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Brown Butter Chocolate Chip Cookies

Chewy and crisp, this will be your go-to chocolate chip cookie recipe!
5 from 1 vote


  • 1 cup (2 sticks) Unsalted Butter Melted and browned, continue for instructions!
  • 1/2 cup white sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips or chunks


Brown the butter

  • Place butter in large pot or deep skillet and melt butter over medium-low heat. It will begin to melt and bubble/foam up. Take a wooden spoon or spatula and stir often.  Watch it turn from yellow to a golden amber color, this is what you want. Since the butter will begin to foam that is why it's important to stir often so you can see what is going on below the foam. Small brown bits which is the milk solids from the butter will begin to form at the bottom will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
  • We want the browned butter to chill quickly, so pour it into a large bowl, scraping out every last bit with a spatula, and place in the refrigerator. Let it chill in the refrigerator for about 40 or so until it is completely cool.

For the cookies

  • Once the butter has cooled, pour chilled butter into a mixing bowl. I used my KitchenAid stand mixer, but you can also use a hand-mixer for this. Add brown sugar and white sugar and cream for 4-5 minutes, scraping the sides of the bowl often. 
  • Add eggs and egg yolk, one at a time, beating for 30 seconds after each addition. After this step, you are done with the mixer. Stir in vanilla with a wooden spoon.
  • Add flour, baking soda, cornstarch and salt. Stir just until combined, avoid overmixing. Stir in chocolate chips.
  • Wrap cookie dough tightly with plastic wrap and let chill in the refrigerator for at least one hour. The dough can chill for up to 24-48 hours if you want to make ahead.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll balls of cookie dough and place on cookie sheet.  Bake for 11-12 minutes or until they are golden brown around the edges.
  • My oven has hot spots and yours may too so be sure to rotate the baking sheet once during baking. The baked cookies will look soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Enjoy!