These are incredible brown butter chocolate chip cookies with crisp edges, soft middles, and the perfect chewiness throughout. The cookies are made with loads of brown butter and gooey chocolate. The best part? They require no chill time.
I did it. I made the perfect cookies and I can't wait to share them today.
These cookies have everything you can imagine in your dream cookie. It has gooey centers, crisp edges, and a soft chew throughout. They are a bakery-style level, except instead of 1 you buy at a bakery you get 16 haha!
It's loaded with delicious chocolate and brown butter, which adds a nutty flavour to them! The brown butter definitely elevates these cookies and makes them even better.
They are ridiculously easy to make with no chill time or electric mixer needed.
Ingredients Notes
- Butter – I always use unsalted for baking. Make sure it is melted, browned, and cooled for 15 minutes. I like to do this first before prepping the rest of the ingredients.
- Brown sugar – I used dark brown sugar. Light or golden brown sugar works as well.
- Egg – Make sure the egg and egg yolk are at room temperature.
- Salt – These cookies are balanced with flakey sea salt sprinkled on top after baking for both looks and flavour.
- Chocolate chips – Use a high quality chocolate chips 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 two trays 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, egg, and egg yolk.
Step 4 – Add in dry ingredients. Fold in flour, baking soda, cornstarch, 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 2 tbsp cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray spaced 3 inches apart from each other on each tray.
Step 7 – Bake the cookies. Bake the cookies for 12-14 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
How do I store these cookies?
These cookies are best served fresh within the first few days. They stay good like this on the counter, or in an airtight container in the refrigerator for up to a week.
My cookies spread way to much?
Was your butter hot? This is most often the reason. Make sure to cool the butter for 15 minutes before beginning. 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.
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!
The Best Brown Butter Chocolate Chip Cookies
Ingredients
- 3/4 cups + 1 tbsp unsalted butter melted and browned
- 2/3 cups dark brown sugar
- 1/2 cup white sugar
- 1 large egg room temperature
- 1 large yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 3/4 cups semi-sweet chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F. Line two cookie sheets 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 for 15-20 minutes).3/4 cups + 1 tbsp unsalted butter
- Whisk the slightly cooled but still warm brown butter, white sugar, and brown sugar in a large bowl. Whisk for 2 minutes until well combined, the sugar should be dissolved from the heat of the butter.2/3 cups dark brown sugar, 1/2 cup white sugar, 3/4 cups + 1 tbsp unsalted butter
- Whisk in vanilla, egg, and egg yolk for 1-2 minutes until smooth.1 large egg, 1 large yolk, 1 tbsp vanilla
- Fold in flour, baking soda, cornstarch, and salt using a spatula. Do not over-mix! Once there are no flour streaks showing, stop mixing.2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cornstarch
- Add the chocolate chips and mix in until just combined.3/4 cups semi-sweet chocolate chips
- Scoop the cookie dough onto a prepared baking tray, I baked mine 6 at a time spaced about 3 inches apart on the trays. Add extra chocolate chips on top (optional).
- Bake the cookies for 12-14 minutes. Mine took 13 minutes exactly.
- Once baked, sprinkle the tops of the cookies with a bit of sea salt. This is optional but really brings together the sweet and salty!
Jr says
Can you fix the wording in step 5 - it refers to baking powder.
Ania says
Hi Jr, sorry about this! It has been updated, thanks for letting me know. Enjoy the cookies!