Look no further! These brown butter chocolate chip cookies are the ultimate cookie recipe. It uses brown butter which elevates the cookies, and requires no chill time.
These cookies have gooey centers and crisp edges. It's loaded with delicious chocolate and brown butter, which adds a nutty flavour to them!
I recommend doubling this recipe when you bake them. The original recipe makes 6 large cookies, but they're so good that you'll find yourself making them over again so you may as well make 12! 😉
For more cookie recipes, try Oreo Chocolate Chip Cookies, Salted Pistachio Toffee Cookies, and Butter Pecan Cookies.
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Why this recipe works
- Brown butter - This recipe uses brown butter. It's a simple step but it seriously takes these cookies to the next level!!
- Chewy texture – The cookies are very chewy and have crisp edges.
- Easy to make – The cookies require one bowl and no chill time.
- Gooey centres – The inside of the cookies are super gooey and two types of chocolate is used.
Ingredients Notes
- Butter – I always use unsalted for baking. Make sure it is melted, browned, and cooled back down to room temperature. If it is too warm, the cookies will spread too much in the oven.
- Brown sugar – I used dark brown sugar. Light or golden brown sugar works as well.
- Egg – Make sure it's at room temperature.
- Salt – These cookies are balanced with sea salt sprinkled on top after baking for both looks and flavour.
- Chocolate chips – Use a high quality chocolate chip brand for best results. I used semi-sweet chocolate chips, but milk or dark works as well!
Step by step instructions
Here is how to make and bake these brown butter chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter. Check the recipe card for details on how to brown the butter. Allow it to cool as you prep the rest of your ingredients.
Step 2 – Mix butter and sugars. Whisk the cooled brown butter, white sugar, and brown sugar in a large bowl.
Step 3 - Add in wet ingredients. Whisk in vanilla and egg.
Step 4 – Add in dry ingredients. Fold in flour, baking soda, baking powder, and salt.
Step 5 – Add in chocolate chips. Next, add in the chocolate chips. Use a rubber spatula to fold them in.
Step 6 – Scoop the dough. I used a large cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray.
Step 7 – Bake the cookies. Bake the cookies for 10-14 minutes. Mine took 13 minutes exactly.
Step 8 – Enjoy. Top the cookies with a sprinkle of sea salt and cool slightly. Enjoy!
I personally love to eat these cookies warm!!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Use a chopped up chocolate bar for extra gooey centres.
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Adding a dash of sea salt on top not only helps balance the flavours, but it looks more bakery-style!
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
Do I have to brown the butter?
No! But if you're already melting it on the stovetop, you may as well brown it! Browning the butter really elevates these cookies and brings them SO much flavour.
More Cookie Recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Brown Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted and browned
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).
- In a large bowl, whisk cooled brown butter, brown sugar, and sugar. Add in vanilla and egg. Whisk until smooth.1/2 cup butter, 1/2 cup dark brown sugar, 1/4 cup white sugar, 1 egg, 1 tbsp vanilla
- Add in flour, baking soda, and baking powder. Use a rubber spatula and fold the dough until just combined. Do not over mix! Add in chocolate chips and fold into dough until just combined1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 3/4 cups semi-sweet chocolate chips
- Scoop 6 cookie dough balls and place on the prepared cookie sheet.
- Bake for 10-14 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven and sprinkle a dash of sea salt if desired. Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
PK says
Thanks! These looked amazing, so we made them for Father's Day. All our measurements were precise, but we ended up with rounded cookies rather than flat ones like the picture shows. That was a bit disappointing, but the flavor and texture was still excellent. I tried to adjust afterward, but ended up ruining the rest of the dough instead. If we make them again, we will definitely reduce the baking powder and baking soda from the recipe amounts.
Ania says
Hi PK! Thanks for sharing! I'm happy to hear they were a great treat for Father's Day. It sounds like you may of over-weighed your flour if you ended up with round cookies. I'm not sure if you used a gram scale, but this gives super precise measurements! If you reduce the baking powder and soda, it will make the cookies spread even less next time. I'm glad they were still delicious! 🙂
Christina says
these are my favourite cookies ever!!!!!!!!!!!!!!!!!! so delicious and the brown butter really elevates the cookies <3 thank you!!!! my go-to recipe.
Ania says
Oh my gosh you're the best!!!!! So glad you love the cookies Stina!!! ❤
Alicia Ortiz says
Hi, I always have trouble with cookie recipes because they always turn out too runny. I try leaving the dough in the fridge overnight, but once I take them out and bake them they don’t turn out like the pictures. Can you give me any tips?
Ania says
Hi Alicia! If your cookie dough is too runny, this means you have a higher wet to dry ingredient ratio. Are you using a gram scale to measure your flour? I highly recommend this for the most accurate results. Best of luck!