Best Browned Butter Chocolate Chip Cookies Recipe

There’s something truly special about a warm, chewy chocolate chip cookie fresh from the oven. Today, I’m excited to share with you my secret to making the best browned butter chocolate chip cookies you’ve ever tasted. This recipe is a game-changer for anyone who loves that perfect balance of nutty, buttery flavor and soft, chewy texture. Plus, it’s easy enough to make for a quick family dinner or as a special treat for your loved ones. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite!

Why You’ll Love This Recipe

• Rich, nutty flavor from browned butter that elevates the classic chocolate chip cookie
• Chewy center with a perfectly golden-brown edge
• Simple ingredients with a few extra steps that make all the difference
• Perfect for a weeknight dinner idea or a special treat any time of the day
• Make-ahead friendly, so you can prepare the dough and bake when you’re ready

Ingredients

Here’s what you’ll need to make these delicious browned butter chocolate chip cookies:

• 1 cup (2 sticks / 227 g) Challenge® unsalted butter, room temperature
• 1 ½ cups (300 g) light brown sugar, lightly packed
• 2 ½ cups (312.5 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 3 large (5.3 ounces) eggs, room temperature
• 2 teaspoons vanilla
• 12 ounces semi-sweet chocolate, roughly chopped
• Flaky sea salt, for topping

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s walk through the steps to make these incredible cookies. Don’t worry, it’s easier than you think!

1. In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don’t stick.
2. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.
3. To the hot browned butter, add the brown sugar, stirring to combine. Set aside to cool for 15-20 minutes.
4. To a medium bowl, add the flour, baking soda, salt, and baking powder. Whisk to combine.
5. Once the butter mixture has cooled, add the eggs and vanilla. Whisk to combine.
6. Using a rubber spatula, gradually mix in the flour mixture.
7. Fold in the chopped chocolate.
8. Using a 3-tablespoon scoop, drop balls of dough onto a baking sheet lined with parchment paper. Cover the dough balls and transfer to the refrigerator to chill for 24 hours.
9. Remove the chilled cookie dough from the refrigerator. Let it rest at room temperature for 30 minutes before baking the cookies.
10. When ready, preheat your oven to 350°F. Line baking sheets with parchment paper.
11. Place the dough balls onto lined baking sheets, leaving about an inch between each cookie. Bake for 12-14 minutes or until golden brown. (I prefer these slightly underdone, so I start checking at 10 minutes.)
12. Remove from the oven. Sprinkle flaky sea salt on the tops of the warm cookies.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are a few tips to ensure your cookies turn out perfectly every time:

• Don’t skip the browned butter step! It’s what gives these cookies that incredible nutty flavor. If you want to explore more recipes with this technique, check out my How to Make Brown Butter Sea Salt Chocolate Chip Cookies or How to Make Brown Butter Sourdough Discard Chocolate Chip Cookies for more inspiration.
• Use room temperature ingredients for the best results. This ensures the butter and eggs mix smoothly and evenly.
• Don’t overbake! These cookies are best when they’re slightly underdone and still soft in the center.
• Let the dough chill for the full 24 hours. This allows the flavors to develop and ensures the cookies have the right texture.

How to Serve

These cookies are perfect on their own, but here are a few ideas for serving them:

• With a glass of cold milk for the ultimate comfort treat
• As a quick family dinner dessert
• As a gift for friends, family, or neighbors
• With a scoop of vanilla ice cream for a cookie sandwich

Make Ahead and Storage

One of the best things about this recipe is how easy it is to make ahead. Here’s how to store and prepare ahead:

• The dough can be chilled in the refrigerator for up to 3 days before baking.
• Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
• For an extra chewy cookie, store them in an airtight container with a piece of bread to keep them soft.

There you have it—my secret recipe for the best browned butter chocolate chip cookies you’ll ever make. Whether you’re baking for a weeknight dinner idea or just because, these cookies are sure to be a hit. Let me know in the comments how they turn out for you!

Browned Butter Chocolate Chip Cookies

Rich, chewy cookies with a nutty flavor from browned butter and loaded with semi-sweet chocolate chunks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter room temperature
• 1.5 cups light brown sugar lightly packed
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 0.5 teaspoon baking powder
• 3 large eggs room temperature
• 2 teaspoons vanilla
• 12 ounces semi-sweet chocolate roughly chopped
• flaky sea salt for topping

Method

 

1. Brown butter in a skillet over medium-high heat until nutty and chestnut brown, then cool slightly.
2. Mix browned butter with brown sugar, then whisk in eggs and vanilla.
3. Combine flour, baking soda, salt, and baking powder, then mix into wet ingredients.
4. Fold in chopped chocolate, chill dough for 24 hours, and bake at 350°F for 12-14 minutes.
5. Sprinkle with flaky sea salt while warm and let cool on baking sheets for 5 minutes.

Notes

Chilling the dough enhances flavor and texture. For best results, bake when dough is cold.