Brown Butter Chocolate Chip Cookies
Looking for the ultimate chewy chocolate chip cookie with a gourmet twist? These brown butter chocolate chip cookies take a classic favorite to the next level. By browning the butter first, you unlock deep, nutty, caramelized flavor that gives every bite an irresistible richness. Paired with equal parts brown and granulated sugar for the perfect chewy-crisp balance, this easy cookie recipe is a must-bake for anyone who loves a bakery-style chocolate chip cookie with bold flavor and gooey centers.
Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are rich, chewy, and perfectly crisp on the edges — a gourmet twist on the classic favorite.
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs + 1 egg yolk
- 2 tsp vanilla
- 1 tbsp heavy cream
- 2½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups chocolate chips
Instructions
- In a saucepan over medium heat, melt 1 cup of unsalted butter. Let it gently simmer for about 5 minutes, stirring frequently, until it turns golden brown and smells nutty. Watch closely — once browned, immediately remove from heat and pour into a large mixing bowl to prevent further cooking.
- Using a stand mixer or whisk, combine the warm browned butter with ¾ cup brown sugar and ¾ cup granulated sugar until smooth. Add 2 eggs and 1 egg yolk, one at a time, mixing well after each addition. Whisk in 2 teaspoons of vanilla extract, followed by the 1 tbsp heavy cream until fully incorporated.
- In a separate bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined. Gradually fold the dry mixture into the wet ingredients using a spatula or the mixer on low speed. Mix just until a soft, cohesive dough forms — avoid overmixing to keep the cookies tender.
- Gently fold in 1½ cups chocolate chips. Cover the dough and chill in the refrigerator for at least 1 hour — this helps prevent spreading and enhances flavor.
- Preheat your oven to 375°F. Line baking sheets with parchment paper.Scoop the dough using a standard ice cream scoop (about 2 tablespoons per cookie) and place spaced out on the sheet. Bake for 10–12 minutes, until edges are golden and centers look slightly underdone — they’ll finish setting as they cool.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack. Enjoy warm or store in an airtight container for soft, chewy cookies for days!
This is the first recipe of yours that I’ve used. I want to try more but I’m not experienced in baking. I figured this would be a good place to start. 🙂 I swapped the all purpose flour out for gluten free flour. This is a recipe I plan on using a lot! Thank you for making it available.
I have tried probably 20+ different chocolate chip cookie recipes over the last 10 years and they have been fine, but not GOOD. I basically gave up on making them because they were never quite right. I saw these ones on Instagram and just knew they had a decent chance of being worthwhile. And let me tell you, these are THE COOKIES. So freaking good and chewy. The pumpkin version is fantastic too. Hands down the best cookies I’ve ever made.
Good recipe, family loves
These bake perfectly, just the texture I was looking for, and the taste is perfectly balanced. Hand mixing is key! Thank you for sharing recipe.