Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are thick, chewy, and unlike any other chocolate chip cookie. There’s as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of classic chocolate chip cookies!

Sally's Baking Addiction Brown Butter Chocolate Chip Cookies-- you haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.

Welcome to Day 10 of the 2014 Sally’s Cookie Palooza. Are you sick of cookies ye… I can’t even finish asking that. These brown butter chocolate chip cookies are simply amazing with a flavor you can’t quite put your finger on until you realize it’s all BROWN BUTTER.

Welcome to your new brown butter addiction.

You haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie! Recipe on

There’s as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of ordinary chocolate chip cookies. If you’ve browned butter before, you’re familiar with the unsurpassable nutty flavor that comes along with it. Browning butter, a simple technique, can be done on the stovetop. The aroma of browned butter alone is enough to anyone salivate and the flavor is absolutely marvelous.

What is Brown Butter?

Browning butter is a basic technique that considerably changes the flavor of anything it touches. I wrote an entire tutorial on how to brown butter if you’re interested in learning more about this one ingredient wonder. Browning butter is very easy because all you’re doing is gently cooking butter. This melting method gently cooks the butter until it develops a nutty flavor and toasted aroma. It’s like toasted hazelnuts swimming in a pool of caramel sauce. So good! You can taste this upgraded flavor in recipes like blondiesbrown butter pound cakebrown butter cream cheese frosting, brownies, and today’s chocolate chip cookie recipe.

How to Brown Butter

How to brown butter: Cut the butter into pieces and place in a light-colored pan or skillet over medium heat. A light colored pan helps you determine when the butter has browned. This is important because there are only a few seconds between beautiful brown butter and burnt butter! Stir the butter as it melts. After the butter has completely melted, continue cooking on medium heat until the butter turns a light amber color and smells nutty. Immediately remove from heat and pour into a heat-proof bowl. There will be little bits of milk solids at the bottom of the pan. Don’t leave those behind! The toasted milk solids carry a lot of the brown butter flavor.

Brown butter

Can I Use Brown Butter in Any Cookie Recipe?

Going the extra mile to brown butter for cookie recipes makes a good cookie, a great cookie. But browning butter isn’t a technique that will work with ALL cookie recipes. Typically the recipe requires some testing if you’re replacing creamed butter with browned butter or melted butter with browned butter.

What’s the reason? During the browning process, as butter goes from yellow to amber in color, it loses some moisture, about a 20-35% loss. This is a considerable amount of moisture to leave out of your recipe! Maybe adding a little extra butter or another egg yolk to the cookie recipe will make up for this moisture loss? But then you may have too much concentrated fat in the cookie recipe. Confused? Trust me, I was too.

Let me make it easy for you. Browning butter = unbeatable flavor with moisture loss. Cookie dough using browned butter needs extra moisture. Adding 1-2 Tablespoons of milk will add the proper amount of moisture back to the dough.

Brown butter chocolate chip cookie dough recipe on

Brown butter chocolate chip cookie dough on

Chilling is Crucial for Brown Butter Chocolate Chip Cookies

  1. Chill browned butter: After browning the butter, chill it in the refrigerator. Chilling the brown butter will solidify it. Once chilled into a solid mass, cream it with the sugars just as if you were creaming softened butter. The key to chilling the brown butter? Chill it in a large container or baking pan. The larger the container or pan, the thinner the layer of butter will be and the quicker it will solidify.
  2. Chill cookie dough: After the cookie dough is all mixed up, you have to chill it again. This takes another 3 hours, but there’s a reason for it. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavor. Time in the refrigerator develops a heightened buttery and caramel flavor. Pair this with the flavor of brown butter? MIND BLOWING.

Chilling the brown butter until it’s totally solid takes about 2-3 hours and chilling the prepared cookie dough requires the same. We’re looking at 4-6 hours of chill time. Taking this times guarantees a thick and majorly flavorful chocolate chip cookies. I promise they’re worth the wait!

Brown butter chocolate chip cookies

How does this recipe compare to my Chewy Chocolate Chip Cookies? That cookie uses melted butter, not browned. You can definitely sub brown butter for melted (in fact, some readers have!) but I find the resulting cookie a little crumbly which is in part to the missing moisture, explained above.

