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A silver baking sheet lined with parchment that has baked brown butter chocolate chip cookies on it with a bowl of chocolate chips ready to serve
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4.91 from 10 votes

Brown Butter Chocolate Chip Cookies

Browned Butter and brown sugar come together to create the chewiest, gooiest chocolate chips cookies you’ve ever had! Browned Butter Chocolate Chip Cookies have the best buttery, crisp edges and soft, chocolatey middles!
Prep Time20 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 253kcal


  • 1 cup unsalted butter
  • 2 1/2 cups all purpose flour
  • 2 tsp cornstarch
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 1 tbsp pure vanilla extract
  • 2 cups chocolate chips


  • In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
  • As soon as the butter is an amber brown color, remove from heat and pour it into a small bowl where it will cool to room temperature. Cover the bowl and refrigerate until the butter comes back to solid but is still malleable.
  • In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
  • In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
  • Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
  • Turn down your mixer to low and add in flour mixture in three intervals, beating after each addition until well-combined. Lastly, add in chocolate chips.
  • Place dough in the refrigerator for at least 30 minutes.
  • Scoop cookie dough in balls the size of a tablespoon and place on a parchment paper lined cookie sheet at least 1 1/2 inches apart. Place the baking sheets into the refrigerator for another 30-90 minutes. The longer the better.
  • Preheat the oven to 350 degrees. Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.


TIP: When browning butter for the first time, it’s important to keep your eye on it. Use your senses, and smell the butter. Use a light colored saucepan so you can see the color. It should be a deep caramel color. If you’re unsure, err on the side of a lighter caramel as brown butter can easily burn.


Calories: 253kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 137mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg