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A brown butter chocolate chip cookie propped up with cookies surrounding it.

The Best Brown Butter Chocolate Chip Cookies

With the perfect chewy and soft texture, rich dark brown sugar and just a hint of spice, these are truly the best brown butter chocolate chip cookies you could ever have.
Course Desserts
Cuisine American
Prep Time 4 hours
Cook Time 9 minutes
Total Time 4 hours 9 minutes
Servings 24 cookies
Calories 160kcal


  • Stand or hand mixer
  • Mixing bowl
  • Small saucepan
  • Large baking sheet
  • Parchment paper
  • Wire racks


  • 1 cup salted butter
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar packed
  • ½ cup white sugar
  • 2 eggs room temperature
  • 2 tablespoons bourbon optional but adds great depth of flavor
  • 2 teaspoons vanilla extract or paste
  • 1 (12)-ounce bag of semi-sweet chocolate chips plus additional chips for topping, optional


  • In a small skillet over medium heat, melt the butter until it begins to foam. Continue to cook and stir frequently until it turns amber in color. Remove from heat and pour into a small bowl. Scrape the brown bits into the bowl with the melted butter as well. Allow the mixture to solidify but remain as soft as you would use for typical cookies. To speed up the process, you can place in the refrigerator. If you'd like, you can also do this a few days in advance and store in the refrigerator. Just pull from the refrigerator 30 minutes before using to allow to soften.
  • Stir together flour, cinnamon, salt and baking soda in a small bowl. Set aside.
  • Cream together the solid brown butter with dark brown sugar and white sugar in a stand mixer or mixing bowl with hand mixer until light and fluffy. If using a KitchenAid stand mixer, I find four minutes on speed four is perfect.
  • Scrape the creamed butter off the side of the bowl. Add one egg, bourbon if using and vanilla extract and beat until combined. Repeat with the second egg. Once both eggs are combined, scrape the dough off the side of the bowl again.
  • Add a spoonful or two of the flour mixture at a time and stir until incorporated. Repeat until all the flour mixture is combined into the dough. Stir in chocolate chips.
  • Chill the cookie dough in the refrigerator for at least an hour. You'll notice this dough is softer than your typical chocolate chip cookie dough, so giving it enough time to chill is important to prevent overspreading. You can chill for longer if you'd like --- even up to overnight.
  • Heat oven to 375 degrees. On a parchment paper-lined baking sheet, form the dough into golf ball-size dough balls. This may be bigger than some cookie recipes, but the large dough balls will keep the cookies extra soft. If you'd like, top with additional chocolate chips.
  • Bake for nine minutes. Allow to cool on the pan for a couple minutes and then move to a wire rack to cool completely. Store in an airtight container. Enjoy!


  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1cookie | Calories: 160kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Cholesterol: 35mg | Sodium: 106mg | Sugar: 10g