My Brown Butter Chocolate Chip Cookies come together in the time it takes to preheat the oven. Chewy on the inside and crispy on the edges, brown butter chocolate chip cookies have massive chocolate puddles, and these no mixer, no chill time cookies will become your new favorite - these are the most popular recipe on my site for a good reason!
Hi hi! Just popping in to share the recipe for these brown butter chocolate chip cookies! These are a thin and chewy version of my favourite small batch chocolate chip cookies. These brown butter cookies are crisp around the edges and still chewy in the middle - I love them so, so much.
I made these a ton of times during the recipe testing process to really nail down the recipe so that they are totally foolproof for you - I will hold your hand the whole way. If you wanted to turn these into a cookie bar, my chocolate chip cookie bars are exactly that!
The most Underrated ingredient: Brown Butter.
Brown butter is butter that has been heated to a point where the moisture evaporates and the milk solids brown. It has a delicious toasty flavour, which adds an amazing depth to brown butter chocolate chip cookies. Browning butter for recipes is a super simple trick to adding flavour to recipes - I love it in cookies, a streusel topping, cinnamon rolls, or a brown butter salted caramel.
My top tip to remember when browning butter is to go slowly. I have made a ton of brown butter in my time and it can catch quickly and you don't want to burn the milk solids, just toast them until nicely brown.
I know that making brown butter can be intimidating. Don't be scared, I will hold your hand the whole way through in my post and you'll be nailing it in no time: Brown Butter 101: The Ultimate Guide
Community Review
“I made these today and am already looking for an occasion to make them again. They're simple to pull together with an added bonus of not having to remember to soften butter first. The browned butter makes these stand out in a sea of chocolate chip cookies. If you're on the fence, bake these! You won't regret it.”
—Libby
The recipe testing process for changing a cookie's texture
These brown butter chocolate chip cookies are more on the 'thin and crispy' side than other chocolate chip cookie recipes on my site. They aren't super thin, but they have that perfect chewy chocolate chip cookie soft centre, and get that crispy edge. If you would like them more on the crispy side, you can increase the bake time to give you crispy chocolate chip cookies.
Here's what I usually change when I am looking to make a cookie recipe thinner:
- Increase the quantity of butter in the recipe. This means the cookies will spread more in the oven.
- Reduce or remove the chill time. While some cookies call for a long chill time, I wanted a recipe that was super easy to make and did not need a chill time. This meant finding a delicate balance between dough that spread in the oven but not too much.
- Bump up the chocolate quantity. This doesn't have a huge impact on how much a cookie spreads, but more chocolate chunks in the cookie certainly help it to spread a little more.
- Play around with the ratio of brown to white sugar. Cookies which have a higher ratio of brown sugar to white tend to be a little thicker, while those with more white sugar spread and are a little more chewy. Sugar and butter ratios are what I will usually play around with first when trying to change the texture or spread of a chocolate chip cookie.
The best chocolate to use for chocolate chip cookies
I almost always use chopped chocolate in my chocolate chip cookies. There are a few reasons for this:
- Sizing - Cutting up chocolate into chunks gives you a great range of size in your chocolate. This means you get a good distribution throughout
- Melty Pockets of chocolate - Chocolate chips often have a stabiliser in them which means they don't melt. This makes them great for things like muffins, but I much prefer using chopped chocolate for cookies because the chocolate melts, and you get pockets of chocolate throughout.
- Quality - if you use chopped chocolate, you can use whatever quality you like. It's also a great way to mix up the types of chocolate you use too - I like doing a mix of dark and then sometimes a fun flavour
- Chocolate Dust - This is a name I made up, but the dust is what's left from chopping chocolate. It all goes into the bowl and you get tiny chocolate specks all throughout the cookies.
- Melty Chocolate Puddles - Chopped chocolate means you can press extra chocolate onto the top of the cookies to get big chocolate puddles!
How to make a freezer stash: Freezing cookie dough
Yes- because it is a no chill chocolate chip cookie recipe, if you freeze the dough it will bake up a little thicker, but this is fine as long as you are aware of this. You can also freeze the baked cookies if you like - however this recipe only yields 12 cookies, so even in our household of two they don't last that long!
For all my tips and tricks on freezing chocolate chip cookie dough and baking from frozen, check out my post: How to freeze cookie dough
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Chewy and Crispy Brown Butter Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
My Brown Butter Chocolate Chip Cookies come together in the time it takes to preheat the oven. Chewy on the inside and crispy on the edges, brown butter chocolate chip cookies have massive chocolate puddles, and these no mixer, no chill time cookies will become your new favorite!
