Browned Butter Chocolate Chip Cookies

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These Browned Butter Chocolate Chip Cookies are pretty much the best chocolate chip cookie recipe!

Platter of Browned Butter Chocolate Chip Cookies

We love chocolate chip cookies in our house, and this recipe is one that my family asks me to bake again and again. We’ve been on a comfort food baking frenzy these days, so I re-surfaced this recipe from 2007 and I’m sharing it with you as new… so many years later. It’s the best chocolate chip cookie recipe, and it’s definitely one worth print out and saving.

Pan of Browned Butter

How to make Browned Butter:

Brown butter adds a rich and nutty flavor to dishes and baked goods that is amazing, so don’t skip this part! Melt the butter in a pan over medium heat. If you have a pan with a light-colored bottom, use that since it will be easier to see the browning process. Swirl the pan occasionally to make sure the butter is cooking evenly. As the butter melts, it will begin to foam. Eventually, the color of the butter will turn a darker shade of brown. Once you smell a somewhat nutty aroma, take the pan off the heat and transfer the browned butter into a bowl to cool.

Browned Butter Chocolate Chip Cookie Dough

How to make Browned Butter Chocolate Chip Cookies:

Sifting the dry ingredients is the first thing you do. If you don’t have a traditional sifter, you can simply scrape the dry ingredients through a fine strainer with a spoon. This recipe calls for using bread flour, which helps create a chewy texture for the cookies. You can also use all-purpose flour for this recipe, but the use of bread flour is better… and it’s also a good option when all-purpose flour is more difficult to find on the store shelves.

Then you’ll brown the butter (instructions above). Then you combine the browned butter with brown and white sugars, then add the rest of the ingredients (cream, lemon juice, vanilla, eggs). The dry ingredients are mixed in next. And finally, the chocolate chips are mixed in. The resulting cookie dough will be very soft because you’re using melted butter. Make sure you let it chill for a couple of hours before proceeding with baking.

Making Browned Butter Chocolate Chip Cookies

The Browned Butter Chocolate Chip Cookies dough is then rolled into balls and placed on a baking sheet.

Baked Browned Butter Chocolate Chip Cookies

And here’s what they look like when baked for 11 or 12 minutes. They’re perfect!

Platter of Browned Butter Chocolate Chip Cookies

The secret to making the best chocolate chip cookies:

Using bread flour results in a chewier cookie. You can use all-purpose flour in this recipe if you’d like, but it won’t have the same texture. It will be more crisp. The addition of lemon juice also aids in adding to the chewy texture. Using more brown sugar than white sugar also helps with great cookie flavor. Of course the browned butter is a brilliant choice for adding that rich and slightly nutty taste without adding actual nuts. And bittersweet chocolate chips are very good in chocolate chip cookies, so I recommend you use those! 

stack of Browned Butter Chocolate Chip Cookies

The result is a soft and chewy chocolate chip cookie that is all-around delicious! Enjoy!

Here are a few more chocolate chip cookie recipes you might like to try:

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Browned Butter Chocolate Chip Cookies

One of the best chocolate chip cookie recipes!
Prep Time 30 minutes
Cook Time 12 minutes
Servings 30 cookies
Calories 195kcal
Course Dessert
Cuisine American
Keyword brown butter, browned butter, chocolate chip, cookies


  • cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • cups packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 tablespoon half and half cream (can sub milk)
  • 1 tablespoon freshly squeezed lemon juice
  • teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 cups chocolate chips


  • In a medium bowl sift together the flour, salt and baking soda; set aside.
  • In a medium saucepan, melt the butter over low heat. Continue to cook on low heat, stirring often, until the butter is bubbly and browned. Don't overdo it or it will burn. Turn off the heat and stir in the brown and white sugars.
  • Scrape the butter/sugar mixture into a medium mixing bowl and use an electric mixer to cream the butter and sugars together. Add the half and half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with the 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).
  • Preheat the oven to 375°F. Line baking sheets with parchment paper or silpat mats. 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.
  • Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine take 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.


Serving: 1cookie | Calories: 195kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 129mg | Potassium: 26mg | Fiber: 1g | Sugar: 18g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

stack of Browned Butter Chocolate Chip Cookies


More Brown Butter Recipes...
Lori Lange of Recipe Girl

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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. 🙂