Our recipes, your inbox. Sign up

Favorite Browned Butter Chocolate Chip Cookies

30 reviews / 4.9 average

Browned butter and brown sugar caramely goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.

Do I say it all the time?

But for real, for REAL this time: THESE COOKIES ARE SO GOOD.

Browned butter and brown sugar caramely goodness, crispy edges, barely thick and soft centers, melty little puddles of chocolate chips and sprinkles of just enough salt to cut the sweetness and make you feel like you could probably eat 5 of them.

My first favorite thing about these browned butter chocolate chip cookies is that they combine the best of both the thin-cookie and thick-cookie worlds with that satisfying little crunch around the edge AND underbaked centers that are thick enough to really sink your teeth into. Best. Of. Both. Worlds.

My second favorite thing about these cookies is that they also just shine, and I mean really shine, with rich, deep, caramely flavor thanks to a whole lot of browned butter.

Cookie ingredients on the counter

At this point in our internet’s recipe-rich history, I try to not add things just for the sake of adding them. Which is why, for a long time, I’ve just let our best soft chocolate chip cookies be our best, our only, our shining star of a chocolate chip cookie recipe.

You know I love those cookies. And I know you love those cookies.

So we have to both know it’s a big day when I’m willing to present a cookie recipe that is, I think, as good or even better for certain moments than our original favorite chocolate chip cookies.

Mixed cookie batter with chocolate chip cookies

We have a lot of cookies on Pinch of Yum, but two of them (these brand new browned butter ones, and the original best soft chocolate chip cookies) are easily tied for being the best.

I feel it is my civic duty to give you a full breakdown cookie breakdown on each of these recipes and what makes each of them awesome in their own ways.

  • Browned butter chocolate chip cookies (these ones you’re looking at now): These cookies are a work of art. They have complex, rich flavor. They have more of that crispy-meets-soft-and-yummy texture. They are grown-up and almost-fancy. There is more effort required. And the reward is that there is more nuance to both the flavor and the texture. Making them is not overly complicated but it’s also not mindless. These are the cookies for when you need to impress, even if the only person you’re impressing is yourself on a Wednesday night. I feel this is a good time to let you know that this particular cookie dough tastes amazing. AMAZING. Next level. It’s where the browned butter flavor comes through the most. I’m not recommending eating raw cookie dough, I’m just saying, alright?
  • Best soft chocolate chip cookies (the original POY fave): These cookies are unfussy and uncomplicated. No fancy steps, no unusual ingredients, no chill time – just a small batch of chocolate chip cookies underbaked to soft, thick perfection. If I need a quick batch of cookies for friends coming over in an hour, these are the ones I’m making. They have less nuanced flavor than the browned butter cookies, and they’d be less likely to win a high-level baking contest, but depending on the moment, maybe that doesn’t matter. I made these recently and gave a few to our nanny and she texted me later that night to say they were the best cookies she’s ever had. Sometimes basic is best.

If I had to pick between the two… I wouldn’t!

I like them both at full 100% liking capacity, for different reasons. I like to have a cookie for each mood, know what I mean?

Baked cookies on a sheet pan

But since today is the day we’re sharing these browned butter beauties out into the world, today will be the day I say… make these ones.

The originals will still be there for you when you need them. Today is a day to go brown some butter and then experience the rush of sinking your teeth into that crispity edge with the underbaked, slightly thick, gooey, rich center. Treat. Your. Self.

Buttery, caramely, salty, and chocolatey all in one.

You’re in for a real moment here.

Close up image of a cookie with melted chocolate chips

Watch How To Make This Recipe:

Click here to see the step-by-step web story instructions for this recipe!

I was first inspired to make this type of fancier chocolate chip cookie by the browned butter cookie recipe in Sarah Kieffer’s book 100 Cookies, which, by the way, is a super fun cookbook for people who love to bake! This was the tutorial I used for learning how to properly brown butter from America’s Test Kitchen, and I also read up quite extensively through the comments section of this Bon Appetit recipe for tips from people who love making cookies with brown butter!

Common Questions About These Browned Butter Chocolate Chip Cookies

My cookies turned out extra thick. Why?

This is because of the flour. It’s really important to get the right amount of flour here, which is why I’m going to recommend that you take the time to spoon your flour into your measuring cups and level them with a knife. That is not something I typically recommend because I don’t have the patience for it – but here, it really does matter! An over-floured cookie will be too thick and won’t get the crispy edge. Watch the video to see the consistency of the dough that we’re going for – I find that it’s easier to go by the feel than by exact measurements since there are so many variables that can affect how much flour you’ll need.

I measured my butter, but I ended up with less after I browned it. Why?

