These brown butter chocolate chip cookies take a familiar favorite and elevate it with rich, nutty brown butter. Browning the butter adds deep caramel-like notes that pair perfectly with melty chocolate chips and soft, chewy centers. Note that this recipe requires 2 chill times, but I promise these cookies are worth the wait!
I originally shared this recipe in 2014, and I’ve updated it with new photos, clearer instructions, and more success tips. One minor but helpful change: shape the cookie dough balls before chilling instead of after, which makes the process easier and helps the cookies bake up evenly.
These brown butter chocolate chip cookies take my fan-favorite chewy chocolate chip cookies and elevate them with rich, nutty depth. Browning the butter transforms the flavor like magic, adding subtle caramel-like, toffee notes that pair perfectly with melty chocolate chips. The result? Thick, chewy cookies with soft centers, golden edges, and irresistible depth in every bite.
One reader, Mackenzie, commented: “These cookies are amazing! Well worth the effort to brown the butter, and they’ve become my go-to cookie recipe. ★★★★★”
Another reader, Amie, commented: “I’ve been looking for that ooey-gooey delicious bakery recipe for years—FOUND IT! If you want a warm, soft chocolatey cookie that has that professional bakery flavor—this is it. This is now my ONLY chocolate chip recipe!!!! ★★★★★”
Why These Brown Butter Chocolate Chip Cookies Work
These aren’t just regular chocolate chip cookies with browned butter swapped in. The entire dough is built to support it. Here’s what makes them stand out:
- Cornstarch: Adding cornstarch helps make the texture extra soft and tender. Use it in my shortbread cookies and brown butter marshmallow crispy cookies, too.
- Milk: Browning butter reduces moisture, so adding a splash of milk brings that balance back without weighing down the dough.
- Sugars: Use more brown sugar than white for a chewier, softer cookie.
- Egg + Egg Yolk: An extra egg yolk equals a richer-tasting cookie.
- Quality Chocolate Chips: I love using Ghirardelli semi-sweet chocolate chips and Callebaut chocolate morsels, or a mix of both. The latter is definitely a splurge, but the flavor and melt are incredible if you’re feeling fancy.
- Flaky Sea Salt: An optional topping, this adds the most incredible salty-sweet flavor combo that works wonders with the toffee-like notes of brown butter!
What Is Brown Butter?
Browning butter simply means melting it and continuing to cook it until the milk solids toast. As it cooks, moisture evaporates, the milk solids sink to the bottom of the pan and turn golden brown, and the butter develops a deep amber color. This small extra step completely transforms the flavor, creating a beautifully complex, nutty richness with subtle caramel-like notes that regular melted butter just doesn’t have. It’s a simple technique with a big payoff. If you’d like a detailed walkthrough, I wrote an entire tutorial on how to brown butter.
Try it in recipes like brown butter apple blondies, brown butter pound cake, brown butter cream cheese frosting, and brown butter pecan pie bars.
How to Brown Butter
The first step in this recipe is, you guessed it, browning the butter.
Cut the butter into uniform pieces and place it in a light-colored pan over medium heat (this helps you monitor the color). Stir as it melts, then continue cooking. The butter will foam as the water evaporates and the milk solids toast on the bottom of the pan.
Watch and listen closely as you stir. The butter will turn deep golden amber in color, smell a little nutty, and the sizzling will quiet down. Immediately remove from heat and pour into a heatproof bowl. Don’t leave behind any of the browned bits… they’re packed with flavor!
Brown Butter & Moisture Loss
Browning butter can turn a good cookie into a great one, but you can’t simply swap it into any recipe without adjustments.
Why? Moisture loss. During browning, butter loses about 20–35% of its water content. That’s a significant amount, and if you don’t account for it, your cookie dough may be crumbly and/or the cookies may spread too much. Adding extra butter won’t fix the issue either—you’d just be increasing the fat.
The solution is simple: add a little liquid to the dough. Browning butter delivers unbeatable flavor, but the dough needs moisture added back intentionally. In my brown butter pumpkin oatmeal cookies, the moisture-rich pumpkin does the job.
