Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.
Favorite Browned Butter Chocolate Chip Cookies
Featured comment
These are amazing!!! I’ve been on the hunt for the perfect chocolate chip cookie recipe and this is it. I increased the bake time a bit because I like my cookies a little less on the chewy side and they turned out delicious. New go-to recipe!
karida
This recipe is an all-time POY fan-favorite and was originally published in 2022 as part of our February Fun Series! View the full series.
Browned butter and brown sugar caramelly 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, caramelly flavor thanks to a whole lot of browned butter.
In This Post: Everything You Need For These Cookies
- VIDEO for how to make
- Ingredients you’ll need
- How to make this recipe
- Comparison to our original chocolate chip cookies
- FAQ about this recipe
Watch How To Make This Recipe:
Click Here to See the Step-by-Step Web Story Instructions for This Recipe!
Ingredients For These Browned Butter Chocolate Chip Cookies
To make these beautiful, nutty, crispy-edged gems happen, you’ll have to gather up the usual chocolate chip cookie party guest list. It’s just going to be a slightly fancier party this time!
- unsalted butter
- granulated sugar & brown sugar
- vanilla extract
- eggs
- all-purpose flour, baking powder, salt
- chocolate chips or chocolate chunks (I love dark chocolate here)
- parchment paper
How To Make Browned Butter Chocolate Chip Cookies
As mentioned, these are a little more involved. They require some tending to butter, some chill times, some extra willpower to not eat ALL the dough before baking. But beyond that, truly not too overly complicated.
- Brown the butter. Cut the butter into small pieces for even melting. Swirl in a pan over medium heat. It will get bubbly and then foamy – once the butter starts to turn golden brown (happens quickly!), remove from heat and transfer to a bowl to cool for a bit.
- Make the dough. You’ll get the cooled brown butter (make sure to scrape in all those golden brown bits!) and sugars going first. Then eggs and dry ingredients to that. Hold off on those chocolate chips!
- Let the dough rest! It will need to cool for a bit before you add the chocolate chips so they don’t melt. Once it’s fully cooled, add your choco chips and let the dough rest again to fully hydrate the flour and let that browned butter work its flavor magic.
- Scoop and bake! You know the drill. Edges cooked, middle a little soft and puffy.
- (Okay, let rest one more time 😬). Don’t be mad. But it lets those middles sink and get super dense and barely thick and everything is perfectly chewy-crisp. What a dream.
Browned Butter Vs. Classic 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?
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, caramelly, salty, and chocolatey all in one.
You’re in for a real moment here.
Browned Butter Chocolate Chip Cookies: Frequently Asked Questions
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. If you’re weighing your flour and making the recipe as-is without any scaling, we’ve found that 335 grams of flour works best.
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 can I store the dough in the fridge or freezer?
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.”
What does browned butter do to cookies? (Is it really worth it!?)
Browned butter has a sweet and savory flavor, almost like toffee, which makes these cookies rich, delicious, and a little caramelly!
How do you know when your browned butter is done?
The whole process should only take about 5 minutes. 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 it to a cool bowl or glass measuring cup. This last part is key – if you keep it in the pan after it’s perfectly browned, it will start to burn.
Source notes: 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 (affiliate link), 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!
Print
Favorite Browned Butter Chocolate Chip Cookies
- Total Time: 1 hour 5 minutes
- Yield: 25–30 cookies 1x
Description
Favorite Browned Butter Chocolate Chip Cookies! Browned butter and brown sugar caramelly goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 1/2 cups + 2 tablespoons flour (see the FAQs above for notes on spooning the flour and flour amounts)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups chocolate chips or chocolate chunks
Instructions
- 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.
- Add the butter, sugars, and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
- Add the eggs and beat for 1-2 minutes until shiny and smooth.
- 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).
- 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.
- 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.
- 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.
Equipment
Buy Now → 
Buy Now → 
Buy Now → The equipment section may contain affiliate links to products we know and love.
- 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
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!
More Cookie Recipes We Love
- The Best Soft Chocolate Chip Cookies (the original cookie and most popular recipe on POY!)
- Strawberry White Chocolate Cookies (like a chocolate-dipped strawberry in cookie form)
- The Very Best Chocolate Cookies (dark chocolate, cardamom, crunchy sugar, all the good things)
- Soft Gingerbread Cookies (that maple glaze! seriously delicious)
- Big Soft M&M Cookies (another cookie classic!)
March 13, 2023
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
I do not own a stainless steel frying pan. What else can I use ?
These are the best! Literally my family’s favorite, my friends favorite, everyone at works favorite!! Thank you!
I think the ratios in the recipe are off somehow. I really like the browned butter, but like other people mentioned, the batter turned out way too thick, causing the cookies not to spread much. For one, I think tablespoon is used in some places that should say teaspoon. A three tablespoon sized ball is massive! If my cookies had actually spread, the six balls would have covered the entire baking sheet. Because the dough turned out so thick, the cookies just didn’t spread. The giant balls took almost three times as long to cook (I did end up over baking them a just bit), while balls that I made half the size still took twice as long. The dough was crumbly even after allowing it time to absorb the liquid ingredients, and the cookies turned out very crumbly and dry. The only reason I’m giving this 2 stars is because of the browned butter and the fact that I did notice the dough condensed near the bottom after cooling to give a bit of that chewiness I wanted, so I see potential in the recipe if it’s fixed. I think either the flower needs to be reduced or the wet ingredients need to be increased.
