Somehow, I never tire of cookies. No matter how many hundreds, maybe even thousands, of batches I’ve made in my life I still crave them regularly. That’s why I’m always experimenting and tweaking cookie recipes in the kitchen, especially chocolate chip cookies. Sometimes all I want is an ultra rich, gooey, and chewy chocolate chunk recipe.
These Brown Butter Chocolate Chunk Cookies are absolute perfection because they are loaded with that rich and nutty brown butter, salty-sweet, butterscotch, and pure chocolate flavors. Chocolate chunk cookies can easily become too ooey and gooey (too much of a good thing exists!) so I made sure these were the perfect balance of gooey, chewy, and crunchy.
I’ve included tons of tips below so your cookies turn out perfectly! Best of all? These cookies require no electric mixer required.
How to Make Perfect Brown Butter Chocolate Chip Cookies
Browning the butter
Follow the directions closely for browning the butter. It’s super simple, just be sure not to walk away from it. It quickly goes from browned to burnt.
Do you have to use bread flour?
The bread flour in this recipe helps make the cookies ultra chewy and thick. It’s my go-to trick for incredible cookies so I always have some on hand. If you don’t have any feel free to use only all-purpose flour, though your cookies might lose some chewiness.
Sugar
A high ratio of dark brown sugar makes these cookies moist, chewy, and rich in flavor. I love it. Again if you don’t have any on hand, you can use light brown sugar but your cookies will lose a little bit of awesomeness.
Chocolate
This recipe calls for both regular semisweet chocolate chips as well as chocolate baking wafers. I used the Guittard brand of semisweet chocolate wafers. You can also find these specifically at Whole Foods, Williams Sonoma, or Sur la Table. You could also use the Valrhona brand of wafers (they call theirs “chocolate feves”). They don’t hold their shape like chocolate chips do. Instead they turn into little chocolate puddles that are a delight to bite into. If you can’t find them feel free to use 2 cups of semisweet chocolate chips instead.
Sea Salt
This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right after pulling them out of the oven.
The best baking tips…
I always use a kitchen scale to weigh my ingredients, especially flour, and an oven thermometer to ensure baking accuracy. Incorrectly measured flour can lead to cookies that are tough, crumbly, dry, too thick, or just blah. Most ovens run a little hot or cold, so checking the temperature with an oven thermometer ensures the best cookies possible.
Chilling the Dough
It might be a little annoying to see that I call for chilling the dough for a minimum of 24 hours in this recipe. But believe me, it makes a big difference here. Both the taste and texture improve during this time. Think of it as a marinating time where everything just gets better and better!!
Size
I’ve found these are best made as big cookies, using a 3-Tablespoon large cookie scoop. This provides the perfect texture: crisp at the edges, slightly gooey in the center, and chewy throughout. If you want to make smaller cookies, use a 1.5-Tablespoon cookie scoop and reduce the baking time to about 10 minutes.
Why Use a Cookie Scoop?
Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!
Make Ahead
You can make the dough ahead of time and refrigerate it for up to 3 days. I like to scoop balls of dough onto a small baking sheet and freeze them until solid. Then I transfer the frozen balls to a ziptop bag and store in the freezer. Let the balls come to room temperature before baking. This way I can bake off small batches of fresh cookies whenever I feel like it! Check out my full post on how to freeze cookie dough and bake from frozen here.
This recipe was the September 2020 selection for our monthly baking challenge. Every month you can join a challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s cookies:
Hey Tessa! Just finished baking the cookies and they are AMAZING!Crunchy on the outside but soft and gooey in the middle. Am a vegetarian so replaced the egg with flax egg and custard powder…. But they still turned out perfect! Only thing is that I used dark brown sugar and I end up with cookies a bit darker than I like. So should I replace it with light brown sugar?
I can’t wait to try these! But I can’t find the wafers. Can I use Wilton chocolate candy melts?
I would just use more chocolate chips or chopped chocolate! That’s why I did and they turned out great!
Hey,
Do you use a convection oven for baking cookies or a regular oven? I have a convection oven and was wondering if that makes any difference
These cookies look incredible. Just perfect!
127 ounces of flour?!
This recipe is delicious! I used Trader Joe’s pound plus dark chocolate bar. I baked half of the batch immediately after mixing the dough and the other half after 24 hours in the fridge. Personally I liked the refrigerated batch more – the texture was a bit chewier and the dough became a little less runny and greasy. Without chilling was still amazing though!