Ingredients
- 150g unsalted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large egg
- ½ tsp vanilla bean paste or vanilla extract
- 150g all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- 3g (1 tsp) salt
- 220g dark chocolate, chopped, plus about 150g additional for the tops of the cookies (optional)
Instructions
- Preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Weigh out 110g (see Notes section below) of the brown butter into a medium bowl and leave to cool for 15-20 minutes so that it does not scramble your eggs.
- Add the brown sugar and granulated sugar to the bowl with the brown butter, and mix to combine.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, baking powder, baking soda, and salt. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Add the chocolate and mix to incorporate with a rubber spatula.
- Scoop 6 cookies (about 55g per cookie dough ball) using a 2 tablespoon cookie scoop onto the prepared baking sheet. If desired, flatten each ball of dough, press more chocolate pieces on the top, and roll into a ball (this works particularly well in this recipe). Arrange evenly apart on the pan. Keep the remainder of the batter in the bowl lightly covered with plastic wrap.
- Bake the cookies for 11-13 minutes, until the edges are set. Bake for longer if you would like your cookies to be crispier. Remove from the oven and bang the pan briefly on the counter to help deflate the cookies. If you would like to help your cookies to be perfectly round, use a cookie cutter slightly larger than the cookie to ‘scoot’ them into a perfectly round shape.
- Sprinkle the tops of the cookies with flaky sea salt. Allow to cool on the pan for 10 minutes then transfer to a wire rack to cool completely.
- Repeat the baking process with the remainder of the cookies. Store cookies in an airtight container at room temperature for up to 3 days.
Notes
If you are worried about browning butter - don't be! I have a full guide on brown butter 101
You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.
Different butters will have different moisture levels, which affects the yield of brown butter. American style butter have a higher water content, so will produce less brown butter when the water is cooked off. European or New Zealand style butter, which is higher in fat than American butter, will have less water that needs cooking off, so you will end up with a higher yield of brown butter. The quantity of the butter in these browned butter cookies is important here, so the best way to measure it is by using a scale. You start with an initial quantity of butter - in this case 150g, and then cook it down. You then re-measure the weight of the brown butter, and use 110g of that in your cookie recipe. I have accounted for the moisture loss from the initial quantity of brown butter in the recipe.
Comments
Elsa says
The most delicious cookies I have ever made. Thank you for sharing this recipe! ❤️
Jan says
Can this cookie dough be frozen ? If so can these be baked from frozen? If so for how long? Thank you.
Erin Clarkson says
Hi! There are notes on this in the FAQ of the recipe 🙂
Becky says
I these were the best cookies I've made so far!
I did alter it for high altitude (CO) and leaving a comment for my future reference I made on 2X
Added 1/4 cup of flour
Half the amount of baking soda
Baked 375 for 14 minutes
Merryn says
my go to cookie recipe! so easy to make and always tasty- only problem is everyone eats them too quickly i never get one for myself T.T
Hilary says
Incredible recipe. It has quickly become a family favorite and replaced all other chocolate chip recipes. Highly recommend.
E says
Can I use baking powder only if I do not have baking soda?
Erin Clarkson says
No sorry!
Judy says
Simply outstanding! First let me just say if anyone is trying to decide whether you should try this recipe, the answer is yes!!! Just do it! I made these a few days before New Years. I decided to double the recipe (adding some toffee bits), then scooped it all out into 50g balls, baked off half of them and froze the rest. They were absolutely delicious on day one, but when I baked some more on New Years Eve after they’d defrosted on the counter, they were PHENOMENAL. I used Erin’s method of circling the cookies (I used a teacup) to create perfectly round cookies. Great tip! My friends were super impressed! 😂
🤔This just made me remember that I still have half a dozen more dough balls in the freezer… (steps away to preheat oven). 🍪🥛 😋
P.S. Measuring everything in grams = perfection, every time. Thanks for creating a superb, easy to follow recipe!
Ariel says
If you are in between recipes here’s your sign to just make these!! They are absolutely perfect but even better after letting the dough chill overnight. The nuttiness of the brown butter really develops over time!! My mom said these were the best cookies she’s ever had. Crispy edges but nice and soft on the inside. Thank you for sharing this recipe!!
Aurelia M says
How many calories does one cookie have?
