Delicious brown butter chocolate chip cookies. They have crispy edges and a chewy interior.

This recipe has been updated from one of the first recipes we shared on our website back in 2023. We have modified the quantities slightly, taken new pictures, and corrected previous mistakes. This is the recipe that all of you loved so much, but so much better!

For this cookie recipe, we are going to brown butter, which is a small extra step that elevates your cookies and makes them taste so much better.

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This chocolate chip cookie recipe uses basic ingredients that you can easily find at any grocery store. For chocolate, I recommend you use your favorite good-quality chocolate. We used Callebaut 823 milk chocolate pellets, which have now become my favorite chocolate.

Butter: Use unsalted butter to have better control over the amount of salt that goes into this recipe.
Sugars: We are using a mixture of brown sugar and granulated sugar. B.S helps with a chewy cookie, and G.S gives you crispy edges.
Leavening agent: We are using mostly baking soda for this recipe, as we want a flatter cookie that spreads, but we also add some baking powder so the cookies puff a little.
Salt: Salt is super essential in most desserts; it enhances the flavors and makes everything taste so much better.
Vanilla paste: you can use vanilla extract instead, depending on what you have on hand, or like most!
Egg: binds it all together. Use a room-temperature egg.
Flours: a mixture of all-purpose flour and bread flour is ideal, but you can use 100% all-purpose flour instead.
Chocolate: Use chocolate chips, chocolate pellets, or chopped chocolate to have chocolate chunks.

Why are we using bread flour or strong flour in our cookies

Using a mixture of both creates the perfect balance of a soft interior and a chewy edge.

Bread flour contains more gluten, which creates a chewier cookie. All-purpose flour is softer and will give you a tender cookie.

Adding bread flour started as an accident years ago, and it turned out to create the best cookies I have ever had. Every time I prepare them for my family, I normally do them like this, and they love them!

Brown butter in cookies

So many times you will see a recipe call for brown butter, you can see that in our deep dish Nutella cookie pie, our XXL cookie fries, or even our sea salt caramel cookies. It will make your cookies taste so much better. It adds a nutty caramelized flavor that’s impossible to forget.

Browning butter doesn’t mean burning it; it means evaporating the water and then the milk solids toast, turning the butter into a deep golden-brown color. Brown butter is also not a butter that is sold brown; it is the result of this process. It can burn very easily, so as soon as you see the butter turning golden brown, turn off the stove immediately.

How to brown butter for your cookies

What do we need to brown butter? A light-colored pan and a spatula to stir. And of course, butter. Optional but recommended: a sieve.

Grab a light colored large pan and place the butter. Cook the butter over medium-low heat. First, it will start to melt, after melting, it comes bubbling, that’s when you have to start paying good attention. Make sure to stir with the spatula. The top of the butter always creates a layer of foam that can make it a little difficult to be able to see the butter, so you can move it a little to the side of the pan to see better.

It will start to turn slightly yellowish, and from that it will go to golden brown. As soon as it turns golden brown, turn off the stove. It will have a nutty caramelized aroma.

You can optionally pass it through a sieve if you have chunks at the bottom that bother you. Let the butter cool down slightly. My favorite butter to brown is Kerrygold unsalted butter. It became my favorite butter to use for all of my desserts.

Mistakes when browning butter

Mistakes we can accidentally make when making brown butter:

Not stirring the butter. If you don’t stir the butter, it will burn the bottom more.
Forgetting about it and burning it, that can happen so fast, it goes from perfectly golden brown to a burnt butter with a bad burnt smell instead of nutty.
Using a dark pan, you won’t know when the butter is ready. It’s important that you use a light colored pan so you can see the real color of the butter.

How to serve a chocolate chip cookie

I love enjoying my cookies when they are still warm, so the chocolate inside is slightly melted. With a large glass of very cold milk to dip the cookies in. This is the way I have always enjoyed cookies, and I won’t change it for anything in the world!

To warm up the cookies, all you have to do is slightly bake them in the air fryer or oven for less than 2 minutes, and they will taste as fresh.

Grab the next tools!

To prepare this cookie recipe all you need is:

Mixing bowl
Whisk and a spatula, you will need to use a spatula to combine the flour and chocoalte chips.
Baking tray with parchment paper
Light colored pan, to brown the butter

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Perfectly round cookies

Years ago, I found out the secret of perfectly round cookies, and I thought I had discovered a new world, because yes, it was that serious.

All you need is freshly baked cookies, a round object, and one hand.

The cookies need to be fresh and warm; you need to act very fast, as if they set, they will break. Grab a round object, can be a cookie cutter, a glass, anything. using the knife you could either swirl the cookie around to have a round shape or my favorite, because it gives you wrinkles on the sides is pushing the cookies to have a perfect edge.

Push them until they are round and beautiful. The cookies in this recipe will spread, so it’s very important you do this!

Storage for cookies

Cookies, over time, tend to become softer, which is something that I don’t like at all.

Grab a food container and add a layer of paper towel at the bottom, this will absorb any extra moisture from the cookies. Keep them in the counter for up to 3 days or in the fridge.

I only recommend keeping it in the fridge if you are going to reheat the cookie in the oven. If not, the cookie will become very soft and lose a lot of its quality.

Can you freeze cookie dough?

Yes! I love freezing cookie dough so it’s always ready whenever I need it. I don’t recommend freezing the whole thing, it’s always best to scoop the cookie dough into a lined tray with parchment paper, quick freeze for 2-4 hours and then transfer into a freezer safe bag.

Everytime you are craving a cookie all you need to do is grab a cookie from the bag, place it in a tray and bake. You can bake it from frozen and it will take the same amount of time to bake.

If you choose to freeze cookie dough, I recommend you add the name, date, and baking time. This way you can easily identify the product, know if it’s still safe to enjoy and also don’t have to search for the recipe to know for how long you should bake the cookies for.

And that’s the whole recipe. Thank you so much for trusting us with another cookie recipe. You can find us on social media, Instagram, Facebook, YouTube, and TikTok!