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These are the absolute BEST Brown Butter Chocolate Chip cookies you will ever have, and that’s a guarantee. Once you try this easy and reliable recipe, it will become your new go-to and you will forget about all other recipes out there. These cookies are everything they should be: thick, crispy on the outside, gooey and chewy on the inside, with a perfectly balanced flavor and lots of chocolate.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHY ARE THESE THE BEST BROWN BUTTER CHOCOLATE CHIP COOKIES?
Listen – I know there are hundreds, if not thousands, of recipes claiming to be the best, so I understand your skepticism. But here’s my case for why I believe these brown butter chocolate chip cookies are, in fact, the best ever:
- The perfect texture: These cookies check all the boxes when it comes to their texture. They are crispy on the edges, thick, gooey and chewy in the middle, and oozing with chocolate
- Mind-blowing flavor: These cookies taste expensive and luxurious, not cheap and sweet. The brown butter adds a lovely nutty flavor to them, the small amount of coffee gives them an amazing depth, the sugar quantity is just right, and the chocolate flavor shines through
- An easy, no-fuss recipe: This recipe is as good as it gets. No need for a mixer, no need to “cream” butter and sugar (I know we all hate doing that). I’ve tried different methods and created a recipe that you won’t dread making!
Don’t believe me? Check out just a few of the reviews I’ve received on these cookies:
I made them…we ate them…I must make more of them! These are the best cookies I have ever made so thank you for sharing! Ooey, gooey, chewy, chocolatey – so sinful and perfect!
@crazelade
ovenlymadebykc
Tried this today.. and i must say., this is the best chocolate chip cookies recipe that i baked that i will eat the entire thing..
I made these and they were awesome, so many creators on this app claim to have the best but these were the best I’ve tried.
@whatmelydid
Oh my god! This was soooo good.. I usually cream the butter and white sugar, but here the caramelization with brown sugar took the cookies to a whole new level!
@sowmya
Definitely sticking to this recipe going forward!
WHAT’S DIFFERENT ABOUT THIS RECIPE?
This recipe is the result of multiple trials, several batches of “okay” cookies, and lots of late night brain storming. I’ve even made minor improvements after initially publishing it, although it was already widely loved.
There are three things that set this recipe apart from others:
- A unique method of “caramelizing” the sugars in the butter. You melt and brown the butter in a pan, then add the sugars to the same pan and whisk for just 2 minutes on the lowest heat setting. This is not enough time to actually caramelize the sugars, but the heat starts the caramelization process and adds a wonderful toffee like flavor to the cookies. Not to mention, this approach feels a lot easier and less of a hassle than bringing out a mixer and creaming butter and sugar!
- The perfect amount of sugar. If you’ve made other cookie recipes, you will notice this one has a much lower quantity of sugar, which means these cookies are not overly sweet! I have perfected the sugar amount while still retaining a wonderful texture in the cookies. The ratio of brown sugar to white is also just right to get the crispy exterior and chewy interior
- A hint of coffee. A small amount of instant coffee is added to the cookie dough to give it an extra depth of flavor. The cookies don’t taste like coffee, though, don’t worry!
- The right ratio of butter to flour. This recipe has a higher ratio of butter to flour than most recipes, which means the cookie dough is more soft and sticky than usual. This helps get a crispy chewy texture in the cookies as opposed to dry, crumbly or cakey
TIPS TO PERFECT THESE COOKIES
This is a very simple, fuss-free recipe, but I do have some important tips to help you get these cookies *just* right:
- Use a weighing scale instead of measuring cups! This is especially important for flour, because most people stuff too much flour in measuring cups leading to a drier cookie dough. I highly recommend this kitchen scale which is under $10 and has lasted me 3 years
- Don’t overcook the sugars. Keep the heat on the lowest possible setting after browning the butter, and whisk the sugars in for just 1-2 minutes. The intention is to add heat to them, not to melt or caramelize them. Don’t worry if they start to look lumpy or grainy, that will all get fixed when you add the egg and egg yolk
- Use chopped chocolate instead of chocolate chips to elevate the cookies. Chocolate chips have stabilizers in them which prevent them from properly melting in the cookies. Chopped chocolate melts more, tastes better, and adds more texture because it has chunks of different sizes
- Make sure the wet ingredients aren’t hot before adding dry ingredients. Well, first let the butter and sugar cool down for ~5 minutes before you add the egg & yolk. Then make sure the wet ingredients are not hot when you add the dry ingredients and chocolate, otherwise the chocolate will melt!
- Do not overmix when adding the dry ingredients and chocolate. Gently fold until just combined
- Chill the cookie dough! I know you don’t want to hear this but it is absolutely crucial for this recipe. Chill for at least 2 hours but ideally overnight. If you want cookies without chilling, check out my No Chill Chewy Chocolate Chip Cookies instead!
