The Very Best Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make! Browned Butter is a special ingredient that makes every sweet a little bit more special. Warming it up in the pan gives it an extra depth of flavor and I love it so much! Once you try these amazing cookies, you will want all the browned butter recipes! You’ve got to try these Browned Butter Snickerdoodles, these amazing Brown Butter M&M Cookies, and one of my favorites, these Maple Cookies with Brown Butter Frosting.

Browned Butter Chocolate Chip Cookies

Brown butter just makes every cookie recipe better. Actually, I’m going to be bold here are say it makes EVERY recipe better. It gives everything a caramelly, nutty flavor that is to die for! And it is no exception in this brown butter chocolate chip cookie recipe. This recipe takes chocolate chip cookies to the next level. It tastes sweet and nutty at the same time. I immediately had to try it in some of my other recipes, like these Brown Butter Sugar Cookie Bars. I think that this might just be the best cookie recipe that I have tried! And that is saying a lot, because I make a mean Pumpkin Cheesecake Snickerdoodle. There is just something so perfect about a chocolate chip cookie, and the brown butter just takes it to the next level. You definitely won’t regret giving this recipe a try! You can even say the browned butter is your secret ingredient to the perfect chocolate chip cookie. I know people will be asking for your recipe once they try these!

Ingredients

Brown butter cookies need the same ingredients as a regular chocolate chip cookie recipe. I like to include some yogurt for extra moisture and flavor, and I use coarse sea salt instead of regular. I just love the little bites of salt! You will also want some wire racks for cooling the cookies, and a cookie scoop for scooping out the cookie dough ball. You can find the measurements below in the recipe card.

Butter: Use unsalted butter. I explain how to brown the butter in the recipe card.Flour: All purpose will work.Baking Soda: The leavening agent.Coarse Sea Salt: You get a nice salty flavor in every bite and it totally makes it taste like a salted caramel cookie.Brown Sugar: Light or dark will both work.Sugar: White granulated is what I use.Egg: Make sure to use large grade A eggs.Egg Yolk: Adds extra moisture.Vanilla: Adds classic sweetness and flavor.Plain Yogurt: Creates the moisture lost by browning the butter.Chocolate Chips: Semi-sweet, dark, milk, chunk or a mixture of chocolate works. I really like a mixture of milk chocolate and chocolate chunks.

There is nothing better than a gooey chewy warm out of the oven brown butter chocolate chip cookie. My mouth is watering right now just thinking about it! The only extra step you need to take is to brown the butter. The rest of the recipe is really pretty much the same as any chocolate chip cookie recipe. The key is to chill the dough for at least 30 minutes, I promise it will make a difference!

Use a Light Colored Pan: If you have one, use a light-colored pan. This will help you see when the butter is browned. This will help you tell the difference between browned and burnt.Stir: Continue to stir as it melts and watch as it turns to an amber color and smells nutty. Then it’s done.Remove: To keep it from continuing to cook, quickly remove from heat and pour into a heat-proof bowl. Make sure to scrape all the dark brown bits from the bottom. Those are the flavor makers.Moisture: When you brown butter, you get incredible flavor but you do lose moisture. That’s why adding yogurt or milk to your brown butter chocolate chip cookies is necessary.

Chill: It is so important to chill cookie dough. It ensures a thicker cookie and a more intense flavor. It will also heighten the buttery caramel flavor of the browned butter.Nuts: Add chopped nuts for extra texture and flavor!Sea Salt: The sea salt creates these pockets of saltiness that balances the sweetness, you can add up to 1 teaspoon of the sea salt.Yogurt: Seems weird but it’s necessary since the browned butter loses moisture, so this replaces it.Storage: Keep cookies in a fresh in an airtight container for up to a week.Freeze: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months.Freeze Cooked Cookies: Cool completely then place in a freezer safe bag and keep for up to 3 months.

On the Counter: Keep cookies in an airtight container on the counter for up to a 7 days.In the Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months. To store cooked cookies, cool them completely then place in a freezer-safe bag and keep for up to 3 months.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.