These very well might be the perfect chocolate chip cookie. That is the name of the recipe after all. You can trust me because I’ve made a lot of chocolate chip cookies. The secret? Browning the butter. Yes, I know, it’s also the secret to this ridiculously delicious banana chocolate chip cake. From now on, always answer brown butter if I ask what the secret to a recipe is. Or bacon. It will always be one or the other.


So while technically not a secret anymore, it’s a technique I suggest you learn. It really takes baked good to a whole different level. These cookies are crunchy on the outside, chewy on the inside with the perfect amount of chocolate chips. According to my husband, these are the best cookie he’s ever had. You see, my husband is smart and sweet!


Browning the butter gives the cookie an almost caramel like quality. I go heavy on the vanilla simply because that’s how I roll. The dough is insane. Insanely good that is. In fact, it’s so good that every time I make them, I’m tempted to forgo the cookies and just eat balls of cookie dough.I get a belly ache every time and yet cant stop myself.Consider yourself warned.

Happy Baking!

The Perfect Chocolate Chip Cookie Recipe

The perfect chocolate chip cookie. Brown butter and a heavy hand of vanilla extract are the secrets. Crispy on the outside and chewy on the inside.


  • 1 3/4 cups flour
  • scant 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons butter
  • 1/2 cup minus 1 tablespoon granulated sugar
  • 3/4 cup minus 1 tablespoon packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup semi sweet chocolate chips


  1. Heat oven to 375F degrees.
  2. Whisk flour, baking soda and salt together in bowl; set aside.
  3. Heat the butter in a nonstick skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
  4. Remove the skillet from heat and transfer butter to large heatproof bowl.
  5. Add both sugars and vanilla to bowl. Whisk until fully incorporated. Add egg and egg yolk and whisk until mixture is smooth and no lumps remain.
  6. Using a spatula, stir in flour mixture until just combined.
  7. Stir in chocolate chips and give the dough a final stir to ensure every thing is well mixed.
  8. Drop dough by the spoonful on a baking sheet lined with parchment paper 2 inches apart.
  9. Bake cookies 10-11 minutes until cookies are still puffy and golden brown.
  10. Transfer cookies to cooling rack and cool completely.
  11. Devour.


This recipe was adapted from a Cooks Illustrated recipe for high altitude. If you don't need to adjust, increase baking soda to 1/2 teaspoon, and add a tablespoon both of brown and the granulated sugar.
Connect with Mountain Mama Cooks on Pinterest, Facebook, and Twitter!

35 Responses to Brown Butter Chocolate Chip Cookies

  1. Maria says:

    I love a good chocolate chip cookie. These look incredible!

  2. Tiffanie says:

    Glad to know the secret, thanks! I’ll let myself make them on Saturday if I”m good all week! 🙂

  3. Chris Riggle says:

    Did you make any adjustments for baking at altitude? I am at 4500′ so need to know–thanx

  4. Rose Silver says:

    That is awesome. Thanks for the tips. I should really make those things.

  5. This is a simple and easy recipe. Thanks for sharing this one. I am sure that my kids will love your cookies.

  6. Jill says:

    According to my son, “These are the most very delicious cookies ever!” My husband and I agree 100% – and we make A LOT of cookies.

  7. Nicole says:

    Holy moly Kelley!!!! These are amazing and amazingly easy! Chocolate chip cookies are a big deal in our house, and my Mom & I have used the same recipe for 20+ years…I think we have a new recipe now! Thank you for sharing!

  8. Frances says:

    Does the cookie dough have to be refrigerated? I heard it makes the cookie have a rich taste if it is refrigerated for 2 days.

  9. Annie says:

    I am making these right now and the dough seems really soft. Is the amount of flour correct? Most cookie recipes I’ve seen have more.


    • Kelley says:

      The dough does seem soft at first but it’s the right amount!

      • Annie says:

        Thanks! They worked out great. I don’t know if I will ever understand this high altitude cooking. Some people say more flour, some say less . . . gah! Anyhow, thanks for the recipe. My family enjoyed them and they looked much better than my last attempt! 🙂

  10. Frances says:

    Should the butter be unsalted or salted?

  11. Morgan says:

    Thank you thank you! Since moving from Florida to Jackson, Wyoming I’ve been looking for an acceptable high altitude chocolate chip cookie recipie. My search is over now that I’ve found yours. These had some rise to them but were still soft and tender. I’m eating one now as I type this!! The dough is also sinfully delicious.

    I add about 1/4 cup coco nibs as well. They add a nice crunch.

    Thanks for your recipe!

  12. emma says:

    Do you refrigerate the dough before cooking these cookies?

  13. emma says:

    Do you refrigerate the dough before cooking these?

  14. […] kids were begging for good ol’ chocolate chip cookies but I wanted something…..a little more. Plus I have more baking supplies than I have room for in […]

  15. […] Girls and ignore the current house situation. I did however manage to make this jam and a batch of chocolate chip cookies because well, duh, […]

  16. Greg says:

    How many cookies does this make?

  17. Shar says:

    Kelley, I recently found your site through the Pinterest link for the NY Times cookies adjusted for high altitude you had posted. I had intended to make their cookie recipe until I saw the link for yours, which didn’t need to rest the dough. So I went with yours for time’s sake and I am so glad I did! You’re right, both the dough and the cookies are amazing. I am new to high altitudes, being a native Texan, and my old cookie recipe turned out tasting like literal sawdust and so we have not had homemade chocolate chip cookies since being stationed in Colorado 2.5 years ago. My family thanks you. And P.S. your recipe is better than mine anyway!! Thanks for all your work on your blog, you’ve saved my baking life. Can’t wait to try more of your great recipes.

  18. Pamela says:

    I just made these and have two questions:
    1. The chocolate chips all melted when I added them to the dough. Nothing indicated in the recipe about cooling the butter. Did I miss something?
    2. So at one point in the conversation you say you refrigerate the dough for 24 hours and later say no refrigeration, or it doesn’t matter. Which is it?
    Thanks so much!

  19. Daem says:

    I’m at 5500 ft and had to reduce cooking time by 1 min so they were more moist. They are still puffy like traditional chocolate chip cookie as opposed to flatter like in the photo. Did I miss something?

  20. Sara says:

    I just fangirled over on your blueberry muffin recipe and had to touch base about another successful recipe from you. These turned out fantastic–thank you so much! I love baking and have missed it since moving to a higher altitude and your recipes have been such a success. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *