• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Appetizers
  • Brunch
  • Mains
  • Sides
  • Dessert

The Savory Cipolla logo

menu icon
go to homepage
  • Appetizers
  • Brunch
  • Mains
  • Sides
  • Dessert
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Appetizers
    • Brunch
    • Mains
    • Sides
    • Dessert
    • Instagram
    • Pinterest
  • ×
    Home » Dessert » Brown Butter Chocolate Chip Cookies

    Published: Sep 30, 2022 by Liz Cipolla · This post may contain links and as an Amazon Associate, I earn from qualifying purchases.

    Brown Butter Chocolate Chip Cookies

    These classic Brown Butter Chocolate Chip Cookies are crispy on the outside and chewy inside. They are irresistibly delicious, made with nutty brown butter and finished with flaky sea salt. The cookie dough can be made in advance, making them the perfect cookie for entertaining or an afternoon snack.

    Several brown butter chocolate chip cookies cooling on a wire rack, three cookies leaning against each other on a white countertop and one cookie broken apart with melted chocolate chips on a white plate.
    Browned Butter Chocolate Chip Cookies
    Jump to Recipe Print Recipe

    There is nothing like a good old-fashioned chocolate chip cookie with crispy edges and a chewy center. I especially love the brown butter chocolate chip cookies from Whole Foods. 

    They conveniently place them right next to the check-out stand, and I rarely resist an opportunity to snag one. I decided I had to try making them at home, and this is the best Brown Butter Chocolate Chip Cookie recipe I have ever made. 

    Browning butter was initially intimidating; however, a regular chocolate chip cookie will never taste the same after trying it. The delicious warm toffee and caramel flavors from toasting the milk solids are incredible. The flavor profile completely changes, and it truly becomes addicting. Try this recipe for the best brown butter chocolate chip cookies you have ever tasted!

    This post may contain affiliate links from which I may earn a small commission at no cost.

    Five chocolate chips cookies resting on white parchment paper with one cookie broken in half with melted chocolate coming out.

    What is Brown Butter?

    Brown butter is butter (either salted or unsalted) that has been melted and slowly simmered in a pan until the milk solids are toasted and golden brown. The flavor and aroma transform into sweet, nutty caramel. Both sweet and savory dishes use brown butter.

    How to Brown Butter

    Melt the butter over medium to medium-low heat in a light-colored medium skillet. Stir the butter with a wooden spoon until it smells like toffee and the milk solids become golden brown (about 3-5 minutes).

    Be careful not to burn butter as it happens quickly. Once the butter becomes golden brown, immediately remove the heat so it does not continue to cook.

    Ingredients

    A glass bowl of flour, two sticks of butter, a small bowl of chocolate chips, granulated sugar, brown sugar, baking soda, two whole eggs, and vanilla extract on a white counter top.
    • All-Purpose Flour - Regular all-purpose flour is preferred for this cookie dough. Gluten-free flour will also work as a substitute.
    • Salted Butter - If using unsalted butter, add ½ teaspoon of salt to the cookie dough batter. I recommend using either Land O Lakes or Challenge if using salted butter.
    • Brown Sugar - I prefer dark brown sugar; however, light brown sugar is also interchangeable in this recipe. Dark brown sugar will produce a softer, chewier chocolate chip cookie. 
    • Granulated Sugar - This recipe calls for both granulated sugar and brown sugar for balance. Using a higher brown sugar ratio to white sugar keeps the cookies moist. 
    • Baking Soda - Baking soda helps neutralize the acid in the brown sugar and allows them to rise. 
    • Eggs - When baking, if a recipe does not specify the size of the eggs, it is a general rule of thumb that it calls for "large" eggs. 
    • Semisweet Chocolate Chips - Use any chocolate chips you desire. Chocolate chunks, peanut butter chips, and butterscotch chips work great here. The sky is the limit here, so use your imagination!
    • Pure Vanilla Extract - Only use "pure" vanilla extract. Many brands of vanilla use artificial flavoring and have no natural vanilla added, so choose carefully. My favorite brand of vanilla extract is Neilsen-Massey.

