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Brown Butter Chocolate Chip Cookies. How to make the best chocolate chip cookies. www.modernhoney.com #chocolatechipcookies #brownbuttercookies #chocolatechipcookie #cookies #cookie

Brown Butter Chocolate Chip Cookies

I am obsessed with brown butter chocolate chip cookies. A simple step of melting and browning the butter on a stove will transform your chocolate chip cookies. It is a game-changing trick to create toffee-flavored, rich buttery cookies by just elevating one ingredient. It is truly remarkable! These are the best chocolate chip cookies!

Brown Butter Chocolate Chip Cookies. How to make the best chocolate chip cookies. www.modernhoney.com #chocolatechipcookies #brownbuttercookies #chocolatechipcookie #cookies #cookie

I have been making brown butter chocolate chip cookies for at least 15 years and they have become one of my signature cookies. I shared my MJ’s Top Secret Chocolate Chip Cookies, all made in one saucepan, which is one of my go-to cookie recipes.

Since I am always playing in the kitchen with different ingredients and methods, I wanted to work on melting and browning the butter until it is a perfectly warm amber color and letting it chill in the refrigerator before creaming the butter and sugars in a mixer.  Since some of the liquids can evaporate when browning the butter, I needed to compensate for that. I decided to add one egg yolk, which adds both liquid and fat.

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How to Brown Butter:

This is an important step.  The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow.

The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.

Since you want the butter to chill quickly, pour it into a large bowl and place in the refrigerator. Use a spatula to get every bit of butter out of the pan. Every bit of butter matters! Let it chill in the refrigerator for at least 40 minutes.

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Creaming the Brown Butter and Sugars:

This is an integral step as it creates a smooth and creamy dough and gets rid of the graininess from the sugars. It needs to be creamed for at least 4-5 minutes, scraping the sides of the bowl often.  The eggs and egg yolk can be added one at a time, mixing for 30 seconds after each addition.

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If time is on your side, an easy way to make chocolate chip cookies even BETTER is to chill the cookie dough. The chilling process is important because it helps the ingredients marry together and you end up with a richer chocolate chip cookie. Also, the dough doesn’t spread as much in the oven so you end up with a chewier cookie with crisp edges. Trust me on this one, chilling the dough is worth the sacrifice!

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4.94 from 65 votes

Brown Butter Chocolate Chip Cookies

The Best Brown Butter Chocolate Chip Cookies will always be a hit!
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 24

Ingredients  

  • 1 cup Butter (melted until an amber color with browned bits on the bottom of pan)
  • 1 cup Dark Brown Sugar (may use golden brown sugar)
  • 1/2 cup Sugar
  • 2 large Eggs
  • 1 large Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 2 1/4 cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups Chocolate Chips (may use more and a combination of chopped up chocolate bars and chips)

Instructions 

To Brown Butter:

  • Place butter in large pot or deep skillet.  Melt butter over medium-low heat. The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan.  Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow.
    The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
    Since you want the butter to chill quickly, pour it into a large bowl and place in the refrigerator. Use a spatula to get every bit of butter out of the pan. Let it chill in the refrigerator for about 40-60 minutes. 
  • Pour chilled butter into mixing bowl. Add brown sugar and sugar and cream for 4-5 minutes, scraping the sides of the bowl often. 
  • Add eggs and egg yolk, one at a time, beating for 30 seconds after each addition. Stir in vanilla. 
  • Add flour, baking soda, and salt. Stir just until combined, avoid overmixing. Stir in chocolate chips. 
  • If time allows, wrap cookie dough tightly and let chill in the refrigerator for at least one hour. If time allows, chill for 24-48 hours. 
  • Preheat oven to 385 degrees. Place parchment paper liners or Silpat liners on baking sheets. Roll balls of cookie dough and place on cookie sheet.  Bake for 9-10 minutes or until edges starts to become a light golden color. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Servings: 24
Keyword: brown butter chocolate chip cookies
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Hi, I'm Melissa Stadler!

I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

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99 Comments

  1. 5 stars
    These really are the best chocolate chip cookies! I have made them twice and everyone loves them! The browned butter makes a big difference!

    1. Hi Allison! I am so happy to hear that everyone loves them. That is one of my all-time favorite chocolate chip cookie recipes too. Thank you so much for trying my recipe.

  2. Would you mind doing a Low Carb version without flour? Most people are Insulin Resistance and don’t even know it!

    1. Just find a diabetic friendly cookie recipe and brown the butter in whatever recipe you find. You’re asking her to right a completely new recipe, just find one that’s already been written.

  3. 5 stars
    My first crack at these beauties tonight! Brown Butter Chocolate Chip Cookies. I’m in Australia, so we don’t have semi sweet chocolate, I did a mix of Cadbury milk chocolate cut into chunks and dark chocolate buttons. I also only had light brown sugar.
    I’m not a baker at all, and have a terrible oven that doesn’t keep a steady temperature so I’m pretty pleased with how they turned out.

  4. 5 stars
    These cookies are amazing! Recently, I had to switch to a gluten free diet for celiac disease and I’ve substituted it with “cup 4 cup” gluten free flour with fantastic results!! This celiac girlie is grateful for your recipe 🙂

  5. 5 stars
    I love these! I sub dark chocolate chunks and sprinkle with a tiny bit of course sea salt. Everyone wants this recipe!

  6. 5 stars
    THIS is the chocolate chip cookie recipe that gets everyone at a party to eat way more than 1! I get requests to bring these cookies to every event we go to. They are that amazing!!