Brown Butter Chocolate Chip Cookie Recipe

5 from 12 votes

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey and filled with brown butter!

Prep Time30

Cook Time15

Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 432kcal

Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
Pour into an electric mixer fitted with paddle attachment (or a large bowl if using a hand mixer or stirring by hand). While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
Scoop cookie dough balls onto a parchment paper lined cookie sheet. You can do 2-tablespoon size, 1-tablespoon size, or ¼ cup size for giant cookies. Chill at least 30 minutes, longer if making giant cookies.
Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
Bake 8-10 minutes for 1 tablespoon size cookies, 10-15 minutes for 2-tablespoon size, and approximately 15 minutes for giant cookies.

Store in an airtight container on the counter for up to 3 days or freeze for up to 2 months.
I love adding a sprinkle of sea salt on top the freshly baked cookies.
It's important to use unsalted butter for browning - browning concentrates the flavor and the butter will be too salty if using salted butter.