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Homemade Brown Butter Chocolate Chunk Cookies arranged on a cooling rack in a rustic baking scene.

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Brown Butter Chocolate Chunk Cookies

Recipe by Lisa Marie Cimini

These Brown Butter Chocolate Chunk Cookies are soft in the center, crisp around the edges, and filled with pools of rich dark chocolate. Made with deeply toasted brown butter, they’re an easy homemade cookie recipe with warm caramel notes and bakery-style flavor that’s perfect for sharing any time of year.

  • Total TimeAbout 2 hours
  • Yieldabout 24 cookies 1x

Ingredients

Units Scale

Wet Ingredients

  • 225g unsalted butter
  • 75g cane sugar
  • 75g dark brown sugar
  • 100g light brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 290g all-purpose flour
  • 3g baking powder
  • 2g baking soda
  • 2g fine sea salt

Mix-Ins

  • 225g chocolate chunks
  • Extra chocolate chunks for topping

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking until it turns golden brown and smells nutty, stirring frequently.
  2. Transfer the browned butter to a heatproof bowl and refrigerate for about 30 minutes, until cooled but still soft. For extra pop of flavor refrigerate overnight.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together on speed 3 the cooled brown butter, cane sugar, light brown sugar, and dark brown sugar for 3 mins.
  4. Add in the eggs, egg yolk, and vanilla and mix until smooth.
  5. Add the flour, baking soda, baking powder, and sea salt. Mix just until no dry flour remains.
  6. Fold in the chocolate chunks.
  7. Cover and refrigerate the dough for 1 hour.
  8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop the dough into 2 to 2½ tablespoon portions, spacing them about 2 inches apart.
  10. Press a few extra chocolate chunks onto the tops of each cookie.
  11. Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
  12. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Browning the butter develops a deep caramel flavor that makes these cookies truly special.
  • Cooling the browned butter before mixing prevents the dough from becoming greasy.
  • Chilling the dough improves flavor while creating thicker cookies with less spreading.
  • Slightly underbaking the cookies is the secret to soft, chewy centers.
  • Pressing additional chocolate chunks onto the dough before baking creates a beautiful bakery-style appearance.

Storage, Freezing & Make Ahead

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

For the freshest texture, place a small slice of bread in the container. It helps keep the cookies soft without affecting their flavor.

The cookie dough can be refrigerated for up to 48 hours before baking, allowing the flavors to deepen even further.

To freeze, portion the dough onto a baking sheet and freeze until firm. Transfer the dough balls to a freezer-safe container and freeze for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Baked cookies also freeze beautifully for up to 3 months.

  • Prep Time: 20 mins + 1½ hours chilling
  • Cook Time: 9-11 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myweatheredtable.com/brown-butter-chocolate-chunk-cookies/