These crispy on-the-edges but perfectly gooey in-the-center cookies are always a crowd-pleaser; some even say they are the best brown butter chocolate chip cookies they've ever had! The brown butter provides a more complex, nutty flavor while still keeping it simple. Whip these up for your next holiday party or a night in with friends. I guarantee the reviews will always be stellar. 

A good chocolate chip cookie has a few basic components: flour, sugar, butter, eggs, a leavening agent, and, of course, chocolate chips. But this cookie takes it to the next level with rich brown butter, taking your taste buds on a delicious journey.


- 1 Cup Brown Butter

- 1 1/2 Cup Light Brown Sugar

- 1/2 Cup White Sugar

- 2 Eggs

- 1 Teaspoon Vanilla Bean Paste (Can sub regular Vanilla extract)

- 1 3/4 Cup All-Purpose Flour

- 1 Teaspoon Kosher Salt

- 1 Teaspoon Cinnamon

- 1/2 Teaspoon Baking Soda

- 2 Cups Semi-Sweet Chocolate Chunks/Chips

Equipment Needed:

- Measuring Cups

- Measuring Spoons

- Stove

- Medium Saucepan

- Whisk

- Medium Sized Mixing Bowl

- Hand/Stand Mixer 

- Spatula

- Oven


1. Add one cup of butter in a small saucepan over medium heat and let it melt. Whisk it constantly until a white foam-like layer appears over the butter. At this stage, you have clarified butter, so keep going until the milk fats of butter crystallize and appear dark brown. When this occurs, take the butter off the heat and set it aside to cool. 

Avery Ambrogio

2. Combine the flour, salt, cinnamon, and baking soda in a medium-sized mixing bowl and set aside for later.

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3. At this point, preheat the oven to 350 degrees and line two trays with parchment paper.

4. Once the butter is cooled, place it in the bowl of a stand mixer (or whatever is easiest for you) along with both sugars and begin the creaming process. This means beating the butter and sugars together until light and fluffy, scraping the sides of the bowl with a spatula to ensure even mixing. At this stage, add your eggs one at a time, then the vanilla, and ensure they are all fully incorporated.

Avery Ambrogio

5. Next, slowly add your dry ingredients, about ½ cups at a time. Mix until everything until just combined; over-mixing leads to a denser cookie.

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6. When all the dry ingredients are mixed, fold in the chocolate chunks/chips. Then, cover the dough with plastic wrap and chill it in the fridge for at least 30 minutes. 

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7. Remove the dough from the fridge and let it come to room temperature for 10 minutes.

8. Using a cookie scoop or tablespoon, place twelve cookies on each tray and then put them in the oven. Set a timer for 12 minutes, flipping the trays halfway to ensure even cooking throughout. If the 12 minutes are up and the cookies still look very wet in the middle, keep them in for a little longer until there are no wet spots.

9. Remove the cookies and immediately transfer them to a cooling rack to prevent them from cooking further.

10. When they are fully cooled, enjoy!   

Avery Ambrogio