Quick Tips for Perfect Brown Butter Chocolate Chip Cookies

  • Cornstarch: Cornstarch creates a softer cookie. Do not leave it out!
  • Sugars: Use more brown sugar than white for a chewier, softer cookie.
  • Eggs: An extra egg yolk equals a richer tasting cookie.
  • Milk: Milk makes up for the loss of moisture in the browning process.
  • Plan Ahead: Make sure you plan ahead and have enough time for both stages of chilling. Chilling is everything in this cookie recipe.
  • Nuts: Feel free to add chopped nuts like pecans or walnuts, making sure to leave the total amount of add-ins (including chocolate chips) at 1 and 1/2 cups.
  • Pro Tip: Sandwich butter pecan ice cream in the center of two cookies. You’re welcome.

You haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie! Recipe on

If there’s any cookies leftover, wait until you try these brown butter chocolate chip cookies on day 2. The flavor is out of this world!


Brown Butter Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 7 hours
  • Cook Time: 12 minutes
  • Total Time: 8 hours
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Brown butter chocolate chip cookies are thick, chewy, and unlike any other chocolate chip cookie. There’s as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of classic chocolate chip cookies!


  • 1 cup (230g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips


  1. Brown the butter: Have a large flat heat-proof baking dish, such as a 9×13 inch pan, handy. Slice the butter into pieces and place in a light-colored skillet. The light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and pour into dish. Cover tightly, place in the refrigerator, and chill until solid, about 2-3 hours (or up to 1 day). A large flat dish, as opposed to a bowl, helps the butter solidify quicker.
  2. Remove solid brown butter from the refrigerator and spoon into a large bowl (or the bowl of your stand mixer). Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the chilled brown butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until light in color and combined, about 2 minutes. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined, then beat in the milk on medium speed. The cookie dough will be thick. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2-3 hours and up to 3 days. Chilling is mandatory for this cookie dough or else the cookies will over-spread.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes as you preheat the oven. This makes the cookie dough easier to scoop and roll. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.)
  5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Once chilled, the dough may be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll dough, about 1.5 Tablespoons of dough each, into balls.
  7. Bake the cookies for 11-12 minutes until slightly golden brown around the edges. My oven has hot spots and yours may too so be sure to rotate the pan once during bake time. The baked cookies will look soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. During this time, you can press a few extra chocolate chips into the top of the warm cookies. This is just for looks! The cookies will slightly deflate as you let them cool.
  8. After 5 minutes, transfer cookies to a cooling rack to cool completely.


  1. Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Dough Chilling Alternative: Chill the cookie dough as a whole for 1 hour. Then remove from the refrigerator and roll into 1.5 Tablespoon balls, as the recipe suggests before baking. Continue to chill the cookie dough balls for the remaining 2-3 hours (or freeze them as suggested in the last step). Some readers find this easier! If you do this, you do not have to let the cookie dough sit at room temperature in the next step.
  3. Cookie Bars: Use a 9×13 pan and bake for 24-28 minutes or until lightly golden brown on top. No need to chill the cookie dough, just chill the brown butter as directed.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.


Comments are closed.

  1. Hey Sally!

    Can’t wait to give these babies a try! I just browned the butter and am waiting for it to cool! The house smells absolutely marvelous!! One question, is there a reason you upped the temperature on these cookies opposed to your chewy cookie recipe from 325 to 350? Is it something about the brown butter? I love to hear all about your “cookie science”! It’s the only science I truly understand! 😉

    1. For larger cookies (such as the chewy chocolate chunks), I usually like baking them at a lower temperature to ensure the entire cookie bakes through rather than just the edges or even just the top. These cookies are smaller, so 350 works just fine. Enjoy!

  2. I just made these as gifts for several of my professors to thank them for their influence on me since I’m graduating. I saw one of them the next day and most of the cookies were already gone! (She’d hidden two more from her husband, haha). Everyone who’s tried one of these has said they were fantastic!

  3. I have made these before and they were AMAZING!! My fiance doesn’t normally like Choc Chip Cookies BUT he loved these 🙂
    P.S can you use full fat milk instead of low fat?