    How to Make Perfect Brown Butter Chocolate Chip Cookies

    1. Melt the butter in a light-colored medium skillet over medium to medium-low heat. Stir the butter slowly and constantly until it starts to brown and smells like toffee (about 3-5 minutes). Be careful not to burn the butter as it happens quickly.
    2. Once the butter becomes golden brown, take the pan off of the heat. Carefully pour the browned butter into a heat-proof bowl and refrigerate for about 1 hour. The butter should be solidified but still spreadable. 
    A large skillet of melted brown butter and a small white bowl with browned butter that has been cooled.
    1. Next, use a fine mesh sifter to add the flour and baking soda to a medium bowl. Once sifted, combine with a whisk and set aside. 
    2. Add the room temperature brown butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the brown butter and sugars together on medium speed for about five minutes. 
    A large glass mixing bowl with flour and baking soda sifted together and a large mixing bowl with brown sugar, granulated sugar, and brown butter combined until fluffy.
    1. Once the butter-sugar mixture is light and fluffy, add the vanilla extract and mix on low until combined. 
    2. Add the eggs and mix on low until just combined. 
    A large bowl of creamed butter and sugar with vanilla extract added, and a large bowl of creamed butter and sugar with two eggs added.
    1. Next, add the dry ingredients to the wet ingredients in thirds. Mix on low until just combined, then add a little more of the dry ingredients. Continue until all the flour mixture is fully incorporated. Scrape down the sides of the bowl if needed. 
    2. Next, remove the bowl from the mixer, add the chocolate chips and fold with a spatula. 
    A large mixing bowl with browned butter cookie dough and another large mixing bowl with chocolate chips added to brown butter cookie dough.
    1. Using a one-and-a-half tablespoon cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. Cover with plastic wrap, refrigerate and chill the dough for at least four hours or overnight for best results. 
    2.  Preheat the oven to 350°F. Place the oven rack in the middle position, and line a large baking sheet with parchment paper. Place the cookie dough balls on the baking sheet at least two inches apart. You may have to work in multiple batches depending on the size of your oven. 
    A large baking sheet with several chocolate chip cookie dough balls and another large baking sheet with eight chocolate chip cookie dough balls rolled and spaced apart.
    1. Bake the cookies for 11 -12 minutes until the edges start to turn golden brown. Remove the cookies from the oven and tap the tray once on the counter for flatter cookies. Top with flaky salt if desired. 
    2.  After five minutes, transfer the cookies to a wire rack to cool completely.
    A large baking sheet with eight baked brown butter chocolate chip cookies and a large wire rack with eight chocolate chip cookies cooling.

    Variations and Substitutions

    • Use a mix of semisweet chocolate chips and chocolate chunks.
    • Add butterscotch chips, peanut butter chips, or white chocolate chips.
    • Use gluten-free flour as a substitute for all-purpose flour for gluten-free brown butter chocolate chip cookies. 
    • Use unsalted butter and add ½ teaspoon of kosher salt to the cookie dough batter along with the dry ingredients. 
    Several chocolate chip cookies scattered about on a white counter top with a glass of milk nearby.

    Tips For This Recipe

    • Butter Temperature - The brown butter must come to room temperature to solidify. It should be solid but still warm enough that it is spreadable. This texture is key to ensuring the butter and sugar cream together correctly. 
    • Creaming Butter And Sugar - Once the butter has solidified, you must cream the butter and sugars together. This process takes about 4-5 minutes on medium speed with an electric mixer. The butter will turn a light color, making the mixture fluffy and creamy. If you skip this step, the cookies will likely turn out flat and dense. 
    • Brown Sugar Brands - Make sure you use a brown sugar brand with small sugar crystals. For example, Whole Foods 365 brown sugar has enormous sugar crystals. Large sugar crystals do not dissolve in cookie batter resulting in an unpleasant and inedible cookie. Stick to the trusted C&H brand. 
    • Overmixing the Batter - Once you add your eggs to the cookie batter, be careful not to overmix it. Change the speed to low and only mix until each egg is just incorporated. Overmixing cookie batter results in a very spongey and cakey texture. Once the flour is incorporated, switch to a spatula to fold the chocolate chips to prevent overmixing. 
    • Chilling the Dough - If you want the perfect cookie, you NEED to be patient. The dough does need to be refrigerated. The colder the dough, the less it spreads in the oven. If you chill it for just 1 hour in the refrigerator, the outside may seem cold; however, the inside will be warm, and you'll end up with flat little cookie disks. Make sure you chill your dough to ensure this does not happen. 
    • Oven Rack Placement - Ensure your oven rack is in the center of your oven to ensure the best results.
    • Measure Flour Correctly - You do NOT want to dump the measuring cup into the bag of flour and scoop it out. It is essential to measure flour correctly to avoid dry and tough cookies. There are two methods for measuring flour correctly. 
      • Method 1: Fluff the flour with a fork, then carefully scoop it out with a spoon and gently place it in the measuring cup. Do this until the measuring cup is full, and level it off with a butter knife. 
      • Method 2: Use a food scale to accurately measure your flour by weight in grams. Using a food scale is my preferred method as it helps achieve the most accurate results. Food scales are inexpensive and the best way to achieve consistency. Here is my favorite food scale, which I use almost every time I bake. 
    Several chocolate chip cookies resting on a wire rack and three cookies leaning on each other with one cookie broken on a white plate.

