I just baked what I swear are The Best Ever Chocolate Chip Cookies with brown butter, crispy edges and maddeningly gooey centers you won’t believe until you see them.

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I’m obsessed with these chewy brown butter chocolate chip cookies. I love how browned unsalted butter, browned and cooled slightly, hits you with caramel and nutty notes that make me reach for a second before the first is gone.

The chocolate chips melt into gooey pockets and I swore these are The Best Ever Chocolate Chip Cookies the first batch out of the oven. But my friends call it the Brown Butter Double Chocolate Chip Cookie Recipe of doom because you can’t stop.

Messy, slightly crisp edges, soft center. Pure sugar-brain joy.

Don’t come between me and my next tray.

Ingredients

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Browned butter brings nutty, deep richness and makes cookies taste grown up.
Light brown sugar keeps cookies chewy and adds subtle molasses warmth.
Granulated sugar gives crisp edges and balances that deep butter flavor.
Eggs add structure and moisture so cookies stay soft and not cake-y.
Vanilla makes everything taste cozy and rounds out the sweet notes.
All purpose flour gives the classic cookie chew and holds everything together.
Baking soda helps spread and creates those beloved little brown edges.
Baking powder lifts slightly for a tender, not flat, cookie texture.
Sea salt amps flavor; sprinkle extra on top if you like contrast.
Chocolate chips bring melty pockets of sweet that you’ll fight over.
Plus toasted nuts add crunch and a toasty, buttery contrast if desired.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned and cooled slightly

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine sea salt, plus extra for sprinkling if you want

2 cups semisweet chocolate chips or chopped chocolate

Optional: 1 cup chopped toasted walnuts or pecans if you like nuts

How to Make this

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1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. Brown the butter: melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Swirl often, it will foam, then the milk solids will brown and smell nutty. When you see amber bits and it smells caramelized, remove from heat and let cool until just warm, about 10 to 15 minutes.

3. In a large bowl whisk together 1 cup packed light brown sugar and 1/2 cup granulated sugar. Add the warm browned butter and whisk until mostly smooth, some little lumps are okay.

4. Beat in 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract. Don’t overbeat, just enough to combine.

5. In another bowl whisk 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt. Pour the dry mix into the wet and fold until just combined. The dough will be slightly sticky.

6. Fold in 2 cups semisweet chocolate chips or chopped chocolate and if using, 1 cup chopped toasted walnuts or pecans. Toasting the nuts brings out flavor so try it if you have time.

7. For thicker, chewier cookies chill the dough 30 minutes to 1 hour. If you are impatient you can bake right away, but chilled dough spreads less.

8. Scoop dough into roughly 2 tablespoon-sized mounds spaced about 2 inches apart on the prepared sheets. Press a few extra chocolate chips on top and sprinkle a tiny pinch of sea salt on each if you like that sweet-salty contrast.

9. Bake 10 to 12 minutes, until the edges are golden and the centers still look soft and slightly underbaked. Rotate pans halfway through if your oven bakes unevenly.

10. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to finish cooling. Store in an airtight container at room temp for up to 4 days, or freeze dough balls for later baking.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper or a silicone mat
2. Medium saucepan for browning butter
3. Large mixing bowl
4. Whisk and rubber spatula (or wooden spoon) for folding
5. Measuring cups and spoons
6. Kitchen scale (optional but handy)
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Small bowl or tray for toasting and chopping nuts

FAQ

Q: Can I skip browning the butter and just use melted butter?
A: You can, but you’ll miss the nutty, caramel notes browned butter gives. If you’re short on time, use melted butter but try to cook it till it gets a little darker and smells toasty. Don’t burn it though or it will taste bitter.

Q: How do I keep these cookies chewy and not flat and greasy?
A: Chill the dough for at least 30 minutes, or even overnight. That firms up the butter and stops spreading. Use room temp eggs, but not hot. Bake until edges are set and centers still look soft. They’ll firm as they cool.

Q: Can I use all brown sugar or swap for more granulated sugar?
A: Using all brown sugar makes them chewier and more caramel-y. More granulated sugar gives a crisper cookie. If you like chewy, stick with the recipe amounts or go heavier on brown sugar.

Q: Do I have to use baking powder and baking soda both?
A: Yes, both help texture. Baking soda helps spread and browning, baking powder gives a little lift and keeps the crumb tender. Leaving one out changes how they rise and feel.

