Tessa’s Recipe Rundown
Taste: These cookies are bursting with nutty, toasty brown butter flavor without going too sweet.
Texture: This recipe nails that bakery-style contrast — a perfectly chewy center with crispy edges.
Ease: Browning the butter is an extra step, but otherwise, they’re super simple. You won’t even need a mixer!
Why You’ll Love This Recipe: These cookies are the perfect combo of gooey centers, crisp, golden edges, and a rich, brown butter flavor.
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My Brown Butter Chocolate Chip Cookies are chewy in the middle, crisp at the edges, and full of rich, nutty flavor. The secret is browning the butter, a simple step that makes a big difference in taste and texture.
I’ll guide you through these step-by-step, but they’re pretty easy to master. You don’t even need a mixer to make these incredible cookies!
Reader Love
These are sooooo good, I’ve been baking for many years and this is the best chocolate chip cookie recipe I have tried. I chilled them for two days and the flavor was outstanding, I would recommend not skipping that part. Can’t wait to make them over the holidays!
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Ingredient Notes
Every ingredient in the perfect chocolate chip cookie plays a role in that chewy, gooey, bakery-style texture. Here’s why they matter in this brown butter chocolate chip cookie recipe so that you can bake with confidence:
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- Brown Butter: This is the star of the show! Browning the butter transforms its flavor, creating nutty, caramelized notes that give these cookies depth and complexity.
- Bread Flour + All-Purpose Flour: Bread flour has more protein, which results in a chewier, thicker cookie. If you only have all-purpose flour, you can use it for the full amount, but you’ll lose some chewiness.
- Dark Brown Sugar: This sugar adds rich flavor and moisture to keep your cookies soft and chewy. You can use light brown sugar (1:1 ratio), but your cookies will lose a little richness.
- Granulated Sugar: White sugar gives your cookies structure and just enough crispness for that perfect texture contrast. I strongly recommend that you don’t reduce the sugar in these cookies. Sugar doesn’t just sweeten, and cutting it out will change the texture of your cookies!
- Chocolate: This recipe combines chocolate chips and chocolate baking wafers (or fèves). The chips hold their shape, while the wafers melt into irresistible chocolate puddles.
- Sea Salt: This is optional, but you can add a sprinkling of flaky sea salt after pulling your cookies out of the oven.
Sprinkle of Science
Step-By-Step: Brown Butter Chocolate Chip Cookies
I tested and tweaked this recipe until every batch had the perfect balance. These have gooey centers, chewy middles, and just-crisp edges. Here are my tips for cookies that are picture-perfect, taste great, but are totally doable at home.
1. Brown the Butter
I have hundreds of cookie recipes on my site, but there’s just something magical about brown butter cookies.
How do you brown butter for cookies? Start by melting butter, and then cook until the milk solids in the butter become toasted. The result is a deeply nutty, caramelized, butterscotch flavor that perfectly enhances chocolate chip cookies.
Brown butter is super simple to make. Just be sure not to walk away from it, as it can burn quickly. Scrape all the brown bits into the mixing bowl, too, as they’re the most flavorful.
Love the flavor of browned butter? Try these next: Brown Butter Pumpkin Chocolate Chip Cookies, Browned Butter Toffee Chocolate Chip Cookies, and Butterscotch Browned Butter Chocolate Chip Cookies.
2. Mix & Cool the Butter Base
After browning the butter, mix in the sugars and let the mixture cool completely before adding the eggs. This keeps the eggs from scrambling in the warm butter and helps the dough come together. Cool butter also thickens slightly as it sits, giving the cookies a chewier texture.
3. Build the Dough
Mixing the wet and dry ingredients separately is one of the easiest ways to get perfect cookies every time. Whisking the flours, baking soda, baking powder, and salt together first ensures even distribution of ingredients, so every cookie spreads and rises the same way.
When you gently stir the dry ingredients into the wet, you’re also less likely to overmix, keeping your cookies from getting too dense or dry.
4. Chill for Flavor & Structure
I know it’s annoying to have to wait to enjoy cookies, but I promise you it’s SO worth it. The dough improves in taste and texture as it chills. If you don’t want to wait for your cookies, feel free to bake a few after chilling for at least two hours, just to satisfy the craving. Bake the rest after 24 hours!
Freezing doesn’t work the same as chilling, so there are no shortcuts here. To fully develop the flavor and texture, it requires a minimum of 24 hours (and up to 72 hours) in the fridge.
5. Scoop, Size, and Bake
If my fridge space is more limited, I’ll refrigerate the entire mass of dough. If you do the same, you need to allow plenty of time for the dough to come to room temp before portioning. Don’t scoop cold dough. You’ll break your scoop!
I’ve found that this brown butter cookie dough is best as big cookies using a large 3-tablespoon cookie scoop. To make smaller cookies, use a medium 1.5-tablespoon cookie scoop and reduce the baking time to about 10 minutes. Note that the texture will be affected with a smaller scoop of dough.
