Soft and chewy chocolate chip cookies made with brown butter that adds deliciously rich and nutty undertones. Top with flaky salt to bring it all together!
Name something better than a fresh and hot out of the oven, ooey gooey chocolate chip cookie. This recipe takes those traditional choccies and knocks them out of the park. Because MOVE OVER dough balls – there’s a new player in town and his name is Brown Butter.
Chocolate chip cookies from scratch
This simple brown butter chocolate chip cookie recipe comes together in no time after you make the brown butter and allow it to cool. While the butter is cooling, add the chocolate to the freezer. This helps to prevent the chocolate from getting smashed while combining into the dough.
When the butter is ready (see below for more details), combine the sugars with the butter and beat on medium speed for one minute. Add the room temperature egg and vanilla and mix to combine.
Sift together the flour, baking soda and salt and slowly add on low speed until just combined. Scrape down the sides of the mixer, then add the chocolate and mix until just dispersed.
You will need to let the dough sit in the fridge for a minimum of two hours for flavors to meld. If the time allows, plan ahead and allow the dough to chill for 24 hours (and even up to 3 days) for maximum flavor.
Remove the dough from the fridge to sit at room temperature for 30 minutes to take the chill off. Prepare two full-sized cookie sheets with parchment paper.
Using a one tablespoon measure, scoop out two heaping tablespoons of dough (~45g) and roll into a ball. Place 6 cookies, evenly distributed, on each cookie sheet. If you want to make the cookies look nicer, press about 5 chocolate chips into the tops and sides of the cookies.
Bake the cookies at 350F for 10-12 minutes. The edges will be slightly golden brown and the centers will look underdone. Remove them from the oven, give them a smack on the counter, then immediately sprinkle flaky salt over the tops. Allow them to sit on the pan for three minutes, then remove to a wire rack to cool.
Making brown butter
To make brown butter, place the butter (cold or room temp) in saucepan or frying pan over medium heat. Stir the butter every once in a while so the milk solids on the bottom of the pan don’t burn. I like to use a rubber spatula to do this. The butter will get deeper in color and you will notice a delightful change in smell.
This could take anywhere from 5 – 10 minutes depending on your stove top. Pour the butter (and make sure to scrape all of the brown bits off of the bottom) into a heat proof bowl. Check out my How to Brown Butter post for more in depth details on this process.
For this recipe, place the bowl in the fridge. You want the butter to mostly solidify, but it should still be soft. I stir mine every once in a while to help it along. Remove it from the fridge when it gets to this point. It will be opaque and a spoon will easily scoop into it. If it feels too hard, let it sit at room temperature for a bit.
What does brown butter do to cookies?
Want your house to smell amazing? Brown butter. Want your baked goods to have that extra delicious quality that has everyone wondering why you’re so amazing? Brown butter. Want your significant other to burrow into your three-day-old sweatshirt because you smell like something the Gods created? Brown. dang. butter.
Adding brown butter to your baked goods enhances and deepens the flavors. It truly is one of those irresistible ingredients that provides the best rich and nutty undertones.
How to freeze cookie dough
To freeze this cookie dough, follow the instructions to roll out the dough and press the chocolate chips into the tops. Place all of the dough balls on to a parchment lined plate or cookie sheet and flash freeze for 30 minutes. Transfer the dough balls to a Tupperware or ziplock bag and freeze for up to 2 months.
Can you bake cookie dough without thawing?
YES! If you’d like to bake the cookies directly from frozen (chocolate chip studded side up), reduce the oven temperature by 30 degrees and add 3-5 minutes of bake time. If they still look very underdone, continue baking until the edges are set and golden brown and the center looks slightly underdone.
However, the best method for baking is to add the frozen dough balls to a prepared cookie sheet and allow them to sit for one hour before following normal baking instructions. Make sure you put the chocolate chip studded side up!
Looking for more cookie recipes?
- Snickerdoodle Cookies with Cinnamon Chips
- Chocolate Marshmallow Cookies
- Apple Cider Caramel Thumbprint Cookies
*This post and recipe was originally published on April 2, 2020 and was updated on January 12, 2021.
Brown Butter Chocolate Chip Cookies
- Stand mixer with paddle attachment, or handheld mixer
- Fine mesh sieve (or whisk)
- Two full-sized cookie sheets
- Parchment paper
- 1 cup + 2T all-purpose flour 135g
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter 113g
- ½ cup light brown sugar packed (100g)
- ¼ cup + 2T granulated sugar 75g
- 1 large egg room temperature
- 1 tsp vanilla paste or extract
- ¾ cup chopped chocolate or chocolate chips 125g
- Flaky salt for tops
- In a medium frying pan or saucepan over medium heat, brown the butter, stirring every 15 seconds so the milk solids don’t stick to the bottom of the pan.
- Pour the butter into a bowl and allow it to cool and solidify. The butter will turn opaque and the brown bits will settle to the bottom. If you want to speed up this process, place it in the fridge or freezer and stir it every 5 minutes until it solidifies, but is still soft. You want a spoon to effortlessly scoop through the butter.
- While the butter cools, add your chocolate chips to the freezer (this helps them to mix into the dough without getting smashed). Also, sift together the flour, baking soda, and salt into a bowl and set aside.
- Transfer the brown butter to a stand mixer fitted with the paddle attachment (or use a hand mixer), add both sugars, and mix on medium speed for one minute. Add the egg and vanilla, and mix until combined.
- With the mixer on low speed, add in the flour mixture until just combined. Scrape down the sides and, if needed, give another mix on low to finish combining. Otherwise, add in the chocolate chips on low speed and mix until scattered throughout.
- Chill the cookie dough for at least two hours, but preferably overnight or 24 hours. This allows the flavor of the brown butter to fully develop and penetrate the dough.
- Remove the dough from the fridge 30 minutes before you want to make them to take the chill off.
- Preheat the oven to 350F and parchment line two full-sized cookie sheets. Roll the cookie dough into heaping 2 tablespoon balls (approx. 45g) and place on the cookie sheets at least 2 inches apart. Press another ~5 chocolate chips into the top of the dough balls (optional, mostly for appearance).
- Bake for 10-12 minutes until the edges are slightly golden and the centers still look a bit underdone. If you are baking both pans at once, switch racks at half.
- As soon the cookies are removed from the oven, give the pan a bang on the counter and sprinkle with flaky salt. Allow them to rest on the pan for 3 minutes, then transfer to a wire rack to cool completely.