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Brown Butter Chocolate Chip Cookies Recipe
Ash Tyrrell

Brown Butter Chocolate Chip Cookies Recipe

I made a batch of these brown butter chocolate chip cookies on a lazy Sunday, mostly because I was bored of my regular cookie routine, and honestly, I haven't gone back since. The second the butter turns that deep amber color and the kitchen fills with a nutty, toasty smell, I know I'm onto something special.
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Prep Time 45 minutes
Cook Time 13 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter — this gets browned first so it's the flavor backbone of the whole recipe
  • 1/2 cup granulated sugar — helps the edges crisp up slightly while balancing sweetness
  • 1 cup packed brown sugar — the extra moisture and molasses notes keep these cookies soft and chewy
  • 1 large egg + 1 egg yolk — the extra yolk adds richness and a chewier bite so don't skip it
  • 2 teaspoons pure vanilla extract — rounds out the nutty brown butter flavor nicely
  • 2½ cups all-purpose flour — spoon and level it don't scoop straight from the bag or you'll add too much
  • 1 teaspoon cornstarch — my little secret for that extra soft tender crumb
  • 1 teaspoon baking soda — gives the cookies lift without making them cakey
  • ½ teaspoon salt — balances all that sweetness and deepens the flavor
  • 2 tablespoons milk room temperature — replaces the moisture that evaporates while browning the butter
  • 1½ cups semi-sweet chocolate chips — I like a mix of chip brands for different melt textures
  • Flaky sea salt optional — sprinkle on top for a salty-sweet finish that makes these taste bakery-made

Method
 

  1. Cut the butter into even pieces and melt it in a light-colored skillet over medium heat. Keep stirring as it foams and the milk solids start browning on the bottom. Once it turns golden amber and smells nutty, pull it off the heat immediately.
  2. Pour the browned butter, including all those browned bits, into a heatproof bowl. Let it cool for about 10 minutes, then refrigerate until solid, roughly 90 minutes. This step is essential for structure.
  3. Once solid, beat the brown butter on high speed until smooth and creamy, even if it looks grainy at first. Add both sugars and beat until light and fluffy, about 2 minutes total.
  4. Mix in the egg, egg yolk, and vanilla extract until fully combined. Scrape down the sides of the bowl so everything blends evenly without any streaks.
  5. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This keeps the leavening evenly distributed before it hits the wet mixture.
  6. Add the dry mix to the wet ingredients on low speed until just combined. Drizzle in the milk while mixing, then fold in the chocolate chips until they're evenly spread through the dough.
  7. Scoop the dough into 2-tablespoon portions and shape them tall rather than wide. Refrigerate for at least 2 hours; this keeps the cookies thick instead of letting them spread thin.
  8. Bake at 375°F for 12-14 minutes until the edges turn golden but the centers still look soft. Let them cool on the sheet for 5 minutes before moving to a wire rack.

Notes

  • I never skip chilling the dough, even when I'm impatient, because it really does stop the cookies from spreading into thin puddles.
  • I like using a mix of chocolate chips and chunks so every bite has a slightly different texture.
  • I press a few extra chocolate chips on top right after baking so the cookies look bakery-style and photograph well.
  • I always weigh my flour instead of scooping it, since too much flour is the number one reason cookies turn out dry.
  • I bake one test cookie first if I'm using a new oven, just to check spread and timing before committing the whole batch.