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No Chill Brown Butter Chocolate Chip Cookies tall stack on white table

No Chill Brown Butter Chocolate Chip Cookies

  • Author: Heather
  • Total Time: 30 minutes
  • Yield: 42 cookies 1x


No Chill Brown Butter Chocolate Chip Cookies are the ultimate cookie. Packed with dark and white chocolate chips and loaded with brown butter flavor! Plus no chill means no wait time in between making and baking!


  • 1  Cup Brown Butter (2 sticks of butter made into brown butter)
  • 1 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 2 Teaspoon Vanilla
  • 2 Eggs
  • 1 Teaspoon Espresso Powder
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 1/4 Cup Flour
  • 1/2 Cup Dark Chocolate Chips or Chunks
  • 1/2 Cup White Chocolate Chips


  1. Place 2 sticks of butter in a large shallow skillet on medium heat. Cook until butter is melted and starting to turn brown. Once melted keep an eye on the color and smell. It can go from brown butter to burnt butter very quickly. This whole process will take around 10 minutes. The butter once melted will start to bubble and foam. You will know when it is done when there are brown bits on the bottom of the skillet, it's a caramel color and starts to smell nutty. Remove from heat and let cool completely (place in the fridge or freezer to speed the process up). This can be made ahead of time and kept in the fridge up to a week prior.
  2. Preheat oven to 325 degrees.
  3. Using a mixer, place brown butter, brown sugar, and sugar in a bowl. Beat until light and fluffy and the mixture is light in color - 3-5 minutes.
  4. Add in vanilla and eggs, mixing until just incorporated - do not over mix during this step. Scrape the sides of the bowl down after.
  5. Add in espresso powder, cornstarch, baking soda, salt, and flour. Mix just until everything is combined and no flour remains. Scrape downsides.
  6. Add in white and dark chocolate chips. Mix until combined.
  7. Using a cookie scoop, scoop out dough onto a baking sheet lined with parchment paper. Place in the oven to bake for 9-11 minutes. I always bake mine for 10 minutes, but all ovens are different. Check at 9 minutes.
  8. Remove baking sheet from oven and let cool on the tray - or let cool on the tray for 5 minutes and transfer to a wire rack to finish cooling. Or cool just enough to eat hot off the tray without blistering your tongue and it is still ooey and gooey. All are good options!
  9. Enjoy!


  1. This dough freezes beautifully! Make an entire batch of cookies and scoop out into balls on a baking sheet. Place baking sheet in the freezer for 20 minutes until cookie dough balls are firm then transfer to a freezer safe gallon ziplock bag. Keep for up to 1 month. To bake, bake at 325 for 10-11 minutes. Bake as many or as few as you want and always have fresh cookie dough on hand!
  2. You can use 1 cup of any combo of chips you like. All chocolate chips, all white chocolate, milk, semi-sweet, dark or even throw some PB chips in. I usually do a combination of all the above and whatever I have in the house.
  3. Cookie dough can be made with brown butter that is liquid and just been made or solid that has been made ahead of time. If using melted brown butter just make sure it is cooled and beat the butter and sugars together for 5 minutes to get as light and fluffy as possible.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


  • Serving Size: 1 cookie
  • Calories: 116
  • Sugar: 8 g
  • Sodium: 98.9 mg
  • Fat: 6.3 g
  • Carbohydrates: 13.6 g
  • Fiber: 0.4 g
  • Protein: 1.3 g
  • Cholesterol: 21 mg

Keywords: No Chill Brown Butter Chocolate Chip Cookies

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