These Brown Butter Chocolate Chip Cookies have crispy edges and soft, chewy centers, with a nutty butterscotch flavor. They are easy to make and always a favorite with family and friends.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Unsalted butter: Browns more easily because it does not foam, making the browning process clearer to the eye.
- Brown sugar: I prefer an equal mix of both sugars in these cookies. The brown sugar adds a little chewiness.
- Granulated sugar: This 50/50 balance is the sweet spot for most cookies. The granulated sugar helps hold the crispy edges and soft yet chewy insides.
- Vanilla extract: Use the pure stuff, please.
- Semisweet chocolate chips: Use high-quality chips such as Ghirardelli or Guittard.
How To Make Brown Butter Chocolate Chip Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the butter and cool it in the refrigerator until it solidifies.
- Whisk the flour, baking soda, and salt.
- Cream the solidified brown butter and both sugars. Reduce the speed to low and add the vanilla extract and eggs one at a time.
- Add the flour in several increments, mixing just until combined. Stir in the chocolate chips.
- Using a cookie scoop, place dough balls about 2 1/2 inches apart. Bake until lightly browned and set.
Preparation Tips For Success
- Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.
- Brown the butter over medium heat, while stirring constantly. The butter will foam on the edges. Continue cooking and stirring for about 6-9 minutes. There is a small window where butter will go from browning to burning, so do not walk away. The butter will turn a golden brown, and the milk solids will be at the bottom of the pot. See the pictures above. Remove the browned butter to a heat-resistant bowl to stop the browning process.
- Use parchment paper or silicone baking mats to cover the baking sheets for even browning and spreading.
- If you have time, do a test run with one or two cookies. This will help establish the baking time.
More Cookie Recipes
- Banana Cookies
- Mexican Wedding Cookies
- Spritz Cookies
- Brownie Cookies
- Oatmeal Raisin Cookies
- White Chocolate Cranberry Cookies
- Cinnamon Roll Cookies
Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies have crispy edges and soft, chewy centers, with a nutty butterscotch flavor.
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Servings: 24 cookies
Calories: 254kcal
Ingredients
- 1 cup unsalted butter
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper or a silicone baking mat.
- Add the butter to a heavy skillet or pot. Cook for 6-9 minutes, stirring constantly. As it cooks, it will foam on the edges. It will turn golden brown, and the milk solids will be at the bottom of the pot. Remove the browned butter to a heat-resistant bowl to stop the browning process. Cool the butter in the fridge until it solidifies.
- Whisk the flour, baking soda, and salt in the medium bowl.
- Using a stand mixer with the paddle attachment or hand-mixer cream the solidified brown butter and both sugars. Reduce the speed to low and add the vanilla extract and eggs one at a time.
- Keeping the mixer on low, add the flour in several increments. Scrape down the bowl and beater when needed. Mix just until combined. Stir in the chocolate chips.
- Using a 1½ tablespoon cookie scoop, place dough balls about 2½ inches apart. Bake for 8-10 minutes or until lightly browned and set.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool.
Notes
- Store in an airtight container at room temperature for 3-5 days.
- Freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 128mg | Potassium: 115mg | Fiber: 2g | Sugar: 18g | Vitamin A: 266IU | Calcium: 21mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Bedabrata Chakraborty
I am into cookies these days so most timely. But quick question – any substitute for eggs for vegetarians so that I can make this for my family?
Renata
That looks so great. It sounds like something I could try to make together with my granddaughter. She loves baking
Beth Pierce
Thank you, Renata! Enjoy!
Kat
Brown butter makes such a massive difference in the flavor of a simple cookie. I always use the high quality chocolate chips you mentioned because they melt so much better than the cheap ones. My family probably needs a batch of these for the weekend.
alejandra
These cookies are delicious and so easy to make. I made them for my kids and their friends and they loved them!
Angie
These brown butter, chocolate chip cookies turned out amazing! They were super easy to prepare, and my kids just love them, can’t wait to make them again!!
Beth Pierce
Thank you, Angie! So glad that you liked them!
Tammy
I LOVE brown butter chocolate chip cookies! Brown butter really does elevate baked treats. These cookies are outrageous!
Amy
I baked these brown butter chocolate chip cookies, and the nuttiness from the butter really makes them stand out. They have that chewy center and crisp edge I always look for.
Lucy
These chocolate chip cookies are absolutely delicious! Chocolate chip cookies are a classic dessert/snack and these are so tasty!
Ben
These are tasty. This was the first time I ever made anything with brown butter. I really liked them.
Beth Pierce
Thank you, Ben!
Terri
Using brown butter really makes these cookies pop. I love the deeper flavor and how tender they are.
Beth Pierce
Thank you, Terri! So happy that you liked them!