Want an even better chocolate chip cookie? Try this brown butter chocolate chunk cookie recipe. Everyone will love them!
What Makes This Chocolate Chip Cookie Better?
Two factors take these chocolate chip cookies to another level: brown butter and chocolate chunks.
Let’s start with the brown butter. If you bake a lot, you've probably heard that using brown butter can completely change a recipe. The nutty toasty flavor of brown butter really takes the flavor up a notch.
For these chocolate chip cookies, I decided to only go halfway with my brown butter. I used half browned butter and half regular butter. I wanted the nutty taste but in a more subtle way. This is a personal preference so if you want to use all brown butter you definitely should go for it.
For the chocolate, I chopped up a bittersweet 60% cacao chocolate bar instead of using chocolate chips. Chocolate chips contain more lecithin and less cocoa butter to help hold their shape.
But I wanted the chocolate chips to melt and spread a little more throughout the cookie so that each bite had some chocolate in it.
If you're like me and enjoy your cookies right out of the oven, you’ll get to experience those gooey decadent puddles of chocolate in each bite!
So! If you have only used chocolate chips in your cookies before, it’s time to give the chopped chocolate bar a try! Trust me, it’s overall better flavor and mouthfeel.
You won’t be disappointed. Plus, you won’t be limited by chocolate chip brands and you can pick from your favorite chocolate bars.
All Purpose Flour
Light Brown Sugar
Chocolate Bars of Choice
How to Make Brown Butter Chocolate Chunk Cookies
Start by making your brown butter so that it has enough time to sufficiently cool. Making brown butter takes only about 5 minutes but it’s five minutes where you must pay attention or you will go from brown to burnt butter quickly.
You can read more details and get tips about brown butter in my how to make brown butter post.
Heat the butter over medium heat until it turns a nice amber color. Remove it from the heat and transfer to a glass bowl so it can cool.
Next, prepare everything else. Preheat the oven to 350F and get your cookie sheets ready, preferably lined with parchment paper. Whisk together the flour, baking soda and salt in a medium bowl and set it aside.
Chop up your chocolate bars. The best way to do this is to push down straight with a serrated knife. I like to keep my pieces somewhere between a quarter to half inch in size.
Next, mix everything together just like most other cookie recipes. Cream the solid butter and sugars together first, then add in the browned butter. Once it’s incorporated, add the eggs and vanilla and mix well.
Add your dry ingredient mixture until just incorporated. Finally add the chocolate chunks but stir these in with a spatula. I find that electric mixers don’t like large chunks!
Scoop tablespoon sized balls of dough and drop them on your cookie sheet. Bake the cookies for about 9-12 minutes or until golden brown. Let them cool and enjoy!
Chocolate Chip Cookie Tips:
If you are using an electric mixer, be sure to scrape down the sides of the bowl a few times while mixing. I also lift the batter from the bottom and turn it over at least once to make sure everything gets mixed really well. You don’t want unmixed butter ending up all in one ball of dough!
Space your cookies out evenly and staggered on your cookie sheet. (No more than 12) This allows maximum air flow so your cookies bake evenly.
To get cookies to keep their round shape and uniform in size, a cookie scoop is recommended for scooping out the dough.
You can also reshape any misshapen cookies as soon as they come out of the oven. Just push the edges into shape with a spoon or skinny spatula while the cookies are still hot.
Storing and Freezing Cookies
Baked cookies can be stored at room temperature for up to 5 days.
Cookie dough can be made ahead and frozen for up to 3 months in an airtight container. It’s best to freeze the dough as dough balls so you can bake immediately. For details on freezing cookie dough, see my post on How to Freeze Cookie Dough
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, divided, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 eggs, room temperature.
- 12 ounces chopped chocolate
- Make brown butter: Cut ½ cup of butter (1 stick) in small even pieces. Spread the piece on the bottom of a medium skillet. Gently melt the butter on the stove over medium heat while stirring. Once it bubbles and foams, it will turn a golden brown. Remove it from the heat and transfer the butter to a heat proof bowl and let it cool for at least 30 minutes.
- Preheat the oven to 350F and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the granulated sugar, brown sugar and the remaining butter until light and fluffy.
- Add the brown butter to the mixture and mix until incorporated. Scrape down the sides as necessary.
- Add the eggs and vanilla and mix until incorporated.
- Add the flour mixture and stir until you no longer see any flour. Do not overmix.
- Stir in the chopped chocolate with a spatula.
- Using a cookie scoop (Tablespoon size), scoop the dough out into balls and drop them onto the cookie sheets. Drop them evenly spaced and stagger the rows.
- Bake the cookies for 9-12 minutes or until a light golden color. Remove them from the oven and transfer to a cooling rack once they have cooled slightly.
- Enjoy immediately or store in an airtight container for up to 5 days.
- Store baked cookies at room temperature for up to 5 days
- Cookie dough can be made ahead and frozen for up to 3 months in an airtight container. It’s best to freeze the dough as dough balls so you can bake immediately. No thawing required. Just bake a few minutes longer.
Nutrition Information:Yield: 30 Serving Size: 2 cookies
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 93mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.