    1. Low fat is best. You want just a little bit of moisture without adding substantial fat to the dough.

  4. Hello Sally, over the years I have tried many cookie recipes to find just the right ones. I now use four of your recipes in my Restaurant & Bakery: Brown Butter Chocolate Chip Cookies, Soft & Chewy Oatmeal Raisin Cookies, Inside Out Chocolate Chip Cookies (I use chocolate chips and mint chips in these), Soft & Chewy Oatmeal Raisin Cookies. They are perfect for texture and flavor. So glad I found your website, regards, Donna

  5. These were not as buttery tasting as I was hoping for, but the browned butter did give a wonderful flavor that I had not experienced yet. However, the flavor was overshadowed by the amount of chocolate chips. I love chocolate, but I would greatly reduce the amount if I make these again. Maybe 1/2 – 2/3 the amount the recipe states.

  6. Thank you for the super helpful description of browning butter. These were phenomenal! I’ve made many batches since trying this for the first time. I always read your posts and try to follow your directions exactly and I’m glad I do because chilling in this recipe is e-v-e-r-y-t-h-I-n-g & completely necessary.

      One batch I did use mini-chocolate chips because my friend prefers them (she says they get that “Panera taste” with chocolate chips in every bite), but, I could eat them with any add-in. I’ve shared this recipe more than any other recipe from your site.

    Now that you’ve gotten your readers hooked on brown butter, any chance you’ll develop a brown butter frosting? Thanks for another amazing cookie recipe – you really are THE cookie lady! 

    1. Amy, a brown butter frosting seems to be just the ticket to COMPLETE my life. I have to do something like that!!

  7. Hello Sally! Was just wondering-  I just put the brown but I feel like I lost so much butter in the browning process. I have it in an average sized cereal bowl right now (it burned through my tupperware!) and I feel like I do not have two cups worth of butter. Is this normal, or should I make more?

    1. Less butter after browning is expected. The amount slightly varies– but you are not supposed to have 2 cups. You should begin with 1 cup of butter (2 sticks) and then the amount is reduced from there.

  8. These cookies sound so good!  I want to share with some friends and would like to know if the recipe can be doubled without endangering the quality of the cookies. Thanks!

  9. You are a cookie Godess!  I made them tonight and they are delicious.  They do have a great caramel flavor.  They take a bit longer to make than other recipes I’ve used but well worth it.  Mine weren’t quite as thick as yours, I did the minimum chill time for the dough.  I only baked up half the dough tonight so I’m going to finish baking tomorrow and see if the extra chill time does the trick.  Thank you so much for this recipe -and all your others ;). I have a new go to chocolate chip cookie recipe.

  10. Cookie nirvana. Texture and flavor that evolves. So rich I feel satisfied after eating two and like a glutton after having three. I prefer my butter a little browner than the recommended directions, though. 🙂

    Try adding 1.5 teaspoons of mint extract instead of vanilla, you’ll thank me!

  11. Marianne Page says:

    Hi Sally, 

    Is it okay to chill the brown butter overnight? Want to make the brown butter tonight and the cookie mixture tomorrow. 

    Please do let me know. Dying to try this recipe!

    1. Absolutely, yes!

  12. These look so amazing! One quick question:is it ok to use baking powder instead of baking soda? My mom said that they were basically the same thing, is that true? Gonna make these on the weekend when I have more time!

  13. How far in advanced can we make the brown butter? Can we make it then allow to chill in the fridge for a few days?

  14. Hello sally 
    Thank you so so  much for this blog and these incredible  recipes ..i do a lot of cookies recipes but this recipe turns flat even though i chill the dough and put a few table spoon of flour .. is this normal ??what can i do to become more big and fat because this recipe is so much delicious??

  15. Hi sally!! I just made these babies, the flavor is amazing but I baked them for about 18 minutes and they still do not seem cooked on the bottoms and leave behind greasy spots on the sheets. This has happened for a few other of you cookie recepies and I was wondering if you had any suggestions. Maybe add another tablespoon or two of flour? Thanks!

    1. Cora, a little more flour should help. I’d say about 3 more Tablespoons.

  16. I made these over the weekend, subbing chocolate chips with a 100g bar of each white and milk chocolate. They are amazing! Thank you! (Super rich and sweet)

  17. Hi Sally! 
    I made a large batch of brown butter – what would the conversion be if i had brown butter on hand and was not making it from scratch from one cup of unsalted butter? 

    1. I’m really unsure of the exact amount. Perhaps 3/4 cup?

      1. worked well! i’m going to tag you on instagram to show ya!

  18. Hi Sally

    I try making these..I had a hard time beating the butter with hand it okay to melt it a bit? Took me almost 5 min to even get it to soft form but I wouldn’t say smooth. 

