If you've been on the hunt for a go-to, easy-to-make and reliable recipe for chocolate chip cookies, I've got your back: enter my Thick Brown Butter Chocolate Chip Cookies Recipe!
This recipe is the result of multiple trials, several batches of "okay" cookies, and lots of late night brain storming. I've put in the hard work, so you don't have to 😉
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WHAT MAKES THESE THIS THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE?
Listen - I know there are hundreds, if not thousands, of recipes claiming to be the best, so I understand your skepticism. But here's my case for why I believe these thick brown butter chocolate chip cookies are, in fact, the best ever:
- The perfect texture: These cookies check all the boxes when it comes to their texture. They are crispy on the edges, gooey and chewy in the middle, and oozing with chocolate
- Mind-blowing flavor: These cookies taste expensive, luxurious. The brown butter adds a lovely nutty flavor to them, the sugar quantity is just right, and the chocolate flavor just shines through
- An easy, no-fuss recipe: This recipe is as good as it gets. No need for a mixer, no need to "cream" butter and sugar (I know we all hate doing that). I've tried different methods and created a recipe that you won't dread making
Don't believe me? Check out some of the reviews I've received on these cookies:
I made them...we ate them...I must make more of them! These are the best cookies I have ever made so thank you for sharing! Ooey, gooey, chewy, chocolatey - so sinful and perfect!
@crazelade
ovenlymadebykc
Tried this today.. and i must say., this is the best chocolate chip cookies recipe that i baked that i will eat the entire thing.. 🙌😋🥰
I made these and they were awesome, so many creators on this app claim to have the best but these were the best I’ve tried
@whatmelydid
HOW TO MAKE THE COOKIES
Before we get into it, check out this video I've made showing the full process:
1. Brown the butter
"Browning" butter simply means melting it in a non-stick pan over medium-low heat, and cooking until the butter solids separate from the butter fat, creating a light brown color. This can take between 5-8 minutes, but you should watch the butter closely and stop cooking it as soon as it turns brown (as it can easily burn!). The brown butter will have a beautiful caramely, nutty aroma.
2. Mix in the sugars
Now, here's a little trick I like to use. I add my light brown and white sugar directly to the pan with the brown butter, turn the heat to low (very low, using a small burner), and whisk for 1-2 minutes. The heat facilitates the dissolving of the sugars, and you don't need to use an electric beater and cream for a long time. The heat also starts breaking down the sugar, which later creates a nice caramely flavor.
Important note: We are NOT trying to caramelize or melt the sugars! So make sure you are using the LOWEST heat and only doing this for 1-2 minutes. If you do this on high heat or for too long, the sugars will crystallize, which is not the outcome we are looking for. I understand this part can be tricky, so if you want to be on the safe side, just take the pan off the heat, and then whisk in the sugars for 2 minutes.
3. Add the egg & yolk
Rest the butter & sugar mix for 5-10 minutes (time will vary based on different factors, you want the mix to be warm but not hot any more). Break in the egg & the egg yolk, and whisk vigorously for 1 to 2 minutes. This is when the sugars will almost fully dissolve and you will have a nice caramel colored mixture.
4. Fold in the dry ingredients
Simply add the flour, baking powder, baking soda, and salt, and fold with a spatula until the flour is almost mixed. Leave a few streaks of flour unmixed, as we don't want to over work the cookie dough
5. Fold in the chopped chocolate!
Now, add in the chopped chocolate! By this point your dough should not be very warm, so the chocolate will not melt in. However, if you have chopped your chocolate very small or are in a warm environment, let your dough cool down a bit before adding the chocolate so it doesn't melt in.
Make sure you are using chopped chocolate! This is critical in getting the best cookie texture and flavor, as chopped chocolate will melt and create puddles in the cookies, unlike chocolate chips which will stay stable. Moreover, with chopped chocolate, we can have chunks of different sizes (I leave some on the larger size), creating a wonderful texture in the cookies.