    FAQ's

    What does browned butter do to cookies?

    Browned butter adds a delicious nutty, toffee caramel flavor to cookies that is hard to replicate and utterly addicting.

    Does browning butter make a difference?

    Browning butter adds an elevated butterscotch toffee flavor that is delicious in both sweet and savory recipes.

    Why are my brown butter cookies greasy?

    There may not have been enough flour added to the cookie batter. See my tips for this recipe on how to measure flour correctly. Additionally, sugar can melt if added to warm butter. Ensure the butter has cooled to room temperature before combining the butter and sugars.

    How do you substitute browned butter for cookies?

    If substituting brown butter for regular butter in a cookie recipe, measure the amount of butter after browning. Some of the moisture evaporates during the cooking process. If a recipe calls for ½ cup of butter, ensure you have ½ cup of butter after browning.

    A large tower of chocolate chip cookies stacked on top of each other leaning next to a tall glass of milk with a blue striped straw.

    More Related Recipes

    White Chocolate Peanut Butter Cookies

    17 Delicious Brown Butter Dessert Recipes

    Easy Mini Oreo Cheesecake Bites

    Christmas Chocolate Chip Cookie Shot Glasses

    Several brown butter chocolate chip cookies cooling on a wire rack, three cookies leaning against each other on a white countertop and one cookie broken apart with melted chocolate chips on a white plate.

    Brown Butter Chocolate Chip Cookies

    These incredible brown butter chocolate chip cookies are chewy on the inside, crispy on the edges and filled with delicious nutty sweet flavor.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 hours hrs
    Cook Time 11 minutes mins
    Total Time 5 hours hrs 11 minutes mins
    Course Dessert
    Cuisine American
    Servings 30 Cookies
    Calories 182 kcal

    Equipment

    • 1 1 ½ Tablespoon Cookie Scoop
    • 1 1 Large Rimmed Baking Sheet Pan

    Ingredients
      

    • 2 ¼ cups all-purpose flour
    • 1 cup salted butter
    • 1 cup packed dark brown sugar
    • ½ cup granulated sugar
    • 1 tsp baking soda
    • 2 large eggs room temperature
    • 1 tablespoon pure vanilla extract
    • 1 ½ cups semisweet chocolate chips or chocolate chunks

    Instructions
     

    • Melt the butter in a light-colored medium skillet over medium to medium-low heat. Stir the butter slowly and constantly until it starts to brown and smells like toffee (about 3-5 minutes). Be careful not to burn the butter as it happens quickly.
    • Once the butter becomes golden brown, take the pan off of the heat. Carefully pour the browned butter into a heat-proof bowl and refrigerate for about 1 hour. The butter should be solidified but still spreadable. 
    • Next, use a fine mesh sifter to add the flour and baking soda to a medium bowl. Once sifted, combine with a whisk and set aside. 
    • Add the room temperature brown butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the brown butter and sugars together on medium speed for about five minutes. 
    • Once the butter-sugar mixture is light and fluffy, add the vanilla extract and mix on low until combined. 
    • Add the eggs and mix on low until just combined. 
    • Next, add the dry ingredients to the wet ingredients in thirds. Mix on low until just combined, then add a little more of the dry ingredients. Continue until all the flour mixture is fully incorporated. Scrape down the sides of the bowl if needed. 
    • Next, remove the bowl from the mixer, add the chocolate chips and fold with a spatula. 
    • Using a one-and-a-half tablespoon cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. Cover with plastic wrap, refrigerate and chill the dough for at least four hours or overnight for best results. 
    • Preheat the oven to 350°F. Place the oven rack in the middle position, and line a large baking sheet with parchment paper. Place the cookie dough balls on the baking sheet at least two inches apart. You may have to work in multiple batches depending on the size of your oven. 
    • Bake the cookies for 11 -12 minutes until the edges turn golden brown. Remove the cookies from the oven and tap the tray once on the counter for flatter cookies. Top with flaky salt if desired. 
    • After five minutes, transfer the cookies to a wire rack to cool completely.

