Every baker needs an amazing chocolate chip cookie recipe, one that causes people to stop in their tracks and say, “Oh my goodness, this is the best cookie I’ve ever eaten!”
This recipe will bring that sort of reaction. It’s got the charm of a traditional chocolate chip cookie with something extra–the bliss of browned butter.
Brown Butter Chocolate Chip Cookies? Yes, Please!
If you’ve read my Brown Butter Pecan Cookie post, you know that I’m a brown butter fanatic. It deepens the flavor of any product. It’s great in combination with pecans, but it’s downright amazing with chocolate. That’s why I felt my #1 choice in chocolate chip cookies should include it.
Talk about a yummy outcome! My Ultimate Chocolate Chip Cookies with brown butter provide a true sensory overload! They have an intoxicating aroma, nutty and sweet, and trust me when I say that they taste even better than they smell! I promise. . .you’ll swoon! These are the best chocolate chip cookies I’ve had in ages, (and I’m not just saying that!)
Who Invented Chocolate Chip Cookies?
A woman by the name of Ruth Wakefield created the original chocolate chip cookie. How she developed the recipe is a story of much debate. She was a college-educated chef, cookbook author, and all-around perfectionist! Ruth and her husband owned the Toll House Inn, where she routinely baked for her guests.
According to one (likely fabricated) version of the story, Ruth set out to make a traditional chocolate drop cookie but didn’t have the ingredients on-hand that she needed, so she substituted chocolate chips given to her by Andrew Nestlé. (Yep, the one and only!) She was stunned to discover the chips didn’t melt.
According to Ruth’s own version of the same story, she deliberately created the recipe using chopped Nestles chocolate bits, knowing they would retain their shape.
Regardless, we have Ruth to thank for our beloved chocolate chip cookie! And I have to think that Ruth would heartily approve of this recipe, as well, for it takes the original and adds additional layers of flavor that even she could not have comprehended at the time.
Ready to start baking? Great! Grab that mixing bowl and let’s get busy!
The full printable recipe is found at the bottom of this post, but for now, here’s what you’ll need for my Ultimate Chocolate Chip Cookies with Brown Butter recipe.
- salted butter
- brown sugar
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking soda
- chocolate chips
- chopped pecans (optional)
How to Make these Amazing Chocolate Chip Cookies
Make your brown butter.
Before you start whipping up the cookies, you’ll need to brown your butter. I know. . .most chocolate chip cookie recipes start with room temperature butter, but these are different. They go above and beyond, incorporating yummy browned butter.
Place the sticks of butter in a sauce pan and bring it to a bubbling roil over medium heat. Lower temp to medium-low. Stir frequently. The butter will eventually rise and get foamy, then begin to fall. Make sure you don’t burn it.
Remove the butter from the heat and place in a bowl. Chill in the fridge while you’re getting the rest of your ingredients together. (Do no allow to harden. You want it to be room temperature.)
Once the butter cools, it’s time to begin. You’ll notice that you’re left with less butter than you started with. Some of the water in the butter burns off in the process. You’ll left with (approximately) one cup of butter, even though you started with more.
(Notice the brown bits on bottom? They are like priceless jewels, the real key to this recipe!)
It’s time to mix the wet ingredients.
Put the melted butter, eggs, vanilla, and sugars into a large bowl and mix until incorporated. You could use a stand mixer with the paddle attachment or an electric mixer if you like. You can also mix by hand. I chose to mix mine by hand with a rubber spatula.
It’s time to add the dry ingredients.
Work the flour mixture in a little at a time. At this point I switched to a hand mixer because the brown butter makes for a firmer dough. I started at a low speed but worked my way up to a medium speed to get everything incorporated.
Now it’s time to add your chips. Pour in the whole bag. I went with mini chocolate chips. (They’re my favorite.) You might choose regular or even chocolate chunks. For that matter, you might go with any number of flavored chips.
If you’re adding chopped pecans, this is the time to add them. It’s fine to leave them out if you’re not a fan.
Use a cookie scoop to place your dough balls on a prepared baking sheet (a parchment paper lined cookie sheet). (You’ll be tempted to nibble on this dough, I assure you! It has a nutty aroma you don’t usually get in a chocolate chip cookie dough!)
Bake at 375 degrees for 10 minutes or until golden in color and crisp on the edges. (Baking time may vary, depending on your oven.)
Place the cookie sheet on a wire cooling rack to cool. Transfer cookies to rack to finish cooling.
Enjoy the Best Chocolate Chip Cookies Ever!
This is a light, fluffy cookie. It’s soft and sweet, but loaded with the nutty goodness of brown butter and the sweetness of chocolate.
If you prefer a flatter, chewier cookie, cut back on your flour by a few tablespoons. Instead of using 2 1/3 cups of flour, just add 2 1/4. (Chewy cookies are awesome! If you want a truly chewy cookie, go with dark brown sugar or add a bit of molasses to your recipe.)
You’ll be so surprised at the depth of flavor in these cookies. They’re a step above a traditional chocolate chip cookie. And even if you’re not accustomed to adding pecans to your chocolate chip cookies, you might be tempted to do so, once you see how the butter adds a rich nutty flavor.
Questions People are Asking About Chocolate Chip Cookies:
QUESTION: What kind of brown sugar should I use in my chocolate chip cookies?
ANSWER: I happened to have light brown sugar on hand and that’s what I used. But dark brown sugar would have accentuated the rich nutty flavor of the brown butter even more!
