These brown butter chocolate chip cookies will easily go down in your book as the best-ever chocolate chip cookies! They’re thick, soft on the inside and packed with gooey chocolate chips.

Truthfully, we don’t know what to rave about more– the fact that an ice cream scoop creates extra large, giant-sized cookies or the incredibly rich and nutty flavor brown butter adds to the cookie dough.

Two cookies on a plate, one cookie broken in half and stacked on the whole cookie.

Brown butter is one of the easiest ways to elevate the flavor of baked goods, from tasty treats like these Brown Butter Blondies to our Brown Butter Skillet Cornbread and even Peach Bourbon Pie.

By slowly cooking butter in a pan until the milk solids brown, you get butter with a nutty, toasted flavor that will give you the very best chocolate chip cookies.

Why This Cookie Recipe Works

I don’t know about you, but whenever a baked good has browned butter in it, I’m completely sold. These are no exception. The recipe makes the perfect chocolate chip cookie in every way, from the tasty brown bits of butter that add a depth of flavor, to the soft and chewy texture with crispy edges.

Did I mention they’re also extra large? 😉 How can one resist?!

Here’s why you’ll love this chocolate chip cookie recipe:

Simple and easy to make. The best cookies actually don’t require a huge effort. This recipe is easy to follow and the results are heavenly.
Packed with rich flavor. Each bite delivers sweet, soft and buttery cookie studded with chocolate chunks. This homemade chocolate chip cookie recipe is the perfect combination of crispy on the edges and chewy in the middle.
They’re foolproof. Our ingredient list and method will give you the most amazing cookies, guaranteed.

If you love this recipe, try our brown butter snickerdoodles.

In the foreground: a small plate with two large cookies. In the background; A cake pedestal with stacks of cookies.

Ingredients For Brown Butter Chocolate Chunk Cookies

To make our chocolate chip brown butter cookies, you will need:

Butter. The browned butter has a wonderful, nutty aroma and flavor that takes these chewy chocolate chip cookies to the next level! Choose unsalted butter, but if you do use salted butter, you may want to reduce the salt in the recipe.
All-purpose flour. Your go-to flour for cookies (but keep reading, its’ not the only one you’ll need)!
Bread flour. A little bit of bread flour gives you the best results- chewy cookies with the perfect texture.
Baking soda. For just the right amount of rise in the cookies.
Salt. A touch of salt brings out the other flavors and perfectly counters the sweet chocolate.
Sugar. You will need brown sugar and granulated sugar (white sugar) for this recipe. You can use either light or dark brown sugar.
Eggs. Just one large egg plus one egg yolk will bind the cookie dough and give it an extra rich flavor.
Vanilla extract. For a splash of sweet vanilla.
Chocolate chunks. What’s a chocolate chip cookie without the chips or chunks? You can make your own chunks by chopping a bar or purchase a bag of chips.

Recipe Ingredients: Chocolate bars, a dish of AP flour, a dish of bread flour, a dish of brown sugar, eggs, butter, sugar, salt/baking soda, vanilla.

How to Make Brown Butter Chocolate Chip Cookie

To make these incredible brown butter chocolate chip cookies, follow the steps below (and be sure to check out the full recipe in the printable recipe card at the bottom of the page!).

A skillet with slices of butter and a wire whisk next to the skillet.

Cut the butter into small chunks and place it in a medium skillet or saucepan over medium heat.

A white skillet with brown butter and a large spoon.

Melt, stirring frequently until the butter foams and turns golden brown, about 5 minutes. Pour it into a large bowl to cool.

A bowl of cookie dough with a wooden spoon.

In a medium bowl, whisk together the dry ingredients. Add the granulated and brown sugar to the brown butter and stir until combined. Whisk in the egg, egg yolk and vanilla until combined.

A bowl of cookie dough, chunks of chocolate and a wooden spoon.

Add the flour mixture and stir in the chopped chocolate.

Using an ice cream scooper (to make large cookies), scoop the mixture into balls. Set the balls on a parchment-lined plate. Cover with plastic wrap and let the cookie dough chill in the fridge for 1 hour (up to 24 hours).

Bake the cookies until browned on the edges then let the cookies cool for 5 minutes before baking the remaining batches.If you like a crispy chocolate chip cookie, bake them 1 to 2 minutes longer.

A parchment-lined baking sheet with four scoops of cookie dough and a large ice cream scoop next to the pan.

Recipe Variations

When you start with a cookie recipe that features the nutty depth of browned butter, you’re not just baking—you’re creating moments of pure delight. That’s the magic we’re capturing with these recipes that will add some fun spins to our original browned butter chocolate chip cookies.

Southern Comfort Brown Butter Chocolate Chip Cookies

For a Southern inspired twist, add 1 cup of chopped pecans to the cookie recipe and replace the vanilla with a tablespoon of bourbon which compliments the nuttiness of the browned butter. You could also add some toffee bits to the cookie dough for a caramel-like flavor that makes these cookies a favorite.

Fudgy Browned Butter Chocolate Chip Cookies

If chocolate chip cookies with browned butter isn’t enough, add 1/3 cup of cocoa to the cookie dough along with 4 ounces of melted chocolate for rich chocolate cookies that are fudgy in the middle and crispy on the edges. These cookies will satisfy all your cravings!

Trail Mix Cookies

Turn this chocolate chip cookie recipe into trail mix cookie. Fold in a mix of dry-roasted nuts, seeds, and dried fruits like cranberries or cherries. A sprinkle of flakey sea salt on top before baking would make the cookies pop even more.

