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The BEST Browned Butter Chocolate Chip Cookies

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When we say these are the BEST chocolate chip cookies you will ever have or make, we are not exaggerating. We love these cookies so much – they are truly our favorite recipe we have here at Food Dolls.

overhead of browned butter chocolate chip cookies on a wire rack

The history of the chocolate chip cookie

The chocolate chip cookie was invented in 1938. We don’t know about you, but it’s hard to believe that this delicious dessert has been around for less than a century! Bakers Ruth Graves Wakefield and Sue Brides joined forces to develop this signature American dessert, and the rest – quite literally – is history.

Ruth owned an inn with her husband based in a small town in south eastern Massachusetts. Their inn was notorious for Ruth’s delectable desserts. She baked all sorts of sugar and butterscotch cookies, but felt uninspired after years of baking the same things. That was when she decided to cut up a nestle chocolate bar and combine it with her butter drop cookie recipe!

overhead of one browned butter chocolate chip cookie on a wire rack

 

How to make browned butter

Browned butter is the magic ingredient that makes these cookies oh-so-good. It’s a fairly simple process to make brown butter, but it helps to develop a sweet and nutty flavor. You are essentially cooking the butter just past its melting point and browning some of the milk fats.

Browning butter takes about 3-5 minutes and all you need is butter, a pan or sauce pot and a whisk or spatula. If you are using a non-stick pan, we recommend using a silicone whisk or silicone spatula so that you don’t scrape the bottom of the pan.

You will start by cutting up the butter into cubes. Next, place the butter in the pan or sauce pot and heat the pan up over medium heat. Make sure to keep a close eye on the butter while it melts, as it can go from browned to burnt quickly. Once all of the cubes have melted, start mixing with the whisk or spatula.

Once the butter is fully melted, it will begin to foam – this is a good sign! Keep whisking to make sure the melted butter is evenly heated. Eventually, you’ll start to notice a nutty smell coming off of the butter which indicates it has browned. There will also be some brown specs at the bottom.

At this point, turn off the heat, and keep mixing. As we mentioned earlier, it is very easy to cross over the line from browned to burnt, so do not leave the butter unattended. You can use the browned butter right away, or store it until you are ready to bake!

For this recipe we recommend making the browned butter right before making the cookie batter so that it is warm and melted.

How to make the batter for the best browned butter chocolate chip cookie

  1. Make the browned butter, or re-melt browned butter if it is already made. Once melted, add instant espresso and mix in. Set aside for about 20 minutes to allow the butter espresso mixture to infuse and cool.
  2. In a medium bowl, sift the flour, baking soda and salt to combine.
  3. Add the brown butter mixture, brown sugar, light brown sugar and white sugar to a large bowl and mix until well blended.
    • Note: If you’re using a stand mixer, use that bowl. If you are mixing by hand or using a hand mixer, any large bowl will suffice!
  4. Next, add 1 egg and beat the ingredients together for 1-2 minutes. Then add the egg yolk and vanilla extract and beat for another 1-2 minutes.
    • Note: it is important to separate mixing these ingredients into two steps to achieve the perfect cookie batter texture. You are aiming for a light and fluffy looking mixture
  5. Add the dry ingredients to butter, sugar and egg mixture, and mix just until the ingredients are combined. You want to be careful not to over mix as it will impact the texture of the cookies.
  6. Gently stir in the chocolate chunks and chocolate chips. It is not necessary to use both chunks and chips, but we personally like to incorporate both to add some variety to the texture.
  7. Scoop out about 1/3 cup of the dough and roll into balls.
  8. Place on a baking sheet. At this point you can bake or refrigerate the dough overnight. If you are in a time crunch, you can refrigerate for just 30 minutes, but the longer you wait the better they will turn out!

overhead of one bitten browned butter chocolate chip cookie on a wire rack

Baking the best browned butter chocolate chip cookies

  1. Preheat your oven to 350 degrees F.
  2. Remove the chocolate chip cookie batter from the fridge.
  3. Scoop the cookie dough and roll into balls. We like to make each cookie from 1/3 cup of dough!
  4. Place on a non-stick baking sheet about 2 inches apart from each other so they have room to expand in the oven.
  5. When your oven is heated, bake the cookies on the center rack for 14-16 minutes, or until the edges are golden brown. Make sure not to overbake the cookies as they will continue to cook from the residual heat after they come out of the oven.
  6. After a couple minutes, transfer the cookies to a wire rack and allow them to cool. Sprinkle with maldon salt, or your favorite flaky sea salt!

The Best Browned Butter Chocolate Chip Cookies

Alia and Radwa
These Browned Butter Chocolate Chip cookies will rock your world! They are thick, gooey, and nutty! The brown butter gives this a rich caramel flavor, and the sea salt flakes gives it a great the saltiness to balance everything out!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 6
Calories 857 kcal

Ingredients
  

  • 2 cups all-purpose flour (minus 2 tablespoons, make sure flour is leveled and not heaping *see note.)
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup browned butter (melted (need approximately 14 tbsp unsalted butter))
  • 1/2 tsp instant espresso powder
  • 1/2 cup loosely packed dark brown sugar
  • 1/2 cup loosely packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 egg yolk (room temperature)
  • 8 oz bittersweet chocolate bar (chopped into chunks)
  • 2/3 cup milk chocolate chips
  • maldon salt flakes for garnish