In this recipe, 2 Tablespoons of milk restores that balance without weighing the cookies down.
The Butter and Dough Need to Chill
This recipe requires a little planning ahead—there are two chill times, and both matter.
Chill the browned butter: After browning, pour it into a bowl or shallow dish and refrigerate until solid, about 90 minutes. Once firm, cream it with the sugars just as you would softened butter.
This is solidified browned butter:
Here is the creamed browned butter and sugars:
Chill the dough balls: Scoop the dough into 45g (about 2 Tablespoons) portions, roll/shape, and refrigerate for at least 2 hours before baking.
Chilling prevents the cookies from spreading into greasy puddles and intensifies the flavor as the brown butter settles into the dough. The result? Thick cookies with soft, buttery centers and lightly crisp edges—well worth the wait!!
Once you’ve browned your butter and chilled both it and your dough, these cookies bake into beautifully thick rounds with soft, buttery interiors and edges that crisp ever so slightly. Over the years, we’ve found that baking these at 375°F (191°C), slightly warmer than usual, helps set the shape quickly so the cookies stay thicker.
Make-Ahead Tip: This is an excellent freezer-friendly dough. Freeze the shaped cookie dough balls and bake straight from frozen (add 1 extra minute). Fresh brown butter chocolate chip cookies whenever the craving hits? Yes, please! 🙂 See how to freeze cookie dough.
Looking For The Right Chocolate Chip Cookie?
- Want a classic, no-brown-butter version? Try my Chewy Chocolate Chip Cookies.
- Looking for extra buttery brown butter and toffee flavors? Try my Brown Butter Toffee Chocolate Chip Cookies.
- In the mood for oatmeal cookies? Try my Oatmeal Chocolate Chip Cookies.
- Want pure brown butter flavor in a thick, chewy cookie? You’re in the right place.
Brown Butter Chocolate Chip Cookies
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 5 hours (includes chilling)
- Yield: 26-28 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These brown butter chocolate chip cookies are thick, soft, and chewy with deep caramel-like flavor from toasted butter. The dough includes an extra egg yolk for richness and a touch of milk to replace lost moisture. Plan ahead for two chill times—your patience is rewarded with bakery-style cookies every time.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 and 1/2 cups (313g) all-purpose flour (do not scoop; weigh or spoon & level)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons (30ml) milk, warmed or at room temperature
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
- optional: flaky sea salt, for topping
Instructions
- Brown the butter: Slice the butter into pieces and place in a light-colored skillet. The light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5–7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan, which are the milk solids toasting. Cook until it is golden in color. Once browned, remove from heat immediately and pour into a heatproof bowl, including all of the browned bits (flavor!). Let cool for 10 minutes, then place in the refrigerator and chill until solid, about 90 minutes. After about 30 minutes, tightly cover the bowl.
- Remove the solidified brown butter from the refrigerator and spoon it into a large bowl (or the bowl of your stand mixer). Using a handheld mixer or stand mixer fitted with a paddle attachment, beat on high speed for 1–2 minutes until smooth and creamy. It may look slightly grainy at first—keep beating and it will come together. If the butter is too firm to cream, let it sit at room temperature for 5–10 minutes. You can also microwave it for 5–8 seconds to slightly soften it, but do not melt it; it should remain solid, just softened enough to beat smoothly.
- Add the brown sugar and granulated sugar and beat on medium-high speed until lightened in color and combined, about 2 minutes. Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined. With the mixer running on low, drizzle in the milk and mix until incorporated. The cookie dough will be thick and soft. Add the chocolate chips and mix until evenly distributed.
- Scoop and roll the dough into balls, about 2 Tablespoons or 45g each. Shape them taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Place the dough balls on a lined baking sheet or plate, cover, and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 375°F (191°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. Arrange 8 dough balls per baking sheet, spacing them about 3 inches apart. Sprinkle sea salt, if using, on top of the dough balls.