Q: How big should I scoop them and how long to bake?
A: Use about 2 tablespoons of dough for medium cookies. Bake 9 to 11 minutes at 350F. Smaller scoops 8 to 10 minutes, big ones 11 to 13. Take them out when edges are set but centers look a bit underdone.

Q: Any tips for best results with mix-ins or nuts?
A: Chop chocolate roughly so you get melty pockets and big bites. If adding nuts, toast them first for flavor and cool before stirring in. Don’t overmix once flour is added or cookies get tough.

Chewy Brown Butter Chocolate Chip Cookies Recipe Substitutions and Variations

Butter (1 cup browned) — Sub with 1 cup browned ghee or clarified butter for the same nutty flavor and no water content. If you have no time, use 1 cup melted unsalted butter, cooled, but the cookies will be less toasty.
1 cup packed light brown sugar — Swap with 1 cup granulated sugar plus 1 tablespoon molasses, stirred until even. That replicates the moisture and caramel notes pretty well.
2 large eggs — For each egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, let sit 5 minutes. Works great for chewiness, or use 1/4 cup unsweetened applesauce per egg if you want a milder flavor.
2 1/4 cups all purpose flour — Use a 1-to-1 gluten free flour blend cup for cup, or try 100% whole wheat pastry flour (cookies will be a bit denser and nuttier). If using whole wheat pastry, you might need an extra splash of milk or an extra egg white for tenderness.

Pro Tips

– Chill the dough longer if you want thick, gooey centers. I usually do at least 1 hour, sometimes overnight. Cold dough spreads way less so your cookies stay puffy and look bakery-made.

– Warm the baking sheet between batches. The cookies on a cold sheet will barely spread, and ones on a hot sheet will flatten too fast. Pop the sheet in the oven for a minute or two so each batch bakes more evenly.

– Use a mix of chopped chocolate and chips, and press a few extra pieces on top right before baking. Big chunks give gooey pockets, chips keep the structure. Also sprinkle just the tiniest pinch of sea salt on top, it makes the caramelized butter and brown sugar sing.

– If you want a chewier bite, swap 2 tablespoons of the flour for bread flour or add one extra egg yolk. For crisper edges, flatten the dough slightly before baking. Not both at once unless you like confused cookies.

Chewy Brown Butter Chocolate Chip Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just baked what I swear are The Best Ever Chocolate Chip Cookies with brown butter, crispy edges and maddeningly gooey centers you won't believe until you see them.

Servings

servings

Calories

237

kcal

Equipment: 1. Oven and two rimmed baking sheets lined with parchment paper or a silicone mat
2. Medium saucepan for browning butter
3. Large mixing bowl
4. Whisk and rubber spatula (or wooden spoon) for folding
5. Measuring cups and spoons
6. Kitchen scale (optional but handy)
7. Cookie scoop or tablespoon for portioning dough
8. Wire cooling rack
9. Small bowl or tray for toasting and chopping nuts

Ingredients

1 cup (2 sticks) unsalted butter, browned and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt, plus extra for sprinkling if you want
2 cups semisweet chocolate chips or chopped chocolate
Optional: 1 cup chopped toasted walnuts or pecans if you like nuts

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
Brown the butter: melt 1 cup (2 sticks) unsalted butter in a medium saucepan over medium heat. Swirl often, it will foam, then the milk solids will brown and smell nutty. When you see amber bits and it smells caramelized, remove from heat and let cool until just warm, about 10 to 15 minutes.
In a large bowl whisk together 1 cup packed light brown sugar and 1/2 cup granulated sugar. Add the warm browned butter and whisk until mostly smooth, some little lumps are okay.
Beat in 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract. Don't overbeat, just enough to combine.
In another bowl whisk 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt. Pour the dry mix into the wet and fold until just combined. The dough will be slightly sticky.
Fold in 2 cups semisweet chocolate chips or chopped chocolate and if using, 1 cup chopped toasted walnuts or pecans. Toasting the nuts brings out flavor so try it if you have time.
For thicker, chewier cookies chill the dough 30 minutes to 1 hour. If you are impatient you can bake right away, but chilled dough spreads less.
Scoop dough into roughly 2 tablespoon-sized mounds spaced about 2 inches apart on the prepared sheets. Press a few extra chocolate chips on top and sprinkle a tiny pinch of sea salt on each if you like that sweet-salty contrast.
Bake 10 to 12 minutes, until the edges are golden and the centers still look soft and slightly underbaked. Rotate pans halfway through if your oven bakes unevenly.
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to finish cooling. Store in an airtight container at room temp for up to 4 days, or freeze dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.