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brown butter chocolate chip cookies

Brown Butter Chocolate Chip Cookies

  • Author: joshisbaking
  • Prep Time: 30 Min.
  • Cook Time: 15-30 Min.
  • Total Time: 45 Min. to 1 Hour
  • Yield: 9-10 Large Cookies 1x


Big, gooey, brown butter chocolate chip cookies that don’t require any chill time or stand mixer to whip up. Chocolate puddles meet some brown buttery goodness here and it’s a beautiful thing, friends.


Units Scale
  • 3/4 cup unsalted butter (170g)
  • 1/4 cup granulated sugar (50g)
  • 1 cup dark brown sugar, packed (210g)
  • 1 large egg + 1 egg yolk (60g)
  • 1 teaspoon pure vanilla paste or extract
  • 1 1/2 cups all-purpose flour (spooned & leveled, not scooped) (185g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse kosher salt
  • 4oz. bittersweet chocolate from a bar (60%), coarsely chopped (113g)


  1. Brown your butter in a saucepan over medium heat until dark amber in color. Pour into a heat-safe bowl to cool for 15 minutes.
  2. Preheat the oven to 350°F and prep two large baking sheets with parchment. In a small bowl, whisk together your flour, baking soda, and kosher salt. Set aside.
  3. In the bowl with your butter (once it has cooled down a bit): whisk in both sugars until combined, then the whole egg + egg yolk, and lastly your vanilla paste. Add in your flour mixture and fold until evenly distributed/no streaks remain. Fold in your chopped chocolate.
  4. Scoop out roughly 1/4 cup portions of dough, roll each into a ball, and place 4 to 5 on each baking sheet spaced apart (they spread quite a bit).
  5. Bake 12-14 minutes until the edges look set and middles are still slightly gooey (I baked mine one tray at a time with rack in the middle, but if you bake both trays at once just be sure to rotate the pans top to bottom halfway through). Let cool for 10-15 minutes to let them set.


  • How to Get Perfectly Round Cookies: As soon as your cookies come out of the oven, place a circle cookie cutter around each cookie (roughly the same size as the cookie or slightly larger) and scoot the cutter around in a gentle circular motion until it’s even. The cookie is still warm and hasn’t set yet, therefore able to be shaped and molded.
  • Space Out Your Cookies: Not that it would be the end of the world if your cookies touched, but as these are 1/4 cup scoops they will be quite large. With the brown butter, dark brown sugar, and no chill time—these will spread out quite a bit (as they are designed to), so make sure to give yourself several inches between each scoop on the tray.
  • Why Do You Have To Let The Brown Butter Cool Down? The first reason is that you don’t want to cook your egg/egg yolk by whisking them in too soon. The butter will still be very hot coming off the stove and whisking everything in right away will result in a less-than-pleasant consistency for your dough. The other reason is that your dough would be quite greasy from the warm butter vs. butter that has had time to cool down a bit.