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Freshly baked brown butter chocolate chip cookies with golden crispy edges, soft chewy centers, and plenty of melted chocolate chips.

Brown Butter Chocolate Chip Cookies

Thick, chewy brown butter chocolate chip cookies with crisp golden edges and puddles of melted chocolate. The nutty, caramel-like depth of brown butter makes these bakery-level cookies unforgettable.
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Prep Time 25 minutes
Cook Time 12 minutes
5 minutes
Total Time 42 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1¼ cups 280g butter
  • ¾ cup 150g granulated sugar
  • 1 cup 200g firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips

Equipment

  • Light-colored saucepan, baking sheets, parchment paper

Method
 

  1. Brown the butter in a light-colored saucepan over medium heat, stirring, until golden and nutty. Pour into a bowl (scrape the browned bits) and cool 15 minutes.
  2. Preheat oven to 350°F. Line baking sheets with parchment.
  3. Beat cooled brown butter with both sugars until creamy. Add eggs and vanilla; mix until smooth.
  4. Whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined. Stir in chocolate chips.
  5. Scoop rounded tablespoons onto sheets, spacing 2 inches apart.
  6. Bake 10–12 minutes until edges are golden and centers look slightly underdone. Cool on the sheet 5 minutes, then transfer to a rack.

Notes

Watch the butter closely so it browns but does not burn. Cool it before mixing. Pull cookies when centers still look soft—they set on the sheet. Excellent warm. Dough balls freeze well. Store baked cookies airtight. Highly addictive.