The Best Brown Butter Chocolate Chip Cookies

The perfect soft and chewy brown butter chocolate chip cookies to warm your soul and bring a smile to your face!

There’s no point in holding these back another day. I teased you enough with the recipe development on my Instagram stories! Plus, we could all use a win right now, so here’s the recipe to my new Brown Butter Chocolate Chip Cookies.

Brown Butter Chocolate Chip Cookies

There’s not a lot to explain about these cookies, except that they are incredibly delicious and easy to make. Win win!

Ingredients You Need for This Recipe
  • All-purpose flour
  • Baking soda
  • Salt
  • Nutmeg (just a pinch!)
  • Brown sugar
  • Eggs
  • Unsalted butter
  • Vanilla extract
  • Dark chocolate chips
  • Maldon salt

How to Make Brown Butter Chocolate Chip Cookies

  • You’ll start this recipe by browning the butter in a saucepan over medium heat. You’ll know the butter is done when you smell the warm nutty flavor and see the brown specks gathering at the bottom of the pan.
  • Turn the heat off and let the butter cool slightly, but there’s no need to let it solidify!
  • Combine the melted brown butter to the brown sugar and stir until combined.
  • Add the egg, yolks, and vanilla and stir until smooth.
  • Next, you’ll stir in the dry ingredients.
  • Chop the chocolate chips a bit and gently stir into the dough.
  • Scoop the dough into 3-ounce balls and bake at 375 degrees F for 8 to 10 minutes.
  • Let the cookies cool about 10 to 15 minutes and dig in!

PRODUCT HIGHLIGHT: My favorite cookie scoop

Other Cookie Recipes You’ll Love

Brown Butter Chocolate Chip Cookies

5 from 9 votes
Chocolate chip cookies with brown butter.

Ingredients
 

  • 1 cup (226 g) unsalted butter, melted and browned (instructions below)
  • 1 3/4 cup (350 g) brown sugar, packed
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon (4.2 g) vanilla extract
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon (6 g) salt
  • 1/8 teaspoon nutmeg, a pinch
  • 8 ounces dark chocolate chips, chopped

Instructions
 

  • Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  • Melt the butter in a medium saucepan over medium heat until the butter is slightly brown in color and has brown specs throughout. Allow to cool slightly but no need to refrigerate to harden.
  • In the bowl of an electric mixer fitted with the paddle attachment beat the melted brown butter and brown sugar together.
  • Add the vanilla, egg, and egg yolks and mix until smooth.
  • With the mixer on low speed, add the flour, baking soda, salt and pinch of nutmeg. Stir to combine.
  • Stir in the chocolate chips.
  • Scoop 3 oz. balls of dough onto the cookie sheet. Bake for 8 to 10 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.
Cuisine Cookies
Course Dessert
Keyword brown butter, Brown butter chocolate chip cookies, Brown Butter desserts, chocolate chip cookies, cookies

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

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Comments

  1. I cannot wait to try these!!! They look delicious! And I think that not only I will love them thoroughly but, my husband will as well…now will he pick up on the brown butter?That is up for ddiscussion lol

      1. Do we sprinkle the malden salt on before baking or when the cookies come out of the oven? Can’t wait to make these!

  2. 5 stars
    They are in the oven now & if the baked cookies are half as good as the dough, this will be our go-to chocolate chip cookie recipe!

  3. Is it 1 cup of browned butter, or 1 cup of butter, browned? I notice the weight is different once its browned.
    Thank you,
    Kristen