6. Scoop your cookies
Use a cookie scoop like this one to divide your dough into 8 equal balls (~80g each). These will be big cookies! But that's what we want 😉
Don't apply pressure when shaping your balls - that will cause the cookies to spread less when baking. Just scoop and roughly shape.
If you want to be extra like me, you can place some extra chocolate chunks on top of the cookie balls to create beautiful chocolate puddles on the cookies.
7. Chill the cookie dough
I know, no one wants to wait, but PLEASE refrigerate the cookie dough for at least 30 minutes before baking! Ideally, give it 2 hours. Chilling cookie dough will help ensure the cookies don't spread too much, and give them a deeper, more complex flavor. Here's a little comparison to convince you:
8. Bake!
Now you can finally bake! Make sure to pre-heat your oven, and bake for ~10-12 minutes. The timing will vary depending on your oven calibration and the type of sheet you are using. 10 minutes will give a softer, more gooey cookie, whereas 12 minutes will give a more crispy, chewy one. You can do a test cookie to determine the ideal baking time for your preference.
Remember - the cookies will feel a bit underdone when you take them out of the oven, but they will continue to cook and set as they cool.
MY FAVORITE CHOCOLATE TO USE IN THESE COOKIES
Since I get a hundred questions a week about the chocolate I use, I am linking it for you! I go for a mix of dark and milk to get more complexity of flavor in my cookies, but you can also use semi-sweet only.
I absolutely love this chocolate from Valrhona! It is incredible quality and tastes absolutely delicious. I often buy it in bulk and store it in massive containers in my pantry. It is also available in smaller quantities on Amazon, and in some Whole Foods!
If you don't have access to Valrhona chocolate, don't worry. Use any good quality chocolate bar you like the flavor of, like Lindt or Ghirardelli.
FREQUENTLY ASKED QUESTIONS
This is likely because you cooked the mixture on high heat or for too long. Please make sure you are only cooking on the lowest heat setting for just 1-2 minutes. We don't want to caramelize the sugar, we are just facilitating the dissolving process. If in doubt, remove the butter from heat, and then whisk in the sugars.
Yes! I would suggest reducing the brown sugar from ¾ cups to ½ cup. Just know that this will impact the texture slightly.
Either the cookie dough was too warm, or you chopped your chocolate too small. Don't worry, the cookies will still taste good
You can, but you won't get the luxurious, incredible cookies you're hoping for. Chocolate chips don't taste as good, and don't melt into puddles like chopped chocolate. I STRONGLY recommend using chopped chocolate.
The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!
You can store these cookies in an airtight container at room temperature for 3-4 days. Instead of storing cookies for a long time, I recommend freezing the raw cookie dough balls, and baking fresh cookies whenever you need them! You can put a frozen ball in the oven directly, and add 2-4 minutes more baking time.
This is likely because you didn't chill the cookie dough enough. Make sure you don't skip that step. It's also possible you have made an error measuring the ingredients, or made a substitution which has changed the result.
Ready? Let's get baking!
And if you enjoy this no-fuss recipe, check out my simple chocolate cake and brownie recipes too!
Print
THICK BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE
- Total Time: 2.5 hours (with cooling)
- Yield: 8 large cookies
Description
Your new go-to recipe for most indulgent, thick and chewy brown butter chocolate chip cookies!
