Brown Butter Chocolate Chip Cookies - Handle the Heat
Filed Under: Chocolate | Cookies

Brown Butter Chocolate Chip Cookies

By Tessa Arias
October 7th, 2021
4.86 from 302 votes
4.86 from 302 votes

Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will surely become your new favorite cookie recipe! No mixer required. Download my FREE Cookie Customization Guide here.

Yield: 25 large cookies

Prep Time: 15 minutes

Cook: 35 minutes

If you like CHEWY and tons of flavor in your cookies - this is the recipe for you! No mixer required and no chilling!

Tessa's Recipe Rundown...

Taste: Ridiculously flavorful. I love when desserts have a beautiful depth of flavor instead of just being sweet.
Texture: Incredibly chewy and gooey in the middle, crunchy at the edges. Absolute perfection.
Ease: Browning the butter is an extra step but I find the process fun and adds so much flavor. Other than that this recipe is simple!
Appearance: Gorgeous, just like cookies from that new local bakery.
Pros: Amazing cookie recipe.
Cons: None!
Would I make this again? Absolutely yes.

Somehow, I never tire of cookies. No matter how many hundreds, maybe even thousands, of batches I’ve made in my life I still crave them regularly. That’s why I’m always experimenting and tweaking cookie recipes in the kitchen, especially chocolate chip cookies. Sometimes all I want is an ultra rich, gooey, and chewy chocolate chunk recipe.

Balls of cookie dough lined up

These Brown Butter Chocolate Chunk Cookies are absolute perfection because they are loaded with that rich and nutty brown butter, salty-sweet, butterscotch, and pure chocolate flavors. Chocolate chunk cookies can easily become too ooey and gooey (too much of a good thing exists!) so I made sure these were the perfect balance of gooey, chewy, and crunchy.

Two chocolate chip cookies on a plate with a cloth napkin

I’ve included tons of tips below so your cookies turn out perfectly! Best of all? These cookies require no electric mixer required.

Chocolate chip cookie on a plate

How to Make Perfect Brown Butter Chocolate Chip Cookies

Browning the Butter

Follow the directions closely for browning the butter. It’s super simple, just be sure not to walk away from it. It quickly goes from browned to burnt.

Do You Have to Use Bread Flour?

The bread flour in this recipe helps make the cookies ultra chewy and thick. It’s my go-to trick for incredible cookies so I always have some on hand. If you don’t have any feel free to use only all-purpose flour, though your cookies might lose some chewiness.


A high ratio of dark brown sugar makes these cookies moist, chewy, and rich in flavor. I love it. Again if you don’t have any on hand, you can use light brown sugar but your cookies will lose a little bit of awesomeness.


This recipe calls for both regular semisweet chocolate chips as well as chocolate baking wafers. I used the Guittard brand of semisweet chocolate wafers. You can also find these specifically at Whole Foods, Williams Sonoma, or Sur la Table. You could also use the Valrhona brand of wafers (they call theirs “chocolate feves”). They don’t hold their shape like chocolate chips do. Instead they turn into little chocolate puddles that are a delight to bite into. If you can’t find them feel free to use 2 cups of semisweet chocolate chips instead.

Sea Salt

This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right after pulling them out of the oven.

The Best Baking Tips:

I always use a kitchen scale to weigh my ingredients, especially flour, and an oven thermometer to ensure baking accuracy. Incorrectly measured flour can lead to cookies that are tough, crumbly, dry, too thick, or just blah. Most ovens run a little hot or cold, so checking the temperature with an oven thermometer ensures the best cookies possible.

Chilling the Dough

It might be a little annoying to see that I call for chilling the dough for a minimum of 24 hours in this recipe. But believe me, it makes a big difference here. Both the taste and texture improve during this time. Think of it as a marinating time where everything just gets better and better!!


I’ve found these are best made as big cookies, using a 3-Tablespoon large cookie scoop. This provides the perfect texture: crisp at the edges, slightly gooey in the center, and chewy throughout. If you want to make smaller cookies, use a 1.5-Tablespoon cookie scoop and reduce the baking time to about 10 minutes.

Why Use a Cookie Scoop?

Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!

Make Ahead

You can make the dough ahead of time and refrigerate it for up to 3 days. I like to scoop balls of dough onto a small baking sheet and freeze them until solid. Then I transfer the frozen balls to a ziptop bag and store in the freezer. Let the balls come to room temperature before baking. This way I can bake off small batches of fresh cookies whenever I feel like it! Check out my full post on how to freeze cookie dough and bake from frozen here.

Chocolate chip cookie broken in half with gooey chocolate

More AMAZING Chocolate Chip Cookie Recipes:

See ALL of my chocolate chip cookie recipes + tips & insights into the SCIENCE of cookie baking here!

