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Chocolate Chip Cookies with Brown Butter

My best ever chocolate chip cookies (that are soft, chewy and always turn out) now have a brown butter equivalent! You’re going to LOVE these brown butter chocolate chip cookies.

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Browned butter chocolate chip cookies close together on a cookie sheet.

These are the Best Brown Butter Chocolate Chip Cookies

I have been in the trenches trying to create the yummiest brown butter chocolate chip cookies for awhile now and I’m pleased to announce that they’re here! Call it inspiration or whatever else you’d like, but I finally realized that the best base for these cookies would be my already perfect chocolate chip cookies. This recipe takes all the goodness of my tried and true faves but adds brown butter. And holy WOW. They’re incredible. Here’s why these browned butter chocolate chip cookies are sure to be a cult favorite + a little trick that really pulls everything together: 

  • The key to success – Here’s the big trick to getting my regular choco chip recipe to work with the brown butter: you need to add a little milk! Surprisingly, without the added milk, the melted browned butter will dry the dough out and prevent the cookies from spreading. But don’t worry, I figured it out and will outline the quantities in the recipe for you. 
  • The flavor is BOMB – The brown butter in these cookies provides a warm, nutty depth that is *chef’s kiss* when it’s paired with an almost exuberant amount of vanilla, chopped melty chocolate, and equal parts brown + vanilla sugar. All in all, it’s an A+. 
  • It’s just the right amount – This recipe yields a lot of cookies, but not like too many cookies, ya know? You won’t end up throwing any away, but you’ll have enough to satisfy all tummies (until next week, when you’ll want to make these again).

What are Browned Butter Chocolate Chip Cookies?

Brown butter chocolate chip cookies replace regular butter with browned butter to provide an extra explosion of flavor (with minimal extra work!!). Trust me, you’ll love it.

Chocolate chip cookies with brown butter scattered on the counter.

Brown Butter Chocolate Chip Cookie Recipe Ingredients 

  • Salted butter, browned – I prefer to use salted butter in my recipes, but you can definitely sub unsalted and just add extra salt to the dough. I’ll explain how to do this in the recipe, but if you need more help you can check out my post on how to brown butter. 
  • Granulated sugar 
  • Brown sugar
  • Egg
  • Milk – This will keep the dough from drying out and allow the cookies to spread just a bit. 
  • Vanilla – You may look at the quantity of vanilla and think it is a typo – rest assured, it is not! We just want a lot of vanilla here. 
  • All-purpose flour 
  • Baking soda
  • Salt
  • Chocolate chips, chopped – Chopping your chocolate chips is totally optional, I just love how it disperses the gooey chocolate flavor throughout the cookie. Use your favorite type of chocolate chips here or even chop up a chocolate bar of your choosing.
A cluster of browned butter chocolate chip cookies on the counter.

How to make Chocolate Chip Cookies with Brown Butter

  1. In a medium saucepan over low heat, melt the butter completely.
  2. Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove. 
  3. Pour the brown butter into the bowl of your stand mixer or into a large bowl.
  4. Preheat the oven to 350° F.
  5. Add the granulated sugar and brown sugar to the bowl and mix thoroughly for 1 minute.
  6. Add the egg, milk and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
  7. Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
  8. Fold in the chopped chocolate chips, until evenly distributed.
  9. Allow the cookie dough to rest for 10 minutes.
  10. Once the dough has rested, scoop the dough into 1 1/2 tbsp portions (#40 scoop) for small cookies or 3 tbsp portions (#24 scoop) for large cookies.
  11. Arrange on a parchment lined cookie sheet. Bake at 350° F until the cookies have spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For large cookies, 9-11 minutes.
  12. Allow the cookies to cool on the cookie sheet for 15 minutes before serving.
  13. Enjoy!
Side view of best chocolate chip cookies with brown butter on a cookie sheet.

How to store Chocolate Chip Cookies With Brown Butter

Once cooled, store in an airtight container on the counter for 3-5 days!

How to freeze Brown Butter Chocolate Chip Cookie Dough

This dough freezes really well! I recommend forming your dough into balls and placing on a cookie sheet to do a quick flash freeze. Put the cookie tray into the freezer for 30 minutes to an hour until the cookie dough balls are firm. Then remove and place all dough balls into a labeled resealable freezer bag and freeze for up to 3 months.

Close up of chocolate chip cookies with browned butter on the counter. Across the bottom it says "brown butter chocolate chip cookies"

If brown butter is your THING:

Three brown butter chocolate chip cookies arranged on the counter.

Brown Butter Chocolate Chip Cookie

My best ever chocolate chip cookies (that are soft, chewy and always turn out) now have a brown butter equivalent! You’re going to LOVE these brown butter chocolate chip cookies.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 30 small cookies
Calories: 61kcal

Ingredients

  • 3/4 cup salted butter, browned
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips, chopped

Instructions

  • In a medium saucepan over low heat, melt the butter completely.
  • Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
  • Pour the brown butter into the bowl of your stand mixer or into a large bowl.
  • Preheat the oven to 350° F.
  • Add the granulated sugar and brown sugar to the bowl and mix thoroughly for 1 minute.
  • Add the egg, milk and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
  • Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
  • Fold in the chopped chocolate chips, until evenly distributed.
  • Allow the cookie dough to rest for 10 minutes.
  • Once the dough has rested, scoop the dough into 1 1/2 tbsp portions (#40 scoop) for small cookies or 3 tbsp portions (#24 scoop) for large cookies.
  • Arrange on a parchment lined cookie sheet. Bake at 350° F until the cookies have spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For large cookies, 9-11 minutes.
  • Allow the cookies to cool on the cookie sheet for 15 minutes before serving.
  • Enjoy!
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Nutrition

Calories: 61kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 79mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.4mg

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