Brown Butter Chocolate Chip Cookies
These very well might be the perfect chocolate chip cookie. That is the name of the recipe after all. You can trust me because I’ve made a lot of chocolate chip cookies. The secret? Browning the butter. Yes, I know, it’s also the secret to this ridiculously delicious banana chocolate chip cake. From now on, always answer brown butter if I ask what the secret to a recipe is. Or bacon. It will always be one or the other.
So while technically not a secret anymore, it’s a technique I suggest you learn. It really takes baked good to a whole different level. These cookies are crunchy on the outside, chewy on the inside with the perfect amount of chocolate chips. According to my husband, these are the best cookie he’s ever had. You see, my husband is smart and sweet!
Browning the butter gives the cookie an almost caramel like quality. I go heavy on the vanilla simply because that’s how I roll. The dough is insane. Insanely good that is. In fact, it’s so good that every time I make them, I’m tempted to forgo the cookies and just eat balls of cookie dough.I get a belly ache every time and yet cant stop myself.Consider yourself warned.
The Perfect Chocolate Chip Cookie Recipe
The perfect chocolate chip cookie. Brown butter and a heavy hand of vanilla extract are the secrets. Crispy on the outside and chewy on the inside.
- 1 3/4 cups flour
- scant 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons butter
- 1/2 cup minus 1 tablespoon granulated sugar
- 3/4 cup minus 1 tablespoon packed brown sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup semi sweet chocolate chips
- Heat oven to 375F degrees.
- Whisk flour, baking soda and salt together in bowl; set aside.
- Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
- Remove the skillet from heat and transfer butter to large heatproof bowl.
- Add both sugars and vanilla to bowl. Whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth and no lumps remain.
- Using a spatula, stir in flour mixture until just combined.
- Stir in chocolate chips and give the dough a final stir to ensure every thing is well mixed.
- Drop dough by the spoonful on a baking sheet lined with parchment paper 2 inches apart.
- Bake cookies 10-11 minutes until cookies are still puffy and golden brown.
- Transfer cookies to cooling rack and cool completely.
This recipe was adapted from a Cooks Illustrated recipe for high altitude. If you don’t need to adjust, increase baking soda to 1/2 teaspoon, and add a tablespoon both of brown and the granulated sugar.
I love a good chocolate chip cookie. These look incredible!
The ultimate compliment coming from the cookie queen herself! Thanks.
Glad to know the secret, thanks! I’ll let myself make them on Saturday if I”m good all week! 🙂
They are delicious and so worth it so be good all week and be rewarded this weekend!
Did you make any adjustments for baking at altitude? I am at 4500′ so need to know–thanx
I live close to 7000 feet and followed the recipe as listed. You should be good to go!
That is awesome. Thanks for the tips. I should really make those things.
This is a simple and easy recipe. Thanks for sharing this one. I am sure that my kids will love your cookies.
It’s a kid pleaser for sure!!
According to my son, “These are the most very delicious cookies ever!” My husband and I agree 100% – and we make A LOT of cookies.
Holy moly Kelley!!!! These are amazing and amazingly easy! Chocolate chip cookies are a big deal in our house, and my Mom & I have used the same recipe for 20+ years…I think we have a new recipe now! Thank you for sharing!
Does the cookie dough have to be refrigerated? I heard it makes the cookie have a rich taste if it is refrigerated for 2 days.
Refrigerating is part of the process. I let it chill at least 24 hours. Enjoy!!
I am making these right now and the dough seems really soft. Is the amount of flour correct? Most cookie recipes I’ve seen have more.
The dough does seem soft at first but it’s the right amount!
Thanks! They worked out great. I don’t know if I will ever understand this high altitude cooking. Some people say more flour, some say less . . . gah! Anyhow, thanks for the recipe. My family enjoyed them and they looked much better than my last attempt! 🙂
Should the butter be unsalted or salted?
Some people are particular what kind of butter they use, I am not. I’ve used both and I they are both wonderful!
Thank you thank you! Since moving from Florida to Jackson, Wyoming I’ve been looking for an acceptable high altitude chocolate chip cookie recipie. My search is over now that I’ve found yours. These had some rise to them but were still soft and tender. I’m eating one now as I type this!! The dough is also sinfully delicious.
I add about 1/4 cup coco nibs as well. They add a nice crunch.
Thanks for your recipe!
Do you refrigerate the dough before cooking these cookies?
I don’t but you could!
Do you refrigerate the dough before cooking these?
How many cookies does this make?
Kelley, I recently found your site through the Pinterest link for the NY Times cookies adjusted for high altitude you had posted. I had intended to make their cookie recipe until I saw the link for yours, which didn’t need to rest the dough. So I went with yours for time’s sake and I am so glad I did! You’re right, both the dough and the cookies are amazing. I am new to high altitudes, being a native Texan, and my old cookie recipe turned out tasting like literal sawdust and so we have not had homemade chocolate chip cookies since being stationed in Colorado 2.5 years ago. My family thanks you. And P.S. your recipe is better than mine anyway!! Thanks for all your work on your blog, you’ve saved my baking life. Can’t wait to try more of your great recipes.
What a kind comment. So glad the cookies turned out for you and you deserve them after 2.5 years of no homemade cookies! xo
I just made these and have two questions:
1. The chocolate chips all melted when I added them to the dough. Nothing indicated in the recipe about cooling the butter. Did I miss something?
2. So at one point in the conversation you say you refrigerate the dough for 24 hours and later say no refrigeration, or it doesn’t matter. Which is it?
Thanks so much!
I don’t refrigerate the dough. You can let the butter cool for 10 or so minutes before adding everything else!
I’m at 5500 ft and had to reduce cooking time by 1 min so they were more moist. They are still puffy like traditional chocolate chip cookie as opposed to flatter like in the photo. Did I miss something?
Every kitchen is is different. If yours were puffy my guess is that you added extra flour.
I just fangirled over on your blueberry muffin recipe and had to touch base about another successful recipe from you. These turned out fantastic–thank you so much! I love baking and have missed it since moving to a higher altitude and your recipes have been such a success. Thank you!
Thank you!!! So glad you enjoyed both recipes.
I have tried many high altitude chocolate chip cookie recipes and this one wins hands down!
Finally a cookie that tastes good and is high altitude Park City perfect!
I made these yesterday and they are delicious! Mine were puffy instead of flat, but I think that made them even better!
Oh. My. Goodness.
These are phenomenal!! I live in Wyoming and every chocolate chip cookie recipe I tried was never quite right but these are JUST right!!! Thank you thank you thank you!!!
We live at over 8,500 feet in altitude outside of Telluride, CO. Just made these cookies per the recipe. They never flattened out. Stayed as round balls. Flavor is good, but chocolate-chip hockey pucks. Disappointed in the outcome. So what went wrong? Any advise is very appreciated as we are still trying to figure out high altitude baking.
The ADS! They block the recipes when I place my phone on the counter. It’s just too much!
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