Browned butter chocolate chip cookies are like classic chocolate chip cookies--but even better! Browning the butter adds an amazing depth of flavor, and also changes the texture. These chocolate chip cookies made with melted brown butter have the most amazing, soft and fudgy texture.

Stack of browned butter chocolate chip cookies on a grey surface surrounded by chocolate chips. Text overlay reads "browned butter soft and fudgy chocolate chip cookies."

Chocolate chip cookies are always great, but I really love soft cookies. That's why I love making chocolate chip bar cookies. But sometimes you just want that classic chocolate chip cookie shape, so I set out to figure out how to adjust my favorite chocolate chip cookie recipe to make it a softer cookie with a fudge-like center texture and perfectly crispy edges. This article from King Arthur Flour (always a reliable resource) provided great insight into how using melted butter instead of softened butter changes the texture of cookies. And as long as I was melting the butter, I decided to experiment with browning the butter as well.

Overhead view of Browned Butter Chocolate Chip Cookies on a grey concrete surface, surrounded by scattered chocolate chips.

Browned butter has an absolutely amazing depth of flavor thanks to the Maillard reaction. The chemical change that the butter undergoes as it browns creates a delicious, irresistable flavor that doesn't stand out on its own in the cookie recipe (not like, say, the chocolate chips), but that you will definitely notice. It just gives the cookies that mysterious, magical, something extra.

Browned Butter Chocolate Chip Cookie recipe ingredients on a white marble surface.

The ingredients for browned butter chocolate chip cookies are nearly identical to any classic chocolate chip cookie recipe. The difference in flavor and texture is all about the technique in this recipe.

Soft and Fudgy Browned Butter Chocolate Chip Cookie Ingredients:

1 cup butter, melted & browned
1 cup brown sugar
¾ cup white sugar
1 Tablespoon vanilla
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips

Browned butter in a Kitchenaid mixing bowl to make Browned Butter Chocolate Chip Cookies.

Start by browning the butter in small saucepan. Stir the butter and watch it very carefully the entire time it's on the heat, because the butter can turn from beautifully browned to burnt if you aren't paying attention. Let the melted browned butter cool down. I put mine in the kitchenaid mixing bowl to cool. It doesn't have to be completely room temperature, and we don't want it to solidify again, but the melted butter should be just warm, not piping hot when you make the cookie dough.

Browned Butter Chocolate Chip Cookie dough in a Kitchenaid mixing bowl.

Add the sugars to the butter and mix. Add the eggs and beat. Add the dry ingredients and mix. Add the chocolate chips at the end and mix just until they are combined well in the dough.

Use a cookie scoop to portion out the dough on a parchment-lined baking sheet.

Freshly baked Browned Butter Chocolate Chip Cookies on a parchment lined cookie sheet.

Bake at 350 degrees Fahrenheit for 8 minutes. Let the cookies cool completely to develop the perfect fudgy, soft texture in the center.

I tested this recipe with chilled dough, non-chilled dough, and baked at 8,9,and 10 minutes for each. My favorite soft, fudgy texture cookie was made with non-chilled dough, baked for 8 minutes. If you chill the dough and bake longer, you'll still get an absolutely delicious cookie, but it will be more chewy than soft in the center.

Browned Butter Chocolate Chip Cookie dough scooped on a parchment lined baking sheet, and in the freezer before baking.

Can Chocolate Chip Cookie Dough be Frozen?

Yes! You can definitely portion out and freeze the cookie dough before baking. Just add 2 minutes to the baking time if you're baking straight from the freezer.

Chilling the dough does change the texture of the cookie slightly, though. If you bake with a chilled or frozen dough, you'll get less spreading, and a thicker, chewier cookie. You'll also get better browning. If you're after the most fudgy/soft texture, though, it's best to bake immediately rather than chilling or freezing the dough. Here's a great article from King Arthur Flour on what happens when you chill cookie dough if you'd like to read more.

Stack of Browned Butter Chocolate Chip Cookies on a grey surface, surrounded by scattered chocolate chips.

I didn't think chocolate chip cookies could get any better, but man oh man, are these amazing! I'm still a bar cookie evangelist, but when you want a classic drop cookie, these browned butter chocolate chip cookies can't be beat.

Browned Butter Chocolate Chip Cookies on a jgrey surface, surrounded by scattered chocolate chips.

Printable Browned Butter Chocolate Chip Cookie Recipe:

Want a one page, printable version of this soft brown butter chocolate chip cookie recipe? Click on the image below to download the PDF to your device or print directly.

Be sure to check out the other amazing sweet treats from my fellow bloggers this month in the Taste Creations Blog Hop! These teatime treats are sure to delight.

Teatime treats collage for the Taste Creations Blog Hop.