The easiest option is to scoop and then chill. However, there’s a bit more risk that your dough will dry out in the fridge this way, so store the cookie dough balls in an airtight container or good-quality zip-top bag to prevent them from drying out.
Baking Tips for Best Results
From measuring your flour accurately to knowing exactly when to remove the cookies from the oven, a few minor tweaks can transform your results from “good” to “I can’t stop eating these.”
- Measure correctly. I use a digital kitchen scale to weigh my ingredients, especially flour. Incorrectly measured flour can lead to cookies that are tough, crumbly, dry, too thick, or just blah. If you don’t have one, use the spoon and level method.
- Check your oven temperature. Most ovens run a little hot or cold, which can throw off baking times. I use an oven thermometer to ensure baking accuracy.
- Choose the right pan. For best results, use a quality light-colored baking pan or cookie sheet and line it with parchment paper. The pan you bake on has a huge impact on your cookies. I have a guide to baking pans with side-by-side testing!
- Use fresh leavening agents. Make sure your baking soda and baking powder are fresh and active to ensure your cookies spread and rise perfectly. My guide explains these two leaveners and how to test for freshness.
- Don’t overbake. Bake these cookies just until the edges set and turn a golden brown. The middles may still look a little “wet,” and that’s OK! The pan’s residual heat will continue to cook them through to perfection.
- Chill the dough. I know I’ve already mentioned this, but don’t skip the chill period. Chilling gives the flavors time to deepen, resulting in thicker, chewier cookies.
Storage & Freezing Notes
When stored in an airtight container, these cookies stay soft and chewy for 2-3 days at room temperature. For longer storage, chill the dough for 24-72 hours first.
I like to portion out the dough and place it on a baking sheet, then freeze just until solid. Transfer the frozen dough balls to a freezer bag and freeze for up to 6 weeks. This way, you can bake off small batches of fresh cookies whenever you like!
FAQs
What makes this chocolate chip cookie recipe especially easy?
Even though these cookies look and taste bakery-worthy, the process is very approachable. No mixer is needed. Everything you need is easy to find at the grocery store, and browning the butter is easy to master.
How does browning the butter affect the flavor and texture of chocolate chip cookies?
Browning the butter transforms the flavor of your cookies in the best way. It develops rich, nutty, almost caramel-like notes that deepen the overall flavor, giving your cookies a more complex taste.
On the texture side, the dough has slightly less moisture, which helps create thicker, chewier cookies with crisp, golden edges. It’s a small extra step with a huge payoff in both taste and texture.
More Cookie Recipes to Try
Browned Butter Chocolate Chip Cookies
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Ingredients
- 2 sticks (227 grams) unsalted butter
- ½ cup (100 grams) granulated sugar
- 1 ¼ cups (250 grams) lightly packed dark brown sugar
- 1 ½ cups (190 grams) all-purpose flour
- 1 cup (127 grams) bread flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (255 grams) semisweet chocolate chips
- 1 cup (140 grams) semisweet chocolate baking wafers (from Guittard or Valrhona)*
- flaky sea salt (optional)
Instructions
- In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
- Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. When the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.
- Add in the sugars, stir, then set aside to cool completely.
- In a medium or large bowl, combine the flours, baking soda, baking powder, and salt.
- Add the eggs, egg yolk, and vanilla to the browned butter mixture, and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.
- Wrap the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature until just soft enough to scoop.
- Meanwhile, preheat oven to 350ºF. Line baking sheets with parchment paper.
- Divide the dough into 3-tablespoon sized balls using a cookie scoop and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
- Bake for 11 to 13 minutes, or until golden brown. Sprinkle with flaky sea salt, if desired. Let cool for 5 minutes before removing to wire racks to cool completely.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This post was originally published in 2015 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
I’m curious and interested to learn! Tessa’s Browned Butter Toffee Chocolate Chip Cookies recipe calls for the same size portions per cookie (3 tbsp/1 large cookie scoop) but call for a slightly longer baking time (12 – 14 vs 11 – 13 minutes.) May I ask why that is? Thanks so much for these brilliant recipes and the enormously helpful descriptions of the process!
Hi John! This is due to slight differences in the recipes, like the variances in sugar content and mix-ins. If you’re interested, Tessa has a fantastic online course you can take to learn more about the deep-dive differences little tweaks like this make in baking. Check out The Magic of Baking Course here! Happy baking 🙂
What happens if you don’t refrigerate it?
Hi Morgan! If you skip the chill period, your cookies will spread in the oven because the browned butter hasn’t had a chance to set back up. That chill period helps the butter solidify, and also allows the liquid in the egg white to hydrate the flour, all creating thick, chewy cookies. It also allows the flavors to develop and intensify, creating the most deliciously deep flavors. You won’t be disappointed!