- Do not overbake. The cookies should be firm around the edges but soft in the middle when they come out of the oven, as they will continue to firm up from the residual heat in them. I always recommend baking one test cookie first, as baking time can vary depending on the size of the cookie, your oven, and the type of baking sheet you use
WHY IS CHILLING COOKIE DOUGH IMPORTANT?
Yes, chilling cookie dough is absolutely crucial, and no, you cannot skip it. Even if there are recipes on the internet that claim they don’t need chilling time, I guarantee those cookies will also be 10 times better after chilling the cookie dough (the only exception to this rule is my No Chill Chocolate Chip Cookies – those actually *are* good without chilling!).
Chilling cookie dough in the fridge for 2+ hours does a few things:
- It deepens the flavor. Chilling encourages the sugars in the cookie dough to break down further, developing a deeper and more complex flavor
- It improves the texture. Chilling allows the flour to absorb more of the liquid content in the dough, which then helps improve the texture. Cookies that are not chilled are more cakey, dry and crumbly, while the same cookies baked after chilling are more chewy and gooey
- It reduces the spread, resulting in thicker cookies. This is the obvious one! Since the cookie dough will take more time to heat up in the oven, it won’t spread as fast, and you will have thicker cookies
Note that you cannot speed up the chilling process by placing the cookie dough in the freezer. The freezer will just stop most reactions from occurring, so while the cookies will spread less, their flavor and texture won’t necessarily be as improved. Always chill in the fridge first, then feel free to transfer to the freezer.
Here’s a little video comparison to further convince you:
MY FAVORITE CHOCOLATE TO USE IN THESE COOKIES
Since I get a hundred questions a week about the chocolate I use, I am linking it for you! I go for a mix of dark and milk to get more complexity of flavor in my cookies, but you can also use semi-sweet only.
I absolutely love this chocolate from Valrhona! It is incredible quality and tastes absolutely delicious. I often buy it in bulk and store it in massive containers in my pantry. It is also available in smaller quantities on Amazon, and in some Whole Foods!
If you don’t have access to Valrhona chocolate, don’t worry. Use any good quality chocolate bar you like the flavor of, like Lindt or Ghirardelli.
PROCESS WITH PHOTOS
The detailed recipe is in the recipe card below, but let’s go over the steps with photos to help you visualize everything.
Melt the butter in a pan, then continue to cook and stir until it browns:
Add the white and brown sugar, and whisk on the lowest heat for 1-2 minutes:
Let cool for 5 minutes, then whisk in the egg, egg yolk, coffee and vanilla until smooth and creamy:
Separately, sift together the dry ingredients and mix with chopped chocolate:
Fold the dry ingredients and chocolate into the wet ingredients in 2 batches, mixing only until combined (make sure the wet ingredients aren’t hot beforehand):
Scoop the dough into 10 cookie balls, and top them with more chopped chocolate. Chill in the fridge:
Bake the cookies once thoroughly chilled, then sprinkle with flakey sea salt and enjoy!
FREQUENTLY ASKED QUESTIONS
If by “crystallize” you mean the sugars look grainy, that’s totally okay – the mixture will become smooth after adding the egg and egg yolk.
However, if your sugar mixture actually crystallizes or seizes up, it is likely because you cooked the mixture on high heat or for too long. Please make sure you are only cooking on the lowest heat setting for just ~1-2 minutes. We don’t want to caramelize the sugar, we are just facilitating the dissolving process. If in doubt, remove the butter from heat, and then whisk in the sugars.
This recipe already has a low amount of sugar, but if you need to reduce it further, you can reduce the brown sugar from 2/3 cup to 1/2 cup.
Either the mixture was too warm, or you chopped your chocolate too small. Make sure the wet ingredients aren’t hot before adding the dry.
You can, but you won’t get the luxurious, incredible cookies you’re hoping for. Chocolate chips don’t taste as good, and don’t melt into puddles like chopped chocolate. I STRONGLY recommend using chopped chocolate.
The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!
This is likely because you didn’t chill the cookie dough enough. Make sure you don’t skip that step. It’s also possible you have made an error measuring the ingredients, or made a substitution which has changed the result.
You can store these cookies in an airtight container at room temperature for 3-4 days. Instead of storing cookies for a long time, though, I recommend freezing the raw cookie dough balls, and baking fresh cookies whenever you need them! You can put a frozen ball in the oven directly, and add 2-4 minutes more baking time.
Yes! After scooping the cookie dough and chilling in the fridge overnight, you can transfer the cookie balls to the freezer. Then bake as many cookies as you want directly from the freezer, adding 2-3 minutes to the baking time, so you can have fresh cookies whenever you want them.
