These browned butter chocolate chip cookies have crisp, golden edges, soft centers, and a nutty, toffee like flavor that comes from cooking the butter until it smells toasty.
A mix of dark and milk chocolate chips gives melty pockets in every bite, and a short chill keeps the cookies thick instead of spreading flat. The recipe makes two dozen, which is plenty for sharing.
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Why This Browned Butter Chocolate Chip Cookies Recipe Works
Browning the butter toasts the milk solids and adds a deep caramel flavor that plain melted butter cannot match.
A little cornstarch softens the crumb, and the extra egg yolk adds richness and chew.
Chilling the dough hydrates the flour and firms the butter, so the cookies bake up thick with crisp edges.
Ingredients for Browned Butter Chocolate Chip Cookies
- 1 cup unsalted butter, cut into 1/2 inch cubes, for browning
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour, spooned and leveled
- 3 tsp cornstarch
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 cup packed light brown sugar
- 1/2 cup superfine sugar
- 1 1/2 cups dark chocolate chips
- 3/4 cup milk chocolate chips
Butter. Use unsalted butter so you control the salt, and cut it into even cubes so it melts and browns evenly.
Flour. Spoon it into the cup and level it, because packed flour makes dry, cakey cookies.
Cornstarch. It tenderizes the crumb and keeps the centers soft.
Two sugars. Brown sugar adds chew and moisture, while superfine sugar helps the edges crisp.
Chocolate. Dark chips give depth, and milk chips add creamy sweetness.
How to Make Browned Butter Chocolate Chip Cookies
1. Brown the butter Melt the butter in a saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. This takes about 5 to 7 minutes. Pour it into a heatproof bowl, scraping in all the browned bits, and cool for 15 minutes.
2. Mix the dry ingredients Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl.
3. Combine the wet ingredients Whisk the cooled butter with the brown sugar and superfine sugar, then whisk in the egg, egg yolk, and vanilla.
4. Make the dough Stir the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
5. Chill the dough Cover the bowl and refrigerate for at least 1 hour.
6. Prepare the oven Heat the oven to 350 degrees F and line baking sheets with parchment paper.
7. Scoop Scoop the dough into balls and place them 2 inches apart.
8. Bake until golden Bake for 10 to 12 minutes, until the edges are golden and the centers still look soft. Cool on the pan for 5 minutes before moving to a rack.
How to Serve Browned Butter Chocolate Chip Cookies
Serve the cookies warm with a cold glass of milk, or pack them into a box for gifts. Set them on a cookie platter next to thick bakery style cookies, soft double chocolate chip cookies, and coconut chocolate chip cookies for a tasting spread. A strawberry blueberry kefir smoothie makes a refreshing drink to pair with them.
How to Store and Reheat Browned Butter Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes. Warm a cookie in the oven at 300 degrees F for a few minutes to refresh the texture.
Tips and Variations for Browned Butter Chocolate Chip Cookies
Watch the butter. Brown butter goes from golden to burned quickly, so keep stirring and pour it out the moment it smells toasty.
Scrape the pan. The brown specks hold the most flavor, so do not leave them behind.
Cool the butter. Hot butter melts the sugar and makes greasy dough, so let it cool until warm.
Chill the dough. Do not skip the chill, since it controls spread and deepens flavor.
Use a scoop. A cookie scoop gives even sizes that bake at the same rate.
Stack the chips. Press a few extra chips on top of each dough ball for a bakery look.
Skip the raw dough. Do not eat the raw dough, because it contains raw egg and uncooked flour.
Food safety. For general guidance on handling eggs safely, see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Browned Butter Chocolate Chip Cookies
Why are my browned butter chocolate chip cookies flat?
The butter may have been too warm, or the dough was not chilled long enough. Cool the butter and chill the dough for at least 1 hour.
Can I make browned butter chocolate chip cookies ahead of time?
Yes, refrigerate the dough for up to 2 days or freeze scooped balls for up to 3 months.
Which chocolate works in browned butter chocolate chip cookies?
A mix of dark and milk chocolate chips works well, or use chopped chocolate bars for larger melted pools.
Do I have to use the cornstarch?
It is optional, but it makes the cookies softer, so keep it if you can.
Can I use table salt?
Use half the amount of table salt in place of kosher salt.
Browned Butter Chocolate Chip Cookies
Equipment
- Saucepan
- Mixing bowls
- Cookie scoop
- Baking sheets
- Parchment paper
Ingredients
Main Ingredients
- 1 cup unsalted butter cut into 1/2 inch cubes, for browning
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tsp vanilla extract
- 2 cup all purpose flour spooned and leveled
- 3 tsp cornstarch
- ¼ tsp baking powder
- ½ tsp baking soda sifted if lumpy
- ¼ tsp kosher salt use half as much table salt
- 1 cup light brown sugar tightly packed
- ½ cup superfine sugar or granulated sugar
- 1 ½ cup dark chocolate chips or semi sweet chips
- ¾ cup milk chocolate chips
Instructions
Cooking
- Brown the butter. Cook the butter over medium heat until golden and nutty, then cool for 15 minutes.
- Mix. Whisk the dry ingredients, then whisk the butter with both sugars, the egg, yolk, and vanilla. Combine and fold in the chips.
- Chill. Cover and refrigerate for at least 1 hour.
- Shape. Heat the oven to 350 degrees F and scoop the dough onto lined sheets.
- Bake. Bake for 10 to 12 minutes until the edges are golden, then cool on the pan for 5 minutes.
