Brown Butter Chocolate Chip Cookies

25 servings


1 hour

active time

3 hours

total time


1 1/4 cup butter (280 grams) (see notes)

¾ cup granulated sugar (150 grams)

1 cup firmly packed brown sugar (200 grams)

2 large eggs

1 teaspoon vanilla

2 ¾ cups of flour (357 grams) (measured correctly)

½ teaspoon of salt

2 teaspoons baking soda

2-2 ½ cups semisweet chocolate chips (360-480 grams)


Brown 1 1/4 cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge or freezer until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.

Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for and additional 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your brown butter!)

Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined—over mixing will make the cookies tough. Stir in chocolate chips.

Take 1/4 cup of dough (about 68 grams) and shape into round balls bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.


Serving Size

1 g


340 kcal

Total Fat

19 g

Saturated Fat

11 g

Unsaturated Fat

6 g

Trans Fat



49 mg


282 mg

Total Carbohydrate

44 g

Dietary Fiber

2 g

Total Sugars

28 g


3 g

25 servings


1 hour

active time

3 hours

total time
Start Cooking