    1. Sounds like the butter was much too cold. How about leaving it out on the counter for 20 minutes or so I don’t recommend melting.

      1. I had the same problem, and I’m scratching my head here, as to how it would be any different coming right out of the fridge.  

  19. So….what would happen if say, someone made this dough really late at night and so accidentally used bread flour instead of all purpose? Should this person toss the dough and go cry herself to sleep?

    1. All is not lost! The cookies might still be OK. They may be a little more dense and chewy.

  20. These are so delicious! Is it possible to cut the recipe exactly in half or will that alter the taste? I supposed I could just freeze some of the dough

    1. I would make the recipe as is and freeze half the dough, just as you said. Things can get a little tricky when it comes to halving. I find the texture is almost never the same.

  21. Can I use salted butter for the browned butter? Would you cut down on the salt in the recipe?? 
    Thank you for this recipe! It’s going to be amazing!

    1. Absolutely! I would reduce the salt in the recipe to 1/4 teaspoon.

  22. Peggy Dolomont says:

    I want to make these today but I only have whole milk…will it ruin the cookie? 

  23. Hi! I just baked these, and they are quite flat. They are chewy, flavorful and yummy, but they did not come out like yours. This is the first time of all the recipes (of yours) that they did not come out right. Thoughts?

  24. LOVE these cookies!  Thank you so much!  I sprinkle a little coarse salt on them before they go into the oven.  Yum!

  25. hi! so i baked the cookie again, this time it turned out pretty well, chewy, moist ,flavorful, but they were flat! the problem before was my chilling time now i found out that my problem is not enough flour but the cookie doughs are chilled so much that they are hard as ice, should i thaw them until they are back to their original thick-liquid form?

  26. Rabia Ahmed says:

    They were as good as they looked in this recipe! Even my dad ate them and he never eats my cookies, lol. Also, I accidentally put in 1 tsp baking powder instead of baking soda but then added a little bit of baking Soda too. They still turned out pretty good. Thank you! Second recipe of yours that I’ve tried and I’m a huge fan now!

  27. I followed the recipe to a T!!! Turned out just like your cookies Sally! I chilled my dough overnight because I didn’t have the time to bake it the same day and they turned out wonderful. Thanks for sharing your recipe…

  28. Just came out the oven! Totally delicious and beautiful too! I used dark brown sugar and they look beautifully golden. I used white chocolate chips because some how I ran out of my giant bulk of semi sweet but I think they’re a winner anyway. just wanted to report back they are worth the time and waiting for everything to chill. Thanks Sally!

  29. Tiffanie B says:

    I saw this recipe and really really realllyyy wanted to make these into bars, but when I reached for my bag of semi-sweet chips I didnt have enough. 

    So with some master engineering, white chocolate chips and white chocolate covered pretzel  mixed into the semi sweet chips we arrived at the final step. Tasting.

    Its moist. Sweet. Salty. Savory. I have NO REGRETS! 

    I love all of your recipes! This one ended up being a bit intriguing and I will definitely be trying the regular cookie version when I restock my chocolate supply.

    1. Oh my gosh your “accident” creation sounds AMAZING.

  30. Hi Sally– these look seriously amazing. I recently had a baby and I can’t seem to get intrusive thoughts of !COOKIES! out of my head (Maybe because I now have an excess of milk?).  These are next on my list for sure.
    Do you think these would be good with sea salt sprinkled on top, or would it be a bit too much with the salt already in the recipe? I love salty ccc’s!

    1. Congratulations!

      Never too much. Especially if you love salty sweet so much 🙂

    2. Did not find anything extraordinary about this cookie. Perhaps I didn’t brown the butter enough? But I had a lot of browned bits in the bottom of my pan. I strained the butter through cheesecloth so none of the browned bits made it into the cookies. Maybe that’s why the lack of flavor? The cookies really have no standout flavor. I do like the consistency change using more brown sugar than granulated. But otherwise, I would rather have a Tollhouse cookie. Just not worth the effort.

      1. You definitely need those browned bits! I’ve been making my own version of brown butter cookies for a couple of weeks and I literally have people clamoring for the recipe. Try it again and this time definitely add the browned bits (it even speckles the dough and makes it look kind of pretty in my opinion) and you will notice a toffee like flavor. Someone ever asked if the secret ingredient was Heath bar.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally