As a baker who chases bold flavors, I perfected a Brown Butter Double Chocolate Chip Cookie Recipe that layers deep caramel notes with a crisp outer shell and a gooey chocolate center that will have everyone asking for seconds.

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I kept tinkering until these chewy brown butter chocolate chip cookies actually surprised me. The unsalted butter, browned and cooled slightly gives this deep caramel note that somehow makes the semisweet chocolate chips sing, and the outside crisps up while the center stays almost illicitly gooey.

Folks who try them call them The Best Ever Chocolate Chip Cookies, and I swear one batch reminded me of a Brown Butter Double Chocolate Chip Cookie Recipe I once devoured. I’m not gonna lie, they don’t always behave the same way, but when they do, you won’t believe how fast they disappear.

Ingredients

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Browned butter: adds nutty, caramel flavor; provides fat and mouthfeel, no real nutrition boost
Light brown sugar: moist molasses notes, mostly carbs, adds chew and caramel depth
Granulated sugar: pure sweetness, quick dissolve, mostly empty carbs that sweeten everything
Eggs: protein and fat, help structure and chew, adds richness and moisture
All purpose flour: carbs and some protein, gives structure and that chewy bite
Cornstarch: tenderizes dough, makes cookies softer, a tiny bit more carbs
Semisweet chocolate chips: chocolate, sugar and fat, pockets of melty sweet richness
Flaky sea salt optional: balances sweetness, adds crunchy bursts and savory contrast

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned and cooled slightly

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs room temp

2 teaspoons vanilla extract

2 1/4 cups all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1 teaspoon fine sea salt

2 cups semisweet chocolate chips

Flaky sea salt for sprinkling optional

How to Make this

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1. Brown the butter: melt the butter in a light colored saucepan over medium heat, swirl it and watch for foam, then little brown bits and a nutty smell, about 5 to 8 minutes; remove from heat, scrape into a bowl so it stops cooking and let it cool until just warm so it wont cook the eggs.

2. Preheat oven to 350°F and line baking sheets with parchment or silicone mats, rack in the middle of the oven.

3. In a large bowl combine the cooled brown butter with the packed light brown sugar and granulated sugar, mix until fairly smooth and glossy, then let it sit a minute so the butter and sugar fully meld.

4. Add the room temperature eggs one at a time, mixing after each, then stir in the vanilla; if the butter still feels hot stop and cool more or the eggs will scramble.

5. In a separate bowl whisk together the all purpose flour, cornstarch, baking soda and fine sea salt so everything is evenly distributed.

6. Add the dry mixture to the wet in two additions, folding gently until just combined, don’t overmix or your cookies will be tough.

7. Fold in the semisweet chocolate chips, then chill the dough at least 30 minutes for thicker, chewier cookies, or up to 24 hours for deeper flavor and better texture.

8. Scoop dough (about
1.5 to 2 tablespoons for medium cookies) onto the prepared sheets leaving space to spread, press a few extra chips on top if you want them pretty, sprinkle flaky sea salt right before baking if using.

9. Bake 9 to 12 minutes until edges are set and golden but centers still look soft, rotate sheets halfway if needed; remove from oven and let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cool.

10. Store cooled cookies in an airtight container with a slice of bread to keep them chewy, or warm a cookie for 6 to 8 seconds in the microwave to get that gooey center back.

Equipment Needed

1. Light colored saucepan for browning the butter
2. Heatproof bowl to stop the butter from cooking the eggs
3. Large mixing bowl for combining the dough
4. Small bowl for whisking the flour, cornstarch, baking soda and salt
5. Silicone spatula or wooden spoon for folding and scraping
6. Whisk or electric hand mixer to blend sugars and eggs (a mixer makes it easier but a whisk works)
7. Measuring cups and spoons, plus a kitchen scale if you like precision
8. Cookie scoop (about 1.5 to 2 tablespoons) or a tablespoon and a pair of spoons
9. Baking sheets lined with parchment or silicone mats and a wire cooling rack

dont forget oven mitts and a timer.

FAQ

Q: Do I have to brown the butter? A: No you dont have to but you really should. Browning gives a nutty caramel note and helps the cookies feel chewy and rich. If youre short on time melt the butter and cool it, cookies will still be fine just less depth of flavor.

Q: Why is there cornstarch in the dough? A: Cornstarch makes the cookies soft and tender, it helps them stay thick and chewy instead of getting cakey or crumbly.

Q: How do I stop the cookies from spreading and getting flat? A: Chill the dough at least 30 minutes, preferably an hour or even overnight. Measure flour properly or weigh it, dont overbeat the butter and sugar, and make sure the browned butter is cooled before you add eggs.

Q: What temperature and bake time should I use, and how do I tell when they're done? A: Bake at 350 F (175 C). For medium cookies bake about 9 to 11 minutes until edges are set and centers still look a little underdone. Let them cool on the sheet for 5 to 10 minutes so they finish baking and stay chewy.

