Brown Butter Chocolate Chip Cookies (2024)

Andrea
Published on March 17, 2020 / Last updated on September 13, 2023

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Chewy, brown butter chocolate chip cookies are mouth watering perfection! There is nothing better than these extra large, ooey gooey goodness.

What’s better than chocolate chip cookies? The best loved sweet treat to put you in a nostalgic mood and bring back all of the fond memories of childhood. Indulge those sweet reminiscences with these other classic goodies: Crispy Crunchy Oatmeal Cookies, Lucky Charms Bars, & Gooey Rice Krispie Treats.

Taking Cookies to a New Level

Nothing says welcome home from a long day like a batch of warm cookies. My kids LOVE sitting down with a glass of milk and some sweet morsels and telling me about their day. Fills the body and the soul.

Browning the butter takes these to the next level by creating a richer and nuttier flavor that is a great addition to just about any cookie recipe. If you have the time for it its a great flavor profile to mix in.

These cookies are quickly working their way up to the top of our favorite cookie list. Yes, we have a list of our favorite cookies! They’re crisp, chewy and loaded with gooey chocolate. A pinch of sea salt on top makes them even more amazing. There’s nothing better than freshly baked homemade cookies!

How to Make Brown Butter Chocolate Chip Cookies

Ditch the mixer, and grab a whisk + spatula. For this recipe all you’ll need is a little elbow grease!

This particular recipe requires a bit more prep work/patience, but I promise you it’s worth it. You’ll brown some of the butter, whisk and wait for the sugar to dissolve, then fold in the dry ingredients and chocolate.

Place 4 TB of butter in a large mixing bowl, set aside/

To brown the butter:

- Melt 10 tablespoons butter over med-high heat in heavy bottomed saucepan.
- Whisk continuously until butter begins to sizzle
- Butter will be golden brown with a nutty aroma
- DO NOT let it burn!
- Remove the heat and poor over the butter in the mixing bowl

Stir combined butters until melted. Combine with sugars, salt, and vanilla. Whisk in eggs and yolk until smooth (about 30 seconds). Let the mixture stand for 3 minutes.

Combine flour and baking soda in a separate bowl, set aside.

Whisk butter/sugar mixture for 30 seconds. Let stand 3 minutes.

Chop bittersweet chocolate into chunks, set aside.

Storing Info + Tips

Use two scoops of dough to form an extra large ball. These are XL cookies after all.
If you want to make these a standard size, use a standard size scoop (1.5 tablespoons), place 1 dozen cookies on a sheet and bake them for 10-12 minutes.

Storing / Reheating: You should store these brown butter chocolate chip cookies in an airtight container at room temperature. If you would like to warm up the cookies you can pop them in the microwave for about 15-20 seconds.

Freezing: You can scoop (portion the dough out) and freeze it for up to 3 months in a Ziploc bag. Write the baking directions on it. Bake them for a few minutes longer than recommended. If you don’t want to bake all of the cookies right away, you can portion the dough out and when a cookie craving strikes, pull one or two balls of dough out and bake them!

How long do they last? Homemade cookies should last about a week before drying out.

Bake 6 cookies at a time, rotating the pan half way through. Mine took the full 14 minutes to get nice and crisp on the outsides and set in the centers. However, if you prefer softer cookies, bake them for 12 minutes. Once they’ve cooled, grab a big glass of milk and enjoy!

For more cookies, check out:

Browned Butter Chocolate Chip Skillet Cookies
Browned Butter Snickerdoodles
Perfect Chocolate Chip Cookies
Bakery-Style Chocolate Chip Cookies

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Browned Butter Chocolate Chip Cookies Recipe

What's better than chocolate chip cookies? Fresh baked chewy XL browned butter chocolate chip cookies! They're the best!

4.87 from 44 votes

Ingredients

▢ 14 tbsp unsalted butter - divided
▢ 3/4 cup brown sugar - packed (dark brown works too)
▢ 1/2 cup granulated sugar
▢ 1 1/4 tsp kosher sea salt - or 1 tsp. table salt
▢ 2 1/2 tsp vanilla extract
▢ 1 egg+ 1 yolk
▢ 1 3/4 cup all purpose flour - 8 ¾ ounces
▢ 1/2 tsp baking soda
▢ 3/4 cup semisweet chocolate chips
▢ 4 oz bittersweet chocolate

Instructions

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.
Place 4 tablespoons of butter in a large mixing bowl; set aside.
In a medium heavy bottomed saucepan set over medium-high heat, add 10 tablespoons of butter.
Heat until melted, about 2-3 minutes, then whisk constantly until the butter begins to sizzle, then foam. The butter will become golden brown with a nutty aroma. DO NOT LET IT BURN. Remove the heat and pour over the butter in the large mixing bowl. Stir until the butter is completely melted.
Add sugars, salt, and vanilla, whisk until combined. Add the egg and yolk and whisk until mixture is smooth, about 30 seconds. Let the mixture stand for 3 minutes.
Meanwhile, in a small mixing bowl, whisk together the flour and baking soda.
Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
Meanwhile, chop the bittersweet chocolate into chunks.
Whisk the butter sugar mixture for 30 seconds. Let the mixture stand for 3 minutes.
Stir in flour mixture to the large bowl, mix until just combined. Fold in the chocolate chips and chunks.
Create balls of dough that are approximately 3 tablespoons in size. Place six balls of dough on each sheet, sprinkle the tops with sea salt if desired.
Place one sheet at a time in the oven and bake for 12 to 14 minutes, rotating the sheet halfway through. Remove from the oven and allow to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.

NOTES

-If you want to make these a standard size, use a standard size scoop (1.5 tablespoons), place 1 dozen cookies on a sheet and bake them for 10-12 minutes.
-You can scoop (portion the dough out) and freeze it for up to 3 months. Bake them for a few minutes longer than recommended.

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