As I stood over the stove, the warm aroma of browning butter wafted through my kitchen, instantly reminding me of cozy afternoons spent baking with loved ones. These Chewy Brown Butter Chocolate Chip and Chunk Cookies are my go-to for those moments when I crave something sweet yet effortlessly satisfying. With their perfectly chewy center and crisp edges, they strike the ideal balance between indulgence and comfort. The best part? There’s no need for freezing, and they come together in a flash, making them perfect for unexpected guests or a late-night sweet treat. So, are you ready to dive into a world of chocolatey goodness that will have everyone reaching for seconds? Let’s get baking!
Why are these chocolate cookies unforgettable?
Irresistible flavor: The brown butter adds a nutty richness that elevates your average chocolate cookies to gourmet status.
Perfectly chewy texture: With a gooey center and crisp edges, every bite is an indulgent experience.
Quick preparation: No freezing is necessary, so you can whip up these delightful cookies on a whim!
Versatile base: Feel free to experiment by swapping in oats for an oatmeal version or adding nuts for crunch.
Crowd pleaser: These cookies are sure to impress friends and family, making them perfect for gatherings or cozy nights in. If you’re looking for an equally delightful treat, check out my Soft Chewy Chocolate or Chocolate Protein Pudding recipes!
Chocolate Cookies Ingredients
• Get ready to whip up some delicious chocolate cookies that will leave everyone craving more!
For the Cookies
- Unsalted Butter – Adds rich flavor; feel free to use salted butter but adjust the added salt for balance.
- All-Purpose Flour – Creates structure; can swap with gluten-free flour for a tasty gluten-free version.
- Baking Soda – This leavening agent helps achieve that perfect chewiness in your cookies.
- Salt – Enhances overall flavor; a pinch goes a long way!
- Brown Sugar – Introduces moisture and depth, contributing to the cookies’ appealing chewy texture.
- Granulated Sugar – Helps give the cookies their delightful crispiness.
- Eggs – Bind everything together and add moisture; consider flax eggs for a vegan alternative.
- Vanilla Extract – Adds a warm, inviting flavor; almond extract is a great substitute for a twist.
- Milk Chocolate Chips – Brings a sweet and smooth touch to the cookies; swap with dark chocolate if you prefer!
- Semi-Sweet Chocolate Chunks – Adds richness and contrast; dark chocolate can also be used for an intense flavor.
These chocolate cookies will become a treasured favorite in your recipe collection!
Step‑by‑Step Instructions for Chewy Brown Butter Chocolate Chip and Chunk Cookies
Step 1: Prepare Dry Ingredients
In a small mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. This step ensures even distribution of the leavening agent and seasoning, enhancing the flavor of your chocolate cookies. Set this mixture aside while you focus on browning the butter.
Step 2: Brown Butter
In a medium saucepan over medium heat, melt 1 cup of unsalted butter, stirring frequently. Allow it to cook for about 5–7 minutes until it turns a golden brown color and emits a nutty aroma. Be cautious not to burn it; the bubbles will become less vigorous as it browns. Once ready, transfer it to a separate bowl and let it cool slightly.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with ¾ cup of brown sugar and ½ cup of granulated sugar. Beat the mixture until smooth and creamy, which should take about 2 minutes. Gradually add in 2 large eggs and 2 teaspoons of vanilla extract, blending well until everything is fully incorporated for a luscious wet mix that lays the foundation for your chocolate cookies.
Step 4: Combine Mixtures
Carefully add the dry ingredients to the wet mixture, using a spatula to fold them together. Stir until just combined to form a soft, sticky dough; avoid over-mixing. This step is essential as it integrates the ingredients without incorporating too much air, which keeps your cookies delightfully chewy.
Step 5: Add Chocolate
Gently fold in 1 cup of milk chocolate chips and 1 cup of semi-sweet chocolate chunks into the dough. Ensure the chocolate is evenly distributed throughout to create those gooey, melty pockets in your finished chocolate cookies. Set the dough aside for a moment to let it rest while you preheat the oven.
Step 6: Rest Dough
Cover the bowl with plastic wrap or a kitchen towel and let the dough rest for about 15–20 minutes. During this time, preheat your oven to 350°F (175°C). Resting the dough allows the flavors to deepen and results in a better texture overall, leading to that perfect balance of chewy and crispy in your cookies.
Step 7: Scoop and Bake
Once rested, use a ¼-cup measuring scoop to portion out the dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–11 minutes, or until the edges are golden and the centers look slightly underbaked. This will ensure a soft, chewy texture in each delicious chocolate cookie.
Step 8: Cooling
After baking, allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. This step ensures they set nicely without becoming overbaked. Let them cool completely on the rack for the best texture and flavor, allowing that rich aroma to fill your kitchen.
Chocolate Cookies Variations & Substitutions
Feel free to get creative with your chocolate cookies and make them truly your own!
- Oatmeal Twist: Add 1 cup of oats to the dough for a wholesome, chewy oatmeal chocolate chip version.
- Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for a delicious crunch that complements the chocolate perfectly.
- Vegan Option: Replace eggs with 2 flax eggs (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water) for a delightful vegan adaptation.