4.86 from 302 votes

How to make
Browned Butter Chocolate Chip Cookies

Yield: 25 large cookies
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling 1 day
Total Time: 1 day 50 minutes
Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will surely become your new favorite cookie recipe! No mixer required. Download my FREE Cookie Customization Guide here.


  • 2 sticks (227 grams) unsalted butter
  • 1/2 (100 grams) cup granulated sugar
  • 1 1/4 cups (250 grams) lightly packed dark brown sugar
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups (255 grams) semisweet chocolate chips
  • 1 cup (140 grams) semisweet chocolate baking wafers (from Guittard or Valrhona)


  1. 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. Once 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.
  2. In a medium bowl combine the flours, baking soda, baking powder, and salt.
  3. To the browned butter mixture, add the eggs, egg yolk, and vanilla and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.

  4. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.

  5. Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
  6. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
  7. Bake for 11 to 13 minutes, or until golden brown. Let cool for 2 minutes before removing to wire racks to cool completely.

Recipe Video

Course : Dessert
Cuisine : American

September Baking Challenge

This recipe was the September 2020 selection for our monthly baking challenge. Every month you can join a challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s cookies:

This post was originally published in 2015 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Christine Ross — September 22, 2020 at 1:29 pm

    My jeans will never fit again. SO DELICIOUS, AS ALWAYS!

  2. #
    Kelsey — September 22, 2020 at 1:04 pm

    These cookies are amazing! They’re everything I want in a cookie, soft, chewy, crispy, melty. I will make these over and over again!!

  3. #
    Cassandra Karcs — September 22, 2020 at 10:28 am

    I really loved the flavor of these cookies! The browned butter takes it to a higher level. It also liked the detail on how to brown butter since it was my first time and made it very easy! I was wondering if I should buy some sea salt and was glad I did. That addition really topped it off. My only problem was that my cookies wound up thicker than the pictures. I made my second batch slightly smaller but had the same result. Could something be wrong with my oven, or I have them baking on the wrong shelf? They came out more cake-y which was fine but not what I was picturing. Thanks!

  4. #
    Rebecca Lyman — September 21, 2020 at 8:04 pm

    I love the brown butter in these, they were so delicious!

  5. #
    Ashley Kaye — September 21, 2020 at 11:46 am

    This recipe came out sooo delicious!! The brown butter is definitely a game changer! I will absolutely be making these cookies again!!

  6. #
    Cindy — September 21, 2020 at 10:39 am

    Absolute perfection! Best chocolate chip cookies I’ve ever had! ❤️

  7. #
    Paulette Harrison — September 21, 2020 at 5:54 am

    Love this recipe. Just for fun I made the brown butter cookie recipe and the ultimate chocolate chip cookie and am having family and friends taste both and pick their favorite. So far it is a tie. It is hard to pick a winner because they are both so good!

  8. #
    Esther Chow — September 20, 2020 at 11:21 pm

    This is the best chewy ccc recipe I have ever made! I could smell the butterscotch when I mixed the sugars with the hot melted brown butter and then I smelled the butterscotch again as the cookies were baking. I never smell ccc baking with other recipes that I’ve tried. Most importantly, the butterscotch flavor is much stronger in this recipe. I made these for work and my co-workers loved them and have requested that I make them again. I love this recipe! Tessa, I’m so glad that you chose to include this recipe in your baking challenge because otherwise I would never have baked this recipe due to the bread flour ingredient. I was debating whether I wanted to purchase bread flour or not and decided to buy it because I love and want super chewy cookies. I also purchased Maldon sea salt to sprinkle on top. These ccc were decadent and delicious! Thank you Tessa for this great recipe!

  9. #
    Regina Gay — September 20, 2020 at 6:15 pm

    These are sooo tasty! The brown butter flavor is absolutely worth the bit of effort. I didn’t have bread flour, so used all, all-purpose, and they are wonderful!

  10. #
    sue — September 20, 2020 at 5:36 pm

    Love them

  11. #
    Brenda Likovetz — September 20, 2020 at 4:31 pm

    They smell as good baked as unbaked.Love this recipe

  12. #
    Leah Catania — September 20, 2020 at 12:55 pm

    Absolutely delicious!

  13. #
    Karen Coffey — September 20, 2020 at 12:29 pm

    These cookies taste amazing! And they’re surprisingly easy to make, the only semi-difficult part is browning the butter, which I didn’t even find that hard! Definitely 5/5 stars… will make again!

  14. #
    Shannon Nordgren — September 20, 2020 at 10:54 am

    Another fabulous recipe by Tessa! The browned butter adds yummy flavor and beautiful color to these cookies. Definitely a keeper recipe!

  15. #
    Shirley Evans — September 20, 2020 at 10:17 am

    dough very wet, cookies came out flat, seemed like there was too much fat in the recipe. I bought the book and followed your class also weighed all the ingredients and cookies were a flop

  16. #
    Hillary Shi — September 19, 2020 at 5:48 pm

    These cookies are perfect! The best part of these cookies was definitely the brown butter.

