This Brown Butter And Dark Chocolate Chip Cookie Recipe Is The Be-All And End-All

brown butter chocolate chip cookie

Sami Allen

Look, there are lots of cookie recipes out there. And we bet that you have the recipe that you’d swear on your life is the best. But hear us out on this one — this cookie is amazing for a few reasons. We brown the butter (which is a genius way to transform your fats), chop up dark chocolate on our own and let the dough rest for 12 hours (yes, 12 hours) before baking. It’s time to discover your new favorite cookie recipe, friends.

Brown Butter And Dark Chocolate Chip Cookies

brown butter chocolate chip cookie

Sami Allen


  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 pound (or two sticks) of unsalted butter, at room temperature
  • 1 cup of dark brown sugar
  • 1/2 cup of white sugar
  • 1 teaspoon of vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups of dark chocolate, roughly chopped


In a small saucepan over medium-high heat, add the butter and stir occasionally until it smells nutty and fragrant and the color is a dark amber. Pour it into a cup and chill it until it reaches room temperature.

In a large bowl, combine the flour, baking soda and salt. In another large bowl, combine the room-temperature brown butter (dark brown bits and all!) and the sugars. Beat the butter and sugars with a hand mixer until it’s fluffy, and then add the eggs and vanilla. Beat the mixture again until everything’s incorporated. Add in the flour gradually and beat the dough until all ingredients are incorporated. Finally, fold in the chopped chocolate.

After chilling the dough for 12 hours, roll it into one-inch balls, and then place them on a parchment paper-lined baking sheet. Bake them for 10 to 12 minutes or until they’re just barely golden.


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