Home > Desserts > Brown Butter Chocolate Chip Cookies Brown Butter Chocolate Chip Cookies February 1, 2020 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These are the BEST Brown Butter Chocolate Chip Cookies, with plenty of chocolate chips, flaky sea salt, and oats. These cookies are soft, chewy, and tender with crisp edges. Try our other popular cookie recipes like these chewy chocolate chip cookies or these oatmeal chocolate chip cookies. Brown Butter Chocolate Chip Cookies A few weeks ago I asked for submissions for your favorite cookie recipes. After getting so many delicious submissions (and eating way too many cookies while testing them out), these Brown Butter Chocolate Chip Cookies were voted the winner! Leisa, from Texas, submitted these cookies and everyone has been completely smitten by them. When asked why this is her favorite cookie recipe she said, “Brown butter baby! I love everything that starts with browning butter. I love the salty gorgeous flakes on top too! OK – I guess I truly love it because it has chocolate in it – but isn’t that almost a given?” And I have to say, those aspects were the taste testers’ favorite things as well: the browned butter, chocolate, and the flaky salt on top. Not to mention the unforgettable texture of these cookies! If you haven’t browned butter before, it’s very simple to do and does give these cookies a great texture and depth of flavor. If you’re a visual learner, be sure to check out this video for how to brown butter. How to brown butter Start by melting the butter (1 cup unsalted butter for this recipe) over medium heat. If possible, use a wide pan with a light-colored bottom. This helps you see the color and keep track of it better. Once the butter is all melted, swirl the pan occasionally and stir constantly with a rubber spatula to ensure the butter is cooking evenly. As the butter melts, it will begin to foam up a bit. It will first change to a lemon-yellow color then a light tan color and then a slightly deeper brown. When it gets to that deeper brown you should also smell a nutty aroma. As soon as you smell that nuttiness remove the pan from the heat and immediately transfer the browned butter into a (heat-proof) bowl so it can cool. Once the butter is browned you don’t want it to sit in the pan because it will continue to cook and then burn. Watch the butter carefully near the end because it can go from perfectly browned to burned in a very short amount of time! Browned butter sediment You’ll notice you get a little bit of sediment in the browned butter (which is the milk solids that have settled). The sediment does have more of a “burned taste” so you can strain the browned butter through a fine mesh sieve to get rid of the sediment if you’d like. (I personally like browned butter best with that sediment because I love the flavor and think it ends up enhancing the overall flavor). The top part–without the solids–is a browned version of ghee. And ghee (clarified butter) is a popular cooking ingredient, so keep that in mind! How to make Brown Butter Chocolate Chip Cookies Before starting the process for these cookies, we brown the butter, which is described in detail above. The two photo collages in this post have numbers that describe what is happening in the text below: Add dark brown sugar to the base of a stand mixer or large bowl. Make sure to use dark brown sugar because it has more moisture in it; we need that to compensate for the loss of moisture in browning the butter. Pour in COOLED brown butter. It’s very important the butter has cooled before being poured into the sugar. If the butter is still hot, it will melt the sugar and make for greasy flat cookies. Beat for two minutes. Add eggs and vanilla extract and beat some more. Mix in dry ingredients: baking soda, baking powder, salt, and flour. Add dry ingredients to wet. Beat until just combined. Add in the old fashioned oats. Make sure to use old fashioned. Quick oats will act like flour and make these cookies dry and less flavorful Add in chocolate chips. We like a mix of milk chocolate and dark chocolate; use your favorite(s) chocolate. Mix and then the dough is finished! Since the butter was melted, it needs time to re-solidify, so the dough needs to chill for one hour. This also gives the dough a chance to intensify its flavor. Roll dough balls that are 30g or 1 and 1/2 tablespoons in size, and place 6 on a sheet pan at a time. Bake for 8-11 minutes at 350 degrees F, and remove. Let the Brown Butter Chocolate Chip Cookies stand on the sheet pan for a few minutes before removing to a cooling rack. Cookie tips Use high-quality butter. The main ingredient in these brown butter chocolate chip cookies is butter — use a good brand and avoid margarine or buttery spreads; they won’t brown properly. Don’t skip the chilling time. Chilling is vital to the texture and flavor of these cookies; don’t rush this step or the cookies