Q: Can I use different chocolate or add nuts? A: Yep. Swap semisweet for dark or milk, or chop a chocolate bar for big melty pockets. Stir in chopped toasted pecans or walnuts if you like a crunch.

Q: How do I store or freeze them? A: Store cooled cookies in an airtight container at room temp up to 4 days. Freeze baked cookies in a freezer bag up to 3 months. For dough you can scoop balls and freeze them flat on a tray, then transfer to a bag; bake from frozen adding about 1 to 2 minutes to the bake time.

Chewy Brown Butter Chocolate Chip Cookies Recipe Substitutions and Variations

Unsalted browned butter (1 cup): if you dont want to brown butter just use 1 cup unsalted butter melted and cooled 1:1, you will lose some nutty flavor. For a dairy-free option use 1 cup solid coconut oil but expect a faint coconut taste and slightly crisper edges.
1 cup packed light brown sugar: swap with 1 cup granulated sugar plus 1 tablespoon molasses (mix well) to mimic that molasses flavor. Or use dark brown sugar 1:1 for a deeper, richer chew.
2 large eggs: make 2 “flax eggs” by mixing 2 tablespoons ground flaxseed with 6 tablespoons water (let sit 5 min) to replace both eggs, flax keeps chewiness. Or use 1/2 cup unsweetened applesauce for both eggs if you want a softer, more cake-like cookie.
1 tablespoon cornstarch: substitute 1:1 with tapioca starch for the same tender texture, or if you dont have starch use 2 tablespoons cake flour to lower protein and keep cookies tender.

Pro Tips

1. Browned butter cool down hack: pour the butter into a shallow, heatproof bowl and set that bowl in a larger bowl with cold water or a few ice cubes to stop the cooking fast. That preserves the nutty brown bits without overcooking and lets you use the butter sooner.

2. Chill and shape for texture: after mixing, chill the dough at least 30 minutes or overnight for deeper flavor and a chewier center. For taller, less spread cookies scoop dough and freeze the scoops on a tray for 10 to 20 minutes before baking, then bake straight from frozen.

3. Watch baking time not color: take cookies out when the edges are golden but centers still look soft, they firm up as they cool. If you like a really gooey center underbake by a minute or two, but if you want cakier cookies bake a little longer.

4. Salt and storage tricks: press a few extra chips on top and scatter flaky sea salt right before baking to make each bite pop. Store cooled cookies in an airtight container with a slice of bread to keep them chewy, and warm a chilled cookie for a few seconds in the microwave to bring back that melty center.

Chewy Brown Butter Chocolate Chip Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

242

kcal

Equipment: 1. Light colored saucepan for browning the butter
2. Heatproof bowl to stop the butter from cooking the eggs
3. Large mixing bowl for combining the dough
4. Small bowl for whisking the flour, cornstarch, baking soda and salt
5. Silicone spatula or wooden spoon for folding and scraping
6. Whisk or electric hand mixer to blend sugars and eggs (a mixer makes it easier but a whisk works)
7. Measuring cups and spoons, plus a kitchen scale if you like precision
8. Cookie scoop (about 1.5 to 2 tablespoons) or a tablespoon and a pair of spoons
9. Baking sheets lined with parchment or silicone mats and a wire cooling rack

dont forget oven mitts and a timer.

Ingredients

1 cup (2 sticks) unsalted butter, browned and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs room temp
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups semisweet chocolate chips
Flaky sea salt for sprinkling optional

Directions

Brown the butter: melt the butter in a light colored saucepan over medium heat, swirl it and watch for foam, then little brown bits and a nutty smell, about 5 to 8 minutes; remove from heat, scrape into a bowl so it stops cooking and let it cool until just warm so it wont cook the eggs.
Preheat oven to 350°F and line baking sheets with parchment or silicone mats, rack in the middle of the oven.
In a large bowl combine the cooled brown butter with the packed light brown sugar and granulated sugar, mix until fairly smooth and glossy, then let it sit a minute so the butter and sugar fully meld.
Add the room temperature eggs one at a time, mixing after each, then stir in the vanilla; if the butter still feels hot stop and cool more or the eggs will scramble.
In a separate bowl whisk together the all purpose flour, cornstarch, baking soda and fine sea salt so everything is evenly distributed.
Add the dry mixture to the wet in two additions, folding gently until just combined, don't overmix or your cookies will be tough.
Fold in the semisweet chocolate chips, then chill the dough at least 30 minutes for thicker, chewier cookies, or up to 24 hours for deeper flavor and better texture.
Scoop dough (about
5 to 2 tablespoons for medium cookies) onto the prepared sheets leaving space to spread, press a few extra chips on top if you want them pretty, sprinkle flaky sea salt right before baking if using.
Bake 9 to 12 minutes until edges are set and golden but centers still look soft, rotate sheets halfway if needed; remove from oven and let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cool.
Store cooled cookies in an airtight container with a slice of bread to keep them chewy, or warm a cookie for 6 to 8 seconds in the microwave to get that gooey center back.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.