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browed butter pumpkin chocolate cookies on a cooling rack

Browned Butter Chewy Chocolate Chip Cookies

  • Author: Jodi
  • Total Time: 50 minutes
  • Yield: 16 cookies 1x


Units Scale
  • 1/2 cup butter, browned and cooled
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1/3 cup canned pumpkin
  • 1 and 1/2 cups white all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon baking soda
  • 1 1/4 cup chocolate chips (milk or semi-sweet)



  1. Place the butter in a medium saucepan or skillet and melt over medium heat, swirling it in the pan occasionally. Once the butter has completely melted, watch carefully, until butter foams and turns a golden amber color (little brown bits will start to form around the sides and bottom of the pan). Transfer to a large mixing bowl, scraping all the brown specs and let cool to room temperature.
  2. Add in both sugars to the cooled browned butter. Stir until smooth with a wooden spoon (or you can use a hand mixer.) 
  3. Add the egg yolk, vanilla extract, and canned pumpkin and mix until smooth and combined.
  4. Add flour, salt, cinnamon, ginger, cloves, nutmeg and baking soda. Mix until combined.
  5. Stir in the chocolate chips. Cover the bowl tightly and freeze dough for 30 minutes or refrigerate for 1 hour.
  6. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Scoop dough balls (1 1/2 to 2 tablespoons of dough). 
  7. Bake for 9 to 10 minutes or until just. Remove from the oven and let cookies sit on the sheet pan for 3 to 4 minutes.
  • Prep Time: 40
  • Cook Time: 10