  17. #
    Brooke Kunzelman — September 19, 2020 at 11:35 am

    These cookies are very good! Would highly recommend this recipe!

  18. #
    Liza Espin — September 19, 2020 at 3:57 am

    Love this recipe! Worth the time to brown the butter, results in taste are amazing!

  19. #
    Mary Demetriou — September 19, 2020 at 12:20 am

    Delicious recipe. Will definitely be part of our monthly baking rotation!!!

  20. #
    [email protected] — September 18, 2020 at 8:42 pm


  21. #
    Dani Dick — September 18, 2020 at 7:19 pm

    Super yummy recipe! Only downside is the 24hr chill time because it’s sooooo hard to wait to eat these beauties!

  22. #
    Kindra O’Connell — September 18, 2020 at 7:18 pm

    I personally like the bakery style chocolate chip cookies better. I probably burned the butter

  23. #
    Carolyn — September 18, 2020 at 4:56 pm

    These are my new favorite chocolate chip cookies! The rich flavor that comes from the brown butter (and letting the dough marinate!) is beyond compare. I was worried at first that taking the step of browning the butter would make these cookies difficult to make or would add on a bunch of time to the process, but that was not the case at all! I highly recommend these cookies to anyone and everyone!

  24. #
    Rachel — September 18, 2020 at 3:35 pm

    Seriously such a good recipe!! The first time I made them I missed the all purpose flour so the first batch was an ugly soupy mess hahah. The next batch I did the correct amount. I used all all purpose flour since I didn’t have bread flour. I brought them to work and all my coworkers said they wanted these cookies for Christmas (and I bring a lot of cookies to work!). Definitely going to save this recipe!

  25. #
    Catherina — September 18, 2020 at 3:22 pm

    These are so tasty! Lots of flavor! I think we only have 5 or 6 left, so they were a big hit at our house. Thank you, Tessa.

  26. #
    Mary — September 18, 2020 at 11:19 am

    Perfect recipe, thank you!!!

  27. #
    Daniela Pulido — September 18, 2020 at 10:40 am

    This recipe was amazing! The taste of this cookies is wonderful!! My family loved them!

  28. #
    Daniela Pulido Raudales — September 18, 2020 at 10:29 am

    I loved this recipe!!!! The taste of this cookies are amazing! I really cant wait to have my book!

  29. #
    Nancy Sauter — September 18, 2020 at 10:28 am

    Excellent recipe. I measured everything by weight as Tessa recommended and they came out delicious! I did not have chocolate wafers and I’m glad I didn’t. One bag of chocolate chips was plenty. I prefer to be able to taste more of the cookie part instead of all chocolate in my mouth.

  30. #
    Alejandra Muro — September 18, 2020 at 7:08 am

    I loved these cookies even though I could not really make them with the bread flour and the wafers, they still came out great. Obviously, they did not even last for a day!

  31. #
    P. Copelin — September 18, 2020 at 6:36 am

    Great recipe, family loved them

  32. #
    Lauren Allen — September 18, 2020 at 5:35 am

    These are the perfect “classic” chocolate chip cookies. Crispy edges, gooey in the middle, that incredible nutty, toffee flavor from the browned butter. Incredible!

  33. #
    Vladimir Lumbab — September 18, 2020 at 5:09 am

    Best Chocolate Chip Recipe EVER!!!

  34. #
    Joey — September 18, 2020 at 5:07 am

    Love these cookies. I even shared the recipe with a co worker who make them and their family said they were the best ever.

  35. #
    Ellie Vance — September 17, 2020 at 8:41 pm

    These cookies are absolutely delightful. The brown butter flavor compliments the chocolate so well and they make for the most beautiful cookies. Such a fun spin on a classic chocolate chip cookie! I’ll definitely be making these again!

  36. #
    Ellie Vance — September 17, 2020 at 8:35 pm

    These cookies were delightful! The brown butter flavor just goes so well with the chocolate and they make for the most beautiful cookies. Such a fun spin on chocolate chip cookies! I’ll definitely be making these again.

  37. #
    Rae Jeffrey — September 17, 2020 at 8:05 pm

    These cookies are delicious and very easy to make. They also taste great without chilling if you’re in a rush. I added flaky sea salt on top, and they were a huge hit.

  38. #
    Kristen — September 17, 2020 at 7:47 pm

    Absolutely delicious! Loved making this cookie with the zoom class.

  39. #
    Flavia Casagrande Bastos — September 17, 2020 at 2:31 pm

    I loved this recipe! The flavour of beurre noisette was amazing!

  40. #
    Marguerite Sterling — September 17, 2020 at 9:58 am

    With the help of your tutorial, I made a successful batch of these browned butter chocolate chip cookies. Chewy, flavorful, a very good cookie.