I’ve used the dark chocolate bars you get from Whole Foods and the seem to melt and run. Some of the cookies just have streaks of chocolate. Is there a certain type of chocolate you use that withstands the heat?
My new favorite cookie recipe! I make cookies a lot. My daughter and I agree these are the best. I didn’t use quite as much chocolate, I accidentally dropped some, my German Shepherd was very happy to clean that up for me. So I probably used about 9 oz of chocolate and that was perfect I thought. Thank you so much for an awesome cookie Recipe.
These are so good! Thank you for sharing the recipe! 🙂
These were a hit at my house but my cookies didn’t really spread at all. Any suggestions for that?
Hi there! Can’t wait to try these cookies out. Can you share what type and brand of chocolate you use for these? Thanks!
Your cookies really look delicious. I hope it tastes good because after reading your recipe I think that this weekend I should try at my home, so I’ll get the idea about the cookies. This is the first time I’m going to prepare cookies at my home, so I think the experience will not be so bad. Thanks for sharing such different type of cookie recipe. Well, normally I like to eat a crunchy cookie but this time I’ll try your recipe. Well, I read about other types of cookies as well you can check here https://www.couponsmonk.com/blog/toothsome-cookies-will-surely-make-drool/.
I want to ask you one question for you what to do if I have to make it crunchy using this recipe? If you can answer it then it means a lot to me. I feel very glad if you can help me out.
Made these yesterday and they turned out amazing! Ran out of time, so refrigerated the rest of the cookie dough and baked another batch today, and they were even better than yesterday! This recipe is a new favorite, thank you!
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I just made these and for some reason they didn’t spread. Any ideas why?
I’ve never come across a recipe using bread flour for chocolate chip cookies. This is a great twist on the traditional cookie! I’m going to try this to see the difference in taste!
I think you’ll definitely notice a chewier texture due to the bread flour!
The best cookies I’ve ever made…we ate a whole sheet of them that night!
Can i lessen the sugar instead of 1 1/2 c of brown sugar i make it 1c.coz it’s too sweet for me.ty
I haven’t done that so I can’t say for sure, but if you give it a try let us know how it goes!
Hey, these cookies look absolutely great. Is there a way I can replace eggs?
The texture and appearance were great, but the taste wasn’t. I don’t know what it was, maybe the baking powder, but I couldn’t even eat a whole cookie.
I tried these tonight and although the texture and appearance was amazing, the taste wasn’t as good as I know it can be. Browning butter makes all the difference to me in a cookie and my other cookie recipe I follow for brown butter cookies has me refridgerate the dough for at least two hours. I noticed a big difference in the taste. I saw that in two of your other cookie recipes you refridgerated the dough….just curious why you chose not to with this one? I did save some of the dough and am refridgerating it over night and will see if it makes a difference. What would you say is the one thing that makes these thicker then other cookies, I’m wondering if it is the extra flour, bread flour, or baking powder? Thanks!
Can i use a silpat for this cookie? which is better.. silpat or parchment?
There’s pretty much no noticeable difference between cookies baked on a silapt vs. parchment, it’s just a matter of which you prefer!
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I made these this week using the following:
Central Milling High Mountain Hi Gluten flour (13.5% protein) and their AP Beehive flour (10% – 10.5% protein)
C & H cane brown sugar and cane baker’s sugar
Plugra european style butter
Callebaut 53% semi-sweet chocolate (block chocolate that i chopped to 1/2″ pieces)
Used #40 scoop (equivalent to OXO scoop)
Chilled dough overnight.
I took them to a potluck where they received average reviews. Texture and appearance was very good: thick, craggy tops; crisp bottom, nice chewy interior. The crispy exterior held nicely.
But there was something missing flavor-wise. They were a bit bland.
I agree baking by weight is essential for successful and consistent results. In baking classes I was taught to use metric weight as it is most accurate. But US units work well enough.
The recipe states weight for flour and butter, but volume measurements for the sugars. Can I assume the standard of
1 cup brown or granulated sugar = 7 ounces = 200 grams?
So then
Flours = 13.2 ounces
Sugars = 14 ounces
The difference in protein is very minimal between King Arthur AP flour (11.7%) and King Arthur Bread flour (12.7). I know I’ve made some exceptional chewy chocolate chunk cookies using King Arthur Bread flour and Softasilk cake flour (6.9%).