If you brown the butter for longer than 5 minutes, it’ll start to lose moisture which will affect your butter  / flour ratios. I like to transfer my butter to a glass measuring cup after I brown it to make sure I still have very close to 1 cup of butter. If you have less, it’s fine, they’ll still turn out, you just want to scale back on the flour by 1-2 tablespoons if you lost a little of that moisture.

I see little flecks of brown in my butter. Is that normal?

Yes! The browned butter will have flecks of brown in it – those are the browned milk solids and they hold all the yummy flavor, so be sure to really scrape your pan down so you get to use all of them!

How do I store leftover dough?

This makes a very large batch of cookies! If you don’t need all of the cookies at once, here’s what I recommend: split the dough into thirds. One third of it should fit onto one large cookie sheet, so you can bake that immediately. Then store the other two thirds in their own containers and either refrigerate (up to 5 days) or freeze (up to three months) and you’ve got two more fresh batches sometime in the future! You can also freeze the rolled balls or the baked cookies, both with great results.

Do I need to make any changes to this recipe if I live at a high altitude?

From a reader: Due to altitude, I typically add extra flour to get the correct thickness, so for this recipe, I anticipated needing to add about 3-4T extra flour. My browned butter measured about 2 tablespoons shy of 1 cup in liquid form, and I ended up needing to add almost 1/2 cup extra flour and refrigerated as instructed.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Favorite Browned Butter Chocolate Chip Cookies

  • Author: Lindsay
  • Total Time: 1 hour 5 minutes
  • Yield: 2530 cookies 1x


Favorite Browned Butter Chocolate Chip Cookies! Browned butter and brown sugar caramely goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.


Units Scale
  • 2 sticks unsalted butter (1 cup)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 1/2 cups + 2 tablespoons flour (see notes! if you like a thicker cookie, use 2 3/4 cup flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips or chocolate chunks


  1. Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
  2. Add the butter, sugars, and vanilla to the bowl of an electric mixture. Beat on medium high speed for 2-3 minutes.
  3. Add the eggs and beat for 1-2 minutes until shiny and smooth. 
  4. Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
  5. Mix in the chocolate chips or chunks (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.
  6. Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy. 
  7. Remove from the oven and let the cookies rest for 15-20 minutes. I KNOW I KNOW I KNOW this is very hard. But as they rest, the middles are going to sink down and kind of densify the middle, so you get that crispy exterior with the barely-thick, underbaked center.


  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: chocolate chip cookies, browned butter cookies, browned butter chocolate chip cookies, easy cookie recipe

Recipe Card powered by Tasty Recipes logo
Cookies we tested but didn't pass the test

We tested these cookies many times to figure out what worked and didn’t work to get them turning out just right! (Oh, the sacrifice! Ha!) Leave us a comment and let us know if there’s a question we can answer!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Pinch of Yum Logo

    These look incredible; given the news this weekend we may need to make a big batch and store some in the freezer for later in the month 🙂

    1. Pinch of Yum Logo
      Krista Teigen

      Always a good idea to have a batch of these in the freezer! We hope you love them!

  2. Pinch of Yum Logo

    Given that I already love your best soft chocolate chip cookie recipe I’m excited to try this one out! They sound so fancy and delicious 🙂

  3. Pinch of Yum Logo
    Cindy L Pavelchik

    In the pictures that are early in the blog the cookies look like they have some flaked sea salt sprinkled on them, but I don’t see that in the recipe or instructions. Did some of the cookies have the flaked salt?

    1. Pinch of Yum Logo
      Krista Teigen

      Yes, we sometimes like to add flaked sea salt on our cookies as a nice finishing touch!

        1. Pinch of Yum Logo
          Krista Teigen

          We typically use semisweet or dark chocolate chips, but milk chocolate chips would work well too!

        2. Pinch of Yum Logo

          These cookies were absolutely wonderful! Very very tasty. I could almost bake the dough without the chocolate chips! I would only suggest putting the dough in fridge for about 10 minutes before baking, because my cookies seem to have spread quite a bit while baking. I chilled the second batch and they fared much better with keeping the uniform shape.

  4. Pinch of Yum Logo

    I know not to mess with a classic but my husband is vegan and want to know if this would work with vegan butter and flax eggs /egg substitutes?

    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tested these cookies with vegan substitutes, so we can’t say for sure. If you give it a try, we’d love to hear back!

  5. Pinch of Yum Logo
    Roz Nice

    Thanks for this!They sound delicious! But I love oatmeal choc chip, how can we add oatmeal to this?

    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tested this recipe using oatmeal, so it’s hard to say. You could try reducing the flour and adding some oats to the batter, but we’re unsure on amounts. If you give it a try, we’d love to hear back!

