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
Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 1/4 cup brown sugar light or dark
- 1/3 cup granulated sugar
- 1 large egg + 2 egg yolks room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chunks
Instructions
- Preheat oven to 350°F.
- In a small bowl, whisk together all purpose flour, baking soda, and salt.
- To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it’s not hot.
- In a large mixing bowl, add the brown sugar and white sugar. Pour in the butter and mix just until combined. Then add the egg and egg yolks and vanilla extract. Whisk until smooth and thick.
- Add the dry to the wet and fold in using a rubber spatula until a cookie dough forms.
- Mix in the milk chocolate and dark chocolate and let the dough rest for 15 to 20 minutes.
- Line a sheet pan with parchment paper.
- Scoop out portions of the dough about the size of 1/4 to 1/3 measuring cup. Make sure to space them apart, 6 cookies per sheet.
- Pop in the oven to bake for about 10 minutes until the edges are golden brown and the center is still a bit soft. The cookies will continue baking out of the oven on the hot pan.
- Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!
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