These bakery-style Brown Butter Chocolate Chip Cookies are full of flavor and have the most addictive chewy center. This is my go-to cookie recipe to share with friends and family!
These brown butter kissed cookies went through 6 rounds of testing.
A few rounds were dedicated to getting the recipe ratios perfect while the others were just because my family found themselves hopelessly addicted to these cookies!
After making them no less than 20 times I decided it’s probably time I shared he recipe, eh?
I’ll typically bake up half the batch after a good 24-48 hour chill in the fridge (for maximum flavor and *perfect* texture and consistency) and then portion out the remainder of the dough with a cookie scoop to freeze for later.
This way I can have a warm, freshly baked cookie whenever the craving hits!
Ingredients Needed
- all-purpose flour
- baking soda
- corn starch
- fine sea salt
- unsalted butter
- light brown and granulated sugar
- vanilla extract
- eggs
- semi-sweet chocolate bar (chopped into chunks)
- semi-sweet mini chocolate chips
Since we’re browning half the butter for all it’s magical flavor-enhancing abilities, I like to add a tablespoon and a half of corn starch to the cookies to help maintain chewiness.
You can 100% use all chocolate chips for the cookies (in place of the chocolate chunks) but the chip/chunk combo was my absolute favorite in the test round. We make them this way all the time now!
Do I have to chill the cookie dough?
YES PLEASE!!!
The difference between cookies made with un-chilled dough versus those made with the dough chilled 24-48 hours in advance is pretty crazy. Without chilling, the cookies spread much more and are less chewy so I highly suggest making these bad boys a day or two before you need them so they can hang in the fridge and achieve chocolate chip cookie perfection!
The chilled/marinated dough is key for achieving that bakery style cookie thickness and texture.
I simply scoop out the contents of my stand mixer onto a sheet of plastic wrap, tightly seal/wrap the dough, and pop it in the fridge.
When it’s time to bake, simply set out the dough for 30 minutes or so to soften and scoop with a large 3 TBSP cookie scoop.
Brown Butter Chocolate Chip Cookies
These brown butter kissed cookies have a perfect crisp edge with a deliciously chewy center. I love saving a few for the next day as they get even chewier! So good!
My daughter and her best friend recently started a neighborhood cookie delivery business and so far these cookies are their best seller!
PRO-TIP: Measure the flour and sugar by weight with a small kitchen scale. This produces the most accurate results and is much quicker than fluffing and spooning flour into measuring cups.
Brown Butter Chocolate Chip Cookies
Ingredients
- 3 cups unbleached all-purpose flour (380 grams) measure with scale
- 1½ TBSP corn starch
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 sticks unsalted butter (227 grams)
- ½ cup granulated sugar (100 grams) measure with scale
- 1¼ cups light brown sugar (247 grams) measure with scale
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 4 oz semi-sweet Ghirardelli chocolate baking bar
- 1¼ cups mini semi-sweet chocolate chips
OPTIONAL
- flaked sea salt for sprinkling
Instructions
BRING TO ROOM TEMP
- Set out one stick of butter and eggs to soften to room temperature.
- Use the remaining stick of butter to make browned butter.
BROWN BUTTER
- Add 1 stick butter to a saucepan set to medium heat. The butter will begin to simmer and then eventually start to foam. Once the butter is foamy, begin to whisk often with a metal whisk.
- After a few minutes, the butter will start to lightly brown and turn a nice golden amber color on the bottom of the saucepan. Whisk constantly and remove from heat as soon as the butter begins to darken and give off a nutty aroma. Immediately transfer the butter to a large glass bowl to halt the cooking process and allow butter to cool.
MEASURE INGREDIENTS
- For the flour and sugar, I highly suggest measuring both out in grams using a kitchen scale. This way you get accurate results for the most amazing cookies! If you don't have a scale, fluff the flour first then gently add spoonfuls of flour to your measuring cup using the spoon and sweep method.
- Measure out remaining ingredients.
- For the chocolate bar, chop into small chunks.
- In a medium bowl combine flour, corn starch, baking soda, and salt.