Ingredients
- 10 tbsp unsalted butter (140g)
- ¾ cup packed light brown sugar (150g)
- ¼ cup white sugar (55g)
- 1 large egg
- 1 egg yolk
- ¾ tsp salt (you can reduce to ½ teaspoon if you don't like your cookies to be too salty)
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ⅓ cup all purpose flour (170g)
- 4 oz dark chocolate (113g)
- 4 oz milk chocolate (113g)
Instructions
- Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
- Turn the heat all the way to the lowest setting, and add the sugars. Whisk on the lowest setting for 1-2 minutes to start dissolving the sugars
- Remove from heat and cool the mixture for 5-10 minutes. It should be warm, but not hot anymore
- Add the egg and yolk, and quickly whisk to incorporate. Whisk for 1-2 minutes until the mixture becomes light and smooth
- Add all the dry ingredients and fold with a rubber spatula until the flour is almost mixed in
- Lastly, fold in the chopped chocolate. Stop folding as soon as you don't see any unmixed flour and the chocolate is evenly dispersed
- Use a 2" scoop to divide the dough into 8 ~80g balls. Don't apply pressure onto the balls, just gently pull them together
- Optional: Add a few chocolate chunks to the top of the balls
- Refrigerate for at least 30 minutes, but ideally 2 hours or longer
- Pre-heat oven to 375F (conventional) and prepare a large cookie sheet with parchment paper
- Transfer the balls to the sheet, keeping at least 3" between the balls
- Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be
Notes
- Make sure you don't mix the butter and sugar on high heat or for too long as this will cause the mixture to crystallize. If in doubt, remove the butter from heat and then whisk in the sugars
- Make sure the butter sugar mix is not too hot when you add the egg and yolk as otherwise they will start to cook
- When adding chocolate, add a little bit first to make sure it isn't melting in the cookie dough
- Instead of using dark and milk chocolate, you can use all semi-sweet
- You can freeze the cookie dough balls in an airtight container, and bake directly from frozen when needed! Just increase the baking time by ~2-4 minutes depending on how well done you want them
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Cuisine: American
Keywords: Thick brown butter chocolate chip cookies
Note: This post contains affiliate links. By using these links, you can help keep Bake With Zoha in business!
cookiemonster says
love me some cookies and loved this recipe!
★★★★★
Zoha says
Haha, love it! Thank you.
Barbara Fehrer says
This is our new favorite something about that brown butter with the sugar it made like a taffy that was delicious. Thank you
★★★★★
Zoha says
So true!! I love using browned butter. Thank you Barbara!!
Nazo says
Definitely one of the best I ever made even while I am a fairly good baker myself. Soft and chewy in middle and crunchy on the outside. The added chocolate towards end was a magic touch. I stored some as well in freezer. Can we air fry them too? I think I will give a try.
★★★★★
Zoha says
Thank you so much! I haven't tried air frying these cookies, but definitely let me know how it goes!
Aaisha Kapadia says
Hey
These cookies turns out to be amazing
I m already obsessed with these cookies as their crunchy on the edges n chewy in the center
Its a 10/10 recipe
Zoha says
Yay! Thank you!
Saba says
Amazing recipe, after a long time my chocolate chip cookies turned out just perfect. They were crispy at the edges, and chewy chocolate goodness from the inside.
Zoha says
Amazing! Glad these worked out for you.
Sahar says
Always the best recipes you have! Never fails. Love all your recipes. Especially theses cookies 🍪 😗
★★★★★
Zoha says
Awww, thank you so much Sahar! Means the world.
Momina Manzoor says
Absolutely loved the cookies!! Perfect taste and texture and so light that one can easily eat 6 big cookies at once!
★★★★★
Zoha says
So happy to hear you like these!
Urooj Salahuddin says
These are the best chocolate chip cookies i have tried. Could not help myself from devouring all of them in couple of days.
★★★★★
Zoha says
:') This is why I do what I do. Thank you!!
Kristin says
Hi! Thank you! I noticed you added vanilla in the video but not in your recipe. Which way is best?
Zoha says
Ah great question, and sorry for the confusion! You can add vanilla if you like the flavor of it. I ultimately am not a huge vanilla fan and feel like it takes away from the chocolate. Additionally, the brown butter adds a lovely aroma and nutty flavor, with which I feel like vanilla is optional.