- Bake for 12–14 minutes, or until the edges are lightly golden brown. The centers will look soft when you remove them from the oven. Cool on the baking sheet for 5 minutes. During this time, you can press a few extra chocolate chips into the tops (just for looks!). The cookies will slightly deflate as they cool. After 5 minutes, transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Thaw at room temperature. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Light-Colored Skillet or Stainless Steel Skillet | Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Flaky Sea Salt
- Why Do I Solidify the Browned Butter? Solidifying the browned butter allows you to cream it with the sugars, which creates structure and gives the cookies a thicker texture. Using melted brown butter will produce a thinner, denser, and possibly greasy cookie.
- Extra Egg Yolk: The extra yolk adds richness and chewiness without making the cookies cakey; do not skip.
- Why Add Cornstarch? Cornstarch helps create a softer, thicker cookie by tenderizing the crumb. If needed, you can leave it out.
- Milk: Browning butter reduces moisture, so adding a splash of milk brings that balance back without weighing down the dough. I recommend reduced-fat milk, though whole milk and nondairy milks work in a pinch.
- Oven Temperature Update: Over the years, we’ve found that baking these at 375°F (191°C), slightly warmer than usual, helps set the shape quickly so the cookies stay thicker.
- Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
I successfully cut back the butter by 1 Tbsp and the granulated sugar by 2 Tbsp. The dark brown butter makes the flavor of these cookies outstanding. Shaping the cookie dough into a roll using waxed paper makes storage easy in the refrigerator and slicing easy.
Is actually required to chill the brown butter in the fridge to solidify? Or can I just leave them cool at room temperature?
Hi Anika, You do need the butter to be solid so that you can cream it. Using it in a liquid state will result in greasy cookies.
Hi Sally!
Thank you for this recipe! A while back a friend brought Brown Butter Chocolate Chunk Cookies from Whole Foods to work. It was the best cookie that I ever had until now. I was nervous browning the butter but was able to get it to a nice amber color. The down time waiting for things to chill was great as it gave me time to clean up in between. I actually ended up with 48 cookies with a little left over to indulge. Kept 2 trays in the fridge as the first two baked. The result, amazing! Bringing more than half to family tomorrow and keeping the rest. Can’t wait to see how they taste tomorrow.
Thanks again!
I LOVED these cookies! The brown butter gave the cookies an extra nutty flavor. It was simple to make, and all the kids (and grown ups ) devoured them!! Thanks Sally for this wonderful recipe!
Sally, the instructions read “cream butter and sugar until light and fluffy.” This is very vague and subjective. In a Kitcahenaid pro (bowl lift) model and a paddle attachment, about how long is this? Or can you add to this description?
This recipe has become my go-to recipe for chocolate chip cookies, and have made them several times during quarantine. I also add about a full (talk about vague lol) cup of toasted nuts, usually mixed walnuts and pecans. Going to attempt to make them with butterscotch chips and toffee bits for a neighbor that doesn’t like chocolate. I know…is that even possible?
Hi Tim! Happy to clarify and help. Usually about 2 minutes or until they’re completely combined and light in color. Your other additions sound incredible with this brown butter flavor.
Hi, I just want to ask: how do I know if the brown butter is really brown butter? I tried your recipe, and the cookies are great, but I just wanted to be sure I did it properly: essentially I just mixed the butter until the milk solids at the bottom were toasted. Thank you!
Hi Margaret, I’m so glad you enjoyed the cookies! Here is my full tutorial (including a video) on How to Brown Butter.
I wanted these to just be mediocre so I didn’t have to feel obligated to brown the butter. Sadly, they were amazing and I will now have to budget for an extra 4 hours to make cookies. So worth it! I’m hiding them away in my freezer so my kids don’t get them.
My son is allergic to eggs and I’ve been able to make chocolate chips cookies pretty easily with egg replacer. But what happens to this recipe if I don’t add the extra egg yolk? Will the recipe still work? Thank you!!
Hi Jenny, The dough won’t be as rich and will be slightly more dry and cakey without the extra yolk fat and moisture from the yolk. I haven’t tested this cookie with an egg replacer though.