will likely spread and burn at the edges. Roll even-sized cookie dough balls. I like to weigh the cookie dough balls using a kitchen scale to ensure all they’re all the same size. This yields uniform cookies that bake evenly. We absolutely love these Brown Butter Chocolate Chip Cookies and I can’t wait for you to try them! More amazing cookie recipes Caramel Chocolate Cookies Peanut Butter Cookies soft and chewy White Chocolate Macadamia Nut Cookies Shortbread Cookies with a chocolate drizzle Mexican Wedding Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brown Butter Chocolate Chip Cookies 4.84 from 6 votes - Review this recipe The BEST Brown Butter Chocolate Chip Cookies with plenty of chocolate chips, flaky sea salt, and oats! These cookies are soft, chewy, and tender with crisp edges. SAVE TO RECIPE BOX Print Recipe Brown Butter Chocolate Chip Cookies 4.84 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The BEST Brown Butter Chocolate Chip Cookies with plenty of chocolate chips, flaky sea salt, and oats! These cookies are soft, chewy, and tender with crisp edges. Course Dessert, Snack Cuisine American Keyword brown butter chocolate chip cookies Prep Time 25 minutes Cook Time 8 minutes Chilling Time 1 hour Total Time 1 hour 33 minutes Servings 24 cookies Calories 246kcal Cost $4.27 Ingredients1 cup (2 sticks; 8 ounces; 225g) unsalted butter1 and 1/2 cups (295g) dark brown sugar, packed (Note 1)2 large eggs2 teaspoons pure vanilla extract1 teaspoon baking soda1 teaspoon sea salt1/2 teaspoon baking powder2 cups (257g) white all-purpose flour1 and 3/4 cups (165g) old-fashioned oats (do not use quick or steel oats)1 and 3/4 cups (283g) chocolate chips (use milk, semi-sweet, dark, or a combination of 2-3 different chips. We like half milk and half dark!)Flaky salt, for topping (optional) InstructionsBROWN BUTTER: When browning butter it can go from perfectly browned to burnt in a second's time, so don't leave it unattended. Cut the 1 cup of butter into cubes and then add to a wide pan (light colored bottom, if you have one). Turn the heat to medium (don't use a higher heat, even if it seems slow at first). Stir the butter constantly with a silicone spatula to keep it moving. Once it's melted, it will start to foam and sizzle a bit; just keep stirring. Stir for about 4-9 minutes or until the butter turns golden brown and the milk solids turn brown. It should smell very nutty,but not burned. As soon as those solids are brown and the butter is a brown shade, scrape every bit of butter (with the spatula) into a heat proof bowl to stop the butter from cooking (don't leave it in the pan; it will burn). Allow the butter to stand in the heat proof bowl for 10-15 minutes or until cooled to room temperature. Do not add hot butter to the sugar; it will melt the sugar and cause greasy, flat cookies.ADD SUGAR: In a stand mixer set with a paddle attachment, add the 1 and 1/2 cups packed dark brown sugar (See Note 1). Add in the melted and cooled browned butter. Whisk for 2 minutes at medium high speed..EGGS/VANILLA: Add the 2 eggs and 2 teaspoons vanilla and mix until just combined.DRY: Add the 1 teaspoon baking soda, 1 teaspoon sea salt, 1/2 teaspoon baking powder, and 2 cups flour. Mix until JUST combined making sure to not over-mix the batter (or you'll get dense cookies!) Stir in the 1 and 3/4 cup old fashioned oats and 1 and 3/4 cups chocolate chips until incorporated. Tightly cover and refrigerate the dough for 1 hour. It's very important to chill the dough since we started with melted butter and that butter needs to firm up again so these cookies don't burn and flatten when baking.BAKE PREP: Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper or a Silpat liner and set aside.BAKE: Scoop balls 1 and 1/2 tablespoons in size (30 grams) and place on the tray. Place only 6 cookies on the tray at a time, allowing plenty of space for the cookies to spread. Bake for 8-11 minutes or until the cookies turn golden brown color just slightly on the edges. Watch the cookies carefully so they are still soft and chewy in the middle (I like to slightly under-bake to ensure that-- around 8 or 9 minutes). Remove the cookies from the oven and if desired, add a few chocolate chips into the tops of the cookies. Sprinkle the top of each cookie with some flaky salt if desired. Let cookies stand on tray for 3-4 minutes and then transfer to a cooling rack.STORAGE: Cookies are best eaten within 2-3 days and best stored in an airtight container at room temperature. Recipe NotesNote 1: Make sure to use dark brown sugar because it has more moisture in it. This compensates for the loss of moisture in browning the butter. Nutrition FactsServing: 24cookies | Calories: 246kcal | Carbohydrates: 33.6g | Protein: 3.1g | Fat: 1.1g | Cholesterol: 37.6mg | Sodium: 158.8mg | Fiber: 1.1g | Sugar: 20.9g DID YOU MAKE THIS RECIPE? 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