BEST Brown Butter Chocolate Chip Cookies

Zoha Malik

by Zoha Malik

Updated:

Rated 4.80 out of 5

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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.

brown butter chocolate chip cookies on a wire rack. they are thick and golden, crispy on the outside with lots of melted chocolate puddles and sprinkled with sea salt. focus on one cookie
5 halves of brown butter chocolate chip cookies stacked on top of each other. They are thick with a gooey and chewy center with lots of melted 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


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..

ovenlymadebykc

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!
Definitely sticking to this recipe going forward!

@sowmya

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:

  1. 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!
  2. 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
  3. 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!
  4. 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
half eaten chocolate chip cookie leaned against a stack of cookies to show its texture. it's golden and crispy on the outside and gooey inside with lots of chocolate

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
5 brown butter chocolate chip cookies stacked on top of each other with more in the background. cookies have a deep golden color and puddles of melted chocolate on top
close up of a brown butter chocolate chip cookie on a wire rack with puddles of melted chocolate on top

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:

  1. It deepens the flavor. Chilling encourages the sugars in the cookie dough to break down further, developing a deeper and more complex flavor
  2. 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
  3. 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:

@bakewithzoha

A little cookie science! Are you team chill or no chill? #cookies #chocolatechipcookies #cookiescience #bakingtips #bakingscience

♬ Chill Day – LAKEY INSPIRED

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:

cubed unsalted butter in a saucepan
melted browned butter in a saucepan

Add the white and brown sugar, and whisk on the lowest heat for 1-2 minutes:

brown and white sugar added to brown butter in a saucepan
brown and white sugar whisked into brown butter in a saucepan

Let cool for 5 minutes, then whisk in the egg, egg yolk, coffee and vanilla until smooth and creamy:

eggs and vanilla added to butter and sugar mix in a saucepan
whisk mixing together eggs in butter and sugar in a saucepan
eggs whisked into butter and sugar mixture until smooth and caramely

Separately, sift together the dry ingredients and mix with chopped chocolate:

chopped chocolate and flour in a small glass bowl
chopped chocolate and flour mixed together in a small glass bowl

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):

dry ingredients added on top of wet ingredients to make cookie dough
half of dry ingredients folded into wet to make cookie dough
more dry ingredients added on top of wet ingredients to make cookie dough
thick and gooey brown butter cookie dough with lots of chocolate in a bowl

Scoop the dough into 10 cookie balls, and top them with more chopped chocolate. Chill in the fridge:

cookie scoop scooping a cookie ball from dough in a small bowl
10 cookie dough balls on a baking tray topped with lots of chopped chocolate

Bake the cookies once thoroughly chilled, then sprinkle with flakey sea salt and enjoy!

brown butter chocolate chip cookies on a wire rack. they are thick and golden, crispy on the outside with lots of melted chocolate puddles and sprinkled with sea salt
close up of 5 halves of brown butter chocolate chip cookies stacked on top of each other. They are thick with a gooey and chewy center with lots of melted chocolate

FREQUENTLY ASKED QUESTIONS

Why did my butter and sugar mixture crystallize?

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.

Can I reduce the sugar in these chocolate chip cookies?

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.

Why did my chocolate melt in cookie dough?

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.

Can I use chocolate chips instead of chopped chocolate?

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.

How to tell when chocolate chip cookies are done baking?

The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!

Why are my chocolate chip cookies flat?

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.

How should I store chocolate chip cookies?

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.

Can I freeze the cookie dough?

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:

Print
brown butter chocolate chip cookies on a wire rack. they are thick and golden, crispy on the outside with lots of melted chocolate puddles and sprinkled with sea salt. focus on one cookie

Best Brown Butter Chocolate Chip Cookies

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.80 stars from 187 reviews

Your new go-to recipe for most indulgent, thick and chewy brown butter chocolate chip cookies!

Yield:10 cookies

Prep Time:
25 mins
Cook Time:
12 mins
Chilling Time:
2 hrs
Total Time:
2 hrs, 30 mins

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

  1. 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
  2. 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
  3. Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
  4. 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
  5. Sift all the dry ingredients into a separate bowl. Add the chopped chocolate and mix everything together
  6. 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! 
  7. 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
  8. 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)
  9. Refrigerate for at least 2 hours, but ideally overnight for best results 
  10. 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
  11. Transfer the balls to the sheet, keeping at least 3″ between them
  12. 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!
  13. Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
  14. 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

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Comments

  1. Sara

    I tried the recipe twice as indicated in the recipe and used a measuring scale as well. I chilled them and froze them, but both times my cookies didn’t spread like yours.. the taste was 10/10. The first time I made them I thought I overmixed but the second time I made sure I kept a light hand but it still didn’t spread.

    1. Zoha

      Hi Sara! It’s most likely due to your oven in that case. What kind of oven do you use and have you checked the temp with an oven thermometer?

