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. Browning the butter is a surprisingly 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 so that you can bake with confidence:
- 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.
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.
Check out my full guide to browning butter here.
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 hot butter and prevents a greasy texture.
3. Build the Dough
Whisk the flours, baking soda, baking powder, and salt together first ensures even distribution of ingredients, so every cookie spreads and rises the same way. Add to the wet ingredients, mixing until combined. Stir in the chocolate.
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. You can freeze after chilling.
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
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!
- 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
YES! However, make sure to chill it for at least 24 hours before freezing pre-portioned scoops in an airtight container. To bake directly from frozen, drop the oven temperature to 325°F and add a few minutes to the recipe’s bake time.
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.
Yes, browning butter evaporates its water content, which makes up about 20% of the butter’s total volume (if using American-style butter). Luckily for you, I’ve already calculated this into the recipe so there’s no need to measure the butter before and after browning. You’ll simply start with 2 sticks (1 cup, or 227 grams) of butter total.
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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 2 hours, preferably overnight, 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.
Notes
More Cookie Recipes to Try
- Bakery Style Chocolate Chip Cookies (This is one of my most popular recipes!)
- Brown Butter Triple Chocolate Blondies
- Marbled Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
This post was originally published in 2015 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
I made these for a new group of people. I made 20 large 70g cookies and not a single one was left I got multiple compliments and one dude alone ate THREE of them and he was blown away by them. I’d absolutely recommend. Only change I made is added 3 types of chips. Dark chunks, semi sweet minis and an extra 25g of milk chocolate.
Hello, thank you for all your recipes! Can I make these 4 oz instead? If yes what temp and how much time?
Hi Dolares! Our recipe uses a 3-tablespoon scoop, which makes cookies around 60 grams each. 4-ounce (~113 grams) dough balls are about twice as large, so you’ll need to increase the bake time to around 15-18 minutes. Just know that larger cookies will stay soft in the center and might not have as much of a pronounced chewy edge-to-center contrast. Everything else (oven temp) will stay the same—just watch the bake time and keep an eye on the centers.
Hi, i am planning on making these cookies and i wanted to know if i would still get the chocolate puddles with 70% instead of the chocolate disc. They’re unfortunately out of my budget for cookies.
Unfortunately, chocolate wafers or feves do make the best chocolate puddles; however, I’ve used Ghirardelli’s 72% dark chocolate chips before, and because they’re a bit larger in size than a regular chocolate chip, it gives a slightly similar effect. Top them with some flaky sea salt, and you’ll have beautiful cookies. Just a little cheaper on the wallet! 🙂
I made these for work and they were a BIG hit! Everyone loved them. Taking the little extra time to brown the butter is so worth it. The cookies were chewy and soft in the middle with crispy edges. Perfection!
Hi tessa! This is the best CCC ever! I just wondering can i turn this recipes to double chocolate chip cookies? Do you have the adjustments for the flour and cocoa powder? Thank you
Can I add oatmeal to this recipe?
Hi Kimberly! We haven’t tested adding oatmeal, but typically it would require adjusting the ratios of the other ingredients since oats are a drying ingredient; otherwise, the cookies will turn out a bit different in texture. If you try it, we’d love to hear how it goes!
I didn’t let the sugar butter mix cool. Completely skipped that. Chocolate chips are melting, is this ruined???!!!
I guarantee they are still delicious!!
Tessa this recipe is wrong. It’s missing the toffee in the recipe and espresso powder.
Hi Engo! I think you’re looking for our Browned Butter Toffee Chocolate Chip Cookies recipe 🙂
i just made this recipe, and although i love the texture and the flavor that the brown butter gives, i found it too sweet for me. i know you mentioned that we shouldn’t reduce the sugars since it doesn’t just sweeten, but is there a way we could possibly lessen it without changing the texture and overall integrity of the cookie? thank you!
Thanks for your feedback, Aly! That’s a great question. Rather than reducing the sugar, I’d recommend trying a darker chocolate instead of semisweet (a cacao content of 60% or higher). You could experiment with half semisweet and half dark chocolate, or use only dark chocolate. Let us know if that helps with your next batch!
I made these. I cannot emphasize enough how “just okay” they are. There is no world in which they are worth the effort and time that it took to make these chocolate chip cookies. The more I make these hyped up recipes the more annoyed I’m getting.
I’m sorry you feel that way, Lena! This is one of my most popular and well-loved recipes, but taste is subjective so it might not be everyone’s favorite. I hope you find the recipe result you’re looking for elsewhere!
These tasted delicious but after chilling mine did not spread properly in the oven. I had to whack them on the counter in the pan pretty hard to get them to flatten a bit and then they cracked instead which isn’t what I wanted. I was very careful to follow each step perfectly and NOT over mix, so not sure what happened. Next time I will try leaving them out to come to room temp for more like 2 hours before I bake. Thanks for sharing your recipe. Besides the spread issue- the taste was top tier.
I’m so glad you still enjoyed them! It sounds like they might’ve needed an extra minute in the oven. Out of curiosity, what kind of flour(s) did you use? Brand, and bleached vs. unbleached?
I live in the Midwest and shop at Kroger. I always buy their brand of un bleached AP flour. I never would have thought of it making a difference. What brand do you recommend? I made 3 different types of chocolate chip cookies this week just for fun for my family and yours was runner up! I’d love to try it with light brown sugar or a mix of both light and brown and see how that changes the flavors a bit.
It could’ve just been too much extra flour was inadvertently added if you measured by volume with measuring cups (I highly recommend measuring with a scale if you don’t already). However, some brands of flour with a higher protein content (like King Arthur) can create different results. I don’t think the Kroger brand flour falls into that category, though, so you should be safe there!
I only use a scale for baking. I will try just making sure the dough isn’t too cold next time. I’m also going to get new baking soda and see if that helps. I buy mine in bulk so it could be too old and lost some of its potency. Thanks
Old baking soda could definitely be the culprit! You can always add a teaspoon to a small bowl and pour some vinegar on top to check its freshness. If it barely bubbles, then it needs to be replaced.
These are delicious, but they do turn out a bit greasy! Any way to combat that?
Try waiting for the butter to cool before adding the sugars. If that doesn’t help, try out a different brand of butter!
I forgot where I saw this recommendation, but I heard someone say that oiliness can be because of the water that is cooked off when making brown butter. Their recommendation when using brown butter in place of regular butter in recipes that do NOT call for brown butter was to weigh the butter before and after cooking and add back the lost water. I love this recipe and have experienced this with both Kroger and Kerrygold. Do you have any thoughts on this approach? Thank you!