  41. #
    Lara Villavicencio — September 17, 2020 at 12:18 am

    My family, friends, and I absolutely love this recipe as the cookies are soft and chewy and not too sweet. But my cookies are a bit too greasy and tend to stick together after a while when I pile them up. I often send these cookies to friends and put them in paper bags but the bags get soaked in oil from the cookies. What am I doing wrong?

  42. #
    Rebecca S — September 16, 2020 at 12:11 pm

    These were so good. If you love a chewy cookie these are it. I couldn’t find the melting chocolates so just used chocolate chunks, still tasted good.

  43. #
    Emma — September 16, 2020 at 10:13 am

    Scrumptious! Browning the butter is a bit of a nuisance but the flavor, color and texture are worth it.

  44. #
    Melissa — September 16, 2020 at 8:10 am

    So soft and delicious!! Will def be making again soon

  45. #
    Jason — September 16, 2020 at 7:26 am

    Seriously the best chocolate chip cookie I’ve ever made. And probably the best homemade cookie I’ve ever tasted! And definitely the most stunning looking cookie.

    Ironically I’ve always been a fan of less chips in my chocolate chip cookies. This recipe calls for chips AND wafers, so I was concerned it was overkill. It wasn’t. I especially loved the gooey chocolate wafers the recipe calls for. Don’t skip them! But they’re hard to find. Go to their website to search for a location near you to buy them.

    Another great addition – the finishing salt! Those little bursts of salt really brought out the flavor and helped balance out the sweetness. My partner, however, did not like the salt so that addition might not be for everyone.

    I’ve always shied away from making cookies because they never turned out right. After purchasing Tessa’s chocolate chip cookie recipe book I now know why! It’s very informative! And this recipe turned out perfect. The butter browning step was a little intimidating. But I can’t wait until I try it again since I was a little worried it was going to burn, I probably didn’t let it brown quite enough.

  46. #
    Deliwati — September 16, 2020 at 12:30 am

    Followed the recipe to T! Yummy chewy cookies! All loves it!

  47. #
    Nicole Staudt — September 15, 2020 at 8:35 pm

    These cookies are delicious and so easy to make!! The browned butter gives the cookies a different flavor, and they’re amazing!

  48. #
    Paula — September 15, 2020 at 7:50 pm

    Always a treat to make cookies without busting out the mixer. Easy recipe, yummy cookies!!

  49. #
    Michelle — September 15, 2020 at 6:36 pm

    DELICIOUS! I didn’t have the sea salt to sprinkle on top but it would have made an already amazing cookie even better

  50. #
    Jodie — September 15, 2020 at 6:08 pm

    Soooo good. My family loves these. The cookies look as good as they taste, crispy around the edges while gooey in the middle. I am going to make another batch of dough and freeze so we can have fresh cookies when we need dessert or a snack.

  51. #
    Molly — September 15, 2020 at 5:40 pm

    Best cookies ever. Used the new cookbook and can’t wait to try more recipes!!!

  52. #
    Jennifer Gould — September 15, 2020 at 5:29 pm

    So tender and delicious! The browned butter gives the cookie a delicious toffee-like flavor. Super rich and decadent!! Will make again and again!

  53. #
    Allison Turman — September 15, 2020 at 2:31 pm

    I was a little unsure about the browning butter part and how it would all mix together, and skeptical about waiting a full 24 hours to bake them, but they baked up beautifully and taste delicious!

  54. #
    Haley Spencer — September 15, 2020 at 1:05 pm

    Amazing cookies! I shared with friends and got so many compliments!

  55. #
    Audrey Bernal — September 15, 2020 at 5:18 am

    Easy to follow that turns into amazing results! Best cookie recipe I tried

  56. #
    Audrey Bernal — September 15, 2020 at 5:11 am

    Basically the best cookies I made! I adjusted and added some fix ins and it came out perfectly!

  57. #
    virginia zarba — September 15, 2020 at 4:38 am

    These cookies came out yummy. I like the two sizes of chocolate (chips) as it gave the cookie texture. Browning the butter is something I have done in the past and was perfect for this recipe.

  58. #
    Linda Murri — September 14, 2020 at 7:55 pm

    These are delicious! The brown butter gives the cookies a caramel flavor. These cookies are really good!! When I make them again, I’d probably reduce the chocolate by 1/2 cup.

  59. #
    Q — September 14, 2020 at 2:44 pm

    So chewy and chocolatey. A wonderful balance between sweet and salty and the brown butter is worth it! Gives it that extra depth of flavour. I’ll definitely be making these again

  60. #
    Christina Lund — September 14, 2020 at 11:10 am

    Amazing! I was able to make them with Tessa in her online class, which was super fun! The cookies got lots of compliments from my family and friends. I loved that they were not too thin.

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