  6. Pinch of Yum Logo

    I love a good chocolate chip cookie and anything with brown butter gets my attention. As a family of three and a little baby we NEVER get through treats fast enough, not do I want to and with this season of life I’m not good sharing so I’m liking the freezer idea!
    Do you fridge thaw? Counter thaw? Some other nifty trick?
    Will probably be baking these with my three year old as soon as the baby falls asleep!!

    1. Pinch of Yum Logo
      Krista Teigen

      If you freeze the dough as little balls, you can bake the cookies directly from frozen! You may need to add a minute or two to the bake time.

    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tested this recipe using gluten free flour, but another commenter did and had great results. If you give a try, we’d love to hear back!

  7. Pinch of Yum Logo

    This looks so good! It looks in the photos like you sprinkle coarse sea salt on the cookies, but I don’t see in the recipe. Maybe I am totally missing it! Do you sprinkle with salt? And if so, when? Thanks!!

    1. Pinch of Yum Logo
      Krista Teigen

      We like to sprinkle a little flaked sea salt on the cookies when they come out of the oven. Totally optional though!

  8. Pinch of Yum Logo
    Emily Fernandez

    Delicious! My usual go to cookies are your chocolate chip cookies so I figured I needed to try these and they are AMAZING! There is definitely something a little different about them that makes them stand out from other cookies. The perfect ratio for inner gooeyness and outer crunch!

  9. Pinch of Yum Logo
    Hayley Page

    YUM! I think what I’ve always done wrong is take the cookies out when they looked cooked. The key here is taking out at exactly 9 minutes and underdone and let them sit. The browned butter is a delicious touch too.

    1. Pinch of Yum Logo
      Krista Teigen

      So glad you liked them! We are definitely advocates of slightly underbaked cookies!

  10. Pinch of Yum Logo

    Can you please share the measurements in grams? It’s much more accurate and easy to get right than cups.

  11. Pinch of Yum Logo

    I’m definitely a passionate brown butter advocate! How can you not like these?

    I concluded through rigorous cookie testing (I ate a lot of cookies and definitely not complaining haha) that I preferred normal butter for the ultimate cookie. The brown butter makes flatter cookies. Not saying it’s worse, just more my preference.

    Still, I’ll eat a brown butter cookie any day of the week and I’d definitely love to try these!

    Stay safe out there!

    A Canuck Chef in the Netherlands,

    1. Pinch of Yum Logo
      Krista Teigen

      We’ve done plenty of cookie testing as well, and aren’t mad about it! Hope you enjoy these cookies!

  12. Pinch of Yum Logo

    can you make these into cookie bars/ blondies? if so, how would you adjust the cookie time or recipe?

    1. Pinch of Yum Logo
      Krista Teigen

      We haven’t tested a bar/blondie version, so we can’t say for sure. If you give it a try, we’d love to hear back!

  13. Pinch of Yum Logo

    These are abserlutly AMAZING!!!!!
    I’ve just made them with gluten free flour…….and they are still gorgeous!!

    Pls keep them coming especially as we’re going into another lockdown!

  14. Pinch of Yum Logo

    Loved baking these as my election day escape! Would be super useful if you had flour and sugar weights included – I think mine were still a little flour heavy. Otherwise, great as always!

    1. Pinch of Yum Logo
      Krista Teigen

      Glad these cookies provided a little escape! Thanks for the feedback, Laura!

  15. Pinch of Yum Logo
    Fareha Ansari

    Thank you so much for sharing this recipe! Just made them and these were one of the best cookies I have ever made!!

  16. Pinch of Yum Logo

    Hi Lindsay, As a faithful follower, sometimes I might miss a post from you. So curious about the birth of your child which I thought was due in Oct. Any update?

    1. Pinch of Yum Logo

      Hi! She postedon her personal Instagram right after maternity leave started. She had a little girl, Lena a few weeks back! 🙂

  17. Pinch of Yum Logo

    You are so right about having a specific cookie for a specific mood. I will be trying this recipe this weekend and I am sure it will be outstanding per usual. I made Date Night Rigatoni last night and it was *chefs kiss* exactly what we needed. Thank you!!

  18. Pinch of Yum Logo

    I made these last night and they are by far the best cookies I’ve ever made!!! I froze a bunch of cookie dough balls to bake later- how do you recommend adjusting the bake time from frozen? Thank you!!

    1. Pinch of Yum Logo
      Krista Teigen

      So glad you liked the cookies! We’d suggest adding a minute or two to the original bake time for the frozen dough.

    2. Pinch of Yum Logo

      I’m a huge fan of every recipe on this site! Quick question: if I don’t have an electric mixer, is it ok to mix everything by hand? Will it still result in a delicious cookie?