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There is nothing better than a fresh out of the oven (slightly cooled though) warm chocolate chip cookie that is chewy, gooey and delicious. I’m glad you also agree with this! And you are in luck as I have started experimenting with making a go-to chocolate chip cookie recipe. I’ve always noticed that any type of cookie recipe I follow either they turn out super flat or they bake off super hard and they’re not chewy but I think have come up with the perfect solution. I adapted my recipe from the Nestle recipe that’s on the back of the chocolate chip bags, but there are several measurements and directions that are very different from theirs. So let’s make some chocolate chip browned butter cookies!

So first off if you read above you will know one of my secrets, I brown the butter. I think this is what makes this cookie so tasty. I start melting the butter as the first step as this can take awhile. The two sticks of butter should be placed in a small saucepan over a low heat on the stove. While this starts melting you can stir together the flour, baking soda and salt. And in the bowl of a stand mixer add the brown and white sugar. Continue checking on the butter and stir occasionally. Make sure to keep the heat on low so that it doesn’t burn. You will see the milk fats come up to the surface and you will need to keep melting. Once you start to see the butter turn a caramel color that’s when you know it’s ready. Make sure to cool the butter before adding it to the rest of the ingredients.

A close up of two sticks of butter in a copper saucepan on a stovetop
A close up of melted better in a copper saucepan on a stove

The next step is to combine the butter with the sugars and normally with cookie recipes you would cream your sugar and your butter together. In this case we will add the cooled browned butter to the stand mixer with the brown and white sugar. The combination of the browned butter and brown sugar gives these cookies a caramel flavor that is amazing!

A pile of chocolate chips and peanut butter cups on a cutting board with measuring cups of brown and white sugar sitting next to the pile
A close up of sugars and browned butter combined in a mixing bowl
A stand up mixer paddle covered with dough above a mixing bowl of mixed dough

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Next add the two eggs one at a time and beat after each addition. Then add the vanilla and then the dry ingredients that were previously mixed together. Once that’s all completed and mixed, you will add your chocolate chips. Now for mine I did add in Reese’s Peanut Butter Cups, I had five on hand so that is what I added. The best part of this recipe is you can substitute chocolate chips for a lot of other add-ins. Peppermint chips, peanut butter chips, white chocolate or even toffee pieces would make great additions.

A close up of a cookie dough with chocolate chips in a mixing bowl
A close up of chocolate chip cookie balls on a sheet tray

Now comes another one of my secrets: refrigerate the dough before baking for 20 minutes. I do this because I feel like it helps keep the cookie shape better once it’s baked. After refrigerating and scooping onto cookie sheets with parchment paper or silcone pan liners bake at 350 degrees for 7-9 minutes. My oven tends to run a little warmer so I always checked mine at the 7 minute mark to see if they needed more time. Once they are slightly browned they are done. And then what you have is this beautiful chewy, perfect chocolate chip browned butter cookies. Enjoy friend!

Chocolate Chip Browned Butter Cookies

The best chocolate chip cookies with a secret step to create melt in your mouth cookies

Course Snack
Cuisine American
Keyword browned butter, chocolate chip, cookie
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 40 minutes
Servings 2 dozen
Author Amy


  • cup flour
  • 1 cup butter (two sticks)
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt (I used kosher salt)
  • 1 cup dark chocolate chips
  • 5 Reese's peanut butter cups (optional)


  1. Preheat oven to 350°. Start by unwrapping and placing the sticks of butter in a heavy bottomed sauce pan over low heat on the stove top for 8-10 minutes

  2. While the butter is starting to melt, mix together the flour, baking soda and salt in a medium mixing bowl and set aside.

  3. Once the butter has browned (it will be a caramel color) allow to cool before adding to the sugars.

  4. Add the sugars and cooled browned butter in the bowl of stand mixer and mix until combined.

  5. Add eggs, mixing after each addition and then add vanilla. Then add the dry ingredients and mix until well combined.

  6. Chop up Reese's (if using) and add to dough along with chocolate chips.

  7. Refrigerate dough for 20 minutes and then scoop onto parchment lined baking sheets and bake for 8-9 minutes until browned

A close up of a pile of chocolate chip cookies on a white plate with a glass of milk to the left
A close up of chocolate chip cookies stacked on a white plate with a glass of milk to the top

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