Favorite Browned Butter Chocolate Chip Cookies

Browned butter and brown sugar caramelly goodness, crispy edges, hardly thick and soft centers, and melty little puddles of chocolate chips.

this dish

Do I state all of it the time?

However for genuine, for REAL this time: THESE COOKIES ARE SO EXCELLENT

Browned butter and brown sugar caramelly goodness, crispy edges, hardly thick and soft centers, melty little puddles of chocolate chips and sprays of simply adequate salt to cut the sweet taste and make you seem like you might most likely consume 5 of them.

My very first preferred feature of these browned butter chocolate chip cookies is that they integrate the very best of both the thin-cookie and thick-cookie worlds with that pleasing little crunch around the edge AND underbaked centers that are thick adequate to truly sink your teeth into. Best. Of. Both. Worlds.

My 2nd preferred feature of these cookies is that they likewise simply shine, and I indicate truly shine, with abundant, deep, caramelly taste thanks to a lot of browned butter.

At this moment in our web’s recipe-rich history, I attempt to not include things simply for the sake of including them. Which is why, for a very long time, I have actually simply let our finest soft chocolate chip cookies be our finest, our just, our shining star of a chocolate chip cookie dish.

You understand I enjoy those cookies. And I understand you enjoy those cookies.

So we need to both understand it’s a special day when I want to provide a cookie dish that is, I believe, as excellent or perhaps much better for particular minutes than our initial preferred chocolate chip cookies.

Cookie ingredients on the counter

Components For These Browned Butter Chocolate Chip Cookies

To make these lovely, nutty, crispy-edged gems take place, you’ll need to gather the typical chocolate chip cookie celebration visitor list. It’s simply going to be a somewhat fancier celebration this time!

How To Make Browned Butter Chocolate Chip Cookies

As pointed out, these are a bit more included. They need some tending to butter, some chill times, some additional self-discipline to not consume ALL the dough prior to baking. However beyond that, genuinely not too extremely made complex.

  1. Brown the butter. Cut the butter into little pieces for even melting. Swirl in a pan over medium heat. It will get bubbly and after that foamy when the butter begins to turn golden brown (occurs rapidly!), get rid of from heat and transfer to a bowl to cool for a bit.
  2. Make the dough You’ll get the cooled brown butter (ensure to scrape in all those golden brown bits!) and sugars going initially. Then eggs and dry active ingredients to that. Hold back on those chocolate chips!
  3. Let the dough rest! It will require to cool for a bit prior to you include the chocolate chips so they do not melt. Once it’s totally cooled, include your choco chips and let the dough rest once again to totally hydrate the flour and let that browned butter work its taste magic.
  4. Scoop and bake! You understand the drill. Edges prepared, middle a little soft and puffy.
  5. ( Okay, let rest one more time) Do not seethe. However it lets those middles sink and get extremely thick and hardly thick and whatever is completely chewy-crisp. What a dream.

Mixed cookie batter with chocolate chip cookies

We have a great deal of cookies on Pinch of Yum, however 2 of them (these brand name brand-new browned butter ones, and the initial finest soft chocolate chip cookies) are quickly connected for being the very best.

I feel it is my civic responsibility to offer you a complete breakdown cookie breakdown on each of these dishes and what makes each of them incredible in their own methods.

If I needed to select in between the 2 … I would not!

I like them both at complete 100% taste capability, for various factors. I like to have a cookie for each state of mind, understand what I indicate?

Baked cookies on a sheet pan

However given that today is the day we’re sharing these browned butter charms out into the world, today will be the day I state … make these ones.

The originals will still be there for you when you require them. Today is a day to go brown some butter and after that experience the rush of sinking your teeth into that crispity edge with the underbaked, a little thick, gooey, abundant center. Deal with. Your. Self.

Buttery, caramelly, salty, and chocolatey all in one.

You remain in for a genuine minute here.

Close up image of a cookie with melted chocolate chips

Watch How To Make This Dish:

Click On This Link to See the Step-by-Step Web Story Recommendations for This Dish!

Browned Butter Chocolate Chip Cookies: Regularly Asked Concerns

My cookies ended up additional thick. Why?

