Brown Butter Chocolate Chunk Cookies
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Updated: 01/12/2024
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My Brown Butter Cookies made with chocolate chunks (or you can use chocolate chips, but I highly recommend the chunks!) have a rich, caramel-like, nutty flavor. They’re made with generous pockets of semi sweet chocolate in the cookie and more melty chocolate goodness on top!
They are thin, but not too thin, super chewy and have this wonderful depth of flavor thanks to the brown butter.
If you don’t want to fuss with browning butter, you’ll love my classic Kroll’s Kookies, my 4-in-1 Sheet Pan Cookies, or my Single Serve Chocolate Chip Cookie.
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But the brown butter is really what helps make these cookies stand out. It only takes a few extra minutes to brown butter and the results truly create an exceptional and irresistible cookie.
What is brown butter?
Brown butter is simply taking a stick of regular butter and then melting and toasting it on the stove until the milk solids turn brown. The butter simply gets heated until the water content evaporates, and those milk solids in the butter caramelize! The end result is magical, nutty, heavenly brown butter. Once you start baking with brown butter you won’t be able to stop! More details down below on how to brown butter.
How to make brown butter
It may sound intimidating, but it’s really easy, only takes a few minutes and is the backbone of these cookies. The nutty flavor compliments the cookie beautifully and I love it’s culinary use in baking so much! Let’s do it:
- Use a stainless steel skillet. This is best to easily monitor the butter’s color and gauge when the butter has browned.
- Place the unsalted butter in the cold, stainless steel skillet. Unsalted is truly best because salted butter foams more.
- Melt the butter over medium heat. Swirl the pan occasionally to help the butter melt evenly. As the butter melts, it separates into butter fat and milk solids. The milk solids will naturally sink to the bottom of the pan and begin to brown as they heat up.
- You’ll notice the butter begin to foam. This is good! The foam will begin to subside.
- Use a heat resistant spatula to continually gently stir the butter. You’ll begin to see tiny specks at the bottom of the pan, constantly stir and scrape so these don’t stick. (These are the milk solids that give brown butter its yummy flavor.)
- As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the yummy brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter.
- Depending on your heat setting, this process should only take less than 10 minutes.
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Why this recipe works
- Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
- No chill time required!
- The brown butter enhances the flavor profile and adds depth and complexity to the cookies. This helps make them more interesting and indulgent than other cookies!
- These cookies are a bit more dense thanks to the brown butter and super chewy!
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-Purpose Flour: All Purpose Flour provides a delicious texture and gives the cookies the perfect chewiness you love.
- Semi sweet chocolate bars: I like to use Ghirardelli.
- Unsalted Butter: The biggest benefit of unsalted butter lets you control the overall flavor of your cookies, plus we’re really focusing on the nutty brown butter in these cookies.
- Brown Sugar: I use dark brown sugar, but you can easily substitute light brown sugar.
- Granulated Sugar: granulated sugar adds to the crispiness of the cookie, and makes for a lighter colored cookie.
- Vanilla: Vanilla is a must in cookies, it adds a complex and subtle spice, and I always recommend using real vanilla extract.
- Egg & 1 egg yolk: The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect.
- Milk: like I mentioned above, just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Brown the butter then set aside in a bowl to cool slightly.
- Beat in the sugars then add the eggs, milk and vanilla.
- Sift in the dry ingredients and fold to combine.
- Add 3/4 cup of the chocolate chunks.
- Scoop into balls, add more chunks on top, and bake!
Tips to make brown butter
- Use Unsalted Butter: Start with unsalted butter to have control over the final saltiness of your dish. You can always add salt later to the cookie dough to taste.
- Choose a Light-Colored Pan: Opt for a light-colored or stainless steel pan to help you monitor the color of the butter as it browns. Avoid using a dark-colored pan, as it can make it challenging to gauge the color accurately.
- Cut Butter Uniformly: Cut the butter into evenly sized pieces. Smaller pieces melt and brown more evenly. I usually cut the butter in tablespoon sized pieces.
- Low to Medium Heat: Start with low to medium heat to melt the butter slowly. This gives you better control over the browning process and reduces the risk of burning.
- Stir Constantly: Stir the butter continuously with a heat-resistant spatula or whisk. This keeps the milk solids in motion, preventing them from sticking to the bottom of the pan and promoting even browning.