Want more cookies? Here are some other incredible recipes on the blog:
Single Serve Chocolate Chip Cookie
The Best Crumbl Chocolate Molten Lava Cookies
Crumbl Copycat Red Velvet Cookies
Fudgy Double Chocolate Chip Cookies
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Ingredients
- 10 tbsp unsalted butter (140g)
- 1/2 cup to 2/3 cup packed light or dark brown sugar (100g to 133g); to taste
- 1/4 cup white sugar (50g)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla bean paste
- 1 tsp instant coffee dissolved in 1 tsp hot water
- 1 1/3 cup all purpose flour (170g)
- 3/4 tsp salt (you can reduce to 1/2 tsp if you don’t like your cookies to be too salty)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 4 oz dark chocolate, chopped (113g)
- 4 oz milk chocolate, chopped (113g)
Instructions
- Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
- Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don’t worry
- Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
- Add the egg and yolk, and quickly whisk to incorporate. Add the vanilla and instant coffee dissolved in hot water, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
- Sift all the dry ingredients into a separate bowl. Add the chopped chocolate and mix everything together
- Make sure the wet ingredients aren’t hot (they shouldn’t be). Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix!
- Use a 2 tbsp cookie scoop to divide the dough into 10 balls (if the dough feels a bit too runny to scoop, refrigerate for 10 min first). Don’t apply pressure onto the balls, just gently pull them together
- Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
- Refrigerate for at least 2 hours, but ideally overnight for best results
- Pre-heat oven to 375F (conventional / no fan) and prepare a large cookie sheet with parchment paper. It is best to use a lighter colored cookie sheet
- Transfer the balls to the sheet, keeping at least 3″ between them
- Bake for 11-13 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
- Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
- Serve and enjoy while still warm!
Video Tutorial
Notes
- These cookies are best eaten freshly baked for the ultimate texture, but you can also microwave them for 10-15 seconds before eating
- Make sure to read all the tips in the blog post above. I have given details, answered FAQs, and provided both video and photos of the recipe
- You can freeze the cookie dough balls in an airtight container, and bake directly from frozen when needed! Just increase the baking time by ~2-3 minutes depending on how well done you want them
Note: This recipe has been slightly updated for minor improvements. Changes include reducing brown sugar from 3/4 cup, adding vanilla and instant coffee, and updating the method so the chocolate is first mixed with the dry ingredients
Comments
Thahzin N.P
If bake time increased will the cookies become crispy?
Love all ur recipes ??
Zoha
Yes, if you cook for longer they will be crispier, but you also risk them becoming hard that way 🙂
Haya Syed
Ainul
I have tried many, and I mean MANY choclate chip cookies recipes until I stumbled upon this recipe and method, which I can finally say “I’m now at peace”. The taste and texture are on point to my liking – owh, not just me but the family too. If you want to atrempt this recipe, please follow the recipe and measurements precisely and read the methods carefully (which ain’t that difficult to follow) and you will get the result.
Just additional step for those living in a hot and humid country. The recipe calls for the butter to be melted into brown butter. Your room temperature is already quite warm & humid and with the warm butter and sugar mixture, it may cause the batter (i.e after you add in the dry ingredients and fold in the choclates) to be quite damp and soft for you to scoop.
Hence, what I did was, after I’ve gotten that caramel colored mixture, I let it rest for several minutes before adding the flour and folding in the choclates. Then I chuck it in the fridge for 1-2 hours before I can scoop it with the ice-cream scoop and shape it. After all the scooping is done, another 1-2 hours in the fridge before putting them in the oven.
Thanks Zoha for this recipe. It’s a keeper!
Zoha
Hi Ainul! Thank you SO much for your kind review, it means so much to me! And your tip is super helpful, I am sure, to those living in hotter areas. Again – THANK YOU for trusting, trying and loving my recipe. <3
Marta
These cookies are absolutely amazing!!!! My family loves them as do I, but I’ve been having issues with gluten lately and wondering if you have any recommendations for a similar recipe with gluten free flour? I have tried a ton of recipes and they are not great! But I feel like you would be able to find one that is amazing!! Thank you!
Zoha
Hi Marta! Thank you so much for your kind words. I am not experienced in gluten free baking, but Loopy Whisk usually has great recipes which might be worth a shot!
Rida
These really are the BEST! Browning the butter and adding the sugar into the hot butter really gave a nice caramelized flavour no need for vanilla, so good! Can’t wait to try more recipes from Bake with Zoha 🙂
Zoha
Aww, thank you SO much Rida!! So happy to hear you liked the recipe <3
Huma Qureshi
The best cookies I have ever made. Thanks a lot for a amazing recipe.
Zoha
SO happy to read that! Thank YOU!
