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Brown butter chocolate chip cookies
Check out the world’s best brown butter chocolate chip cookies ever! This spin on classic chocolate chip cookies has a slight nutty flavor from the browned butter, the perfect amount of chocolate chips, and the best chocolate chip cookie texture ever! These cookies can be made with no chilling, freezing for just 20 minutes or cooling in the fridge for 2-12 hours. Pick whichever option works best for you!
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Hi everyone!
I seem to be on a cookie kick lately but these are extra special. They are made with liquid gold and if you don’t know what it is, I’ll tell you a little more about it in a little bit.
I actually have made quite a lot of recipes with this so called liquid gold but haven’t made a chocolate chip cookie recipe with it just yet! When we tried these at home, we couldn’t get enough. There actually is none left at this point because they were devoured in two days!
This is literally the world’s best brown butter chocolate chip cookie recipe!
I loooove cookies! You probably know that just by how many cookies I have shared on this blog in the past year or so. It is one of the most simple recipes ever that yield something so comforting and cozy. Have them in summer and you got yourself the perfect get together, BBQ treat or have them in the winter or fall months for the holidays with a nice glass of cold milk.
They are so versatile and that is what I love so much about them. For this specific recipe, I was going for something similar to my brown butter white chocolate macadamia cookies but as a regular chocolate chip cookie. I wanted these to be thick and with a strong nutty buttery flavor so I did just that! These turned out to be the best brown butter chocolate chip cookies I’ve ever had! The thick, toffee-flavored cookies with chocolate chips quickly became one of our favorites here.
Table of Contents
- Brown butter chocolate chip cookies
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- What’s so special about these brown butter chocolate chip cookies?
- What’s the secret to the best brown butter chocolate chip cookies?
- Want more easy cookie recipes?
- Tools you’ll need
- Ingredients for these chocolate chip cookies with brown butter
- How does brown butter taste like?
- How to make brown butter?
- Should I refrigerate my brown butter chocolate chip cookies?
- Tips for the best brown butter cookies
- The world’s best brown butter chocolate chip cookies
- The world’s best brown butter chocolate chip cookies Recipe
- If you tried this incredible cookie recipe make sure to rate it by clicking the 5 stars above and leave a comment down below to let us know how yours turned out!
- Shop this recipe
- If you enjoyed this brown butter chocolate chip cookie recipe make sure to pin it for later!
What’s so special about these brown butter chocolate chip cookies?
Man of man. These in my opinion are the world’s best chocolate chip cookies. Actually, in the opinion of everyone that was lucky enough to get a taste of these. Here is why I believe that these cookies will change your life:
- Brown butter, hello!!
- They are thick and chewy.
- They have a soft center and a nice bite on the outside.
- Toffee flavored cookies, anyone?
- You can bake these cookies without refrigeration, out of the fridge, or straight out of the freezer! Whatever you have time for.
- They store well in the freezer for anytime your cookie cravings hit.
- They have the perfect balance of sweet, salty, nutty, and chocolatey!
If these reasons are not enough for you to give these incredible brown butter cookies a try, I don’t know what is.
What’s the secret to the best brown butter chocolate chip cookies?
It’s brown butter of course! When we worked on making these cookies, we knew we wanted that nutty, toffee flavor to shine. So we decided to go with brown butter because of it’s luxurious taste.
The brown butter also makes your cookies a lot fancier and will make them the center of attention of course!
Want more easy cookie recipes?
- Small batch snickerdoodle cookies
- Chocolate chip cookies without brown sugar
- Small batch chocolate chip cookies
- Nutella stuffed chocolate chip cookies
- Small batch peanut butter cookies
Tools you’ll need
- A stand mixer or a hand mixer
- A large cookie scooper
- A small sauce pan
- Measuring cups and spoons
Ingredients for these chocolate chip cookies with brown butter
- Butter– In this recipe we will brown the butter first and then let it solidify. This process ensures that the baked cookies don’t leak oil when they come out of the oven.
- Flour – All purpose flour works perfectly for this recipe.
- Brown and granulated sugar– This recipe uses a mixture of brown and white sugar for the perfect molasses flavor and texture.
- Eggs – The egg is used to bind the cookie dough as well as make it chewier.
- Eggs yolk – This will make the cookies extra chewy.
- Vanilla extract – Vanilla and chocolate make the world go around.
- Baking soda– This will give our cookies a little height.
- Salt – Always add a little salt to your baked goods for a balanced flavor if the butter doesn’t already have salt.
- Semi sweet or dark chocolate chips – When it comes to cookies that have chocolate chips in them always try to get the best quality chocolate chips! Even if it’s the only amazing ingredient you spend a little more on, I highly suggest you get something a little more expensive to get that delicious rich chocolate flavor.
- Sea salt for topping- Have you ever had sea salt on your cookies? Make that brown butter cookies! Mixing both the nutty flavors and the sea salt with the chocolate is absolutely incredible, give it a try!
How does brown butter taste like?
