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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Course: Baking, Cookies, Snack

Cuisine: American

Prep Time: 20

Cook Time: 12

Resting time: 30

Total Time: 1 2

Servings: Cookies

Calories: 180kcal

Author: Abby Pinkmann

Cost: $6

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

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

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Instructions

Brown the butter
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.
Mix sugars and butter
In a mixing bowl, combine the browned butter with brown sugar and granulated sugar. Whisk until smooth and glossy.
Add egg, yolk, and vanilla
Add the egg, extra yolk, and vanilla extract. Whisk until fully incorporated.
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture just until combined.
Fold in chocolate
Fold in the chocolate chips or chunks using a spatula.
Scoop dough
Use a cookie scoop to portion dough onto a parchment-lined baking sheet. Optional: chill for 30 minutes for thicker cookies.
Bake
Bake at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers look just set.
Cool and serve
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.

Nutrition