Erin Clarkson says
I'm not sure sorry, I don't count calories to keep my page safe from diet culture. You're welcome to use an external converter to calculate!
Yeewen says
What oven brand and model do you use
Erin Clarkson says
I have a smeg!
Jessica says
Beautiful and delicious -- the texture is really special, crisp and chewy and buttery! My kids were delighted with how much chocolate went into them.
Rachel says
I’ve tried many brown butter chocolate chip cookies but this one is definitely my favorite. I always get so many compliments from friends and family when I make these
Sia says
These are the best cookies I've ever made! I made one batch with regular flower, and one with gluten free one to one flower. The gluten free flower was just as good! If you are using gluten free flower make sure you fully mix the flower in for about a minute (you don't have to worry about overmixing, because there is no gluten.) Also, chill the dough for at least 15 minutes to keep it from be too sticky. Otherwise the recipe works amazingly! They don't last more than a day in my house.
Charlotte Bridgeman says
Thanks so much for saying this - this is one of our fav recipes, but I wanted to make gf & was a bit unsure how they’d turn out. Gonna follow your tips. Thanks again x
Lorenza says
I have made this recipe twice and I absolutely loved it! I found that both times I had a few extra chocolate chips that didn’t roll in, but those are the best for snacking!
Dan Main says
Literally the best chocolate chip cookie I’ve ever made. Life changed. Thanks.
Dena says
Absolutely delicious! Thank you for creating our go-to chocolate chip cookies. Grateful that we
we can rely on you for fantastic and carefully tested recipes every darn time.
Anna says
Very sweet and a lotttt of chocolate.
I first made this recipe using a tad bit less chocolate and added in 1/3c pistachios. Flavor and texture was soo yummy.
Will definitely make this recipe again but with less sugar, less chocolate, and more pistachios!
Thanks so much for the recipe!!
Valerie Melgar says
If I double or triple the yield does that mean the brown butter requirement goes from 110 to 220 or 330?
Erin Clarkson says
Yes! make sure to double or triple the numbers within the recipe card - there is a note above the recipe regarding this! 🙂
sophie says
We love a browned butter cookie and really love this one! Made it with Cadbury mini eggs and dark chocolate chunks! Yum! Thanks Erin!
Libby says
I made these today and am already looking for an occasion to make them again. They're simple to pull together with an added bonus of not having to remember to soften butter first. The browned butter makes these stand out in a sea of chocolate chip cookies. If you're on the fence, bake these! You won't regret it.
Chrystal Breton says
Another recipe, another success. Probably the best CCC I've ever made. Thank you!
Ps, do you think it could potentially benefit the dough to let it rest 24h?
Monica T says
My go-to cookie recipe! Everyone loves these cookies and always asks me for the recipe. The secret is all in the brown butter
Kate K says
Takes a moment to get used to making brown butter but these always turn out and are so tasty. The dough also freezes well so we always have the cookie dough balls ready to go! Also works really well with a variety of chocolate bits (we cleared out our christmas chocolates)
Steph says
I've always struggled making cookies - they end up not spreading, spreading too much, or I can't be bothered getting the mixer out (because sometimes creaming butter is just a step too far). Brown butter cookies are now my go-to and they turn out perfect every time (cookie scoot FTW). I've made with M&M's, white chocolate and cranberry and dark chocolate and walnut and every variation has turned out just as good. If you're looking for the perfect chocolate chip cookie, this is it!
Jessica says
Hello!
Could I use milk chocolate instead of dark chocolate? I’m making for my family and they don’t like dark chocolate.
Thanks!
Erin Clarkson says
Yes you can sub but the cookies will be sweeter!
Reese Rachel says
Added 1T milk powder this time and WoW!!!
Rachel says
❤️❤️❤️
5 stars
Katrina says
This recipe is 10/10! My search for choc chip cookie recipe is over. I will be using this recipe moving forward. Thanks so much for sharing this recipe.
Ciaran says
This is without a doubt my go-to choc chip cookie recipe now. I make up a double batch, then freeze them in their balls so I can pull out half a dozen and bake them off when the situation calls for it. Usually I grab whatever chocolate strikes my fancy at the supermarket, as long as I grab one block of dark and one block of a sweeter nutty one. For additional nuttiness I toast off a couple of tablespoons of milk powder in a stainless steel skillet and add near the end.
Honestly, this recipe is faultless, and I've found it to be quick and so easy to follow it's basically fool-proof. Never had a fail yet (touch wood).
