Meet your new go-to: brown butter chocolate chip cookies. This classic recipe gets a gourmet upgrade thanks to the rich, nutty flavor infusion of browned butter. They’re thick, gooey, loaded with melty chocolate and topped with a sprinkle of sea salt. A longtime reader favorite (with hundreds of rave reviews)!
Browned Butter Chocolate Chip Cookies (Chewy & Gourmet)
Not to be dramatic, but this isn’t your standard chocolate chip cookie recipe. Brown butter chocolate chip cookies have one game-changing, not-so-secret ingredient that takes them from good, to gourmet. If you’ve been paying attention, I’m sure you’ve guessed it by now: it’s brown butter.
To brown the butter, we cook it on the stovetop until the water evaporates and the milk solids are toasted. Might sound complicated, but it’s an easy process once you get the hang of it and I’ll walk you through it step by step. These extra few minutes of your time are well worth it to infuse a deep, nutty, toffee-like flavor onto every bite of your cookies.
Why You Need to Try These:
- Browned butter adds incredible flavor. By taking the extra time to brown the butter, we unlock deep nutty flavor with toasty notes of caramel and toffee that you can’t get from just plain melted butter.
- Pools of melty chocolate in every bite. We opt for chopped chocolate for rich chocolate puddles throughout the cookies. While some browned butter chocolate chip cookies will overwhelm the dough with chocolate, I was intentional about not doing that here and carefully striking just the right balance so the chocolate is present but highlights the dough without overwhelming it.
- Flaky sea salt puts things over the top. It’s a simple addition, but it elevates the cookies to gourmet status. Don’t go overboard, though, a light sprinkling is perfect.
Ingredients
Despite their gourmet flavor, brown butter chocolate chip cookies use humble, everyday ingredients (it’s all about how we use them that sets this recipe apart). Here’s what you need:
- Butter. We start with regular butter, then brown it on the stovetop (we’ll talk in more deatil about this below). The process only takes a few minutes, but it’s very important that you let the butter cool after browning, which usually takes about 30 minutes to an hour. It’s not necessary for the butter to re-solidify, but it should not feel warm to the touch.
- Sugar. We’ll use a blend of brown and granulated sugar. For the brown sugar, you can stick with all light brown or level things up (my recommendation) by using an even split of light brown and dark brown. The extra bit of molasses from the dark brown sugar adds an extra something to the cookies (all about that depth of flavor here!).
- Eggs. We need all of our ingredients to be the same temperature so they combine properly. This means our eggs and butter both need to be room temperature. I usually set my eggs out the night before I’m going to be baking. If you forget to set yours out, read my tip below!
- Chocolate. I know I call these brown butter chocolate chip cookies, but I honestly prefer to use chopped semisweet (or even dark) chocolate bars. I include instructions in the recipe for using regular chocolate chips, if that’s your preference.
SAM’S TIP: If you tend to forget to set out your eggs ahead of time, read my post on how to quickly bring eggs to room temperature! It can help save you a lot of time.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Brown Butter Chocolate Chip Cookies
Step 1: Brown the butter
Brown butter (more formally known by its French name: Buerre Noisette…fancy!), is simply butter that’s been cooked until all of the water evaporates and the milk solids begin to turn brown. The end result is a rich, flavorful butter with a nutty, toffee-like aroma.
Cook the butter over medium heat, stirring constantly. It will foam, sizzle, and pop after melting, keep it moving so nothing burns (just stirring with a spatula works fine). Once the sizzling stops, pay extra close attention. You’ll notice browning beginning to occur on the bottom of the pan. Once you see plenty of brown (not black!) bits, remove from heat and immediately pour it into a heatproof mixing bowl (if you keep it in the pan, it could continue to cook from the residual heat and burn).
The browned butter needs to cool completely before you move on to the next step. It doesn’t need to re-solidify, but it should not feel warm to the touch.
Once you master this technique, you’ll be using it all the time… I recommend you use your new skill in my butter pecan cake or brown butter snickerdoodles next 😉
Step 2: Make the dough
The brown butter chocolate chip cookie dough comes together pretty quickly and easily. I’ll reiterate (because it’s important) that your butter must be cooled, or it’ll melt the sugar and you’ll have a greasy, thin dough that spreads all over your cookie sheet.
Eggs and vanilla go in with the butter and sugar, the dry ingredients are whisked separately then added, then add your chopped chocolate. While chocolate chips work, trust me and make your cookies that much more gourmet by swapping them out for chopped chocolate (the chocolate is way more melty and delicious this way).
Step 3: Chill, scoop, and bake
No one loves waiting for their dough to chill, but it’s a worthwhile step. It helps develop the flavor, helps the cookies stay thicker and spread less, and isn’t just in the recipe to annoy you. So, chill your dough.