Browned butte tastes very similar to toffee. It is a little sweet, a little savory and has a light aroma of caramel. So pretty much everything we absolutely adore. It tastes incredible because of the Maillard reaction where the heat breaks down animal protein into hundreds of flavor profile compounds.
This is the same reason seared meats taste so good! Browning your butter will take your food, both salty of sweet to the next level. So next time don’t be scared to experiment with it in all your recipes!
How to make brown butter?
I have written multiple recipes that use brown butter and I explained how it’s done. But I will be sharing a video on how to brown butter easily very soon to help you see the process as it’s being done.
But for now here is how to brown butter perfectly:
To make brown butter, you will need to melt the butter in a sauce pan over medium heat. Once it starts boiling and foaming, stir it continuously to be able to see the color of the butter. You will smell a nutty fragrance and notice the color changing to a deep golden yellow. That’s when you know it is ready!
When the brown butter is ready, immediately transfer it to a heatproof bowl and let it cool down completely in the fridge. If you leave it in the medium sauce pan to cool it might get burnt from the residual heat.
Does this recipe include the extra measure of butter for moisture?
Yes! When we made this recipe we knew that by browning the butter some of it was going to evaporate inevitably so we made sure to add in enough butter to keep these cookies moist and chewy. So no need to worry about your cookies coming out dry due to evaporation.
Should I refrigerate my brown butter chocolate chip cookies?
Well, the choice is yours. When I made these cookies I wanted to include multiple option for you to pick and chose from.
- If your cookie cravings are so strong that you really can’t wait you can bake these chocolate chip cookies right away with no chilling necessary. If you decide to go with the no chillin option, bake your cookies at 375F for 9-10 minutes.
- On the other hand, if you have a little time and want your brown butter toffee flavor to shine a little more, freeze your cookie dough balls for 20 minutes and then bake them. If you decide to flash freeze your cookie dough balls, bake them at 375F for 11-12 minutes.
- If you have the patience like the level 3 chef’s on the Epicurious series on youtube, store your cookies in the fridge overnight or for at least 2 hours to allow them to develop that amazing brown butter flavor and then bake them at 350F for 15 minutes making sure to rotate the pan halfway through.
Tips for the best brown butter cookies
When making your out of this world cookies, you will need to keep a few things in mind to make the best batch ever!
- Use cold ingredients– I know I always suggest using room temperature ingredients but for this specific cookie recipe I used cold butter and eggs because I wanted to offer a no chill version to this cookie recipe.
- Keep an eye out for the butter- Browning butter will make your house smell incredible, but it can easily burn! So keeping an eye on it will make sure that you get perfect brown butter every time.
- Measure out the flour properly- too much flour can lead to dry cookies that won’t have that perfect soft center and chewy outside. Too little flour will lead to flat cookies. Each cup should weigh about 120 grams, so if you have a scale, use it!
- Don’t over mix your cookies- Overmixing the cookie dough will make your cookies harder and less chewy. So stop mixing whenever the flour disappears.
- Don’t over bake- your cookies – Your cookies will be a little raw in the center when you pull them out of the oven but they will continue baking as they cool down. This will keep them soft and chewy.
The world’s best brown butter chocolate chip cookies
If you enjoyed this brown butter chocolate chip cookie recipe make sure to give it a 5-star rating by clicking on the 5 stars below!
The world’s best brown butter chocolate chip cookies
Equipment
- stand mixer or hand mixer
Ingredients
- 1 cup butter unsalted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 egg yolks
- 2 tsp vanilla extract
- 2 & 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 & 1/2 cups semi sweet or dark chocolate chips depending on how much chocolate chips you like in your cookies
Instructions
Read the whole recipe before you begin!
First brown the butter
- In a medium saucepan, start melting the butter over medium heat. Once it starts boiling gently stir the melter butter with a wooden spoon or gently swirl the pan to continuously stir it. After a couple of minutes the butter will change color, going from light yellow to deep golden yellow similar to honey color. There will be bubbles at the top so continue stirring the melted butter to see the color change.
- Once small brown bits begin to form and a nutty smell comes from the butter, you will know that it is ready. The butter can burn very quickly once it starts smelling nutty so don't walk away from it.
- Right away transfer the melted browned butter to a heatproof bowl and cool down in the fridge for about an hour. You want your butter to solidify so that you get the perfect thick chocolate chip cookies
Now onto the chocolate chip cookies
- Once the brown butter is solid, transfer it to your stand mixer bowl. Add in the brown sugar and the granulated sugar and cream for about 2 minutes. Add in the egg, the egg yolks and the vanilla and mix one more time to get everything well incorporated.
- Now add in the flour, the baking soda, and the salt and stir just until combined. Avoid over-mixing the cookie dough! Add in the chocolate chips and fold to evenly distribute them.