Hala D
Hi zoha
Thank you soooo much for this ah-mazing recipe …cookies literally vanished in 3 minutes….kids went crazy
Also would like to make a request to teach WHITE CHCOCLATE POUND CAKE……. please ?❤️
Zoha
Hi Hala! That’s very kind of you, thank you 🙂 And noting your request too! My request list has become too long haha
Deja Vines
Thank you so much for sharing your recipe! Cookies are the hardest thing for me to bake and get right, haha.
Zoha
Aww, I hope these turn out well for you!
Anastasiya
Hi. I made these cookies today. The only 2 changes were 1) Demerara sugar substitute for white and 2) chocolate chips as I didn’t have anything else. Cookies came out thick – dome like. And after 12 minutes they were underdone. I baked them another 5 minutes. They taste good but don’t look like on recipe pictures. Is that because of different sugar maybe?
Zoha
Yes! Demerara sugar is very different than white, so that’s the reason. Also, using chopped chocolate also gives cookies a slightly different texture and shine on them
Sally
Can’t wait to make these cookies! When baking the cookies do I use the bottom heat element only or both the top and the bottom heat? With the fan or without it , for more of a chewy texture?
Cece A.
This recipe was amazing! I’ve tried baking cookies several times before, and I can never seem to get them chewy in the middle, yet crunchy near the edges, until now! The melted butter and instant coffee tip made these cookies taste soo good. Thank you so much for posting this recipe, I will definitely use again!
Zoha
Hi Sally!! I always use the bottom heating only and no fan. So to follow my recipe I recommend the same 🙂
Mao
Great recipe! Made it today and it turned out fantastic. Just wanna point out that you missed the vanilla in the ingredients and also the method. I only knew to add it because of your video on Instagram :3
Zoha
Hi Mao! Thank you so much! <3 I left the vanilla out on purpose because on second thought I decided I didn’t need it – the browned butter has a lovely aroma on its own 🙂
Varsha
I am not a cookie fan but I couldn’t stop eating these cookies.
I am not a baker but these cookies turned out brilliant. So soft and chewy inside with the right amount of crispy on the outside.
My husband who is pretty much a cookie snob said this is one of the best he has ever had.
Zoha
Wow! Thank you so so much, Varsha! I am delighted to hear this 🙂
Kay
Hi Zoha, can this be made a day ahead and left in the refrigerator?
Zoha
Yes you can keep the cookie dough balls in the fridge for a day and bake when needed!
Saima nasar
The Best cookies chocolate chip cookie ever?!better then Crumble cookies.
Zoha
Omg i don’t like Crumbl cookies hehe. Thank you!!
Sania
Hi Zoha! Would it be possible to replace chopped chocolate with chopped nuts? My parents love cookies with nuts but I’ve never baked them at home
Zoha
Yes, I believe so! Although the texture of the cookies may not be the same.
Abeer
Hands down the best chocolate chip cookies ever
Zoha
Thank you!!! <3
Mehreen
Hi. Can I make the same recipe with gluten free flour?
Fatima
These really are the best cookies ever! Soft in the middle with small puddles of chocolate and crunchy on the outside.
Easy to follow recipe. Made 9 balls (80g each)
I used 1/2 cup brown sugar as I didn’t want the cookies to be super sweet and 1/2 tsp salt (thank you for suggesting these alteration Zoha, bang on perfect balance!)
The cookies taste just as good the next day too. Thank you so much for the recipe!
Zoha
Yay! Thank you SO much Fatima! Glad the version with less sugar worked well for you (that’s the one I prefer, too, but it’s almost half the quantity of sugar normally seen in cookie recipes)!
Nitya
hi zoha,
how much egg do we add if we wish to make half the recipe?
Zoha
You can definitely try, but I haven’t tried it myself 🙂
Sowmya
Oh my god! This was soooo good.. I usually cream the butter and white sugar, but here the caramelisation with brown sugar took the cookies to a whole new level!
Definitely sticking to this recipe going forward.
Zoha
Yay!! Made my day. Thank you so much for trusting my recipe!
Javeria
How many cookies does this recipe make?
Zoha
8-9 big ones 🙂
Diana
This recipe was simple and easy to make. Made these for my son’s picnic party today and it was so good! My son keep munching on them and telling me its so yummy. Thanks for the recipe! Will def try other dessert recipe as well 🙂
Sara Faizan
Don’t have words to express how tasty were they. The YUMMIEST recipe ever. I made it with jaggery instead of brown sugar. One thing I like to mention vanilla essence was missing in recipe over here I noticed it in video.Love the nutty flavour made though caramelization process.
Zoha
Thank you so much, Sara!! Great point on vanilla essence – I actually find it unnecessary once you brown the butter, but if someone wants to add it, they surely can.
Zoha
Aww, so happy to be a part of your son’s picnic party! Much love