Then, scoop your cookies into 2-Tablespoon scoops, roll them in to smooth balls between your palms (not mandatory, but makes them bake up prettier), and bake. Give your cookies breathing room on the baking sheet or they’ll all run into each other and make a mess (2″ is good).
While the cookies are still warm, sprinkle with a bit of flaky sea salt (I like Maldon, I’ll link to it in the recipe card), then let them cool.
SAM’S TIP: Slightly underbake your cookies! When they are ready to come out of the oven, the edges will be just starting to turn a light golden brown, and the centers may still look a bit underdone. The cookies will finish cooking outside the oven on their cookie sheets and will stay soft and chewy for days.
Frequently Asked Questions
Browned butter chocolate chip cookie dough can be made up to a week in advance. If you’d like to do this, just store it in your refrigerator (in an airtight container or tightly covered with plastic wrap) until ready to use. The flavors will actually develop even more as the dough sits.
Keep in mind that if your dough has chilled for longer than 30 minutes, it will likely be pretty firm when you go to scoop it, so you’ll likely need to let it sit at room temperature for a bit before it’s scoopable. Because of this, I prefer to roll the dough into balls right after making it and chill the balls in an airtight container. Note they don’t always spread as much after chilling this way… but I like a good cookie.
The most likely cause is your butter being too warm when you added your sugars. The warm butter can melt the sugars and leave you with a greasy, messy cookie dough that will spread like crazy. Unfortunately there is no way to fix this (even chilling the dough won’t help 😞). This is why it’s very important to let your butter cool before moving forward with the recipe!
If you don’t think your sugar is melted , I would recommend adding a bit more flour, a spoonful at a time, until the dough matches the consistency shown in the video.
On the other hand, if your cookies aren’t flattening out at all, you may have over-measured your flour. I can’t stress enough how helpful it is to use a kitchen scale!
I’ve received a lot of questions about this (on most of my browned butter cookies, actually), but no, you do not need additional liquid or to add water to this recipe. The loss of water is accounted for and important for this recipe to work as it is.
I’d love to hear what you think of these browned butter chocolate chip cookies, please let me know what you think!
Enjoy!
More Ways to Use Brown Butter:
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup (225 g) unsalted butter cut into Tablespoon-sized pieces
- 1 cup (200 g) light or dark brown sugar¹ see note
- ⅔ cup (135 g) white sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (340 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 10 oz (285 g) semisweet chocolate² see note
- flaky sea salt for sprinkling <- (click the link for the Maldon salt I use)
Recommended Equipment
- Kitchen Scale (not required, but recommended for best results)
Instructions
Brown the butter
- Place butter in a medium-sized saucepan (preferably a light colored one–this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat.1 cup (225 g) unsalted butter
- Once melted, increase stovetop heat to just above medium heat.
- Swirl and scrape the sides of the pan constantly with a wooden spoon or heatproof spatula – butter will foam and pop. Once the this noise slows, you should notice brown bits beginning to form on the bottom.
- Once you notice browning (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl.
- Allow butter to cool at room temperature until no longer warm to the touch before proceeding with the recipe.
Cookie Dough
- Once your butter has cooled, add sugars and stir well.1 cup (200 g) light or dark brown sugar¹, ⅔ cup (135 g) white sugar
- Add eggs and vanilla extract and stir until dough is uniform.2 large eggs, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.2 ¾ cups (340 g) all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt
- Gradually add the flour mixture to butter mixture, stirring until ingredients are completely combined.
- Add chocolate and stir well so that chocolate is well distributed through the batter.10 oz (285 g) semisweet chocolate²
- Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2″ apart on prepared cookie sheet.
- Bake on 350F (175C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Let cookies cool for about a minute then sprinkle lightly with flaky sea salt. Allow cookies to cool completely on baking sheet before removing, then enjoy!flaky sea salt for sprinkling
Notes
¹Brown sugar
I like to use half light and half dark brown sugar, just because I usually have both on hand and like the blend. Either variety will work fine in this recipe, though. Cookies made with light brown sugar will be lighter in color, cookies made with dark brown sugar will be darker in color and slightly richer in flavor.²Chocolate
You can substitute chocolate chips instead, you’d need about 1 ¾ cups chocolate chips.³Brown Butter Note
If you’ve never browned butter before and are nervous about the process, make sure to watch my video at the top of the recipe card so you can see exactly how I do it. Very important: make sure it cools until no longer warm to the touch before using.Storing
Store in an airtight container at room temperature for up to a week.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe May 2017. Post updated to be more helpful and a new video added January 2026, recipe remains the same.
Emma
Tried this recipe and measured exactly as it said and they didn’t bake down, stayed as balls had to use a cup to push down and baked an extra 4 minutes. Overall probably won’t use this recipe again as i’ve never had this issue before
Sam
Hi Emma! I’m so sorry to hear this happened! Did you weigh your flour? Did you make any other substitutions? Is it possible your brown butter was cooked a bit too much? It sounds like you didn’t have enough moisture or had too much flour in the dough. 🙁
Donna
This is the BEST chocolate chip cookie recipe – so good, and so worth the effort!
