Brown Butter Chocolate Chip Cookies
Not your average chocolate chip cookies, these show-stoppers are flavored with brown butter and a sprinkling of sea salt.
These are my most favorite cookies OF ALL TIME. I mean, who can resist a really good chocolate chip cookie?
And these are really, really good. I’ve been baking these cookies since the early days on my blog 10 years ago and the recipe is the first one I ever learned by heart. These brown butter chocolate chip cookies have everything you could want in a cookie— crisp outer edges, gooey middles, puddles of chocolate, and great butterscotch-y flavor.
The cookies are both ordinary and extraordinary all at the same time. It’s just a standard chocolate chip cookie recipe, but made with brown butter. It makes all the difference. I also love to make them larger than most of the cookies I bake (this is the scoop I use), ensuring you get the perfect ratio of crisp and soft.
A sprinkle of coarse or flaky sea salt is the final finishing touch, and the sweet and salty combo makes these cookies 100% irresistible.
I have to be careful when I bake these cookies. I’m only allowed to make them when I have others to share with, otherwise, I eat them all. No joke. Bake a batch today (like, ASAP) and get ready for them to disappear quick!
baking tip:How to brown butter
- Add cubed butter to saucepan over medium low heat (cubing the butter first allows it to melt more evenly).
- Butter will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
- Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
- Remove from heat immediately and pour it into a heatproof container. If left in the pan it will continue to cook and burn.
- Use the melted browned butter right away or put in the fridge for later use.
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Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (236 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cup all purpose flour (300 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (1 lb, 450 grams)
- Coarse salt , for sprinkling (optional)
Instructions
- In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
- Preheat oven to 375 degrees and line a sheet pan with parchment paper.
- Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and mix until incorporated.
- Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarse salt, if desired. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
This recipe was originally published January 2013.
Do you have pinterest, I cannot find it. Would love to save your recipes with pinterest. thanks.
Sorry, I just noticed that you do have pinterest, I didn’t see it with the icons.
Anybody got the measurements for this in grams or ounces?
I am making these today! cannot wait 🙂 awesome recipe annalise!
Another good recipe! I’ve been reading your blog for quite awhile and have never posted in the past… so, thank you!! I love your blog!
Annalise, these are incredible. I used Guittard milk chocolate chips, and the cookies that resulted were probably some of the best I've ever had. I loved the brown butter flavor so much, I browned the butter I put in my pancakes this morning. 😉
If heaven had a flavor, it would taste like these cookies!
wow these look soo good! I just made browned butter brownies and they were delicious too!
I made these tonight, except that I used half semisweet/half milk chocolate chips… they were SO GOOD. Oh my gosh. My boyfriend and I were amazed when we bit into them. Definitely, definitely saving this recipe. In fact, he just said that we were going to have them at our wedding reception one day xD they're that good!
Me again! Two things — I STILL make these, 8 years later (!) They have been my go-to CCC recipe since the day I made them. Also, I’m not with that boyfriend anymore, haha – so they won’t be served at our wedding reception.
Oh Goodness Gracious – I made these tonight (the oven is still cooling down as I type); I substituted walnuts and craisins for the chocolate chips, but otherwise followed your recipe to a T. THE BEST COOKIES TO EVER COME OUT OF MY KITCHEN without a doubt. 🙂
Oh these look just perfect! Craving a brown butter fix now 🙂
Hi, I used this recipe on my blog. Thanks so much, I used it as a topping on pudding. Everyone just loved it.
https://indigosugarspectrum.blogspot.com/2011/01/italian-roast-pudding-with-cookie.html
Dear Annalise,
I'm really happy to come across your blog… I love the photography, your writing, your recipes… gosh, you are good!
I have tried numerous chocolate chip cookies recipe… I've found some good one, but have not found my perfect one..
I can't wait to try out this recipe shared by you.. I was just wondering, between this chocolate chip recipe (which at that time, you said it was the best), may I know, which you prefer at this point? the one posted in 2008, or this new one that you have just shared? ^^
Your earlier recipe :
https://www.completelydelicious.com/2008/05/best-chocolate-chip-cookies.html
I'm on the browned butter band wagon! Everything is better with browned butter 🙂 I made spritz cookies with browned butter, so much better than regular!
Wow these look wonderful! Brown butter rules!
Browning butter smells wonderful, so the addition of this taste into chocolate cookies is wonderful ! Great secret!