QUESTION: Can I skip the granulated sugar and go with only brown?
ANSWER: Absolutely! You’ll have a richer, darker cookie in the end, but if that’s what you’re going for, great!
QUESTION: Can I do a gluten-free version of this chocolate chip cookie recipe?
ANSWER: Sure! Use your favorite gluten-free flour in place of all-purpose and make sure the chips you use work for you, as well.
QUESTION: Do I have to use browned butter?
ANSWER: Nope. You can use two sticks of room temperature butter in place of the brown butter. If you use unsalted butter, be sure to add half a teaspoon of salt to your recipe.
QUESTION: Which chocolate chips are best in chocolate chip cookies?
ANSWER: This, my friends, is a matter of preference. I use semi-sweet, but some people prefer milk chocolate chips. Others might enjoy Nestles Espresso chips (with a hint of coffee flavor) or Mint Chocolate chips. Dark chocolate chips don’t contain sugar, so you might want to avoid those. For something really mild, you can choose white chocolate chips. (Though, they’re not really chocolate at all. They contain no cocoa solids. They’re comprised only cocoa butter, milk and vanilla.)
QUESTION: Can I substitute sugar free chocolate chips in this recipe?
ANSWER: Absolutely! Lily’s makes a great sugar-free chocolate chip that works in any recipe.
QUESTION: I’m not a fan of chocolate. What other flavored chips can I substitute?
ANSWER: Anything you like! Some options might include: caramel, peanut butter, butterscotch, or even Funfetti chips!
QUESTION: I like a flatter, chewier cookie. How can I achieve that?
ANSWER: Simple! Just cut back on the flour. Use 2 1/4 cups instead of 2 1/3. Cook until cookies have a crispy edge.
QUESTION: What’s the chill time on this dough?
ANSWER: This is one dough that does not require chilling. (Awesome, right?)
QUESTION: How do I store this cookie dough if I don’t use it all?
ANSWER: I love to scoop my dough into balls and store in an airtight container in the freezer so I always have the option of fresh cookies when the grandkids come over. They keep in the freezer for a couple of months.
QUESTION: Should I invest in a cookie scoop?
ANSWER: Absolutely! You get a uniform cookie shape when you use a scoop and they are very inexpensive.
Variations on this Ultimate Chocolate Chip Cookie Recipe:
Toasted pecans will add another layer of flavor to this already-rich cookie! You can toast them in the oven or in a skillet. (Be careful not to burn them!)
Add caramel chips along with the chocolate, then sprinkle the top of the cookie with a bit of sea salt. (Yum!)
Turn this recipe into cookie bars! Spread on a cookie sheet and bake at 350 degrees until golden, (25-30 minutes) then cool and slice into bars.
Add 1/4 cup unsweetened cocoa to the recipe for a double chocolate experience. You might need to trim back on the flour by 1/4 cup, though, so be aware of that.
Other Brown Butter Recipes from Out of the Box Baking:
If you enjoyed this recipe, you’ll love these favorites:
- Brown Butter Pecan Cookies: Similar to this recipe, but without chocolate chips.
- Brown Butter Frosting: If the Pioneer Woman and a Lumberjack had a child, I’m pretty sure it would love this tasty brown butter frosting!
- Brown Butter Walnut Cake: This amazing yellow cake is chocked full of browned butter, toasted walnuts, and vanilla extract. You’ll swoon!
- Butter Pecan Cupcakes: These luscious cupcakes are topped with my amazing Brown Butter Frosting.
- Oozy-Gooey Chocolate Chip Blondies: This recipe is easily adaptable. Just brown your butter before adding, then make as directed.
- Check out this sugar cookie recipe from The Spruce Eats. It’s loaded with brown butter!
That’s it for now, friends! I hope you enjoy my yummy chocolate chip cookies!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 2 1/2 sticks (1 1/4 cups) salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 bag (8 oz) chocolate chips
- 1 cup chopped pecans (optional)
- Before you start whipping up the cookies, you'll need to brown your butter. Place the sticks of butter in a sauce pan and bring it to a bubbling roil over medium heat. Lower temp to medium-low. Stir frequently. The butter will eventually rise and get foamy, then begin to fall. Make sure you don't burn it.
- Remove the butter from the heat and place in a bowl. Chill in the fridge while you're getting the rest of your ingredients together.
- Once the butter cools, it's time to begin. You'll notice that you're left with less butter than you started with. Some of the water in the butter burns off in the process. You'll left with (approximately) one cup of butter, even though you started with more.
- Put the butter, eggs, vanilla, and sugars into a large bowl and mix until incorporated. You could use a stand mixer or an electric mixer if you like. You can also mix by hand. I chose to do mine by hand with a rubber spatula.
- Next, add your dry ingredients. Work the flour mixture in a little at a time. At this point I switched to a hand mixer because the brown butter makes for a firmer dough.
- Now it's time to add your chips. Pour in the whole bag.
- If you're adding chopped pecans, this is the time to add them. It's fine to leave them out if you're not a fan.
- Use a cookie scoop to place your dough balls on a parchment paper lined cookie sheet.
- Bake at 375 degrees for 10 minutes or until golden in color and crisp on the edges.
- Place the cookie sheet on a wire cooling rack to cool. Transfer cookies to rack to finish cooling.
This cookie has a depth of flavor you simply have to taste to believe!