Hii, can I bake these cookies at the night and let them rest overnight to eat them the next day?
Hi Lucas! Sure – these cookies will stay fresh and delicious for at least a couple of days. Once completely cooled, store inside an airtight container to keep them fresh. Check out the tip box (above the recipe) for more of Tessa’s tips for this recipe 🙂 Happy baking!
Omg, made these twice in the last week, they are SO GOOD!
The first time, I couldn’t find the baking discs so I used semi-sweet chocolate chunks instead. I also thought I burned the browned butter, but once I poured off the melted butter leaving the solids at the bottom of the pot it was actually perfect! Lastly, I didn’t have dark brown sugar, so I added 1Tbsp. of molasses (1 Tbsp. molasses per Cup of lightly packed brown sugar turns light brown to dark brown sugar), which melted right in when I poured in the hot browned butter. The hardest thing was waiting, I couldn’t make it 24 hours of chill time, so I cheated with a few hours in the freezer, and they still came out great! Very forgiving of my impatience.
My only complaint was the chocolate tasted too milk-chocolatey to me (I confess I am a dark chocolate lover), but this could’ve been due to me using the chunks instead of the discs the recipe calls for. Either way, the 2nd time I made them I subbed one cup of the semi-sweet chocolate chips for dark chocolate chips. This time the recipe was perfect! (Although I still couldn’t make it 24 hours of chill time, freezer trick again FTW!) A sprinkle of Maldon sea salt atop the cookies straight out of the oven and… chef’s kiss! Thank you for this marvelous recipe, I am now ruined for all other chocolate chip cookie recipes!
i already have some browned butter on hand. how much should I use for your recipe taking into account the moisture loss during browning process. thanks in advance! 🙂
Hi Isha! Every brand of butter loses a different amount of water during the browning process, so it may require a little experimentation to determine exactly how much you need. Let us know how it goes 🙂
Was so great made this a few times now and it is always a hit with family and friends. Very delicious and simple to make! (I usually omit the baking powder though because they help my cookies spread better). My go to chocolate chip cookie recipe.
I have some red and green M&Ms that I’d like to use to make the cookies festive for Christmas. Will they work in this cookie? If so, how much should I put in?
Hi Jessica! Absolutely – just replace as many of the chocolate chips as you like with your festive M&Ms – I recommend about half M&Ms, half chocolate chips, but any mix will work just fine. Just keep the total mix-in weight about the same as the recipe as written. Happy baking 🙂
Hello! I’ve made these before, but this year I’m looking to make them gluten free AND I live at high altitude. I know they may not be quite as tasty, but any suggestions? Thinking 1:1 flour and maybe a little less butter?
Hi Jackie! I’m sorry, but we don’t bake with gluten free ingredients, and none of our team lives at high altitude! this King Arthur Baking resource has some great tips on adjusting for high altitude. I hope that helps! Let us know how it goes. Happy baking 🙂
Tessa, the first pan came out and I couldn’t wait….Yuuummm! Thank you for a great addition to our Christmas cookies!
Hi , would i be able to freeze the batter ? i made it 48houts ago and was going to bake for tommorow but now it seems i will not be able to bake for a few days , will the cookies be okay?
Hi Angelica! You can absolutely freeze this cookie dough! Tessa talks about this in the pink tip box, just above the recipe. Check out the answer to your question, along with lots of other great baking tips for this recipe, there! Let us know what you think of these cookies 🙂
I love the flavor of this recipe, but they came out so flat vs when I make your bakery style cookies they have a perfect rise that stays even after coming out of the oven. These brown butter ones rise in the oven, but when I take them out they totally deflate and I can’t figure out how to keep them from deflating. Any tips? Is it just what happens using brown butter? I let them rest for 1-2 days in the fridge.
Hi Michelle! Hmm, that’s super strange! As you can see from the photos on this page, these cookies should be relatively thick (perhaps not quite as thick as the Bakery Style cookies, but not far off!). I would normally check that you’re measuring your ingredients correctly and your leavening agent is still active, but if your Bakery Style cookies are turning out perfectly, it seems unlikely that these are the culprits. Feel free to experiment with adding a touch more flour (just a couple of tablespoons to start with) to help the cookies retain their thickness. I also love this little tip I learned from Tessa: try using a round cookie or biscuit cutter that’s slightly larger than the size of your cookies, and swirl the cookie cutter in circles around the edges of each cookie a few times. Make sure you do this straight out of the oven (before they have a chance to set up). This makes the cookies perfectly round, and pulls the edges in slightly, for a thicker cookie! Here’s a link to the reel on our Instagram, where we shared this fun cookie hack a few months ago 🙂 I hope this helps! Happy baking 🙂
I absolutely love this recipe! I want to make this for a cookie exchange and add pretzels for a salty sweet combo. Would this work for the recipe and if so, when do you recommend I add the pretzels in?