You might also like our King Arthur super soft chocolate chip cookies or our brown butter ice cream.

A parchment-lined baking pan with four giant cookies and a spatula lifting a cookie.

Tips for the Best Chocolate Chip Cookies

Cutting the butter into chunks will help it melt evenly. Once it turns golden brown, remove it from the pan immediately. If it stays in the pan, the residual heat will continue to brown it and the butter could burn.
A high-quality bar of chocolate will give you richer cookies than regular chocolate chips.
Forming the dough balls and then chilling them is much easier than chilling the whole bowl of cookie dough first.
If you want smaller cookies, you can use a medium cookie scoop and adjust the bake time.
Turning the baking sheet halfway during the bake time will help the cookies bake evenly.
When the cookies bake, they puff up. If you want giant, crinkled chocolate chip cookies, you can remove the baking sheet from the oven when they’re done and hit it on the countertop a couple of times. This will help the cookies fall and get crinkly on top and around the edges.
Store the cookies in an airtight container at room temperature for up to one week.
You can store the cookie dough balls in the freezer for up to 3 months in a closed container. To bake the cookies from frozen, place them on a baking sheet and bake for 2 minutes longer than the recipe instructions.
You can brown the butter in advance and keep it stored in the fridge. Just zap it in the microwave to melt the browned butter when you are ready to make the cookies.

A wire cooling rack with giant cookies. A striped kitchen towel in the background.

More Recipes You Will Love:

Matcha Chip Cookies have a subtle earthy flavor and a beautifully vibrant green color. Matcha and chocolate are a wonderful culinary combination that is as delicious as it is striking!

Our Pumpkin Loaf Cake is the perfect fall dessert! Warm spices, a tender texture and a swirl of fudgy chocolate creates a sweet and indulgent treat.

Black Cocoa Cookies are rich, chewy and decadent, with a dark chocolate flavor from black cocoa. This cookie is a chocolate lover’s dream and is a unique twist on the classic.

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Brown Butter Chocolate Chip Cookies

A regular ice cream scoop is used to bake these Brown Butter Chocolate Chip Cookies into giant cookies! You will love these bakery-style cookies that are thick, soft inside and loaded with gooey chocolate chips.

5 from 10 votes

Print Pin Save

Prep Time: 30

Cook Time: 16

Additional Time: 10

Total Time: 56

Servings: Cookies

Calories: 431kcal

Author: Pat Nyswonger

Ingredients

1 cup butter
1-¼ cups 150 grams All Purpose flour
1 cup 120 grams bread flour
1 teaspoon baking soda
1 teaspoon salt
1 cup 220 grams light brown sugar
¼ cup 50 grams granulated sugar
1 large egg plus 1 egg yolk room temperature
1 tablespoon pure vanilla extract
6 oz. dark chocolate rough chopped
6 oz. semi-sweet chocolate rough chopped

Instructions

Brown Butter Chocolate Chip Cookie Recipe:

Cut the butter into small chunks and place in a medium-sized skillet or saucepan and set over medium heat until melted. Stir the butter frequently until the butter foams and turns golden brown, about 5 minutes. Remove from the heat and pour into a large mixing bowl to cool.
In another medium-size bowl, add the flours, baking powder, and the salt, whisking to combine. Set aside.
Add the sugars to the cooled brown butter and stir until combined.
Whisk in the egg, egg yolk, and vanilla until well combined. Add the flour mixture and combine. Stir in chopped chocolate.
With a regular size ice cream scooper, scoop and form the dough into balls, place the dough balls onto a parchment-lined plate and cover with plastic wrap. Transfer to the refrigerator and chill for 1 hour or up to 24 hours.

To Bake the Giant Cookies:

Preheat the oven to 375°F and adjust the oven rack to the center position.
Line a baking sheet with parchment paper and place 4 of the cookie dough balls on the parchment paper. Leave the remaining cookie dough balls in the refrigerator for a second batch.
Transfer the baking sheet to the oven and bake for 12-15 minutes, until the cookies begin to turn golden at the bottom edges, rotating the pan halfway through the baking time.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Note: To get giant crinkled chocolate chip cookies, immediately after removing the baking sheet from the oven, bang it on the countertop a couple of times, and the cookies will fall and be crinkly around the edges.

Notes

Cutting the butter into chunks will cause it to melt evenly.
Once the butter has become the color you want, transfer it from the pan to cool. Do not leave it in the pan to cool as the residual heat will continue to brown it.
Choose a good baking or bar chocolate rather than regular chocolate chips.
Form the cookie dough balls and then refrigerating them is much easier than refrigerating the bowl of dough and then scooping it into dough balls.
This recipe is for giant bakery-style chocolate chip cookies with the dough balls weighing about 3-½ ounces each. For smaller size cookies use a medium cookie scoop or a tablespoon to form the balls and adjust the baking time.
If using a tablespoon to form the cookie dough balls try to keep the balls evenly proportioned. A medium-size cookie scoop is about 2 tablespoons or 1-½ ounces each.
Turning the baking sheet halfway through the cooking time will bake the cookies evenly.
When you remove the cookies from the oven they will be puffed up, to get giant crinkled topped cookies, bang the baking sheet on the counter top and they cookies will fall, creating that lovely crinkly look.
The dough balls can be frozen for up to 3 months in a closed container. To bake the cookies from frozen, place them on the baking sheet and bake 2 minutes longer as per recipe instructions.