Listen, if you’re making brown butter chocolate chip cookies and you don’t have butter pooling on the parchment or a little char on the bottom, you’re not doing it right. I remember my sister, Maria, elbowing me out of the way, trying to snag one off the cooling rack before it even had a chance to breathe. The smell of that toasted butter, it clung to everything – the curtains, my hair, even the dog. That chaotic kitchen din, the clatter of plates, the shouting about who got the last piece of whatever. It wasn’t quiet. Never was. But that first bite of a warm cookie, it shut everyone up for a solid minute. Pure, unadulterated bliss. The kind that makes you forget your mother just yelled at you for not doing the dishes. Or that you forgot to feed the goldfish again. It’s what you expect when the oven door creaks open. A real cookie. Not some fancy-pants, delicate thing. This is the real deal, no apologies.

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Brown Butter Chocolate Chip Cookies Recipe

Thick, soft, and chewy chocolate chip cookies with deep caramel flavor from toasted brown butter, extra egg yolk for richness, and a touch of milk.

★★★★☆ (1493 reviews)

Prep: PT2H

Cook: PT14M

Total: PT2H14M

Servings: 24 cookies

Category: Desserts | Cuisine: American | Diet: Vegetarian

Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter
• 1/2 cup (100g) granulated sugar
• 1 cup (200g) packed light or dark brown sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons (30ml) milk, at room temperature
• 1 and 1/2 cups (270g) semi-sweet chocolate chips
• optional: flaky sea salt, for topping

Instructions

1. Brown the butter: Slice the butter into pieces and place in a light-colored skillet. The light colored helps you determine when the butter begins browning. Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form at the bottom of the pan, which are the milk solids toasting. Cook until it is golden in color. Once browned, remove from heat immediately and pour into a heatproof bowl, including all of the browned bits (flavor!). Let cool for 10 minutes, then place in the refrigerator and chill until solid, about 90 minutes. After about 30 minutes, tightly cover the bowl.
2. Remove the solidified brown butter from the refrigerator and spoon it into a large bowl (or the bowl of your stand mixer). Using a handheld mixer or stand mixer fitted with a paddle attachment, beat on high speed for 1-2 minutes until smooth and creamy. It may look slightly grainy at first--keep beating and it will come together. If the butter is too firm to cream, let it sit at room temperature for 5-10 minutes. You can also microwave it for 5-8 seconds to slightly soften it, but do not melt it; it should remain solid, just softened enough to beat smoothly.
3. Add the brown sugar and granulated sugar and beat on medium-high speed until lightened in color and combined, about 2 minutes. Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined. With the mixer running on low, drizzle in the milk and mix until incorporated. The cookie dough will be thick and soft. Add the chocolate chips and mix until evenly distributed.
5. Scoop and roll the dough into balls, about 2 Tablespoons or 45g each. Shape them taller rather than wide--almost like a cylinder. This helps the cookies bake up thicker. Place the dough balls on a lined baking sheet or plate, cover, and refrigerate for at least 2 hours or up to 3 days.
6. Preheat oven to 375F (191C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. Arrange 8 dough balls per baking sheet, spacing them about 3 inches apart. Sprinkle sea salt, if using, on top of the dough balls.
7. Bake for 12-14 minutes, or until the edges are lightly golden brown. The centers will look soft when you remove them from the oven. Cool on the baking sheet for 5 minutes. During this time, you can press a few extra chocolate chips into the tops (just for looks!). The cookies will slightly deflate as they cool. After 5 minutes, transfer to a wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts (per serving):
Calories: Nutrition per cookie (approx): 220 calories, 12g fat, 28g carbs, 2g protein |

Notes

Plan ahead for two chill times: 90 minutes for butter and at least 2 hours for dough. Use a light-colored skillet to monitor browning. Dough can be refrigerated up to 3 days.

Why This Dish Belongs on Your Family Table

You know why these brown butter chocolate chip cookies disappear faster than a paycheque? Because they hit that spot. That deep-seated, primal need for something substantial, something that doesn’t mess around. The extra egg yolk in there? It’s not just for ‘richness.’ It’s a gut-punch of chewiness that makes a kid think they’ve won the lottery. And the adults? Even my Uncle Ray, who complained about everything from the weather to the price of socks, would sneak one, then another. No questions asked. Just a slight glaze in his eye as he chewed. These aren’t the kind of cookies you leave sitting out. They vanish. Pure, unadulterated satisfaction, especially when you use these methods, for that no-leftovers guarantee. Seriously, don’t even bother with a container.

The Perfect Occasion for This Recipe

Forget your fancy dinner parties with tiny, perfect desserts. These aren’t for showing off. These are for when the world feels like it’s squeezing you a bit too tight. For the kind of Sunday blues that linger, or a Tuesday that feels like a Monday. This is for coming home after a terrible meeting, kicking off your shoes, and just needing something real. That depth of flavor, that almost burnt sugar note from the brown butter? That’s your anchor. It grounds you. Makes you remember there’s good stuff. The milk, at room temperature, it’s not some fussy detail. It helps keep everything pliable, like a good hug. And a pinch of that flaky sea salt on top, like Serious Eats will tell you, it just makes everything click into place. A reset button, baked right in. No fuss. Just salt, fat, and patience.

Frequently Asked Questions

Do I *really* need to brown the butter?

You could skip it. But then you’d just have a regular chocolate chip cookie. And honestly, why would you deliberately choose ‘regular’ when ‘spectacular’ is right there? It takes five minutes. Do it.

My dough is too sticky. What gives?

You probably didn’t measure right, or your butter was too warm. Throw it in the fridge for 30 minutes. It’ll stiffen up. Patience, kid. It’s not a race.

Can I use milk chocolate?

Sure, if you want something tooth-achingly sweet. But the semi-sweet? That’s what cuts through all that rich butter and sugar. It’s balance. It’s purpose. Don’t cheap out on the good stuff.

The recipe says room temperature eggs and milk. Does it matter?

Yes, it matters. It helps everything blend. It’s not a suggestion, it’s a command. If you’re too lazy to pull them out beforehand, stick the eggs in warm water for a few minutes. Don’t be a hero, just follow the rules.

Conclusion

Alright, get to it. Don’t overthink it. Just bake the damn cookies. And when you’re done, maybe try your hand at something a little messier. That’s where the real fun starts. Now go.