another brown butter chocolate chip cookie

last updated on October 29, 2026

This isn’t just another brown butter chocolate chip cookie recipe; it is the ultimate brown butter chocolate chip cookie recipe. It is thick and hearty and everything you’d dream a brown butter chocolate chip cookie to be.

This cookie is in honor of the newest national holiday on the block: National Brown Butter Day! I submitted an application to the National Holiday Board for this holiday and worked with them to get it approved, SO NOW IT IS A HOLIDAY. So every year on September 22nd, we will celebrate National Brown Butter Day! And for this year’s celebration, I am sharing a new brown butter chocolate chip cookie, and it is a good one. I think it’s my best one yet.

ingredients needed for brown butter chocolate chip cookies

• 3/4 cup (170 g) salted butter
• 2/3 cup (144 g) brown sugar
• 1/4 cup (50 g) white sugar
• 1 tablespoon molasses
• 1 large egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups (163 g) bread flour (or all-purpose flour)
• 1/2 cup (60 g) whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 3/4 cup (128 g) chocolate chunks

how to make brown butter chocolate chip cookies

1. Brown the butter. In a pan over medium heat, add the butter (in chunks). Stir as the butter melts. Continue stirring, and the butter will start to foam after about five minutes. Once the foam subsides, the butter will start to brown. Once the butter has browned and has a nutty smell, remove it from the heat. Pour the butter into a heat-proof bowl and transfer it to the freezer to cool for about 10 minutes.
2. Cream the butter and sugar. Once the butter is cool to the touch, add it to the bowl of a hand mixer or stand mixer. Add in the brown sugar and white sugar. Mix until well combined, about 3 minutes.
3. Add the wet ingredients. Add the molasses, egg, egg yolk, and vanilla extract to the bowl. Mix until combined, about 2 minutes.
4. Add the dry ingredients. Add the bread flour, whole wheat flour (I like to use a kitchen scale to make sure I don’t overmeasure), baking soda, salt, and baking powder to the bowl. Mix on low until just combined, about 1 minute.
5. Add the chocolate chunks. Reserve a few chocolate chunks for later, then add the rest to the bowl and pulse until fully distributed.
6. Make the dough balls. Use a large cookie scoop (1/4 cup) to form dough balls. Press the reserved chocolate chunks on the tops of each dough ball.
7. Chill the dough. Place the dough in an airtight container and refrigerate overnight. If you can’t wait, you can put them in the freezer for 2 hours, but they are definitely best when they set overnight!

steps for the next day

Bake. The next day, preheat the oven to 400F. Evenly space the dough balls onto a baking sheet, 6 to a sheet. Bake for 8-10 minutes, until golden brown at the top and around the edges. Once done, let them cool for 10 minutes, then transfer to a cooling rack to cool completely. Top each cookie with flaky salt, and enjoy!

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another brown butter chocolate chip cookie

5 from 1 vote

[category] Dessert

[published] September 20, 2024

[PREP] 30 minutes mins

[COOK] 15 minutes mins

[TOTAL] 45 minutes mins

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Ingredients

• 3/4 cup (170 g) salted butter
• 2/3 cup (144 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon molasses
• 1 large egg + 1 egg yolk at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups (163 g) bread flour or all-purpose flour
• 1/2 cup (60 g) whole wheat flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup (128 g) chocolate chunks
• flaky salt

Instructions

1. Begin by browning the butter. Cut the butter into cubes and place them in a large pan over medium heat. Stir as the butter melts. Once the butter has melted, continue to stir. The butter will start to bubble, then will eventually foam up, about 5 minutes. When the foam subsides, the butter will start to turn brown. When the butter (on the bottom of the pan) is golden brown, turn off the heat and pour the butter into a heat-proof bowl.
2. Transfer the bowl to the freezer and let it cool for 10 minutes.
3. Take the butter out of the freezer and add to a large bowl. It will still be melted, but shouldn't be hot to the touch. Add the brown sugar and granulated sugar. Use a stand mixer or hand mixer to mix until well combined, about 3 minutes.
4. Add the molasses, egg, egg yolk, and vanilla extract. Mix until well combined, about 2 minutes.
5. Add the bread flour, whole wheat flour, salt, baking soda, and baking powder. Mix on low until just combined, about 1 minute.
6. Reserve a few of the large chunks of chocolate. Add the rest of the chocolate chunks to the bowl and pulse a few times until the chocolate is just distributed throughout the dough.
7. Use a large cookie scoop (4 tablespoon) to scoop out the dough. Gently press the reserved chocolate chunks into each dough ball.
8. Place the dough in an airtight container and transfer to the fridge to chill overnight (if you can't wait that long, put them in the freezer for 2 hours, but I highly recommend in the fridge overnight!).
9. The next day, preheat the oven to 400F. Line a baking sheet with parchment paper. Place up to 6 dough balls on the baking sheet, evenly spaced apart.
10. Transfer to the oven and bake for 8-10 minutes, until golden brown on the top and edges. Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely. Top each cookie with a pinch of flaky salt. Enjoy!