Go Back
+ servings
baked cookies with melted chocolate
Print Pin Recipe
No ratings yet

Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are so delicious and incredibly easy when you want cookies RIGHT NOW! Best way to start baking season!
Prep Time20 mins
Active Time10 mins
Fridge Time (if you chose to do this)15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Brown Butter, Chocolate, Cookies, Holiday Cookies
Servings: 9 cookies
Author: rylee


  • ½ cup butter + 1-2 tablespoons extra after butter is browned **read instructions in blog post and below**
  • 1 ½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut sugar or brown sugar half and half is so good too!
  • 1 egg room temp
  • 1 ½ teaspoons vanilla
  • 2 cups chopped chocolate
  • flaky sea salt for topping


  • Preheat oven to 375F and line a cookie sheet, you will likely need 2 so they don't spread out too much!
  • In a light colored ceramic or stainless steel pan over medium heat. Melt butter and occasionally swirl the pan to be sure the butter is cooking evenly. The butter will get foamy as it melts and will get yellow, then golden and finally a toasty brown/tan color
  • Once you smell the nuttiness, remove from the heat and transfer to a measuring cup. It will yield less than what the you started with so add 1-2 tablespoons of butter to the brown butter to reach appropriate measurement for cookies
  • Let your brown butter cool and in a bowl whisk together flour, baking soda and salt
  • When the brown butter is slightly cooled, whisk in the sugar, then whisk in the egg and vanilla
  • Fold dry ingredients into wet until no flour remains and then fold in chopped chocolate
  • Roll the dough into 2 tablespoon size balls and press flat slightly
  • Place on a baking sheet 3 inches apart, cover, and place in fridge for 15-20 minutes.
  • Transfer to oven and bake 10-12 minutes, taking out halfway through to tap sheet pan on counter a couple times to create ridges. Remove from oven when the edges are beginning to set and golden and middle is slightly doughy
  • If the cookies are still slightly bubbly when you take out of oven, give it another tap on the counter
  • Let cool 5 minutes on baking sheet and eat warm (duh!) or let cool, save for letter in store in an air tight container up to 4 days.


Cookie dough can be made up to 3 days in advance and kept in the fridge. Be sure to bring to room temp before baking.