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A wire cooling rack with eight gooey, golden baked brown butter chocolate chunk cookies on a rustic wooden counter.

The Best Brown Butter Chocolate Chip Cookies

These are truly the best brown butter chocolate chunk cookies you will ever make. They are rich, nutty and perfectly chewy with pools of melted chocolate in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting time 2 hours
Total Time 2 hours 32 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 223

Ingredients
  

Ingredients
  • 1 cup 2 sticks unsalted butter, browned and cooled
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 1 egg yolk for extra chew
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cornstarch for softness
  • ¾ cup dark chocolate chunks
  • ¾ cup milk chocolate chips
  • Flaky sea salt for topping optional

Equipment

  • Stand Mixer

Method
 

Instructions
    Step 1: Brown the Butter
    1. Start by melting your butter in a saucepan over medium heat. Keep stirring as it melts—it’ll bubble, foam, and then slowly turn golden with little browned bits at the bottom. The smell? Nutty, rich, and absolutely heavenly. That’s your cue. Pull it off the heat and let it cool for about 10–15 minutes (patience here is key, otherwise you’ll end up cooking your eggs in the next step).
    Step 2: Make the Dough
    1. In a big mixing bowl, whisk together your cooled brown butter, brown sugar, and granulated sugar until smooth and glossy. Add in the vanilla, the whole egg, and that extra yolk (the secret to chewy cookies!). Stir until everything comes together beautifully.
    2. In a separate bowl, whisk your flour, baking soda, baking powder, salt and cornstarch. Slowly fold this dry mix into your wet ingredients—just until combined. Don’t overmix! Fold in your dark chocolate chunks and milk chocolate chips so they’re evenly spread through the dough.
    Step 3: Chill
    1. Cover the bowl and pop it into the fridge for at least 2 hours. If you can wait overnight, even better. This is when the magic happens—the flavors deepen and the dough firms up, giving you that bakery-style cookie texture.
    Step 4: Bake
    1. When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2–3 tablespoons of dough per cookie (go big here, they’re worth it!) and make sure to leave some space in between—they spread.
    2. Bake for 10–12 minutes, just until the edges are golden brown but the centers still look a little soft. Pull them out, and while they’re still warm, sprinkle with flaky sea salt (if desired). Let them cool on the pan for 5 minutes before moving to a wire rack… if you can resist digging in right away.
    Pro Tips for the Best Cookies Ever:
    1. Use high-quality chocolate. Chopped chocolate bars melt into dreamy pools, while chips keep their shape—together, they’re perfect.
    2. For extra gooey centers, pull the cookies out slightly underbaked and let them finish setting on the tray.
    3. Freeze some dough balls for later. That way, you can bake off fresh, warm cookies anytime the craving hits.