Instructions
 

  • Make the browned butter (see note below), or re-melt browned butter if it is already made. Once melted, add instant espresso and mix in. Set aside for about 20 minutes to allow the butter espresso mixture to infuse and cool.
  • In a medium bowl, sift the flour, baking soda and salt to combine.
  • Add the brown butter mixture, brown sugar, light brown sugar and white sugar to a large bowl and mix until well blended.
  • Next, add 1 egg and beat the ingredients together for 1-2 minutes. Then add the egg yolk and vanilla extract and beat for another 1-2 minutes.
  • Add the dry ingredients to butter, sugar and egg mixture, and mix just until the ingredients are combined. You want to be careful not to over mix as it will impact the texture of the cookies.
  • Gently stir in the chocolate chunks and chocolate chips. It is not necessary to use both chunks and chips, but we personally like to incorporate both to add some variety to the texture.
  • Scoop out about 1/3 cup of the dough and roll into balls.
  • Place on a baking sheet. At this point you can bake or refrigerate the dough overnight. If you are in a time crunch, you can refrigerate for just 30 minutes, but the longer you wait the better they will turn out!
  • Preheat your oven to 350 degrees.
  • Remove the chocolate chip cookie batter from the fridge.
  • Place on a non-stick baking sheet about 2 inches apart from each other so they have room to expand in the oven.
  • When your oven is heated, bake the cookies on the center rack for 14-16 minutes, or until the edges are golden brown. Make sure not to overbake the cookies as they will continue to cook from the residual heat after they come out of the oven.
  • After a couple minutes, transfer the cookies to a wire rack and allow them to cool. Sprinkle with maldon salt, or your favorite flaky sea salt!

Notes

How to make browned butter-

  • Cut the butter into cubes.
  • Place the butter in the pan or sauce pot and heat the pan up over medium heat.
  • Make sure to keep a close eye on the butter while it melts, as it can go from browned to burnt quickly. Once all of the cubes have melted, start mixing with the whisk or spatula.
  • Once the butter is fully melted, it will begin to foam - this is a good sign! Keep whisking to make sure the melted butter is evenly heated. The butter will start to smell nutty, which indicates it has browned. There will also be some brown specs at the bottom.
  • At this point, turn off the heat, and keep mixing. As we mentioned earlier, it is very easy to cross over the line from browned to burnt, so do not leave the butter unattended. You can use the browned butter right away, or store it until you are ready to bake!
Flour
After you measure the 2 leveled cups, remove 2 tablespoons of the flour.

Nutrition

Serving: 6g | Calories: 857kcal | Carbohydrates: 113g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 498mg | Potassium: 330mg | Fiber: 4g | Sugar: 74g | Vitamin A: 768IU | Calcium: 72mg | Iron: 5mg
Keyword browned butter chocolate chip cookies, browned butter chocolate chunk cookies, chocolate chip cookies, chocolate chunk cookies, cookies, levain cookies, the best chocolate chip cookies, thick chocolate chip cookies
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Recipe Rating




7 Comments

  1. 5 stars
    My husband says these are the best cookies I have ever made, and I do bake pretty often. These were really really good. Amazing right out of the oven! I stored them in a ziploc bag and that made them a little too crispy the next day. So may store them in a airtight container next time I make them. Which will probably be today.

    1. Wohoo! Glad you guys loved the recipe! Yes, definitely store them in an air tight container. You can also try microwaving them for 10-15 seconds the next day! xo, Alia & Radwa

  2. 5 stars
    My family loved these! My husband said there is no need to make any other cookies again except these and my peanut butter cookies. Lol.
    I put the salt on after scooping but before refrigerating. I think it helps the salt stay on better. Probably will cut the chocolate to 1/2 c. of each kind next time. Printed out the recipe and laminated it for all time preservation!!!

  3. 5 stars
    These are delicious. My teenage son gave them a big thumbs up. Browning the butter was easy (took me about 15 minutes). Because the butter was melted there was no need to use my stand or hand mixer. I used a whisk for the dry ingredients and a wooden spoon to mix everything together. Love, love, love the extra chocolate in those. I will definitely make again.

  4. 4 stars
    These were visually stunning (I made them big with 1/3 C scoops like you suggested) and pretty tasty. I was surprised I missed what regular old butter adds to a chocolate chip cookie since I’ve been seeing browned butter in lots of recipes online for years. Your cute video inspired me to finally try it. Have you ever tried with half browned, half not? I wonder if it would give the best of both worlds and help make the dough a little easier to work with. Either way, I’m glad I finally gave it a go! Thank you!

  5. 4 stars
    These were delicious! We used chocolate chunks and think we needed probably 6 oz vs the 8 oz requested in the recipe. Didn’t knock my socks off and didn’t really see the brown butter shining though, still a good recipe!

  6. 1 star
    Your Instagram video made this look easier than it was. I followed the instructions per the video and this recipe and though the cookies turned out tasty, the unclear instructions and effort going into them makes it not worth baking again.
    Melting one cup of butter did not yield 3/4th cup. It yielded one cup. I didn’t use the excess 1/4th cup and my dough turned out to be difficult to not overmix when I added the flour in. Then it turned into a scraggy, almost dry dough where it was difficult to “gently”‘mix in the chocolate pieces. I was vigorously mixing and mashing to get things in.
    Then you instruct to refrigerate the dough overnight. Should the cookies have been formed into a ball already? It doesn’t say. So I left it in the bowl. The batter was rock hard. You also don’t specify if the batter should warm to room temperature or not before forming balls, but that would defeat the purpose of refrigerating overnight. So I scraped the dough out and hand rolled balls to bake.
    The resulting cookies were good. I can taste a hint of espresso and it wasn’t too sweet. But your instructions should be clearer.