The flavor of these Brown Butter Chocolate Chunk Cookies is something special. With rich, caramelized undertones from the brown butter, each bite delivers a perfect contrast between chewy centers and slightly crispy edges. Studded with chunks of semi-sweet chocolate and sprinkled with flaky sea salt, these cookies are the kind of treat that feels fancy without the fuss. Browning the butter may add an extra step, but it’s 100% worth it for the depth of flavor it brings. These cookies strike a delicious balance between indulgent and comforting. Whether you’re baking for a cozy night in or to impress guests, they’re sure to become your go-to chocolate chip cookie upgrade.
Full recipe:
Ingredients:
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12 Tbsp. unsalted butter (cut into pieces)
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1 cup dark brown sugar, packed
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1/2 cup granulated sugar
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1 large egg (room temperature)
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1 large egg yolk (room temperature)
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2 Tbsp. whole milk
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1 Tbsp. pure vanilla extract
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2 2/3 cups all-purpose flour (spooned and leveled)
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1 tsp. salt
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1 tsp. baking soda
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1/2 tsp. baking powder
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2 bars (4 oz. each) semi-sweet chocolate, chopped, divided
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Flaky sea salt, for topping
Directions:
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Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
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Brown the butter in a stainless steel pan over medium heat, stirring constantly until it turns chestnut brown and smells nutty. Transfer to a bowl and cool for 10–15 minutes.
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Using a hand mixer, beat in the brown and white sugars until combined.
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Add egg, egg yolk, milk, and vanilla. Beat again until smooth.
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Sift in flour, salt, baking soda, and baking powder. Fold to combine.
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Add 3/4 of the chopped chocolate chunks to the dough and fold in.
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Scoop dough into 2 Tbsp. sized balls. Press remaining chocolate chunks on top.
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Place 6 cookies per baking sheet and bake for 10–11 minutes. Edges should be light golden, centers gooey.
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Let rest for 2–3 minutes, then transfer to cooling rack. Garnish with flaky sea salt.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 177 kcal per cookie | Servings: 22 cookies
The Magic Behind Brown Butter Chocolate Chunk Cookies
There are chocolate chip cookies—and then there are Brown Butter Chocolate Chunk Cookies. If you’ve never had the pleasure of biting into one of these deeply flavorful, golden-edged treats, you’re in for something truly special. The magic lies in one key ingredient that transforms a classic cookie into an unforgettable indulgence: brown butter.
Let’s dive into what makes this cookie so uniquely delicious, how the brown butter changes everything, and why this is a must-have recipe for any baking enthusiast.
What Is Brown Butter and Why Use It in Cookies?
Brown butter, or beurre noisette as it’s known in French cuisine, is regular butter that’s been melted and cooked just long enough for its milk solids to toast and turn golden brown. This process gives the butter a rich, nutty, almost caramelized aroma and flavor.
In the context of cookies, brown butter adds:
- Depth of flavor: It infuses the dough with a warm, toasted undertone that complements chocolate perfectly.
- Enhanced aroma: You can smell the difference in the dough, even before it bakes. It’s rich and buttery, with a nutty complexity.
- Improved texture: Brown butter slightly reduces the water content, leading to chewier, more substantial cookies.
How Brown Butter Elevates a Classic Cookie
Chocolate chip cookies are universally loved, but most versions stick to the same tried-and-true formula. Swapping in brown butter, however, is a baker’s secret weapon. It creates a cookie with a deeper, more sophisticated flavor profile without complicating the process. This one change elevates your cookies from standard to spectacular.
When paired with semi-sweet chocolate chunks, brown butter creates that “sweet and savory” balance that gives every bite both comfort and decadence. And when topped with a sprinkle of flaky sea salt? That contrast enhances the richness and amplifies the cocoa notes in the chocolate.
Why Chocolate Chunks Instead of Chips?
This recipe calls for chopped semi-sweet chocolate bars instead of the traditional chips. Why?
- Meltier centers: Chocolate chunks melt more evenly, creating pockets of gooey chocolate rather than holding their shape like chips do.
- Better distribution: Chopped chocolate offers a mix of larger and smaller bits that spread throughout the dough.
- Bakery-style finish: When you press chunks on top before baking, you get that signature “melted pool” effect that’s visually stunning and mouthwatering.
This cookie isn’t just about flavor; it’s about experience. The gooey chocolate, the chewy center, the crispy edges—every bite is a sensory delight.
No-Chill Dough: Yes, You Heard That Right
One of the best things about this recipe is that you don’t have to chill the dough. While many cookie recipes require resting the dough for hours or even overnight to deepen flavor and prevent spreading, this one skips that step entirely.
Why it works without chilling:
- Brown butter is already cooled slightly before mixing.
- The flour-to-fat ratio is well-balanced.
- The dough is firm enough to scoop and bake right away.
So if you’re craving warm, homemade cookies on a whim, you don’t have to wait. You’ll go from stovetop to warm cookie in about 40 minutes.
The Importance of Texture: Soft Center, Crisp Edges
Texture plays a crucial role in making a cookie memorable. This recipe delivers that perfect harmony—lightly crisp on the outside, irresistibly chewy in the middle. Adding one egg plus one yolk helps achieve this by boosting richness and chewiness without drying the cookie.
The slightly underbaked centers continue to cook as they rest on the baking sheet, ensuring a soft finish that doesn’t turn cakey or crumbly. That post-bake rest time is critical to achieving the ideal texture.
The Final Touch: Flaky Sea Salt
Salt in dessert recipes is nothing new—it helps enhance sweetness and balances richness. But adding a finishing touch of flaky sea salt just before or after baking is what turns these into showstoppers.
- Visual appeal: Those sparkling flakes catch the light and make your cookies look bakery-worthy.
- Flavor boost: Salt heightens the nutty, caramelized notes of brown butter and sharpens the chocolate’s impact.
It’s a small touch that makes a big difference. If you haven’t tried it before, you’re in for a revelation.
Who Is This Recipe Perfect For?
Honestly? Everyone. But it’s especially great for:
- Busy bakers who want quick, reliable results with minimal effort.
- Entertainers looking to impress guests with next-level cookies.
- Parents who want to wow their kids and maybe sneak in a lesson on butter transformation.
- Chocoholics who crave rich, gooey cookies that feel luxurious but are easy to make at home.
Whether you’re a novice baker or a seasoned pro, this recipe is approachable yet rewarding. It’s the kind of cookie that has people asking, “What’s in this?!”
Tips to Perfect Your Brown Butter Cookies
- Use a stainless steel pan to brown butter so you can see the milk solids change color.
- Stir constantly to avoid burning. As soon as the butter smells nutty and turns amber, take it off the heat.
- Let the butter cool slightly before mixing it with sugar—hot butter can scramble your eggs.
- Don’t overmix once you add the dry ingredients—just enough to combine.
- Swirl a cup around freshly baked cookies for picture-perfect circles.
- Don’t skip the salt! It’s optional, but once you try it, you’ll never go back.
How to Store and Freeze These Cookies
Room Temperature:
Keep cookies in an airtight container for up to 5 days. A slice of bread in the container can help maintain softness.
Freezing Dough:
Scoop dough into balls, press chocolate chunks on top, and freeze in a single layer. Transfer to a sealed container or freezer bag. They’ll keep for up to 3 months.
Baking From Frozen:
No need to thaw—just add an extra minute or two to your baking time. Perfect for last-minute cookie cravings.
Make Ahead:
You can refrigerate the dough for up to 2–3 days. Let it come to room temp before baking.
Creative Variations to Try
Once you master the base, try switching things up:
- Add nuts like toasted pecans or walnuts.
- Try white or dark chocolate for different flavor profiles.
- Incorporate spices like cinnamon or cardamom for a seasonal twist.
- Fold in coconut, dried fruit, or caramel bits for texture and variety.
- Zest an orange or add espresso powder to complement the richness.
It’s an incredibly adaptable recipe, making it ideal for customizing to suit your tastes or pantry contents.
Why This Recipe Has Cult-Favorite Status
It’s no surprise this is one of the most beloved recipes on Kroll’s Korner. The perfect combination of simplicity, indulgence, and flavor makes it irresistible.
It feels familiar—everyone loves a chocolate chip cookie—but also elevated. You get the comfort of childhood favorites with a more refined, grown-up twist. Plus, it’s reliable. Every time you make them, you know they’ll turn out perfectly.
From the first swirl of browning butter to the final flaky salt garnish, these cookies deliver bakery-quality results at home.
Conclusion
If you’re looking for a cookie recipe that consistently delivers rave reviews, this is it. Brown Butter Chocolate Chunk Cookies don’t just satisfy a sweet tooth—they create a memory. One bite and you’ll understand why this recipe has earned a permanent place in the hearts (and kitchens) of bakers everywhere. Try them once, and you’ll never go back to your old chocolate chip cookie recipe. These cookies aren’t just dessert—they’re a whole experience.