The caramelly goodness of brown butter and sugar, the crispy edges, the barely thick and soft center, and melty chocolate chips in little puddles, with just enough salt sprinkled on top to cut through the sweetness, will make you want to eat five of them.

These browned butter chocolate chip cookies are my first favorite because they combine the best from the vast and thin-cookie worlds. They have a satisfying crunch on the edges and an underbaked thick center. Best. Of. Both. Worlds.

The second thing I love about these cookies is how they shine. And by shine, I mean they have a rich, deep caramel flavor, thanks to the browned butter.

Ingredients for Browned Butter Choco Chip Cookies

You’ll need to invite your usual chocolate chip party guests to make these nutty, crunchy-edged beauties. This time, it’s going to be a little fancier!

  • Unsalted Butter
  • Granulated sugar and brown sugar
  • vanilla extract
  • eggs
  • All-purpose flour, salt, and baking powder
  • Chocolate chips or chunks (I like dark chocolate)
  • parchment paper

Browned Butter Chocolate Chip Cookie Recipe

These are more complicated. It takes some attention to the butter, a few chilling times, and some extra willpower not to eat all of the dough before baking. Beyond that, it’s simple enough.

  1. Brown butter Cut butter into small pieces to ensure even melting—Stirrle in a pan on medium heat. Once the butter turns golden brown, it will bubble and foam. Remove from heat, then cool the butter in a large bowl.
  2. Prepare the dough. The brown butter will be cooled (including all the golden brown bits!). The sugar and brown butter will be added first. Next, add the dry ingredients and eggs. Stop eating those chocolate chips.
  3. Let it rest! It would help if you let the dough cool down before adding the chocolate chips. Add your chocolate chips once it has cooled completely. Let the dough rest for a few minutes to hydrate the flour, and allow the browned butter to do its magic.
  4. Bake and Scoop! The drill is well known. The edges are cooked, and the middle is soft and puffy.
  5. (Okay, let’s rest again). Do not be angry. It allows the middles to sink and become super dense and barely thin. Everything is chewy-crisp. It’s a dream.

Classic chocolate chip cookies vs. Browned butter

  1. Pinch of Yum has a large selection of cookies, but we can quickly agree that two are the best: the original soft chocolate chip cookies and these brand-new browned butter cookies.
  2. My civic responsibility is to give you an in-depth cookie breakdown of these recipes and why they are each awesome.
    • Browned Butter Chocolate Chip Cookies (these are the ones you’re currently looking at) These cookies are artwork. These cookies have a complex and rich flavor. They have more of that crispy-meets-soft-and-yummy texture. These are almost fancy and grown-up. It takes more effort. The reward is a more nuanced flavor and texture. It’s not difficult to make them, but they are not accessible. They are perfect for impressing someone, even yourself. This is the ideal time to tell you that this cookie dough is delicious. AMAZING. Next level. The browned butter flavor is most prominent. I don’t recommend eating raw cookie batter; I’m only saying, okay?
    • Soft chocolate chip cookies (the POY original favorite) These cookies are simple. There are no fancy steps or ingredients. No chilling time is required. Just a small batch of underbaked chocolate chip cookies. I make these cookies when I have friends over within an hour. These cookies have a less subtle taste than the browned-butter cookies and are less likely to win high-level baking competitions, but that may not matter, depending on what you’re doing. I recently made some of these cookies and gave them to our nanny. She texted me that evening to tell me they were the best she had ever tasted. Sometimes the most straightforward recipes are the best.
  • Today is the day I will say, “I’m sorry, but today is not the day to apologize.” Make these.
  • Originals will always be available when you need them. Today, brown some butter and then enjoy the rush when you sink your teeth into the crisp edge of the slightly underbaked, gooey center. Treat. Your. Self.
  • Buttery, caramel, and salty with chocolate in the mix.

Ingredients

      • 1 cup Unsalted Butter ( 2 sticks)
      • 1 cup White sugar
      • 1 cup Brown sugar
      • One tablespoon vanilla
      • Two eggs
      • 2 1/2 cups. Add two tablespoons to the recipe. Please see the FAQs for more information on how to spoon the flour and the amount of flour.
      • One teaspoon of baking soda
      • One teaspoon of Baking powder
      • 3/4 teaspoon Salt
      • 1 1/2 cups Chocolate chips or chunks
  • Cook Mode: Prevents your screen from going black

INSTRUCTIONS

  1. Brown the butter. To ensure even melting, cut the butter into small chunks. Melt butter in a large stainless steel pan over medium heat. As the butter melts, swirl the pan several times. Use a heatproof spatula and scrape the butter along the bottom of the pan. The butter will turn golden brown quickly, and you can smell it. Remove from heat when it turns a golden brown. Transfer to a glass measuring cup or bowl that is cool. This entire process should only take 5 minutes. Allow the butter to cool down for 5-10 minutes while you prepare and measure everything else.
  2. Add butter, sugars, and vanilla to a bowl. Beat at medium-high speed for 2 to 3 minutes.
  3. Add the eggs, and beat them for 1-2 mins until shiny and smooth.
  4. Add the baking soda, powder, and salt. Mix just until combined to form a shiny, dense dough. Allow the dough to cool for 15-20 minutes. (If you add chocolate chips at this time, they’ll melt.
  5. Add the chocolate chunks or chips (it can be helpful to mix this by hand). Let the dough rest another 20-30 min. This will help hydrate the flour and bring the flavor of the browned butter further into the cookies.
  6. Preheat the oven to 350 degrees. Scoop or roll your cookie dough into 3-tablespoon-sized balls and place them on a baking tray. Bake for nine minutes until the edges are cooked, but the centers remain slightly soft and puffy.
  7. Let the cookies cool for 15 minutes after removing them from the oven. This isn’t easy. I KNOW. Their middles will sink and densify as they rest, giving you that crispy outer layer with the underbaked, barely-thick center.