet ingredients: Add the brown sugar, granulated sugar, and vanilla extract to the stand mixer bowl. Whisk on medium-high speed until well combined. Scrape down the bowl here and there, as needed.
Next, add the egg and yolk. Whisk on medium-high speed for 30 seconds, scrape down the sides and turn the mixer off.
Whisk & rest: Turn the mixer back on medium-high speed for 30 seconds, then let the mixture rest for 3 minutes. Repeat this whisk/rest process 2 more times until it is thick and silky like mousse.
Fold in the flour & chocolate: Remove the bowl from the stand mixer. Add all of the flour mixture at once. Gently fold it into the whisked mixture by hand until no clumps of white remain. Do not overmix. Fold in the chocolate chips until evenly distributed.
A 3-tablespoon cookie scoop produces uniform cookies that are nearly exact in size. If you don’t have one, no sweat, a tablespoon and your hands are perfectly fine!
Form the dough into balls. Place 6 on each lined cookie sheet, giving ample room between each.
Bake & Rest: Bake the cookies at 375 degrees F for about 12 minutes, maybe a minute or two longer. They will look underbaked and very, very soft when you take them out. This is what you want. The cookies will finish baking on the cookie sheet after they are removed from the oven.
Allow the cookies to rest undisturbed on the cookie sheet for 5 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.
Storage:
Store baked cookies in a plastic bag at room temperature for up to 5 days. Placing a piece of sandwich bread in the bag with the cookies will preserve texture and freshness.
to freeze:
Dough balls can be frozen for up to 1 month. Baked cookies freeze well and thaw at room temperature.
To bake frozen:
Bake directly from frozen at 325 degrees F until edges are lightly browned and centers are set – about 15 minutes. Rotate the baking sheet halfway through baking for even results.
Brown Butter Chocolate Chip Cookies
Soft and chewy brown butter chocolate chip cookies with rich, buttery flavor and crisp edges. An easy upgrade to classic homemade cookies.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg plus 1 egg yolk
- 1 1/2 semisweet chocolate chips
Instructions
Set up your oven: Move the rack to the middle and preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or use silicone baking mats.
Brown the butter: Using a light colored pan (stainless steel is great), melt down 10 tablespoons of butter over low heat. Raise the heat to medium and gently swirl the pan until milk solids are toasted and fragrant. This process usually takes about 5 minutes.
Immediately transfer the browned butter and all of the brown bits to the stand mixer bowl to cool.
Add the remaining 4 tablespoons of butter to melt in with the browned butter and connect the whisk attachment.
Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
Whisk the wet ingredients: Add the brown sugar, granulated sugar, and vanilla extract to the stand mixer bowl. Whisk on medium-high speed until well combined. Scrape down the bowl here and there, as needed.
Next, add the egg and yolk. Whisk on medium-high speed for 30 seconds, scrape down the sides, and turn the mixer off.
Whisk & rest: Turn the mixer back on medium-high speed for 30 seconds, then let the mixture rest for 3 minutes. Repeat this whisk/rest process 2 more times until it is thick and silky like mousse.
Fold in the flour & chocolate: Remove the bowl from the stand mixer. Add all of the flour mixture at once. Gently fold it into the whisked mixture by hand until no clumps of white remain. Do not overmix. Fold in the chocolate chips until evenly distributed.
A 3-tablespoon cookie scoop produces uniform cookies that are nearly exact in size. If you don't have one, no sweat, a tablespoon and your hands are perfectly fine!
Form the dough into balls. Place 6 on each lined cookie sheet, giving ample room between each.
Bake & Rest: Bake the cookies at 375 degrees F for about 12 minutes, maybe a minute or two longer. They will look underbaked and very, very soft when you take them out. This is what you want. The cookies will finish baking on the cookie sheet after they are removed from the oven.
Allow the cookies to rest undisturbed on the cookie sheet for 5 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.
Storage:
Store baked cookies in a plastic bag at room temperature for up to 5 days. Placing a piece of sandwich bread in the bag with the cookies will preserve texture and freshness.
To Freeze:
Dough balls can be frozen for up to 1 month. Baked cookies freeze well and thaw at room temperature.
To Bake Frozen:
Bake directly from frozen at 325 degrees F until edges are lightly browned and centers are set - about 15 minutes. Rotate the baking sheet halfway through baking for even results.
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