Mary Woodward says
Should the dough be runnier than a typical dough? My dough is not holding shape when I put it on the baking pan.
Erin Clarkson says
Hi! It shouldn't be runny - did you make the recipe by weight?
Carmen says
What egg substitutes would be good for the recipe to make it vegan?
Erin Clarkson says
I would find a vegan cookie recipe - you can't really brown vegan butter.
Rose M says
So yummy! Highly recommend! Don't snooze on these.
Katie says
Perfect cookies!
Vanessa says
These are actually the best. I have made them on repeat multiple times, a few for friends who have had rough times and EVERYBODY loves them! I looked at them a few times before making and so glad I did!
Mel says
Hi if I want to make the cookies 100g in weight, how much baking time do I add? Tysm!
Erin Clarkson says
I'm not sure sorry! Just keep an eye on them 🙂
Elizabeth says
My forever go to cookie recipe and always have some lurking in the freezer ready for a pick me up 😍
Love, love, looove it! Thank you for sharing <3
Marie says
Hi! My cookies come out a bit on the oilier side with this recipe and the cookies don't seem to set as much. Ay suggestions as to why and what I can do to fix this? Thanks!
Erin Clarkson says
Hi! Sounds like you're underbaking them!
Lorie mae Ballard says
How long should i baked it if i use 1 scoop?
Erin Clarkson says
I'm not sure it depends on the size of your scooop!
Hazel says
Olivia says
Yum.
These are so good.
I am now always looking at your website for baking recipes before i try google - they are always so delicious.
Thank you for sharing so many amazing free recipes!
Erin Clarkson says
Thank you so much! You are so welcome x
Greyson says
Best cookies I've ever had!!! I use semi sweet chocolate instead of dark but it doesn't change much. These are SO easy to make, to me the worst part is chopping the chocolate.
Ari says
These are the best chocolate chip cookies I’ve ever made. I’ve made them twice now, each time tripling the batch. I ran out of the good chocolate so I just used toll house semi sweet chips and still freaking fantastic cookies. Will never bother with another recipe again.
Christin says
Hello! How do I alter this recipe for high altitude baking? Just made my first batch in ABQ New Mexico and they were pretty well done!
Erin Clarkson says
I don't have experience with high altitude baking sorry!
Lu says
DELICIOUS!!! I made them gluten and dairy free. Used 1:1 GF flour, Miyokos vegan butter, and Enjoy Life chocolate. I also substituted the brown sugar for coconut sugar. Baked for 15 minutes… chewy in the middle with crispy edges. Pretty much perfection! Will definitely be making these again! Everyone loved them!!!
Thank you for sharing your recipe with us!
jazzmin says
True says
The cookies I made didn't spread the way yours did. Did you flatten them a bit before putting in the oven? Is a 2 tbsp cookie scoop a different measurement than a regular 2 tbsp? 11 minutes wasn't nearly long enough to cook these through, so I'm trying to figure out if the measurements were off, as I used a 2 tbsp instead of a cookie 2tbsp scoop
Erin Clarkson says
Sounds like it could be an oven temp issue? Did you make the recipe by weight? I don't flatten them!
Victoria says
OMG these are next level! So, so yum. I want brown butter in everything now. Thanks for the recipe.
Roseena says
Hands down the best chocolate chip cookies ever. I make these all the time and everyone loves them, the brown butter plus sprinkle of sea salt is divine.
Ariana Tobe says
Hands down the best chocolate chip cookie recipe for the best chocolate chip cookies you will ever have.
Kate says
My absolutely favourite, go-to biscuits. They are quick, easy and always delicious.
Verity says
I have been making choc-chip cookies for my stepdad for 12 years now, and a year ago I tried these brown butter cookies because I was insanely bored with baking the same recipe. He called me immediately to tell me these were the best cookies he’s ever had, so now… I make these every month. Love the recipe, I appreciate that it’s so well tested that it’s hard to get it wrong.
Jennifer Mayer-Singh says
These are my go to chocolate chip cookies. It’s so handy that you don’t have to have softened butter which I can never remember to do beforehand and they’re just soooo good. Always get asked for the recipe.
Georgina Osborne says
The BEST choc chip biccies ever!! I seriously love this recipe I have made it a few times now and it’s my go to! Erin is also a hilarious legend 😆🙌🏻
Ashley says
This was my first time using one of your recipes and these are DELICIOUS!! I’ve seen on instagram how much work goes into perfecting het recipes and it definitely shows in the end product.