    Nutrition

    Serving: 30 CookiesCalories: 182kcalCarbohydrates: 21.8gProtein: 2.3gFat: 9.7gFiber: 0.6gSugar: 13.4g
    Tried this recipe?Let us know how it was!

    More Dessert recipes

    • Chocolate amaretti cookies, chocolate biscotti, tiramisu and baci di dama cookies.
      23 Incredible Italian Chocolate Desserts
    • A pile of cannolis, lemon ricotta cake, a mound of ricotta cookies and lemon ricotta donuts.
      23 Irresistible Desserts with Ricotta Cheese
    • Italian easter cookies, lemon tiramisu, italian almond macaroons and lemon gelato.
      27 Must-Try Italian Easter Desserts
    • Italian Christmas cookies, anise biscotti, pistachio cookies, and canestrelli cookies.
      27 Delicious Italian Christmas Cookies

    Reader Interactions

    Comments

    1. Gina says

      September 19, 2022 at 10:37 pm

      5 stars
      My boys said "Mmmmm!" They always love it when I make chocolate chip cookies, but his time I got to surprise them with that extra umami of browned butter. They loved the extra flavor that the browned butter gives these cookies. The first two batches were eaten immediately by the boys and two neighbors that magically appeared just as they came out of the oven. People I had not seen in months! The aroma of those baking cookies is just that good. Tomorrow I look forward to wowing my workplace with this "something extra" chocolate chip cookie. Thanks for the extra wow factor, Liz Cipolla!

      Reply
    2. Anna Mummert says

      May 11, 2022 at 1:41 am

      5 stars
      These were deemed the best cookies EVER!! They turned out so good 🙌
      Highly recommend ♥️

      Reply
    3. Danielle says

      November 09, 2021 at 7:14 pm

      5 stars
      These cookies are the best chocolate chip recipe we have tried!! My husband literally can’t get enough. Not too sweet and perfect texture

      Reply
    4.78 from 9 votes (5 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Most Popular Recipes

    • A large pan with a creamy sun dried tomato pesto sauce mixed with orecchiette pasta garnished with fresh basil leaves on a white counter top.
      Creamy Sun-Dried Tomato Pesto Pasta
    • Four pieces of bourbon bacon jam crostini on a circular wooden plater and garnished with fresh thyme.
      Bourbon Bacon Jam Crostini
    • Seven mini pumpkin cheesecakes topped with whipped cream and a sprinkle of cinnamon on an oval serving platter with an orange pumpkin and a piping bag filled with whipped cream on a white counter top.
      The BEST Mini Pumpkin Cheesecakes
    • Five easy mini oreo cheesecake bites on a white plate and topped with whipped cream and a mini oreo.
      Easy Mini Oreo Cheesecake Bites

    Fall Recipes

    • Three brown butter pecan cupcakes, seven brown butter chocolate chip pecan cookies, two pumpkin donuts with cream cheese frosting, and a tower of three brown butter brownie blondies with caramel being drizzled over the top.
      17 Delicious Brown Butter Dessert Recipes
    • A large dessert glass filled with pumpkin cheesecake mousse topped with whipped cream resting on a white plate with two silver spoons.
      Easy Pumpkin Cheesecake Mousse (with Cool Whip)
    • Nine caramelized onion tartlets garnished with fresh thyme on a white platter.
      Caramelized Onion Tartlets with Brie
    • A large pot of lemon butter gnocchi with crispy prosciutto garnished with freshly grated parmesan cheese and fresh sage leaves.
      Crispy Gnocchi with Brown Butter, Sage and Prosciutto

    Categories

    • Appetizers
    • Brunch
    • Dessert
    • Mains
    • Sides

    Footer

    Contact

    • About Me
    • Contact Us
    • Privacy Policy

    My Favorites

    A large bowl with ricotta pesto pasta with fresh basil, parmesan cheese and three lemon slices.
    A large skillet with pollo al limone garnished with fresh lemon slices and freshly chopped parsley.
    A large white rectangular casserole dish with creamy scalloped potatoes garnished with fresh thyme leaves.

    Copyright © 2025 · The Savory Cipolla

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.