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Brown Butter
chocolate chip COOKIES

Active Time: 30 minutes

Start to Eat: 3.5 Hours (Including Chill Time)

Makes: 10 Cookies


These cookies are an absolute DREAM. These are so simple yet so complex - a decadent, rich, craveable experience in every bite. 

This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like! 

The brown butter adds a nutty, earthiness. The dark brown sugar adds a caramelized, molasses-like flavor and the bread flour gives it an amazingly chewy texture while still giving you the gooey chocolatey centers and crispy crunchy edges.

Cookies with Milk Splash
Brown Butter Chocolate Chip Cookies


  • 6 tablespoons unsalted butter

  • 6 tablespoons salted butter

  • 1/2 cup light brown sugar

  • 1/2 cup dark brown sugar

  • 1/4 cup granulated sugar

  • 1 egg, room temperature

  • 1 egg yolk, room temperature

  • 1 tablespoon vanilla

  • 1 1/4 cup all-purpose flour

  • 3/4 cup bread flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 1/2 cups chocolate chips

    • I use all bittersweet but you can use semi-sweet or a mixture of both!​

    • I like to roughly chop about 1/2 cup of the chips to give the cookies some chocolate specks throughout the entire cookie.

  • Malden flake salt for topping

  1. First, let's brown that butter! In a small saucepan, heat both kinds of butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool to room temperature (roughly 8-10 minutes). 

  2. In a large mixing bowl with whisk, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well.

  3. In a separate bowl, mix the flours, baking soda, and salt together. Then add that flour mixture to the butter mixer and using a spatula fold it in gently until almost combined. Then, fold in the chocolate chips until just combined.

  4. Next, scoop your cookies into 10 even balls (a little bigger than golf balls). They should look very shiny, almost "waxy". Sprinkle with flake salt then place them on a parchment-lined 1/4 baking sheet or plate and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight.

  5. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12-14 minutes or until the edges are golden brown, but the center is still gooey (err on the side of underbaking). Leave on the baking tray to cool for about 5 minutes before transferring to a cooling rack. 

** quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out.


Loyal Olive Oil
Brown Butter Chocolate Chip Cookies
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