Diana says
This recipe was simple and easy to make. Made these for my son’s picnic party today and it was so good! My son keep munching on them and telling me its so yummy. Thanks for the recipe! Will def try other dessert recipe as well 🙂
★★★★★
Zoha says
Aww, so happy to be a part of your son's picnic party! Much love
Sara Faizan says
Don't have words to express how tasty were they. The YUMMIEST recipe ever. I made it with jaggery instead of brown sugar. One thing I like to mention vanilla essence was missing in recipe over here I noticed it in video.Love the nutty flavour made though caramelization process.
★★★★★
Zoha says
Thank you so much, Sara!! Great point on vanilla essence - I actually find it unnecessary once you brown the butter, but if someone wants to add it, they surely can.
Zee says
The absolute best cookies I’ve ever had!!
★★★★★
Rida says
These really are the BEST! Browning the butter and adding the sugar into the hot butter really gave a nice caramelized flavour no need for vanilla, so good! Can’t wait to try more recipes from Bake with Zoha 🙂
★★★★★
Zoha says
Aww, thank you SO much Rida!! So happy to hear you liked the recipe <3
Javeria says
How many cookies does this recipe make?
Zoha says
8-9 big ones 🙂
Sowmya says
Oh my god! This was soooo good.. I usually cream the butter and white sugar, but here the caramelisation with brown sugar took the cookies to a whole new level!
Definitely sticking to this recipe going forward.
Zoha says
Yay!! Made my day. Thank you so much for trusting my recipe!
Mehreen says
Hi. Can I make the same recipe with gluten free flour?
Zoha says
You can definitely try, but I haven't tried it myself 🙂
Fatima says
These really are the best cookies ever! Soft in the middle with small puddles of chocolate and crunchy on the outside.
Easy to follow recipe. Made 9 balls (80g each)
I used 1/2 cup brown sugar as I didn’t want the cookies to be super sweet and 1/2 tsp salt (thank you for suggesting these alteration Zoha, bang on perfect balance!)
The cookies taste just as good the next day too. Thank you so much for the recipe!
★★★★★
Zoha says
Yay! Thank you SO much Fatima! Glad the version with less sugar worked well for you (that's the one I prefer, too, but it's almost half the quantity of sugar normally seen in cookie recipes)!
Abeer says
Hands down the best chocolate chip cookies ever
★★★★★
Zoha says
Thank you!!! <3
Sania says
Hi Zoha! Would it be possible to replace chopped chocolate with chopped nuts? My parents love cookies with nuts but I’ve never baked them at home
Zoha says
Yes, I believe so! Although the texture of the cookies may not be the same.
Saima nasar says
The Best cookies chocolate chip cookie ever😋!better then Crumble cookies.
Zoha says
Omg i don't like Crumbl cookies hehe. Thank you!!
Kay says
Hi Zoha, can this be made a day ahead and left in the refrigerator?
Zoha says
Yes you can keep the cookie dough balls in the fridge for a day and bake when needed!
Varsha says
I am not a cookie fan but I couldn’t stop eating these cookies.
I am not a baker but these cookies turned out brilliant. So soft and chewy inside with the right amount of crispy on the outside.
My husband who is pretty much a cookie snob said this is one of the best he has ever had.
Zoha says
Wow! Thank you so so much, Varsha! I am delighted to hear this 🙂
Mao says
Great recipe! Made it today and it turned out fantastic. Just wanna point out that you missed the vanilla in the ingredients and also the method. I only knew to add it because of your video on Instagram :3
Zoha says
Hi Mao! Thank you so much! <3 I left the vanilla out on purpose because on second thought I decided I didn't need it - the browned butter has a lovely aroma on its own 🙂
Sally says
Can’t wait to make these cookies! When baking the cookies do I use the bottom heat element only or both the top and the bottom heat? With the fan or without it , for more of a chewy texture?
Zoha says
Hi Sally!! I always use the bottom heating only and no fan. So to follow my recipe I recommend the same 🙂
Anastasiya says
Hi. I made these cookies today. The only 2 changes were 1) Demerara sugar substitute for white and 2) chocolate chips as I didn’t have anything else. Cookies came out thick - dome like. And after 12 minutes they were underdone. I baked them another 5 minutes. They taste good but don’t look like on recipe pictures. Is that because of different sugar maybe?