- In the bowl of an electric mixer, cream together softened stick of butter with brown and granulated sugar for approx. 2 minutes until creamy.
- Next beat in cooled brown butter until incorporated.
- Add vanilla and eggs and beat for an additional 30-40 seconds.
- Gradually beat in flour mixture until just combined.
- Fold in mini chocolate chips and chocolate chunks.
CHILL THE DOUGH
- Wrap dough in plastic wrap and refrigerate for 24-48 hours (1-2 days).
TIME TO BAKE!
- Allow chilled dough to sit at room temperature until soft enough to scoop.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Once dough is scoop-able, use a 3-TBSP cookie scoop to portion out dough.
- Arranged spaced on parchment paper (cookies will be approx. 3.5-4 inches) and bake for 11-12 minutes or until edges are golden and the center of the cookie has begun to set.
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely. Optional – you can sprinkle fresh from the oven cookies with a teeny bit of flaked sea salt for a salty sweet treat!
Notes
Nutrition
This recipe yields 26 bakery-style cookies.
If you get a chance to try these brown butter chocolate chip cookies, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Questions & Reviews
Can I add different inclusions to this cookie dough recipe?
Hi Amber! You absolutely can! I usually aim for around 2 cups of mix-ins total including the chocolate chips/chunks so the cookies still keep their ideal spread and integrity. Sticking with finely chopped chocolate bar and/or the mini chocolate chips vs regular size chocolate chips for the chocolate portion will mean more chocolate in every bite so for sure go that route then just adjust total the amount as needed so you can add any extras your heart desires. Happy baking!
Hello! These cookies are by far the best chocolate chip cookies I’ve ever had! Love love love this recipe, and LOVE that I can measure accurately by grams! Thank you for including the measurements in grams!
However I have a question about the butter. Most of the time, my sticks of butter range anywhere from 100-115 grams. With the recipe calling for 247 grams, I worry that the 2 sticks I’ve been using isn’t enough. Should I go by grams or just stick to 2 sticks? The cookies have been turning out beautiful, and I’ve made this recipe countless times, but I always wonder about the butter. Thank you in advance!
Lauren you just made my day! If they’ve been coming out amazing for you, I wouldn’t even stress it in the least! I think the standard size for a stick of butter is 113.4 grams so you’re looking at about 227 grams of butter. And of course now I am just realizing my math may not have been math-ing this entire time. Cue facepalm. I’m going to hop in and adjust the grams for the butter and then put myself in time out because somehow in the 500 times I have made these cookies I have just grabbed the 2 sticks (same as you) and called it a day. In other news, I am so so thrilled you have been loving them!
I want to freeze cookie balls for when I want one or two cookies do I let thaw then bake? Also l absolutely love Peas and Crayons you are my number ONE!!! Great recipes!
Thank you Shirley! I’m so thrilled you’re loving the recipes!
You can thaw the cookie dough balls then bake via normal bake times/temp or bake directly from frozen and bake at 325°F and add an extra 3-5 minutes to the bake time.
I have been searching for the perfect chocolate chip cookies recipe for years and with this one I found it! These cookies came out with a crisp golden brown exterior and an ooey gooey middle. The only adjustment I made is baking them at 325 degrees for 15 minutes as I was finding the center to be a little too underbaked at 350 for 11-12 minutes. Highly recommend this recipe overall!
Can you use this recipe to make a cookie?Love the browned butter in cookies
Meant to say cookie cake
Such a good idea! I haven’t tested it out yet (and I so will!) but I would start with my classic Giant Chocolate Chip Cookie Cake and brown half the butter, keeping the remaining portion as softened butter like the browned butter cookie recipe. This way you get the best flavor and texture combo! The overnight chill will further develop the texture and flavor too. Let me know if you get a chance to try it! xo
I’m definitely gonna try it in the next few days
Ahh yay! Keep me posted!
Dangerously delicious. We couldn’t stop eating these.
SO DANGEROUS! I have a half dozen cookie dough balls of it in my freezer right now and I want to make them daily haha! Cookie party at my house!