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

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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.

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