clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead picture of 6 large thick chocolate chip cookies on a cooling rack


  • Author: Zoha
  • Total Time: 2.5 hours (with cooling)
  • Yield: 8 large cookies


Your new go-to recipe for most indulgent, thick and chewy brown butter chocolate chip cookies!


  • 10 tbsp unsalted butter (140g)
  • 3/4 cup packed light brown sugar (150g)
  • 1/4 cup white sugar (55g)
  • 1 large egg
  • 1 egg yolk 
  • 3/4 tsp salt (you can reduce to 1/2 tsp if you don't like your cookies to be too salty)
  • 1/2 tsp baking powder 
  • 1/4 tsp baking soda
  • 1 1/3 cup all purpose flour (170g)
  • 4 oz dark chocolate (113g)
  • 4 oz milk chocolate (113g)


  • 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


  • 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