Brown Butter Chocolate Chip Cookies

A recipe for these brown butter chocolate chunk cookies converted this cakey-cookie lover to flat and crispy edge cookies for life.

These brown butter chocolate chunk cookies are the result of many trials, tweaks, and (not-so-secretly) snacking on raw cookie dough along the way. I used to be a fan of the cakey, gooey-almost-raw cookies, but after much experimenting (and a few batches my family kindly criticized), I’ve landed on these beauties: cookies that spread just right, have crinkly edges, and still maintain that slight chew in the center.

My family loves cookies that spread just right and have those gorgeous crinkly edges. And while I used to swear by gooey, raw-cookie-dough vibes, these cookies completely converted me. The nutty brown butter, the depth from dark chocolate, and the balance of sweet and salty all come together to make something magical. Hence, brown butter chocolate chunk cookies.

Brown Butter Dark Chocolate Chunk Cookie (say that 5 times)

This recipe is my go-to when I want to impress someone—or just treat myself (snacking on cookie dough is mandatory). I hope it becomes a staple in your kitchen too!

Ingredients

• 150g (2/3 cup) unsalted butter (melt before measuring if not weighing)

• 30g (2 tbsp) cold almond milk (or your preferred milk)

• 100g (1/2 cup) sugar

• 95g (1/2 cup packed) brown sugar (light or dark, either works!)

• 1 large egg (straight from the fridge)

• 1/2 tbsp vanilla paste (or 1 tbsp vanilla extract)

• 1 tsp pure maple syrup or honey

• 1 tsp baking soda

• 1 tsp kosher salt (use 1/2 tsp if using table salt)

• 175g (1 1/4 cup) all-purpose flour

• 75g semi-sweet chocolate chips

• 75g dark chocolate, chopped (Trader Joe’s 70% dark is my go-to)

Total Chocolate: About 3/4 cup of chips and chunks combined. Go ahead, use your favorites!

Brown butter and chocolate chip cookie dough

Keep whisking that butter as it starts boiling!

Instructions

1.  Brown the Butter

   Melt the butter in a saucepan/little pot over medium heat. Swirl occasionally until the butter foams, pops, and starts steaming (this is just the water evaporating—science!).

   
   

   Once the noise settles down, stir constantly, scraping the bottom so the milk solids don’t stick. Keep cooking until the milk solids turn golden brown, and the butter smells nutty.

   
   

   Turn off the heat and immediately stir in 2 tbsp of cold milk. It’ll sizzle and steam (don’t panic!). Pour the butter into a mixing bowl and let it cool for 5-10 minutes.

   
   

2. Make the Dough

   Add the sugars (both brown and regular) to the slightly cooled butter. Whisk until combined.

   
   

   Add the egg, vanilla, and maple syrup (or honey). Whisk vigorously for 1 minute until the mixture lightens and thickens slightly. Sprinkle in the baking soda and salt. Whisk for another 15 seconds.

   
   

   Add the flour and use a spatula to fold until no dry patches remain. The dough will be soft and sticky—it’s okay! Fold in the chocolate chips and chunks evenly.

   
   

3. Shape & Chill

   Scoop the dough into golf ball-sized portions (around 3 tbsp each). If the dough feels too sticky, chill it for 30 minutes and try again. Arrange the dough balls close together on a lined cookie sheet.

   Cover and refrigerate for at least 30 minutes (or up to 48 hours). You can also freeze the dough balls after chilling—just transfer them to a freezer bag and bake straight from frozen when the craving strikes (add 2-3 minutes to the baking time).

   a walk-through of the chocolate chip cookie recipe

4. Bake

   Preheat the oven to 350°F (175°C) and position the rack in the center. Place up to 6 dough balls on a lined baking sheet. Bake for 10-12 minutes.

   
   

   The cookies should have lightly browned edges and crinkly tops, with puffed-up centers that look just barely done.

   
   

   Cool on the tray for 5-10 minutes before transferring to a wire rack.

Brown butter, chopped dark chocolate, and semi-sweet chocolate chip cookies that my mom loves

Tips & Best Practices

• Storage: These cookies stay fresh in an airtight container for 3-4 days (but honestly, they won’t last that long).

• Freezing Tip: Bake the cookies straight from frozen for convenience. They make a great emergency dessert! Bake them 1-2 minutes longer straight from the freezer for crispy edges.

• Texture Goals: If you like a gooey center, underbake slightly, 1 minute. For crisper edges, go for the full 12 minutes.

Usage & Best Pairings

These cookies are great for:

• Gifts (wrap them in a cute box for Christmas!)

• Potlucks (my friend Alierae bought a batch from me for her work potluck)

• Post-run carb reload (I ate these every night for almost 2 months of my half-marathon training)

  
  

Credits: This recipe was adapted from one of my favorite YouTubers, Sheldo. Watch his video for fun facts and detailed baking tips—he’s a gem! Now, let’s get to it.

Source: Adapted from Sheldo’s Brown Butter Cookies.

chunky brown butter chocolate chip cookie recipe