- Watch for Foam and Bubbles: As the butter melts, it will foam and bubble. Continue stirring as the foam subsides and you start to see golden specks at the bottom of the pan. These specks are the browned milk solids.
- Smell the Aroma: Pay attention to the scent of the butter. When it’s close to being browned, it will develop a nutty aroma. This is a good indicator of its progress.
- Remove from Heat Promptly: As soon as the butter reaches a rich golden brown color and has a nutty scent, remove it from the heat. The browning process can happen quickly, so be attentive to avoid burning.
- Transfer Immediately: To prevent carryover cooking (which can lead to over-browning or burning), transfer the browned butter to a heatproof bowl as soon as it’s ready. Leaving it in the hot pan can cause it to continue cooking.
Variations
- Toasted Nuts: Add toasted and chopped nuts like pecans, walnuts, or almonds to your cookie dough for added crunch and flavor.
- Coconut: Incorporate shredded coconut into the dough for a tropical twist. You can use sweetened or unsweetened, depending on your preference.
- Caramel Bits: Fold in caramel bits or pieces for a gooey caramel surprise in each bite.
- Dried Fruit: Mix in dried fruits like raisins, cranberries, or chopped apricots for a chewy and fruity addition.
- Spices: Add warm spices like cinnamon, nutmeg, or cardamom to the dough for a cozy, spiced cookie.
- Chocolate Variety: Experiment with different types of chocolate chips or chunks, such as dark chocolate, white chocolate, butterscotch chips, or even chunks of your favorite chocolate bars.
- Citrus Zest: Add citrus zest, such as orange or lemon, to brighten up the flavors and complement the richness of the brown butter.
- Espresso Powder: Incorporate a small amount of espresso powder to intensify the chocolate flavor and add a hint of coffee.
Storage and Freezing
- Store these brown butter cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze the cookie dough, scoop the dough into 2 Tbsp. balls, press the chocolate pieces on top and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.
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My Brown Butter Chocolate Chunk cookies have the perfect balance of slightly crispy edges and super soft, tender, and chewy centers. I love how the brown butter contributes to the nutty caramel notes and gives the cookies a slight denseness, which makes the cookies have a satisfying, substantial texture. You've love the semi sweet chocolate chunks in each bite and how the flaky salt adds a delicate crunch and burst of saltiness.
Ingredients
- 12 Tbsp. unsalted butter (cut into pieces (this helps it melt evenly and brown better))
- 1 cup dark brown sugar, packed (light brown will be ok too)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 Tbsp. whole milk
- 1 Tbsp. pure vanilla extract
- 2 2/3 cups all purpose flour (spooned and leveled)
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2, 4 oz. bars semi sweet chocolate, chopped, divided
- flaky sea salt, for finishing
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Allow the butter to cool slightly, ~10-15 minutes.12 Tbsp. unsalted butter
- Beat in the sugars into the brown butter using a hand mixer.1 cup dark brown sugar, packed, 1/2 cup granulated sugar
- Add in eggs, milk and vanilla. Beat again.1 large egg, 1 large egg yolk, 2 Tbsp. whole milk, 1 Tbsp. pure vanilla extract
- Sift in the dry ingredients and fold just until combined. (Keep stirring, the cookie dough will come together!)2 2/3 cups all purpose flour, 1 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder
- Fold in only 3/4 cup of the chocolate chunks (we will use the rest of the chunks to decorate the tops). Dough should feel like cookie dough, if it feels dry still add a splash more milk and stir to combine.2, 4 oz. bars semi sweet chocolate, chopped, divided
- Dunk a cookie dough ball in the remaining chopped chocolate so the pieces cover the tops of the cookie dough balls. Press chocolate into cookie slightly just to be sure it sticks. You can slightly flatten them to get a good surface so the chocolate sticks if thats easier! Repeat with remaining cookie dough balls and place 6 cookies on a baking sheet at a time. (Should yield ~22 cookies)
- Bake for 10-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). Swirl a cup around the edges of the cookies to give them a perfect circular look if needed.
- Rest on cookie sheet just 2-3 minutes then gently transfer to a cooling rack to cool and garnish with flaky sea salt if desired.