I stock a number of flours in my pantry including Central Milling High Mountain Hi-Gluten flour (13.5%), Central Milling Artisan Craft flour (11.5%), Central Milling Beehive AP flour (10%. – 10.5%) and Central Milling Pastry flour (10%) — and no, I have no affiliation with Central Milling. They just happen to be local and the brand of choice for the top bakeries in my area. I’m very curious now as to which combinations of protein makes the best chewy cookie–or, given the small difference in protein in the national brands of bread and AP flours whether chewiness is even a result of protein.
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I made this yesterday, but I creamed the butter instead of melting, and baked right away some cookies, they came out perfectly, puffed up, crisp around the edges and with a perfect texture i never achieved before!
Texture was so good, it wasnt greasy, it was literally perfect.
I freezed the dough and tried it today to see if it would be the same, but it wasnt :/, the cookie came thiner and it was more dense, i tried with very cold dough and room temperature dough, on different oven temperatures and it didnt come out like yesterday. What happened?? The leavening power from baking soda stoped working because of the resting period?
Please help me out :), I was sooo happy that it was perfect but now i couldnt replicate it with the same dough! Now i dont know what happened and what to do :((
Thanks in advance. (posted here and on ultimate cookie because im sooo desperate for help!)
Thanks
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Mine cookies have some kind of shiny/greasy look, I tried to reduce the butter (i reduced the flour too so the butter/flour ratio isnt too high, but its higher than the recipe). But didnt worked out.
Tried to reduce some butter and use the 375g of flour, but it was too much flour then.
So whats the problem??
Only thing is that im using only all purpose flour, maybe with bread flour and more gluten it fix that problem?
I tested alot of recipes and cant find out =(
Thanks! Happy new year!
I follow this recipe and the taste is awesome! But I never get that crackled top texture, but just a smooth top texture.
What should i try to do to fix that?
Increase baking powder? Less butter/sugar?
Thanks 😀
I just made these cookies this evening. They looked great (just like the pictures above) and tasted fantastic! My whole family loved them! Thanks so much for sharing this recipe. I will definitely be making them again and again.
I’ve made these 3 times now, going on 4 tonight. I have a Mercedes dealership to bake cookies for.. Any who, let me just say that I myself don’t like chocolate chip cookies, but I did have one and it was good. Everyone I’ve made these for LOVES them! My fiancé and his friend ate 3 whole batches (of 8 cookies) right as they came out of the oven! haha
Wow!! Love it Sarah!
I have tried this recipe out today, super easy to make and they taste great!
However my chocolate chunks melted so the biscuits don’t quite look like yours, your look a bit more crunchy too. Any ideas or tips to help in the future?
What kind of chocolate did you use? Also, do you have an oven thermometer to make sure your cookies are baking at the right temp? What kind of baking sheet did you use?
Hi! Can you please tell me the correct weight of 1 teaspoon of baking soda and baking powder?
I weighted and the ones Im using are 5g, but on some websites it says 5g for baking powder and 7-8g for baking soda, so im confused. What would be the correct weight of your baking soda?
Thanks! 😀
Hi Laura! I actually don’t include the weight of teaspoon measurements because I find many home-use scales are too inaccurate to weigh such small amounts. It’s easier just to use a teaspoon!
Is there a reason why you used 1/4 tsp baking soda and 1 tsp baking powder in this recipe VS. 1 tsp baking soda and baking powder in the ultimate chocolate chip cookie recipe? What are the differences in the result?
Yep! Baking soda increases spread and since these cookies are made with melted butter, I didn’t want them to spread too much. You can learn more here: https://handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/
AND here: https://handletheheat.com/baking-soda-vs-baking-powder/
Sorry, I’m confused. The above question states 1/4 tsp baking soda and 1 tsp baking powder (which you agreed with), but your recipe states the opposite. Can you confirm which one is correct? Thank you!
Follow the written recipe above!
Hi! Could you provide the recipe with ingredients by weight as well? Since you’ve recommended using a kitchen scale in your tips 🙂 thanks!
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Just made these beauties.. all the way from NZ. Have to say… THE BEST choc chip cookie ever! Thank you for sharing this recipe, it’s certainly going to be filed under favourites in my cookbook 🙂
I never tire of cookies either….too much of a sweet tooth!!
Tessa, these look so amazing! They’re beautiful and delicious looking — (gorgeous photographs)! Not to mention, I love that you made them with browned butter. It’s my favorite thing to incorporate into baked goods. Yum!
Would you mind sharing what type of chocolate you use? These look fabulous!! Thanks!!
Would you mind sharing what brand of chocolate you personally use? Thanks!
These cookies look perfect! Brown butter makes everything better and I love the bread flour! Can’t wait to try these! Pinned!
Can’t wait to make these…..they look delicious!