- Using a large cookie scooper or a 1/4 cup measuring cup, scoop out the cookie dough and place it on a parchment or silicone mat lined baking sheet. Now you have three options:
If your cookie cravings are so strong that you really can't wait you can bake these chocolate chip cookies right away with no chilling necessary. Bake your cookies at 375F for 9-10 minutes. (Make sure to leave plenty of room between each cookie because they will spread)
If you have a little time and want your brown butter toffee flavor to shine a little more, freeze your cookie dough balls for 20 minutes and then bake them at 375F for 11-12 minutes. (Make sure to leave plenty of room between each cookie because they will spread)
If you have the patience of a level 3 chef's on the Epicurious series on youtube, store your cookies in the fridge overnight or for at least 2 hours to allow them to develop that amazing brown butter flavor and then bake them at 350F for 15 minutes making sure to rotate the pan halfway through. (Make sure to leave plenty of room between each cookie because they will spread)
- When the cookies are baked, pull them out of the oven and let them cool down on the baking sheet for 10 minutes and then transfer them to a cooling wrack.
- Enjoy these cookies with a large glass of milk.
Notes
Nutrition
If you tried this incredible cookie recipe make sure to rate it by clicking the 5 stars above and leave a comment down below to let us know how yours turned out!
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🙁 i dont know what im doing so wrong!!! They keep spreading and they look like sad gloop instead of yummy cookies! Please help!
Hi Kay! I’m so sorry to hear that! Make sure that you are weighing your ingredients to make sure that you are getting the same results as me. You can also chill them so they stay thicker when you bake them!
Listen, do I know raw dough is bad for you? Yes.
Did I eat some anyway? Yes.
Was it the best? Yep.
That said, when I baked these as directed (chilled overnight) the bottoms are super dark and hard, the top is normal cookie-like. Maybe it’s my oven?
Hi Adrienne 🙂 It could be your oven, when placing your cookie in the oven, place them in the middle rack for best results (it also depends on your oven as well).
Delicious! the browned butter and extra eggs yolks give such depth of flavour. New go to recipe. In the nutritional facts are the caleries per cookie or for the entire batch? thank you!
So glad you love these!! The calories are per cookie!
I made these cookies for Christmas and am now making them again for NYE. They are DELICIOUS! The flavor from the brown butter is so rich and deep. Highly recommend making these!
So glad to hear these turned out amazing!
I’ve made these a few times now. This recipe was the reason I first ever used brown butter. I’m not really a cookie person, but THESE, oh my gosh! Delicious! my husband is a chocolate chip cookie snob and these are now his favorite cookie!!! He does not share when I make these. Wonderful recipe!
Brown butter really is a secret ingredient that blows everyone’s mind. I’m so glad you both enjoyed it!
Whats the mass of butter in grams? (Don’t sell sticks where I live)
Recipe card has a metric conversion button to help with that 🙂
For Thanksgiving my daughter specifically requested Brown Butter Chocolate Chip cookies..not only for herself but my grandkids generally don’t eat any of the other desserts. My oldest grandson rarely eat cakes, my middle grandson only loves lemon desserts and my daughter just didn’t want my 3 year old granddaughter to sugar rush herself, she would’ve tried everything and then give her opinion. Chocolate chip cookies is not my favorite. But after I tried these..OMG I’m stuck! The first bite will wheels you in! I have made these twice more already just for me! Told my husband he couldn’t have any since I have made him a birthday cake that he can eat! Hahaha. Bottom line follow the directions and if you can let them freeze over night that flavor is amazing!
I’m glad y’all enjoyed the recipe!😊
These were amazing! Mine came out pretty thin and I followed the recipe exactly. Any tips on how to make them thicker?
To make them thicker without adjusting the recipe, you can chill the dough in the refrigerator for 30 minutes to an hour before baking and that should help 🙂
Can you cook the dough before separating into balls? I don’t have enough space in my freezer/fridge but want to try this!
If you mean like put it in a sheet pan and bake it then yes I believe you can. Give it a shot!
I was wondering if I chilled the dough for 24 if it will effect the result of the cookies?
The only thing chilled dough will do is not make the cookies spread as much when they bake so they’ll be a little thicker which is a good thing 🙂
Warning! If you press 2x the recipe, it will double the flour in cups but NOT in grams. It gives you the same 270g of flour for the double and even triple recipe. I made a double recipe unknowingly using only half of the flour needed and got chocolate butter puddles. I’ve made the single batch before and it’s AMAZING! So, if you use the automatic double option to double this recipe, make sure you use the correct amount of flour if you are measuring it by weight.
Hi! Thanks for bringing this to my attention. It has been fixed.
The recipe calls for cream yet it is not listed in the list of Ingredients.
This recipe doesn’t call for cream. It says “cream” the butter and broth sugars until fluffy that’s why you weren’t able to find the cream in the ingredients.
Hope this helps.
Chahinez
These are absolutely the BEST cookies! This is my new go to recipe for chocolate chip cookues! Thank you for sharing!
No problem Dawn! Thank you for the kind comment!
Hi, can you tell the amount of butter /other ingredients used in grams. As in my country we get huge block of butter & not sticks.
You can change the measurements to metric using the button in the recipe card 🙂
These are the best chocolate chip cookies I’ve ever tasted. Thanks for the great recipe!
So happy to hear this Cate! Thank you so much for the feedback ❤️
Chahinez