Favorite Browned Butter Chocolate Chip Cookies! Browned butter and brown sugar caramely goodness, crispy edges, barely thick and soft centers, and melty little puddles of chocolate chips.
- 2 sticks unsalted butter (1 cup)
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 1/2 cups + 2 tablespoons flour (see notes! if you like a thicker cookie, use 2 3/4 cup flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or chocolate chunks
- Brown the butter: Cut the butter into small pieces for even melting. Melt the butter in a wide stainless steel skillet over medium heat. Swirl the pan a few times as the butter melts. It will get bubbly and then foamy – use a heat-proof spatula to scrape the butter across the bottom of the pan to prevent burning. You’ll see the butter start to turn golden brown very quickly, and you’ll be able to smell it (yum). When it is a nice golden brown color, remove from heat and transfer to a cool bowl or glass measuring cup, being careful not to burn it. The whole process should take about 5 minutes. Let the butter cool for another 5-10 minutes while you measure and prep everything else.
- Add the butter, sugars, and vanilla to the bowl of an electric mixture. Beat on medium high speed for 2-3 minutes.
- Add the eggs and beat for 1-2 minutes until shiny and smooth.
- Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes (if you add the chocolate chips now, they will melt).
- Mix in the chocolate chips or chunks (sometimes it helps to do this by hand). Let the dough rest for another 20-30 minutes. This helps hydrate the flour and carry the browned butter flavor farther in the cookies.
- Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a baking sheet. Bake for 9 minutes, until the edges look cooked but the middles are still slightly soft and puffy.
- Remove from the oven and let the cookies rest for 15-20 minutes. I KNOW I KNOW I KNOW this is very hard. But as they rest, the middles are going to sink down and kind of densify the middle, so you get that crispy exterior with the barely-thick, underbaked center.
Measuring the flour: It’s really important to get the right amount of flour here, which is why I’m going to recommend that you take the time to spoon your flour into your measuring cups and level them with a knife. That is not something I typically recommend because I don’t have the patience for it – but here, it really does matter! An over-floured cookie will be too thick and won’t get the crispy edge. Watch the video to see the consistency of the dough that we’re going for – I find that it’s easier to go by the feel than by exact measurements since there are so many variables that can affect how much flour you’ll need.
Browned butter timing: If you brown the butter for longer than 5 minutes, it’ll start to lose moisture which will affect your butter / flour ratios. I like to transfer my butter to a glass measuring cup after I brown it to make sure I still have very close to 1 cup of butter. If you have less, it’s fine, they’ll still turn out, you just want to scale back on the flour by 1-2 tablespoons if you lost a little of that moisture.
Browned butter flecks: The browned butter will have flecks of brown in it – those are the browned milk solids and they hold all the yummy flavor, so be sure to really scrape your pan down so you get to use all of them!
Splitting and storing the dough: This makes a very large batch of cookies! If you don’t need all of the cookies at once, here’s what I recommend: split the dough into thirds. One third of it should fit onto one large cookie sheet, so you can bake that immediately. Then store the other two thirds in their own containers and either refrigerate (up to 5 days) or freeze (up to three months) and you’ve got two more fresh batches sometime in the future! You can also freeze the rolled balls or the baked cookies, both with great results.
High altitude testing (a note from a tester): Due to altitude, I typically add extra flour to get the correct thickness, so for this recipe, I anticipated needing to add about 3-4T extra flour. My browned butter measured about 2 tablespoons shy of 1 cup in liquid form, and I ended up needing to add almost 1/2 cup extra flour and refrigerated as instructed.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate chip cookies, browned butter cookies, browned butter chocolate chip cookies, easy cookie recipe