These Brown Butter Chocolate Chip Cookies never last long in our house, they are that good! The brown butter gives them this rich, caramel-like flavor and chewy center, with perfectly crisp edges. They’re classic and comforting, and a little more special than your average chocolate chip cookie.

Chewy and golden brown butter chocolate chip cookies set on a plate with a glass of milk behind it

I can’t even count how many batches of these I have made; every time I do, they disappear so quickly. There’s just something so cozy about the smell of brown butter and melted chocolate, am I right? If you like your cookies soft in the middle and crisp on the edges, you’ll love these.

Helpful Tips & Variations

Brown the butter slowly over medium heat until golden and nutty, watch closely so it doesn’t burn.
Chill the dough for at least 30 minutes for a more developed flavor.
Use chocolate chips & chunks for a variety of textures.
Sprinkle with flaky sea salt after baking for that extra salty-sweet flavor.
Add-ins: Try swapping half the chocolate for toffee bits, chopped pecans, or white chocolate chunks.

Recipe: Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Recipe by CassidyCourse: COOKIES u0026amp; BARSCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

198

kcal

Ingredients

1 cup (2 sticks) unsalted butter
½ cup brown sugar
½ cup granulated sugar
1 large egg + 1 yolk
2 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 ½ cups semisweet chocolate chips

Directions

Brown the butter in a medium saucepan over medium heat until golden and fragrant, about 5 minutes. Pour into a bowl and cool for 10 minutes.
Whisk in the brown and granulated sugars until smooth.
Add egg, yolk, and vanilla; mix until glossy.
Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
Chill dough 30 minutes for best texture.
Scoop 2-tablespoon portions onto parchment-lined baking sheet.
Bake at 350°F for 10–12 minutes, until edges are golden and centers are soft.
Cool on sheet 2 minutes, then transfer to wire rack.

Notes

1. For a chewier cookie, slightly underbake, and let it rest on the pan before moving.
2. For a crispier cookie, flatten dough balls slightly before baking
3. The dough freezes great, scoop balls, freeze solid, then bake straight from frozen, adding 1-2 minutes to the bake time.

Storage & Freezing Tips

Store cookies in an airtight container at room temp for up to five days.
Freeze baked cookies for up to two months.
You can also freeze unbaked dough balls and bake straight from oven, adding 1-2 minutes to bake time.
To make room temp cookies come back to life, microwave for 10 seconds before serving.

More Cookie Recipes

I hope you and your loved ones love these Brown Butter Chocolate Chip Cookies as much as my family and I do. If you make them, I would love to see them. Tag @cassandcrumb on Instagram and comment below what you thought. Happy Baking friends!