These brown butter chocolate chunk cookies are made with nutty brown butter, filled with melty chocolate chunks and flakey salt.
We made sure that this cookie recipe will go smoothly for you guys, we highly recommend that you read the tips and instructions in this recipe before you start to make it.
If you like making cookies, you should check out our double chocolate cookies, hot chocolate cookies, small-batch chocolate chip cookies, and our M&M cookies!
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Why this recipe works
- Extremely easy to make.
- Made with browned butter that gives these cookies a nutty flavor.
- Bakery-style chocolate chip cookies.
- Extra chewy and soft and filled with plenty of chocolate chunks.
- Easily satisfies your cookie craving.
- Fits perfectly in your cookies tray for Christmas.
- Made with simple ingredients!
- Don't require an electric hand mixer, all you will need is a whisk.
What is brown butter?
Brown butter is a classic French sauce that is used in French cuisine and baking. Browning butter is melted butter that is browned on the stovetop.
Browning butter is a chemical process of melting the butter, letting it sizzle, foam up, and cook up to a delicious nutty brown butter sauce that is an amazing addition to baking. These brown butter chocolate chunk cookies are incredible.
Ingredients
Before you start to make this cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- you will need 1 large egg yolk for this recipe. The egg yolk adds chewiness to these cookies.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. You will need dark chocolate for the cookie dough, and more for topping the cookies.
Flaky salt- I like topping our cookies with flaky salt when they are finished. I like the contrast of the sweetness and the slight saltiness that it gives the cookies. you can skip this step, it's a personal preference.
Instructions
Start by browning the butter. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan. Once you can't see the butter, remove it from the heat and transfer the brown butter to a big mixing bowl to cool to room temperature.
Add the brown sugar, sugar, salt, and vanilla extract to the bowl with the brown butter and mix with a whisk until well combined.
Add the egg and egg yolk and mix well.
Sift the flour and add the baking soda and gently mix until the mixture is almost combined.
Chop dark chocolate or semisweet chocolate bars into chunks and add the chunks into the cookie dough mixture.
Fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. I let the dough rest in the fridge overnight.
Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chunks, and bake in a 180c (350f) preheated oven for 9-11 minutes.
Allow the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. 20-30 minutes before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be a bit softer to the touch and not freezingly cold. If your butter is too cold, the butter will melt unevenly when browning the butter.
- Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
- We suggest using high-quality chocolate bars! use the best quality semisweet or dark chocolate bars for the best flavor. You will need dark chocolate for the cookie dough, and more for topping the cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don't walk away!
- After your butter has browned, immediately remove it from the heat and pour the brown butter into a heat-safe mixing bowl to cool completely to room temperature. If you will remove the brown butter from the heat and do not pour it into a heat-safe mixing bowl, it will keep cooking and will burn.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Substitutions
Chocolate- If you want to replace the chocolate chunks with chocolate chips, simply add 1 ½ cups of chocolate chips into the cookie dough and follow the recipe according to the instructions.
Chocolate chips- add chocolate chips to these cookies like milk chocolate chips, semisweet chocolate chips, white chocolate chips, or dark chocolate chips.
Cinnamon- Cinnamon works great with biscoff-flavored desserts. Add ½ teaspoon of cinnamon to the cookie dough.
Nuts- add your favorite nuts to these cookies like chopped and toasted hazelnuts, pecans, walnuts, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are the best cookies we’ve ever had! These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe:
📖 Recipe
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 cups Flour
- 1 teaspoon Baking soda
- 1 cup Butter
- ⅓ cup Granulated sugar
- 1 ¼ cups Brown sugar
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1 ½ cups Chocolate chunks
Instructions
- Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan. Once you cant see the butter, remove it from the heat and transfer the brown butter to a big mixing bowl to cool to room temperature.
- Add the brown sugar, sugar, salt, and vanilla extract to the bowl with the brown butter and mix with a whisk until well combined.
- Add the egg and egg yolk and mix well.
- Sift the flour and add the baking soda and gently mix until the mixture is almost combined.
- Chop dark chocolate or semisweet chocolate bars into chunks and add the chunks into the cookie dough mixture.
- Fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chunks, and bake in a 180c (350f) preheated oven for 9-11 minutes.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
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