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Chewy Brown Butter Chocolate Chip Cookies with Gooey Chocolate Chunks

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These chewy brown butter chocolate chip cookies feature a rich, nutty flavor with gooey chocolate chunks, perfect for a cozy treat that’s soft with a touch of crispiness around the edges.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (255 g) chopped semi-sweet or bittersweet chocolate chunks

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly as the butter melts, then begins to foam and lightly brown with tiny brown specks and a nutty aroma, about 5–7 minutes. Remove from heat and pour into a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine ¾ cup granulated sugar and ¾ cup packed dark brown sugar. Add 2 large eggs and 1 teaspoon vanilla extract, whisk until smooth and creamy, about 2 minutes.
  3. Add browned butter: Slowly pour the warm browned butter into the sugar-egg mixture, stirring continuously until fully incorporated and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups sifted all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Fold dry into wet: Gradually add the dry ingredients into the wet mixture using a spatula. Fold gently until just combined; do not overmix.
  6. Add chocolate chunks: Stir in 1 ½ cups chopped chocolate chunks evenly into the dough.
  7. Chill the dough (optional): Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to help cookies hold shape and develop flavor.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop the dough: Using a cookie scoop or spoon, drop about 1.5 tablespoons of dough per cookie onto the baking sheet, spacing 2 inches apart.
  10. Bake: Bake for 10 to 12 minutes until edges are golden but centers still look soft and slightly underbaked.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully while browning to avoid burning; overmixing the dough can make cookies tough. Chilling the dough is optional but recommended to prevent spreading and enhance flavor. Use a cookie scoop for consistent size and baking. Rest cookies on the baking sheet before cooling to maintain chewy centers. Variations include adding nuts, dried fruit, or spices. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, chocolate chunks, easy cookie recipe, baking, dessert

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