      1. Shazmin Ismail

        Best and easy recipes. I trust you recipes blindly they are so good. Keep up the good work and keep sharing more amazing recipes 👏

        1. Zoha Malik

          Thank you so much, Shazmin! <3

  2. Mahrukh

    I tried it!!! turned out so gooood!

    1. Zoha

      Thank you, Mahrukh!

  3. Hara

    The best cookies in my life

    1. Zoha

      I TOTALLY agree!!!

  4. Abby

    For the brown sugar measurement there isn’t a definitive amount? Is there a reason for that? Also, if i use salted butter instead of unsalted, can i use the latter amount of brown sugar? Can’t wait to try your recipe…Thank you in advance!

    1. Zoha

      Hi Abby! I’ve shared a range for the brown sugar amount based on people’s preference for sweetness, the cookies work with any quantity between 100 and 133g. I personally alwyas use 100g. Using salted butter is fine — just reduce or skip the added salt in the recipe. No need to adjust the sugar! Can’t wait for you to try them 🙏

  5. Shihina

    Hi! I’d like to know at which temperature should I preheat my oven if I have a convection oven (the fan kind). Thank you

    1. Zoha

      Reduce by 25F for convection baking 🙂

  6. Aisha

    What can we replace eggs with?

  7. Maria

    These are the best cookies I have ever baked in my life.

    1. Zoha

      You made my day. Thank you so much!

  8. Monisha S P

    Loved the recipie and how the cookie turns out, my only concern is it’s spreading too much and Iam not able to fix it kindly help with that

    1. Zoha

      Hi Monisha! It could be so many different factors. Are you chilling the dough? What type of pan are you using? What are your oven settings?

  9. Hira Syed

    Made these as part of a Ramadan cookie box for the neighbors. (This and Zoha’s snickerdoodles!). I absolutely love them. 100% Worth chilling overnight.

    1. Zoha

      AWWW I am so honored! Thank you!

  10. illakkiyaa

    omg this is literally the best cookies that I’ve ever had!!
    keep shining zoha!

    1. Zoha

      HUGS

  11. H

    perfect 👌 ♥️
    Followed the recipe as it is 🌸

  12. Sumaiyya

    Hi can I bake these and then freeze it?

    1. Zoha

      no no, with cookies always good to freeze the cookie dough balls and bake fresh instead 🙂

  13. Rejani

    These cookies were just delicious. Such great depth of flavor and loved the texture. Also not hard to make 🙂
    My only question is how much brown sugar do you usually use? I went with the lower end at 1/2 cup but wasn’t sure how much to increase it, because I thought it could be a little more sweeter the next time for our preference.
    But just loved these cookies! Thanks so much for making these so perfect!!

    1. Zoha

      You’re so kind, thank you so much! I do the lower end but it’s totally your preference, hence the range 🙂

  14. Jay

    Super delicious as all of Zoha’s recipes are! Easy instructions to follow, turned out exactly as shown 👌hit the spot for sure!

    1. Zoha

      Thank you so much!

  15. Maryam

    literally the best cookie ever!!!!!!!!!!!!! Manas and crumble (pakistani brands) can eat this recipies dust ITS SO GOOD

    1. Zoha

      AWWWWWWWWWW THANK YOU

  16. Sara Mariyam

    Hi my dough is runny and the ball is falling apart. Will chilling help and will the cookie come out okay when baked frozen to help it more to set

    1. Maryam

      I read alot of the reviews yess keep it in the fridge for 10 to 20 mins. Take it out shape it into balls. i didnt have a cookie scoop so i shaped it into 50g balls each. after youre done with it keep it in the fridge for 2 hours then transfer it into an airtight box and keep it in the freezer overnight. Bake at the reccomended temp along with 2 3 mins more. I was too lazy to use the oven so i baked it at 160 for 9 mins in the air fryer and i kid you not theyre amazing. Let it cook further in the warm rack then let it cool and enjoyyy

  17. Emmet

    This recipe is awesome! I’m making my 4th batch today. I’ve started to experiment with the recipe a bit and found that adding around 1/8 – 1/4 nutmeg and a dash of cinnamon can give the cookies an additional earthy, warm spice – I balance this out with all milk chocolate, specifically Dairy Milk due to its silky sweetness. Thanks for sharing this!

  18. Enza Li

    I’ve made these like four times already and always get so many compliments! This recipe is a winner. Thank you Zoha.

  19. Maryam

    Recipie is amazingggg. 10/10 flavour. The only issue is I followed the recipie A to Z including the baking time but it never spread. It stayed in a scoop. Baking sheet was aluminium. kept it in the fridge then transferred it to the freezer overnight. Baked it for the recommended time and then slightly longer in hopes for it to flatten but it didnt 🙁 . All my ingredients were fresh. let me know what i can do to make it flat

  20. Himabindu Guddila

    My daughter says these are the world’s best cookies. I made them so many times and always a hit. These cookies made my friends call me a baker so thanks to you. ❤️

    1. Zoha

      AWW made my day!

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