Brown Butter Chocolate Chunk Cookies
Brown Butter Chocolate Chunk cookies are soft, thick bakery-style cookies with a nutty-sweet aroma and gooey pools of melty chocolate in every bite.
When you break one open, the crispy golden edges give way to a creamy, pillowy center that fills the room with toasty, caramel notes pure cookie comfort. Growing up, my mom always let me stir the chocolate chunks into still-warm dough, and now that memory lives on in every batch I bake. These cookies stand out thanks to rich browned butter, a hint of flaky sea salt, and simple steps anyone can follow no fancy tools or fuss required. Whether you’re baking for a rainy Sunday or sharing with a friend, you’re moments away from cookies that truly taste like home.
Why You’ll Love These Cookies
- Puddles of melty chocolate: Each bite is loaded with dark, gooey chocolate chunks that pool and swirl, contrasting perfectly with buttery, golden edges.
- Nutty brown butter magic: Toasting the butter adds a rich, caramelized aroma that turns your kitchen into pure, cozy heaven.
- Soft, pillowy centers: These cookies are thick, tender, and almost creamy inside the kind of texture that makes you close your eyes and sigh.
- A nostalgic, feel-good treat: Whether you’re baking these on a rainy Sunday or surprising friends, they’re sure to spark memories just like Pumpkin Chocolate Chip Cookies do.
- Perfect for sharing (or sneaking late-night!): Pile onto a plate for gatherings, gift in a cute box, or keep a few stashed away for those midnight cravings.
Ingredients You’ll Need
- Unsalted butter: The heart of these cookies brown it for a toasted, nutty aroma that transforms the whole batch into something magical.
- Dark brown sugar: For rich, caramel-like chewiness; light brown sugar works too for a milder flavor.
- Granulated sugar: Adds just the right touch of classic sweetness and helps those edges get perfectly crisp.
- Egg + egg yolk: Using both makes your cookies extra tender and rich, just like a bakery treat.
- Whole milk: A splash keeps the dough lush and the cookies pillowy in the center.
- Pure vanilla extract: Brings warmth and coziness to every bite don’t skip it!
- All-purpose flour: The foundation for soft-yet-sturdy cookies; whole wheat is an option but expect a heartier feel.
- Baking soda & baking powder: Team up for spread and lift, so the cookies puff and crinkle beautifully.
- Semi-sweet chocolate bars, chopped: Chunks melt into gooey pools; feel free to swap for chips, mini eggs, or your favorite chocolate.
How to Make Brown Butter Chocolate Chunk Cookies
- Brown the Butter
Start by melting your butter over medium heat until it foams and turns golden with a nutty aroma swirls of toasty brown bits mean magic is happening. Let it cool so you don’t scramble your eggs when mixing. - Mix Wet Ingredients
Beat the brown butter with both sugars until creamy. Add in the egg, yolk, milk, and vanilla. You want a velvety, caramel-scented mixture don’t rush this step! - Combine Dry Ingredients
Sift flour, salt, baking soda, and powder into the bowl. Gently fold until just combined. For the chewiest cookies, avoid overmixing; the dough should look plush and slightly sticky.
- Add Chocolate Chunks
Reserve some chocolate for topping. Gently fold most of the chunks into the dough, spreading that rich chocolate flavor in every bite. - Chill the Dough
Pop the dough in the fridge to firm up. This simple step helps create thick, bakery-style cookies with those classic crinkles and gooey centers. - Shape and Top
Roll dough balls, dunk their tops in the reserved chocolate, and slightly flatten to help pieces stick. Arrange with space for spreading.
- Bake and Finish
Bake until the edges are golden but centers still look a little underdone. They’ll continue to set as they cool. Swirl a cup around the edges for bakery-perfect rounds if you like. - Cool and Sprinkle
Cool on the baking sheet for a few minutes, then move to a rack and finish with a sprinkle of flaky sea salt for pure cookie bliss.
Craving more cozy bakes? You’ll love our Homemade Cinnamon Rolls for your next treat day!
Tips for the Best Results
- Start with Room-Temperature Ingredients: Let your egg, egg yolk, and milk come to room temperature before mixing. This helps everything blend more smoothly, making the dough soft and even so every cookie bakes up tender.
- Cool That Brown Butter: After browning, allow the butter to cool slightly. Overly hot butter can make your dough too warm, causing cookies to spread out too much.
- Chill for Thick Cookies: If you want bakery-style thickness, chill the dough before baking especially if your kitchen’s warm. It’s the secret to those crinkly tops and pillowy centers.
- Don’t Overmix: Just fold in the dry ingredients until you don’t see streaks of flour. Overmixing will make your cookies too cakey or tough.
- Watch the Bake Time: Pull your cookies when the edges are set and tinged golden, but the centers still look slightly gooey. They’ll firm up as they cool, giving you that irresistible chewy-meets-soft bite.