MY GOODNESS NOTHING LIKE THESE COOKIES. I’ve made 8 different recipes in the past 3 months for my fiance to take to her job and for her to enjoy too and though she’s always been happy this is the first time she tells me this is IT. This is the one lol
I made these but I let them rest an extra 30 minutes while eating dinner and they didn’t spread and become thin. This caused them to not bake completely and be raw in the middle. I even put them in for an extra seven minutes and still raw. I assume it is the extra resting time but not sure. Still task good though.
MY GOODNESS NOTHING LIKE THESE COOKIES. I’ve made 8 different recipes in the past 3 months for my fiance to take to her job and for her to enjoy too and though she’s always been happy this is the first time she tells me this is IT. This is the one lol
This recipe is the best chocolate chip cookie recipe I have ever used! It was a big hit with my family. The browned butter is DELICIOUS and so worth the extra few minutes!
For the last resting period of the dough, I just stuck the dough in the fridge while we ate dinner. That was plenty of time for the dough to harden up for scooping & baking.
When do you put the flaked salt on top?
You can sprinkle it on top of the dough balls right before they go in the oven!
Not a good recipe. Way too sugary and I weighed the flour and they were much too thick and didn’t spread out even after waiting suggested 20 minutes.
Weird. Mine came out perfect. Only difference is I scooped them out smaller. 2tbsp. I also made sure I rested the dough well before I put it in the oven but even today we baked more (I had a bunch of frozen dough) and they came out perfect. My neighbor is also obsessed.
I made these gluten free by substituting the flour for Bob’s Red Mill 1-1 GF baking flour and they came out perfect! These cookies are the best I’ve made! They have the perfect bite and chew to them, with a more crunchy exterior and soft and chewy interior.
I made these cookies using the exact recipe and ingredients and am highly disappointed. The cookie appears to have melted in the oven. The bottom is too crispy and the top is doughy. These don’t even taste like typical chocolate chip cookies but taste like sweet dough cookies with chocolate in them. Extremely disappointing after spending money on ingredients and time following the recipe and waiting for the dough to chill to get a crap result. Would not recommend this recipe.
Overall, I think the recipe is good but could use less sugar. Also, I wish there was an easy option to convert this recipe into grams on the site.
Nope. Followed this recipe exactly. I was so excited but when I baked, they literally became hard balls of dough. Did not become this beautiful cookie you show in these photos. I even tried again thinking maybe I just messed up the flour, but I didn’t. I am so disappointed. I wasted so many ingredients trying to make these cookies work. The dough tasted and smelled amazing but just wouldn’t bake, and I am an avid baker. I’ve never had an issue like this before
I love these cookies! I make them for my friends a lot . I do have trouble finding a good baking time, does anyone else have this problem? I bake at a solid 9 minutes but they arent ready. I usually bake for around 11 minutes or more.
Mine are taking 11-12 min
Love the batter but would love to make the cookies smaller…. Any advice on how to adjust the baketime if i were to do 2 tablespooned size cookies instead of 3?
I kept it the same. Your oven can be different too. I did some 2tbs and some 1tbs and I ended up having to bake them for 12 mins.
I would start at 6/7 minutes and go from there
These looked great – I tried to double the recipe using your little conversion tool – HOWEVER – it did not calculate the butter correctly – The original recipe calls for 1 cup of butter – two sticks. The doubled recipe calls for two cups of butter – two sticks. So I ended up having to try to salvage this recipe. I guess I need to do my own math. It makes me sick to throw out all of the butter and eggs and start over. 🙁
These are amazing. They turn out perfect every time. Make sure to read the recipe regarding the flower measurements.
Just want to double check- is the step where you let the dough rest supposed to be in the fridge, or at room temp? Thank you.
I let them rest at room temp!
I’ve been using this recipe for years and have loved the results every time. I decided to try a different recipe last night and was so disappointed. These cookies will raise your standards and you’ll be happier for it. Thank you, so much, Lindsay!
Do these freeze well after baking? I want to make ahead some cookies for Christmas and pop them in the freezer.
Can’t wait to try these!!
These were perfect!!!
I finally found the recipe I was looking for!
Thank you so much for explaining the little details such as pouring browned butter into a glass measuring cup! I had a little less than a cup and measured my flour accordingly- they came out perfect!
I wanted to make brown butter chocolate chip cookies forever and these did not disappoint! I followed the resting directions exactly and measured out the ingredients on a scale and they were absolutely delicious! The hard part was keeping hubby away as I was making them as a gift for work (I left a few behind for him). My batch made around 20 cookies. I did measure out the 3 tablespoons as directed, and the cookies were huge, but crispy on the outside and warm and gooey inside. Great recipe, thanks so much!!
This is the best-browned butter cookie recipe I have made. I doubled the recipe and took them to work and they were gone within minutes. I used small semi-sweet chips and added some chopped Hershey bars for some additional puddles of chocolate within the cookie. I live at a high altitude so I added two additional Tbsp of flour.
This is my new go-to, Thank you!!
Not good sorry.
Honestly feels ai generated. Followed the recipe to a T and these cookies were really awful. It’s a no from me dawg.
I’ve tried a couple of brown butter cookie recipes and didn’t get the hype….. these changed that opinion. They were sooooo freakin good and the recipe was very forgiving I ran out of flour and had to use some left over gf flour and oats to make up what I was missing and they were fantastic
Highly recommend
Toddler friendly (in assisting and eating)