Brown Butter Chocolate Chunk Cookies
There’s something about a classic chocolate chip cookie that always hits—but sometimes you just want to take it a step further. I started with my go-to cookie recipe and gave it a simple upgrade by browning the butter and swapping in chocolate chunks. That one extra step adds a deep, nutty flavor that makes these cookies feel a little more special without making them complicated.
I originally made these when I was craving that rich, toasty browned butter taste, and now it’s hard to go back. The melty pockets of chocolate paired with the slightly caramelized dough are just so good.
I also love making the dough ahead of time and freezing it in a log. That way, I can slice off a few cookies whenever the craving hits and have fresh, warm cookies in minutes—no extra effort required. It’s the kind of recipe that’s easy enough for everyday baking but feels like a treat every single time.
Brown Butter Chocolate Chunk Cookies
Prep: 15 minutes | Bake: 10–13 minutes | Total: About 30 minutes
Yields 24-36 cookies (depending on size of balls)
Ingredients
1 cup unsalted butter
1 cup light brown sugar
½ cup white sugar
2 eggs
1 tsp vanilla
2 ½ cups all purpose flour
2 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chunks or chopped chocolate
Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brown the Butter
In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it foams, turns golden brown, and smells nutty (about 5–7 minutes). Watch closely to avoid burning.
Remove from heat and let it cool for 10–15 minutes until warm—not hot.
3. Make the Dough
Pour the browned butter into a large bowl. Add the brown sugar and white sugar, and whisk until smooth and glossy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Gradually add in the flour, baking soda, and salt.
Fold in the chocolate chunks.
4. Bake & Cool
Place dough balls on the baking sheet, spacing them a few inches apart. Bake for 10–13 minutes, until the edges are golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Loved this recipe? I’d love to hear your thoughts!