Zoha says
Yes! Demerara sugar is very different than white, so that's the reason. Also, using chopped chocolate also gives cookies a slightly different texture and shine on them
Deja Vines says
Thank you so much for sharing your recipe! Cookies are the hardest thing for me to bake and get right, haha.
★★★★★
Zoha says
Aww, I hope these turn out well for you!
Hala D says
Hi zoha
Thank you soooo much for this ah-mazing recipe ...cookies literally vanished in 3 minutes....kids went crazy
Also would like to make a request to teach WHITE CHCOCLATE POUND CAKE....... please 🥺❤️
Zoha says
Hi Hala! That's very kind of you, thank you 🙂 And noting your request too! My request list has become too long haha
Huma Qureshi says
The best cookies I have ever made. Thanks a lot for a amazing recipe.
★★★★★
Zoha says
SO happy to read that! Thank YOU!
Marta says
These cookies are absolutely amazing!!!! My family loves them as do I, but I've been having issues with gluten lately and wondering if you have any recommendations for a similar recipe with gluten free flour? I have tried a ton of recipes and they are not great! But I feel like you would be able to find one that is amazing!! Thank you!
★★★★★
Zoha says
Hi Marta! Thank you so much for your kind words. I am not experienced in gluten free baking, but Loopy Whisk usually has great recipes which might be worth a shot!
Ainul says
I have tried many, and I mean MANY choclate chip cookies recipes until I stumbled upon this recipe and method, which I can finally say “I’m now at peace”. The taste and texture are on point to my liking - owh, not just me but the family too. If you want to atrempt this recipe, please follow the recipe and measurements precisely and read the methods carefully (which ain’t that difficult to follow) and you will get the result.
Just additional step for those living in a hot and humid country. The recipe calls for the butter to be melted into brown butter. Your room temperature is already quite warm & humid and with the warm butter and sugar mixture, it may cause the batter (i.e after you add in the dry ingredients and fold in the choclates) to be quite damp and soft for you to scoop.
Hence, what I did was, after I’ve gotten that caramel colored mixture, I let it rest for several minutes before adding the flour and folding in the choclates. Then I chuck it in the fridge for 1-2 hours before I can scoop it with the ice-cream scoop and shape it. After all the scooping is done, another 1-2 hours in the fridge before putting them in the oven.
Thanks Zoha for this recipe. It’s a keeper!
★★★★★
Zoha says
Hi Ainul! Thank you SO much for your kind review, it means so much to me! And your tip is super helpful, I am sure, to those living in hotter areas. Again - THANK YOU for trusting, trying and loving my recipe. <3
Haya Syed says
★★★★★
Thahzin N.P says
If bake time increased will the cookies become crispy?
Love all ur recipes 🥰🥰
Zoha says
Yes, if you cook for longer they will be crispier, but you also risk them becoming hard that way 🙂
Aaishah says
Best cookie recipient ever , the only issue is the flour quantity the rest is gooood. Love the recipe 🥰
★★★★★
Zoha says
Hi Aaishah! <3 Thank you so much. What is the challenge with flour?
Myra Lyn says
I can’t even count the number of times I’ve made these cookies… that just shows how much we love it!!!
Thank you for this easy to follow - yummy goodness cookie recipe.
It’s a recipe for keeps.
Keep them coming Zoha!
★★★★★
Zoha says
Thank you so much, Myra!! Always makes me so happy when you send me pics of desserts you've tried ❤️
Sana says
The BEST choc chip cookies my kids ever had! Soft and chewy from inside with a slightly crisp outer layer yummmm! Balanced sweetness and rich flavor! I don’t have to look up for recipes on youtube now and can follow Zoha’s recipe knowing they are just perfect!
★★★★★
Zoha says
Thank you so much Sana! You made my day <3
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