There is nothing better than classic Brown Butter Chocolate Chip Cookies! These cookies are the perfect balance of flavors with semisweet chocolate, sea salt and caramelized brown butter.
Why This Recipe Works
Brown Butter Chocolate Chip Cookies are the best darn cookies you'll ever have. When I first learned to make cookies with brown butter, my life changed. Ok, maybe not changed but I really have never gone back to making a chocolate chip cookie any other way!
On my quest to make the perfect chocolate chip cookie, I have tried about a million different combinations of ingredients and have settled on this recipe. Skip the work and just trust me on this one! They are perfectly crunchy on the outside, chewy on the inside, and spread just the right amount in the oven.
Ingredients
My brown butter chocolate chip cookies use pantry staples to make the most delicious cookies! Here's what you'll need:
- Butter: Browning the butter by warming in a sauté pan will create a depth of flavor you otherwise won't get.
- Brown Sugar & Granulated Sugar: A combo of both the brown sugar and regular sugar offers the perfect balance of sweetness.
- Eggs: For any cookie recipe, you'll want to use room temperature eggs.
- Vanilla: Vanilla is added for extra flavor!
- Flour: I used normal all purpose flour. You can also use a gluten-free flour like King Arthur Measure for Measure flour. I have made these cookies gluten-free and they are still just as good!
- Baking Soda & Baking Powder: I like a little bit of both in my cookies. If you want a flatter, darker cookie, skip the baking powder.
- Salt: Sea salt lends a great flavor to the cookies, but you can use Kosher coarse salt or regular salt as well.
- Semi Sweet Chocolate Chips: Semi Sweet Chocolate Chips or chopped chocolate both work well.
How to Make This Recipe
- Preheat & Prep Butter: Preheat the oven to 350 degrees F. Brown the butter by placing the butter in a saucepan on medium high heat. Once the butter is melted, turn the heat down to medium. After about 5 minutes, the butter will start to foam up and then start to brown quickly. Once you see that the bottom bits of the butter are brown, you can turn the heat off and pour the butter into a separate bowl. Allow the butter to cool until you can touch it with your finger comfortably.
- Measure Out Dry Ingredients: Combine the flour, baking soda, baking powder and salt into a mixing bowl. Set aside.
- Mix: In a stand mixer with the paddle attachment, combine the brown sugar, granulated sugar, and cooled brown butter. Mix on medium speed for 2-3 minutes. Then, add eggs one at a time to the mixture while mixing on medium heat. Add vanilla and mix.
- Add Dry Ingredients: Switch to low speed and slowly pour in the dry ingredients until combined. Add the chocolate chips and mix until combined, only about 3 turns in the mixer.
- Form Dough Balls: Form the dough into small balls about the size of a tablespoon and place on a greased baking sheet (or a parchment lined baking sheet). Make sure all of the cookie dough balls are around the same size.
- Bake: Bake for 12-13 minutes until the cookies are set. They won't look quite done at this point, but they are done and will set more as they cool!
Tips for Success
- Make sure not to over mix the dough! Over mixing after you have added the dry ingredients can lead to tougher cookies. Mix only until everything is just combined.
- Weigh each cookie for consistent sizes! When I measured my cookie dough balls before baking them, each one was about 1.3 to 1.6 oz. You can measure yours too if you want to make sure you have consistently sized cookies!
- If you are baking the cookies in separate batches, refrigerate the dough in between baking the next batch.
Frequently Asked Questions
Absolutely! In fact, it is super convenient to bake half of the dough and freeze half of the dough to have effortless cookies on a later day. Roll the dough into balls and place them in a freezer bag for up to 3 months. When you are ready to bake the cookies, simply put them on a prepared baking sheet and bake from frozen.
I know that this is an extra step in the process, but I think it is so worth it to brown the butter. You will notice a more nutty, rich flavor to the cookies!
More Recipes to Try
Brown Butter Chocolate Chip Cookies
Ingredients
- ¾ cup butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Brown the butter by placing the butter in a saucepan on medium high heat. Once the butter is melted, turn the heat down to medium heat. After about 5 minutes, the butter will start to foam up and then start to brown quickly. Once you see that the bottom bits of the butter are brown, you can turn the heat off and pour the butter into a separate bowl. Allow the butter to cool, until you can touch it with your finger comfortably.
- Combine the flour, baking soda, baking powder, and salt into a bowl and set aside.
- In a stand mixer bowl with the paddle attachment, combine the brown sugar, granulated sugar, and cooled brown butter. Mix on medium speed for 2-3 minutes. Then, add the eggs one at a time into the mixture while mixing on medium heat. Add the vanilla and mix until combined.
- Switch to low speed and slowly pour in the dry ingredients until combined. Add the chocolate chips and mix until combined, only about 3 turns of the mixer.
- Form dough balls about the size of a tablespoon and place onto a greased baking sheet (or line a baking sheet with parchment paper). Make sure all of the cookies are about the same size and allow each cookie dough ball to have an inch or two around it to spread.
- Bake for 12-13 minutes until the cookies are set. They won't look quite done at this point, but they are done and will set more as they cool.
Mary says
The best cookie recipe and so delicious.
Lauren @ Blissfull Kitchen says
Thank you, Mary! So glad you liked it.