This is due to the fact that of the flour. It’s truly crucial to get the correct amount of flour here, which is why I’m going to suggest that you make the effort to spoon your flour into your determining cups and level them with a knife. That is not something I usually suggest due to the fact that I do not have the perseverance for it however here, it truly does matter! An over-floured cookie will be too thick and will not get the crispy edge. View the video to see the consistency of the dough that we’re opting for I discover that it’s simpler to pass the feel than by specific measurements given that there are numerous variables that can impact just how much flour you’ll require.

I determined my butter, however I wound up with less after I browned it. Why?

If you brown the butter for longer than 5 minutes, it’ll begin to lose wetness which will impact your butter / flour ratios. I like to move my butter to a glass determining cup after I brown it to ensure I still have extremely near 1 cup of butter. If you have less, it’s great, they’ll still end up, you simply wish to downsize on the flour by 1-2 tablespoons if you lost a little of that wetness.

I see little flecks of brown in my butter. Is that regular?

Yes! The browned butter will have flecks of brown in it those are the browned milk solids and they hold all the delicious taste, so make certain to truly scrape your pan down so you get to utilize all of them!

How do I keep remaining dough?

This makes a large batch of cookies! If you do not require all of the cookies simultaneously, here’s what I suggest: divided the dough into thirds. One third of it must fit onto one big cookie sheet, so you can bake that right away. Then keep the other 2 thirds in their own containers and either cool (approximately 5 days) or freeze (approximately 3 months) and you have actually got 2 more fresh batches at some point in the future! You can likewise freeze the rolled balls or the baked cookies, both with excellent outcomes.

Do I require to make any modifications to this dish if I live at a high elevation?

From a reader: Due to elevation, I usually include additional flour to get the appropriate density, so for this dish, I expected requiring to include about 3-4T additional flour. My browned butter determined about 2 tablespoons shy of 1 cup in liquid type, and I wound up requiring to include nearly 1/2 cup additional flour and cooled as advised.

Source notes: I was very first influenced to make this kind of fancier chocolate chip cookie by the browned butter cookie dish in Sarah Kieffer’s book 100 Cookies, which, by the method, is a very enjoyable cookbook for individuals who enjoy to bake! This was the tutorial I utilized for discovering how to effectively brown butter from America’s Test Cooking area, and I likewise studied rather thoroughly through the remarks area of this Bon Appetit dish for suggestions from individuals who enjoy making cookies with brown butter!

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Favorite Browned Butter Chocolate Chip Cookies

4.6 from 44 evaluations


Favorite Browned Butter Chocolate Chip Cookies! Browned butter and brown sugar caramelly goodness, crispy edges, hardly thick and soft centers, and melty little puddles of chocolate chips.




  1. Brown the butter: Cut the butter into little pieces for even melting. Melt the butter in a broad stainless-steel frying pan over medium heat. Swirl the pan a couple of times as the butter melts. It will get bubbly and after that foamy utilize a heat-proof spatula to scrape the butter throughout the bottom of the pan to avoid burning. You’ll see the butter start to turn golden brown extremely rapidly, and you’ll have the ability to smell it (yum). When it is a good golden brown color, get rid of from heat and transfer to a cool bowl or glass measuring cup, taking care not to burn it. The entire procedure must take about 5 minutes. Let the butter cool for another 5-10 minutes while you determine and prep whatever else.
  2. Include the butter, sugars, and vanilla to the bowl of an electrical mixer. Beat on medium high speed for 2-3 minutes.
  3. Include the eggs and beat for 1-2 minutes up until glossy and smooth.
  4. Include the flour, baking soda, baking powder, and salt. Mix up until simply integrated into a thick, glossy dough. Let the dough cool for 15-20 minutes (if you include the chocolate chips now, they will melt).
  5. Mix in the chocolate chips or portions (in some cases it assists to do this by hand). Let the dough rest for another 20-30 minutes. This assists hydrate the flour and bring the browned butter taste further in the cookies.
  6. Preheat the oven to 350 degrees. Roll or scoop your cookie dough into 3-tablespoon balls onto a flat pan. Bake for 9 minutes, up until the edges look prepared however the middles are still a little soft and puffy.
  7. Eliminate from the oven and let the cookies rest for 15-20 minutes. I UNDERSTAND I UNDERSTAND I understand this is extremely tough. However as they rest, the middles are going to sink down and sort of densify the middle, so you get that crispy outside with the barely-thick, underbaked center.


Keywords: chocolate chip cookies, browned butter cookies, browned butter chocolate chip cookies, simple cookie dish

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