Chocolate chip cookies are an absolute classic. Add brown butter to the mix, and they go up a whole extra level. A couple years ago I shared a chocolate chip recipe that was pretty good, but had room for improvement. This recipe for Brown Butter Chocolate Chip Cookies is the result of several rounds of testing and tasting. And I guarantee y’all are gonna love it.
I debated for weeks on whether or not to share this recipe here, or to save it for my first cookbook. It’s that good. But I decided it deserves to be out in the world, because I want all y’all to taste and savor this deliciousness, too. No real reason to keep y’all waiting for however long it takes me to actually write a cookbook.
With wedding planning in full swing, it’s been nice to take some time here and there to bake. That time may become more and more limited over the next year, but I’m going to enjoy it when I get it. And I’m going to enjoy it with a very large batch of these delicious Brown Butter Chocolate Chip Cookies.
I tested this recipe several times, with different adjustments each time: flour mixture, eggs vs yolks, melted butter or softened, sugar ratios, chill time, chocolate choices, scoop size, and more. All of these factors can make a difference in how your cookies turn out. This recipe was my third test batch, so in this case, third time was definitely the charm. These cookies are thick, soft, chewy, loaded with dark chocolate, and deliciously indulgent.
I tested these in two different sizes: a smaller, more “normal” cookie, and a jumbo cookie. I used a medium, 1.5 tablespoon scoop for the smaller cookies, and a larger ice cream scoop for the jumbos. While the jumbo cookies turned out super thick and chewy, day to day, I prefer the smaller cookies. They’re still thick, soft, and chewy, but they’re the ideal size for a little sweet pick-me-up in the afternoon, or a treat after dinner. As crazy as this sounds, I don’t always want a big ol’ cookie at the end of the day!
Tips for making the best ever Brown Butter Chocolate Chip Cookies
Don’t over-brown your butter. The butter should reach a nice caramel color and smell nutty. Don’t let your butter get too brown, or else it’ll taste burned. Keep an eye on your butter while browning so it doesn’t go too far.
Also, something I recently learned about brown butter: moisture evaporates as the solids brown, so you have to replenish that moisture somehow in the recipe. My solution is to add a small ice cube to the butter once it’s browned and off the heat. You can also adjust your master recipe to account for the added moisture, but adding a little ice or water is just as easy.
Use good quality chocolate. Store-bought chocolate chips are fine, but using high-quality chocolate really makes a difference. In a pinch, I’ve used Baker’s bars that I’ve chopped up, but by far my favorite chocolate to use is Belle Chocolate’s 70% dark.
Side note: Belle Chocolate is local to Chattanooga, and one of my favorite local brands. Check ’em out!
Use a mix of cake flour and all-purpose flour. Cake flour has a lower protein content than all-purpose flour, so it results in softer, more tender baked goods. The all-purpose flour has a higher protein content than cake flour (but not as high as bread flour), so it helps the cookies keep their shape, while keeping them soft.
Don’t have cake flour, or can’t find it? You can make a substitute with all-purpose flour and cornstarch. Just combine 3/4 cup flour with 1/4 cup cornstarch.
Add an egg yolk for extra richness. I tried this recipe with and without the extra egg yolk. It’s delicious either way, so this part is really up to you.
Refrigerate the dough for a minimum of 8 hours. This lets the flavors develop and combine, resulting in a rich, flavorful cookie. The longer you refrigerate, the stronger the flavors, but don’t go longer than 72 hours. I usually refrigerate between 24-48 hours.
Hit with flaky salt as soon as they come out of the oven. Just a pinch of flaky Maldon salt on each cookie really elevates the chocolate and makes them extra indulgent.
One last tip: Brown Butter Chocolate Chip Cookies on demand
Sometimes, you may not want to bake all the dough at once. My solution? Pre-scoop and portion the remaining dough and freeze it for cookies on demand. These days I’ll bake about half my dough and scoop and freeze the rest.
To do this, line an extra baking sheet with parchment or a silicone mat. Scoop your dough and place it on the sheet. You can keep these dough balls pretty close together. Once it’s all scooped, cover the sheet with plastic wrap and freeze until the dough balls are solid, about 2-4 hours. Once frozen, store the dough balls in a tightly sealed bag or container until your craving strikes!
Are y’all ready to bake some thick, chewy, indulgent Brown Butter Chocolate Chip Cookies? The recipe is here below! I hope y’all love them as much as I do. If you love this recipe, follow me on Instagram and Pinterest for even more. You might also like:
- Chocolate Mousse
- Chocolate Chip Scones
- Cheesecake Brownies
- Brown Butter Chai Madeleines
- Thin Mint Truffles
Brown Butter Chocolate Chip Cookies
- 3/4 cup butter, browned (1 1/2 sticks)
- 2 eggs
- 1 egg yolk (optional)
- 3/4 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 4 oz dark chocolate, chopped
In a saucepan, melt and brown the butter over medium-low heat until it reaches a caramel color and smells nutty. Remove from heat and cool.
Whisk flours, baking powder, baking soda, and salt in a medium bowl.
Add the sugars to a large mixing bowl, or the bowl of a stand mixer. Add brown butter and mix until combined.
Add each egg (and yolk, if using) one at a time, mixing well after each addition. Add vanilla and mix.
Slowly add the dry ingredients to the wet, and mix until a dough forms. Carefully fold in the chopped chocolate.
Cover the dough and refrigerate for a minimum of 8 hours, up to 48 hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment or a silicone mat.
Scoop the dough into 1.5 inch balls and place them 1-2 inches apart.
Bake for 10 minutes. Immediately upon removing from the oven, sprinkle them with flaky or coarse salt.
Let cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.