Ever since I made the brown butter snickerdoodles, my husband has been obsessed with brown butter anything. These cookies were delicious. I’m not sure if I detect the brown butter (I think it’s because the chocolate chips overpower the flavor), but the extra steps in this recipe does yield a more sophisticated tasting chocolate chip cookie – if that makes any sense.
Hi! I love the flavour, however my cookie appeared flat. I followed your recipe to a T. Chilled it twice. Parchment paper. Correct spoon -> flour. etc. Do you know any other reasons? Thank you in advance.
Hi Joanna, it seems like you are following everything perfectly. It may help to add another 2-3 Tbsp of flour to your cookie dough. Additionally, see my 10 Guaranteed Tips to Prevent Cookies from Spreading page. You’ll find more helpful tips there as well.
You are such a baking genius! May I ask a silly, very-old-man question? When I take out the chilled brown butter, do I allow it to come to room temperature, or do I try to use it right away while it’s hard? Thanks so much for the help!
Hi John, If you chill it in the refrigerator for longer than 2-3 hours you may want to let it sit out again to soften back up. When you mix it in your mixer you want it to be smooth and creamy!
Thanks so much! Thant’s what I assumed, as the pieces of hardened butter clanked into the bowl of our old KitchenAid (and when I say old, I mean it was a wedding gift 51 years ago!) I probably should have let it soften a bit longer as it never seemed to reach what I’d characterize as creamy. I’ll definitely remember for the next time – which will be soon. By the way, I forgot to add the milk at the end and worried what would happen, but the cookies were just delicious, and more on the crunchy side, which is my preference anyway.
Thanks so much for this recipe, for your quick answer to my question, and for all the wonderful work you do on your website. For a very old man who was never allowed in the kitchen for 50+ years to suddenly feel as though he has learned how to bake a few most delicious cookies – and to have so enjoyed the process – well, that’s something to be grateful for!
Best wishes to you, and do stay healthy!
Hi Sally!
I want to make these this weekend. I would like to make them larger in size, around 3 tablespoons. What would you suggest as far as baking time/temp goes? Maybe same temp but a few minutes longer?
Thanks!
Hi Kristin, That’s correct – same oven temperature but they will take a minute or two longer. Enjoy!
Oh wow, these are stellar! The brown butter almost gives a caramely taste to the cookies.
Hi Sally,
Probably a silly question but i’m a new baker. If i’m freezing the dough, do i need them to get to room temperature before baking? Or can i put them straight to the oven?
Can’t wait to try these cookies! Doug is chilling 🙂
Hi Hilary, If you freeze the dough already portioned out into balls then you can place them directly in the oven – no need to thaw, just add an extra minute to your bake time. Enjoy!
Excellent recipe. I made a batch and can say one of the best chocolate chip cookies I’ve ever made. The subtle brown butter adds a touch of toffee flavor. I did alter recipe partially, I used half bread flour and half all purpose. Cookies puffed up perfectly, crispy edges, and entirely gooey center however my oven needed about 15 minutes per batch maybe because the dough was too cold. Will add this to my vault of go to recipes. I’d even say it’s dethroned the the Alton brown chewy cookie recipe. Thank you so much for introducing me to the joy of brown butter. My next brown butter recipe is going to be the copycat sea salt brown butter rice crispy treat from Starbucks.
I’ve made these several times and they turn out GREAT every time!! They are a HUGE hit w my whole family. I LOVE anything that involves browned butter The brown butter icing is another one of my ABSOLUTE FAVES! Thank you, Sally! ❤
Shoot! I just realized that I only have salted butter on hand! Have you used it in this recipe? What differences will it make? Can I omit the salt from the recipe?
Hi Laura, Just cut the added salt in half. Enjoy!
Hi, Sally! I’m going to make these cookies today. I was wondering if I only browned the cup of butter or I needed 1 cup of brown butter. I know the recipe stated one cup and to brown. Didn’t know if it would lose a bit of volume. Should I add a bit more to the cup before browning or should I just use the cup of butter.
Hi! There is a slight difference, but you shouldn’t have a problem using the full 1 cup of brown butter.
I have been baking since I was a little girl (45+ years now). Baking all sorts of cookies, cakes, breads, pastries and muffins. I bet I’ve made well over 100K chocolate chips cookies alone and hands down these are the very best chocolate chip cookies I’ve had. The only changes I made is I swapped 6 oz of the chocolate chips for chopped bittersweet chocolate bar and added 1/2 cup of chopped homemade toffee. Instead of rolling them in balls I rolled fat logs so they were taller than the width so when baked they were really thick. I only baked 12. I froze the other 12 for another day. I set aside the biggest one for me for dessert so I only got 1. My husband scarfed down 4 during the day and my son ate the rest. Declaring these are the very best cookies I have ever made. Thanks so much for your blog. I was a King Arthur Flour loyalist for recipes, but now I come here first.
Oh my! The smell of brown butter is incredibly insane! I wish they made a candle for that smell! I never knew butter could smell so amazing!
These cookies are perfect, soft and chewy. Easy to make.
I made these but subbed flour with a gluten free all purpose flour (I’m celiac) and they are the most delicious chocolate chip cookies that I have ever made- you would never know that they are GF as most GF flours leave a weird taste. I suspect browning the butter masked the taste?
Anyways, so delicious and perfect texture! Definitely bookmarking this one!
I made these Browned Butter Toffee Chocolate Chips Cookies for my brother and sister-in-law. Heavenly smells in my kitchen while they were baking. This recipe is from your book, “Sally’s Cookie Addiction”. Just amazing!!
I was a little disappointed in these cookies as they spread more then I was expecting and they turned out a little flat. I made the brown butter on Sunday evening and refrigerated overnight. I made the cookie dough on Monday morning. Chilled for 1 hour, rolled into balls then chilled again for about 24 hours. I baked them on Tuesday morning.
The only changes I made to the recipe were, I used Chopped chocolate instead of chips and also used half m&ms. I also made a double batch so ended up with 56 cookies.
I didnt have any issues with the regular cookies using melted butter so I was wondering if the brown butter makes them spread more? I am from the UK so i weighed the ingredients rather then measured in cups as that is what I have been brought up to do. So i doubt there is any issue with the weights of ingredients. They taste great though so thanks a lot.
Ok this is SERIOUSLY the best cookie I’ve ever baked -or eaten- my entire life!! Thank you Sally, the browned butter surely does add an amazing aroma. Will make it in bulk and keep it in the freezer at all times!
Greetings from Egypt 🙂
Sally if I leave out the cornstarch will I have a crisper cookie? I do not like soft chocolate chip cookies!! My mom use to make them with shortening and I loved their texture.
You can leave it out– and also bake for an extra minute or two.
Sally, let me say. Before coming to your site, I had never baked a day in my life. But, after trying some of your recipes, I am hooked! This browned butter cookie recipe is the bomb! I always get so many compliments when I make them!
I just made 4 dozen of these cookies and I had a difficult time not eating a single one! I made these for a youth event so they should enjoy each bite. I will say I did see first hand a differenc in the dough when it is over mixed versus not over mixed. Either way they smell amazing. I will drop the baked cookies off early in the morning so they have the correct amount for the group.
-no store bought cookies coming from me! Thank you for this delicious recipe. It’s a keeper.
Hi ! I made these for Christmas and let me just say WOW !! I mean it. These cookies are so delicious ! They are chewy, thick as a brick, (but not hard as a brick !!), the brown butter gives them a unique caramel-ly kind of flavor .
Outstanding !
Thanks so much for giving out this recipe. Chilling the dough really does make a difference too !
I just made me these cookies for my family–they were devoured within an hour. These are honestly the best cookies I’ve ever eaten, so thank you for the fantastic recipe.
Note: We were out of low fat milk when I made the dough, so I used almond milk instead. It worked perfectly. I also ended up adding slightly more than 2 tablespoons so that the dough came together properly.