Browned Butter Chocolate Chips Cookies

Chewy Browned Butter Chocolate Chip Cookies

Course Cookies
Servings 20 -24 cookies
Author Ben Lakey


  • 8 tablespoons unsalted butter (1 cube)
  • 1/2 cup brown sugar packed
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt crushed
  • 3/4 cup chocolate chips


Brown the Butter:

  1. In a small saucepan, melt butter over medium to medium-high heat, stirring frequently.
  2. Once melted, the butter will foam up. You will notice when the foam dies down that the butter has separated.
  3. Watch carefully as the white flecks (milk solids) that have settled at the bottom of the pan begin to brown. The signs that this about to happen: the butter will start to foam again for a second time and you will start to smell a nutty aroma. When this starts happening, remove from heat immediately to avoid burning. (This browning happens quickly - within about 10 seconds or so.)
  4. Pour melted butter into a small bowl and put in freezer for about 10-15 minutes until butter has returned to solid form. (Alternatively, you may put in the refrigerator - it will just take longer.)
  5. For more detailed instructions (with pictures) on browning butter, go here. This process takes approximately 8-10 minutes.

Make the cookie dough:

  1. In a large bowl, mix together solidified browned butter and the sugars, using a hand mixer. Beat until mixture is light and fluffy.
  2. Add egg and vanilla and beat until well blended and then an additional 10-15 seconds.
  3. In a medium bowl, combine flour and baking soda and mix together.
  4. Add flour mixture to butter mixture in two additions, blending after each addition until just incorporated.
  5. With a spoon, stir in crushed sea salt and chocolate chips until just combined.
  6. Place dough in freezer for about 10-15 minutes, or until firm (30 minutes for refrigerator).


  1. Preheat oven to 375 degrees.
  2. Drop rounded spoonfuls of dough onto the cookie sheet.
  3. Cook for about 8 minutes, or until golden brown. Let cool for about 2 minutes on sheet before removing to a cooling rack.

Recipe Notes

Change it Up:
For a lighter cookie, beat the mixture for an additional 1 1/2 minutes after blending in the egg. The mixture will appear very light and fluffy again, almost the same consistency as before the egg was added. Adjust the cook time to 9 to 10 minutes, and leave the cookies on the sheet for about 30 seconds to 1 minute before removing to a cooling rack.