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Notes
Storage: Store these brown butter cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Nutrition Information
Serving: 1cookie, Calories: 177kcal (9%), Carbohydrates: 26g (9%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg (11%), Sodium: 168mg (7%), Potassium: 39mg (1%), Fiber: 0.4g (2%), Sugar: 14g (16%), Vitamin A: 227IU (5%), Calcium: 23mg (2%), Iron: 1mg (6%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This is by far the best cookie recipe I’ve ever used! Every single time they turn out fantastic, I will never be using another chocolate chip cookie recipe. My whole family loves them!
omg amazing! I am so glad. I love these ones a lot too. thank you!
these were PHENOMENAL. Iโm NOT. a great baker AT ALLโฆ. This recipe was so easy to follow, i used the metric system because I find weighing my ingredients easier and more accurate and baked for 12 minutes instead of 11 and they were still gooey in the middle with crisper edges! SO DELISH! Saving this ASAP!
Oh my gosh, Aleena, I’m soooo glad you loved these! I have plenty more cookie recipes you can try whenever you’re ready! ๐ Thanks so much for leaving a review ๐ซถ๐ป
Oh my lord ! These are so good!!!!!
thank you sooo much ๐ yay!
They did not flatten, too much flour and are now cookie balls. I had high expectations based on now what I think are fake reviews.
Hello. I am sorry they didn’t turn out for you. I just made these a few days ago and mine flattened. I am assuming you used measured the flour incorrectly which is why they didn’t flatten.
Can I just say that I love how you include the ingredient amounts in the instructions! This is SO HELPFUL and we spend less time scrolling back and forth. I only recently discovered your blog, but everything I have made is so incredibly delicious! Love all of your content!
Thank you so much Lisa ๐ I really appreciate that feedback!
I make cookies weekly and always like to try new recipes but they didnโt spread.
That’s so strange, I am sorry. Did you follow the recipe exactly or make any changes?
Im not sure what happened but they didnโt really spread. I measured the flour using grams on my scale. I refrigerated them overnight, could that be the reason? If so, can I bake at a lower temperature to fix?
Yes – that sounds like the reason. If your cookie dough is too cold, the butter has now solidified and prevents them from spreading as much. I would let them sit out on the counter for a bit before baking them if you plan to chill again.
Best cookie recipe. Iโve made a couple times and they turn out perfect everytime. I always weigh my flour with a kitchen scale which might solve the issues people are having with adding too much flour and the cookies not spreading properly. This time I didnโt have time to brown the butter so I just melted it and still turned out perfect!
They look great! Good tip about using the kitchen scale, that’s always a great way to ensure accuracy! Thank you soo much! ๐
Excellent recipe. Using brown butter really added a perfect depth of flavor.
I might have missed the suggested amount of dough to use for the cookies, so they took 15 -16 minutes.
We did add more milk to the dough, like suggested.
Oops, you’re right. I didn’t add in what size cookies, ~ 1 1/2 – 2 tbsp. sized cookies are perfect. Thank you so much for making them!
Just made these and while they are good they do not spread like they do in the photos. Because of that, they take longer to bake, around 15 minutes. I did a few tests, baked at 15 minutes, 17 minutes, and 20 minutes with the dough rolled into balls. In order to get golden they had to be baked for 20, but they are very dry at that point. Then I smooshed down the second batch. Baked for 13 minutes and then for 15 minutes.
Overall, I think the dough was too dry. I did add more milk but I think it could have had more. I did pour the brown butter on top of the sugars and Iโm not sure if that had anything to do with the results. They are tasty, just didnโt come out as advertised.
Hello! I am sorry. I have made these cookies so many times and never had an issue. I will test them again and see if I can troubleshoot anything. did you use large eggs? did you spoon and level the flour?
Yes I used large eggs and spooned and leveled the flour. I also sifted the dry ingredients into the wet.
interesting! I’ve made these a lot and never have had that issue, however, since you and a couple others seem to be having issues – I will make them again asap and see if I can troubleshoot any issues. Thank you for bringing this to my attention, I’ll report back ๐
That’s great! Thank you so much for being responsive.
Hi! Of course. So I just made them. My cookies spread and were perfect. All I can think of is using large eggs, spooning and leveling the flour, using the proper amount of browned butter (brown 12 Tbsp.), and using the milk to keep the dough hydrated. You can try pressing down on them a little bit prior to baking, but I didn’t have to do that for mine and they spread still. I am sorry I can’t be of more help. Maybe it’s the type of sheet pan you’re using or you can check your oven temperature with an oven thermometer to make sure it’s at 350F.
I made them yesterday – definitely the best cookie recipe I’ve ever used. They turned out perfect, will be making these again!
thank you soo so much, they look great!