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Brown butter chocolate chip cookie recipe featured image with stack of golden cookies and melted chocolate

Brown Butter Chocolate Chip Cookie Recipe

This brown butter chocolate chip cookie recipe creates bakery-style cookies with deep, nutty flavor, gooey chocolate centers, and crisp edges. Easy to make, no mixer required, and ready in under 35 minutes. Perfect for family treats, gifting, or indulging your inner cookie monster.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 Cookies
Course: Baking, Cookies, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter To be browned
  • 1 cup Brown sugar Packed
  • ½ cup Granulated sugar
  • 1 Large egg
  • 1 Egg yolk Extra chewiness
  • 2 tsp Vanilla extract
  • 2¼ cups All-purpose flour Spoon and level
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1½ cups Chocolate chips/chunks Semi-sweet or dark preferred
  • Optional Flaky sea salt For garnish before or after bake

Equipment

  • 1 Saucepan For browning the butter
  • 2 Mixing bowls One for butter, one for dough
  • 1 Whisk For blending wet ingredients
  • 1 Spatula or spoon For folding and scooping
  • 1 Cookie scoop For uniform cookie sizes
  • 2 Baking sheets Lined with parchment paper
  • 1 Wire rack For cooling cookies

Method
 

  1. Brown the butter
  2. In a saucepan over medium heat, melt the butter. Stir constantly until it foams, then browns — about 5–7 minutes. Remove from heat and let cool for 10–15 minutes.
  3. Mix sugars and butter
  4. In a mixing bowl, combine the browned butter with brown sugar and granulated sugar. Whisk until smooth and glossy.
  5. Add egg, yolk, and vanilla
  6. Add the egg, extra yolk, and vanilla extract. Whisk until fully incorporated.
  7. Combine dry ingredients
  8. In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture just until combined.
  9. Fold in chocolate
  10. Fold in the chocolate chips or chunks using a spatula.
  11. Scoop dough
  12. Use a cookie scoop to portion dough onto a parchment-lined baking sheet. Optional: chill for 30 minutes for thicker cookies.
  13. Bake
  14. Bake at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers look just set.
  15. Cool and serve
  16. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.

Notes

Don’t skip the butter cooling step, hot butter can scramble your eggs.
For extra gooey centers, underbake by 1 minute.
Chilling is optional but boosts chew and flavor.
Try mixing dark and semi-sweet chocolate for depth.