Emily @ Sugar Spun Run
We’re so happy it was a hit for you, Donna! 🥰
Mirna Carbonell-Leon
Hello Sam,
Thank you, thank you, thank you! These brown butter chocolate chip cookies are DELICIOUS! I’ve made them for my husband, job, and Bible study group. Everyone raves about them! I’m going to make your Worst Chocolate Chip Cookie next. I am excited!
Casey @ Sugar Spun Run
We’re so glad they’re such a hit, Mirna! Thanks for trying our recipes!☺️
Khadija
Cookies came out amazing! I was nervous to make the brown butter but the instructions to make it are so clear that it came out beautiful! Will be using this as my recipe from now on. Thank you so much!
Any suggestions on how to bake if I freeze cookie dough balls?
Casey @ Sugar Spun Run
Hi Khadija! We’re so glad you enjoyed them. ☺️ If you freeze the cookie dough, you’ll just want to add a minute or two onto the bake time!
Maddie
AMAZING! My new go to cookies 🙂
Emily @ Sugar Spun Run
We are so happy you like them so much, Maddie! 🩷
Saghi
The best recipe so far
Emily @ Sugar Spun Run
We are so happy you like them, Saghi! Thanks for the review 🥰
Sophia
Amazing recipe, sooo good
Casey @ Sugar Spun Run
We’re so glad you love it, Sophia!🙂
Sapphire
These came out so delicious and perfect! This was my first time making browned butter for anything and I followed the directions to the tee. Used chocolate chips instead. The cookies weren’t too sweet and the browned butter flavor was divine. I made sure to let the butter cool before mixing the rest of the stuff in after I browned it. Will definitely make this recipe from now instead of my regular chocolate chip cookies!
LORAE
Great cookie! Nice texture, good instructions, turns out perfectly! Indo not have good luck with cookies but these were fantastic! With or without salt
James
Hi Sam..I’ve been using your cookie recipe for a while now and it’s delicious. I think your addition of the corn starch is a winner. I’m adding some chopped salted chocolate this time as we were given a big bag of Swiss chunk chocolate recently. Can’t wait to bake some but I know fridge time is a must. Thank you Sam!
Jennifer
Why can’t I find where it says how many cookies this recipe yields?
Sam
Hi Jennifer! I’m not sure, the serving amount is always listed at the top of the recipe card. In this case it yields 20 cookies. I hope that helps, and I hope you love the cookies 🙂
Jennifer
My bad, thank you for pointing it out!
Sara
OMG this cookies were amazing!!!!! That browned butter nutty taste was just delicious…..totally different than normal chocolate chip cookies and a million times better! This will be my go to recipe from now on!!!!!
Chantel
I made these for my family and they loved them. I will be making them again soon. Thank you for sharing this recipe. I was wondering if you had a gluten free version of this recipe.
Sam
I’m so glad everyone enjoyed them so much, Chantel! If you use a 1:1 gluten free flour, there should be no changes needed. Let us know how they turn out for you 🥰
Baked
These cookies are amazing. One of the best chocolate chip cookies out there. It is perfectly balanced in salty sweetness, the browned butter added beautiful added layer of flavor that compliments the brown sugar and chocolate chips.
Sam, your recipes are truly some of the best dessert recipes out there. Your funfetti cake is perfection as well, truly the perfect white cake.
If I am looking for a dessert recipe, I really do check Sam’s website first for ideas.
100/10!
Bruce
Hey, Baked,
It’s definitely time you tried some of her wonderful savory recipes. I love her chili, beef stew, broccoli cheddar soup, potato soup, and marinara sauce. I have the last of a batch of her broccoli salad in the refrigerator now, too.
Gyakusetsu
Had to come back to make a comment because I am in love with these cookies, OMG!!! This is—without a doubt—going to be my new go-to recipe for chocolate chip cookies going forward. PERFECT flavor, and the hydration level with the brown butter having lost most of its water makes the cookies come out so even and round. They are amazingly tender fresh out of the oven and cool off to have the perfect balance of chewy and crunchy that I have been looking for all my life.
My notes: I used the volumetric measurements for everything (except Vanilla, always measure with your heart there) which is always the way to go. I always keep around Callebaut No. 811 chocolate ‘callets’ which are just awesome for cookies as they are slightly wider than standard chocolate chips and way easier to deal with than chunks or bars plus the cacao percentage and flavor is robust enough to hold up in a recipe but not take over. Refrigerated the dough overnight. It is a little more on the crumbly side which was NOT normal in my head, however I realize now the low hydration actually contributes greatly to the structure and texture of these cookies.