Browned Butter- Chocolate Chip Cookies

This recipe has been featured in a post on The Recipe Girl blog: Browned Butter Chewy Chocolate Chip Cookies.

Browned Butter Chocolate Chip Cookies

This is one of my favorite chocolate chip cookie recipes of all time. The browned butter adds a wonderful flavor to the cookies.

Yield: 2 1/2 dozen

Prep Time:30 min

Cook Time:12 min


2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup granulated white sugar
1 1/4 cups dark brown sugar, packed
1 Tablespoon half and half cream
1 Tablespoon lemon juice, freshly squeezed
1 1/2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips


1. Sift together flour, salt and baking soda; set aside.

2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.

3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).

4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.

5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).


*Milk may be used in place of the half and half cream, if needed.
*I prefer to use bittersweet chocolate chips in this cookie recipe.
*Cool completely and store in an airtight container.

Source: (Adapted from Alton Brown)

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  • smita wrote:

    this is an old post… you taste the fresh lemon juice?

    • Lori Lange wrote:

      no, just an added secret ingredient!

  • Lisa wrote:

    Very good cookie! Used 1 cup 70% Valhrona chips & 1 cup 60% bittersweet. Got greasy fingers eating them. Thank you for sharing. Glad I chose to make these as part of hubby’s birthday treat fest over the NY Times version.

  • Amy wrote:

    Do you have to use half and half? We never buy it, and it would be silly to buy it for a tablespoon…

    • Lori Lange wrote:

      I suppose you could sub milk, or use cream or heavy whipping cream.

  • Elisa Sandgren wrote:

    So I have been meaning to try these for a long while, since of course, I too am always trying new chocolate chip cookies. My husband is a super picky CC cookie eater and we bothed really loved these! I think I over cooked a couple of the batches. They were good right out of the oven, but a little hard later. But still the best flavor!! I’m making them again soon!

  • Lauren Sullivan wrote:

    these were AWESOME! they got the little bro approval too 🙂

  • where_wear wrote:

    since this cookie is too sweet for me i try to cut down the brown sugar to 250g and skip adding white sugar, does it affect the chewiness of the cookie? please advise!

    • Lori Lange wrote:

      I wouldn’t mess w/ the sugar… you might have drastically different results. Let me know if you find something that works.

  • Sarah wrote:

    Theres always something about dealing with hot oils that scares the crap out of me, I think it’s a throwback from getting burned in home ec as a kid… really want to try these though (pray for me!)

  • Miss Rachel wrote:

    These looks wonderful. I love chocolate chip cookies.

  • Jess wrote:

    These are amazing, thanks!

  • Wendy wrote:

    I’m not sure what happened – but when I made these, the first pan turned out like BRICKS. The dough was so hard and so stiff I could hardly mix in the chocolate chips. I cooked the first pan, figuring they would still spread – but to no avail. I had to add a whole stick of butter (totaling THREE! yikes!!!) to get them soft enough to cook correctly. I checked my recipe quantities again, and I put in the correct amount of everything (minus Lemon juice). Any thoughts on what happened??

  • Chaya wrote:

    The dough is sitting in the fridge awaiting to be made. It is another hour to go. Will let you know.

  • flutterbyblue wrote:

    These look delish! I just made the dough and will bake them later tonight. Thank you for sharing!!!

  • Memoria wrote:

    These were really great! I posted about them today and linked back to you. Thanks for posting this recipe; I will be making them again.

  • Memoria wrote:

    I’m chilling my dough overnight because it’s too late to be eating yummy cookies. I will tell you how it tastes after a 12-hour (or more) period of refrigeration.

  • Millie wrote:

    Wow! This is the chocolate chip recipe I’ve been missing my whole life! I somehow feel complete. Thank you!

  • cheryl @ 5secondrule wrote:

    Holy expletive, Batman! Just took my first bite. Weird method to be sure, but it WORKS! I’m turning cartwheels over here… awesome recipe.

  • cheryl @ 5secondrule wrote:

    I’ve just printed out your recipe and told my kids to wash their hands. My kitchen will soon be a floury mess. I’ll report back in a bit!

  • Teresa wrote:

    Lori, these really are beautiful cookies. I think I’ve got about 50 different recipes for chocolate chip cookies but I am adding this one and trying them out this week. Thank you.

  • snooky doodle wrote:

    oh I have to try these. chewy cookies yummy 🙂

  • paula wrote:

    These look delish. I always use more brown sugar then white. Makes things moister. 🙂