Chocolate Chip Cookies

Let’s learn how to make the best brown butter chocolate chip AND chunk cookies! They’re super chewy and perfectly crispy on the outside, everything you want in the ultimate thin cookie. The best part is no freezing necessary before baking!

The Secret to the Best Chocolate Chip Cookie!

I’m team thin cookie over thick and if you’re the same, here are some secrets to achieving that perfect balance of chewiness and crispiness.

#1 Brown the butter!

• Browning butter is such a simple way to elevate any recipe with an ingredient you already use in most baked goods. You basically cook the butter in a pan beyond its melting point until the milk solids start to toast. It unleashes a beautiful brown color to create a nutty and rich taste and aroma.

#2 Use more brown sugar than white sugar

• Brown sugar allows cookies to spread more than white sugar for that ultimate thin chewy cookie. Because of the molasses in brown sugar, it helps keep the cookies a lot more moist than white sugar and adds a more deep color to the cookies.

#3 Combination of milk and semi-sweet chocolate

• This is all up to personal preference but I think the balance of half milk and half semi-sweet is out of this world. The semi-sweet adds a more bitter taste while the milk chocolate has a very creamy and sweet taste and in each bite, you get a bit of both. Of course you can always just use only semi-sweet chocolate.

#4 Chunks = pools of chocolate!

The best and easiest way to elevate a chocolate chip cookie recipe is by using chocolate chunks instead of chips. When they melt in the oven, they create these pools of chocolate that are absolute heaven when you take a bite. This recipe uses a mix of milk chocolate chips and semi-sweet chunks but feel free to reverse that. You can buy discs of chocolate or just a get a high quality chocolate bar and chop it up into chunks. I love using the Guittard Milk Chocolate Chips and the Ghirardelli Semi-Sweet Chocolate Bar.

How to Make the Cookies

Start out by whisking together the dry ingredients in a small bowl – all purpose flour, baking soda, and salt.

To a pan over medium heat, add unsalted butter that’s been cubed. Allow it to cook for about 5 to 7 minutes until it starts to brown. Make sure not to burn it. Transfer it to a bowl and let it cool so it’s not hot.

Once the brown butter has cooled, add it to a large bowl with the brown sugar and white sugar. Combine together until smooth and thick. Then add the eggs and vanilla extract and mix together again.

Add the dry to the wet and mix until a dough forms. Add the milk chocolate chips and semi-sweet chunks and mix together.

Allow the dough to rest for about 15 to 20 minutes and preheat the oven to 350°F.

Use a large scoop, about 1/4 cup size, to measure out the cookie dough onto a baking sheet lined with parchment paper. Make sure to space them apart, about 6 cookies per pan.

Bake for about 10 to 11 minutes or until browned on the edges. The cookies will continue baking on the pan when you take them out of the oven.

Other Cookie Recipes to Try

• Crumbl Copycat Churro Cookies
• Twix Cookies
• Biscoff White Chocolate Chip Cookies
• White Chocolate Cranberry Blondie Bars