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!
- all-purpose flour
- baking soda
- corn starch
- fine sea salt
- unsalted butter
- light brown and granulated sugar
- vanilla extract
- 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?
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
- 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 (247 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
- flaked sea salt for sprinkling
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.
- 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.
- 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!
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!