- For more chocolate-lovers’ wisdom, check out these Fudgy Flourless Brownies!
Variations & Substitutions
Classic swap – chocolate chips or festive mix-ins: Try swapping the chocolate chunks for semisweet chips, dark chocolate disks, or even crushed mini chocolate eggs for a playful twist.
Nutty crunch: Fold in toasted pecans, walnuts, or chopped hazelnuts. Their buttery, crunchy bite pairs beautifully with the warm, cozy notes of brown butter.
Sweet & salty upgrade: Add a sprinkle of flaky sea salt on top, or mix in bits of toffee or caramel for pockets of sweet, melt-in-your-mouth surprise.
Dairy-free option: Use your favorite plant-based butter and dairy-free chocolate. A splash of oat milk replaces whole milk easily, keeping cookies just as tender and chewy.
Gluten-free friendly: Simply substitute your go-to 1:1 gluten-free flour blend. The brown butter and chocolate ensure the flavor stays rich and nostalgic, even without traditional flour.
How to Store Leftovers
- Room Temperature: Tuck cooled Brown Butter Chocolate Chunk Cookies into an airtight container and keep them on the counter for soft, bakery-style texture up to four days.
- Freezer Friendly: Freeze baked cookies between layers of parchment for grab-and-go treats, or stash unbaked dough balls to bake fresh whenever the craving hits.
- Keep Them Soft: Slip a slice of bread or a soft tortilla in with your cookies—the subtle moisture keeps them pillowy and chewy, just like day one.
- Reheating Magic: Want that fresh-from-the-oven warmth? Pop a cookie in the microwave for just a few seconds or reheat gently in a low oven.
- Craving more cozy snacks? Try pairing leftover cookies with Apple Muffins for the ultimate afternoon treat.
Perfect Pairings
- Classic Cold Milk Moment: There’s nothing like enjoying Brown Butter Chocolate Chunk Cookies fresh from the oven with a tall glass of cold milk the edges still crisp, the chocolate barely set, absolute comfort in every bite.
- Warm Beverage Comfort: Dunk your cookie into your morning coffee or a homemade tea latte for the ultimate cozy treat. The brown butter’s nutty aroma pairs beautifully with bold brews and creamy sips.
- Dessert Duo Delight: Serve cookies warm next to a slice of Pumpkin Cheesecake Swirl Cobbler for a truly homey dessert spread perfect for autumn gatherings or Sunday suppers.
- Thoughtful Gift Packaging: Stack cookies in a brown parchment-lined box, tie it with twine, and you’ve created a heartfelt, homemade gift that says “I care” for holidays, new neighbors, or simple pick-me-ups.
- Share and Celebrate: Put out a platter at your next family game night, bake sale, or holiday exchange. Watch as everyone’s eyes light up and another sweet memory is made.
Brown Butter Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- Brown the butter: Melt butter over medium heat until foamy and golden with brown bits. Let cool slightly for 10-15 minutes.
- Beat in the sugars into the brown butter using a hand mixer.
- Add in eggs, milk, and vanilla. Beat again until creamy.
- Sift in flour, salt, baking soda, and baking powder. Fold until a cookie dough forms. If dry, add another splash of milk.
- Fold in 3/4 cup of the chocolate chunks. Reserve the rest for topping.
- Roll dough into balls. Press tops into reserved chocolate and flatten slightly to help it stick. Place 6 cookies per baking sheet; should yield about 22 cookies.
- Bake for 10-11 minutes until edges are golden and centers look a bit gooey. Swirl a cup around the edges if desired for perfect rounds.
- Let cookies rest on baking sheet for 2-3 minutes, then transfer to a rack. Garnish with flaky sea salt. Cool before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I chill the dough overnight for Brown Butter Chocolate Chunk cookies?
Absolutely! Chilling the dough overnight deepens the caramel notes from the brown butter and makes the chocolate even gooier in every bite. You’ll notice the cookies turn out thick, chewy, and rich just let the dough rest at room temp for 20 minutes before shaping and baking.
How do I make my cookies extra gooey in the center?
For dreamy, melty centers, pull your cookies from the oven when the edges are golden but the middles still look just a bit underbaked. They’ll set up as they cool, locking in that soft texture we all crave. It’s the secret to those irresistible bakery-style bites.
Can I use milk chocolate instead of semi-sweet chocolate bars?
You sure can! Milk chocolate makes these cookies sweeter and extra creamy. Go for a high-quality bar, chop it into big chunks, and sprinkle a few on top before baking. Just note, milk chocolate melts a bit faster, so bake until edges are just set for best results.
How do I keep cookies soft for days after baking?
Slip a slice of sandwich bread or a fresh tortilla into your cookie container trust me, it works wonders. The cookies soak up just enough moisture to stay pillowy and chewy, never dry. If they start to firm up, a quick zap in the microwave brings them right back to life!