- Gluten-Free: Swap all-purpose flour with 1:1 gluten-free flour blend for a gluten-free version that everyone can enjoy.
- Spiced Up: Stir in 1 teaspoon of cinnamon for a warm, spicy flavor that adds depth to your cookies.
- White Chocolate Delight: Replace milk chocolate chips with white chocolate chips for a sweeter, creamier texture.
- Dark Chocolate Lovers: Use all dark chocolate chunks instead of semi-sweet chocolate for a robust and intense chocolate experience.
- Chili Kick: For a daring twist, add ¼ teaspoon of cayenne pepper to the dough for a subtle heat that balances the sweetness.
These variations not only keep things exciting but also allow you to explore different flavor profiles. If you’re in the mood for something equally delightful, don’t miss out on my Soft Chewy Chocolate or Chocolate Protein Pudding recipes to satisfy your sweet cravings!
Make Ahead Options
These Chewy Brown Butter Chocolate Chip and Chunk Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance, simply mixing all the ingredients and then covering the bowl tightly with plastic wrap. This allows the flavors to meld beautifully, enhancing the overall taste. Alternatively, you can scoop the dough onto a parchment-lined baking sheet, freeze it for 1-2 hours, and then transfer the frozen cookie dough balls to an airtight container, which keeps them fresh for up to 3 months. When you’re ready to bake, just place the dough balls directly onto a baking sheet and add an extra minute or two to the baking time. Enjoy warm, gooey cookies with minimal effort on busy evenings!
How to Store and Freeze Chocolate Cookies
Room Temperature: Store your chocolate cookies in an airtight container at room temperature for up to 1 week, keeping them fresh and chewy.
Fridge: If you prefer a firmer texture, keep the cookies in the fridge for up to 2 weeks. Just remember to bring them back to room temperature before enjoying!
Freezer: For longer storage, freeze the chocolate cookies for up to 3 months. Place them in a single layer in a freezer-safe bag or container, with parchment paper between layers to prevent sticking.
Reheating: To refresh the cookies, simply microwave them for about 10-15 seconds or warm them in an oven set to 350°F (175°C) for a few minutes. Enjoy your baked goodies!
What to Serve with Chewy Brown Butter Chocolate Chip and Chunk Cookies
Surround yourself with delightful treats that perfectly complement these delectable cookies, creating a warming and memorable dessert experience.
-
Cold Milk: Nothing beats a classic glass of cold milk that enhances the chocolatey goodness of each cookie. It’s a time-honored favorite!
-
Vanilla Ice Cream: Serve these warm cookies with a scoop of creamy vanilla ice cream for a truly indulgent dessert. The contrast of temperatures creates a delightful experience.
-
Espresso: For the coffee lovers, a shot of rich espresso pairs beautifully, enhancing the cookie’s sweetness while adding a sophisticated touch to the dessert.
-
Chocolate Sauce: Drizzle some warm chocolate sauce over the cookies for extra chocolatey goodness, taking your indulgence to the next level. This rich addition elevates the cookie experience to gourmet status!
-
Fresh Berries: Serve a side of fresh raspberries or strawberries to add a refreshing tartness that balances the sweetness of the cookies. Their vibrant color also makes for a beautiful presentation.
-
Nutty Trail Mix: Offer a small bowl of crunchy nutty trail mix to provide a satisfying contrast. The savory nuttiness beautifully complements the sweet cookies.
-
Caramel Sauce: A side of gooey caramel sauce is perfect for dipping. The extra layer of richness complements the chewy texture of the chocolate cookies delightfully.
-
Red Wine: For an adult twist, serve a glass of fruity red wine, such as a Merlot or Pinot Noir, which harmonizes with the rich flavors of your chocolate cookies.
-
Chocolate Milkshake: Merge nostalgia with indulgence by pairing a thick chocolate milkshake. This sweet treat makes for a delightful combination that’s irresistible!
Expert Tips for Chocolate Cookies
- Cool the Butter: Allow the brown butter to cool slightly before mixing it with the eggs. This prevents scrambling and ensures a smooth dough.
- Avoid Overbaking: Keep an eye on your cookies; they will continue to bake on the pan after removing from the oven. Aim for golden edges and soft centers.
- Chocolate Variations: Use chopped chocolate bars for larger gooey pockets instead of chips. This creates more delightful bites in your chocolate cookies.
- Resting the Dough: Don’t skip the dough resting step! It helps develop better flavor and texture, making the cookies even more irresistible.
- Measure Accurately: Use a kitchen scale for precise measurements, especially for flour, to avoid dense cookies. This ensures a light, chewy texture every time.
Chewy Brown Butter Chocolate Chip and Chunk Cookies Recipe FAQs
How do I select the best butter for my cookies?
Absolutely! For the richest flavor, I recommend using unsalted butter, which gives you more control over the salt in the recipe. If you only have salted butter, just reduce the added salt to about ¼ teaspoon. Also, look for butter that’s slightly softened (not too melty) to ensure it creams well with the sugars.
What’s the best way to store leftover cookies?
Very! Store your chocolate cookies in an airtight container at room temperature for up to 1 week. If you find they often disappear quickly, you can refrigerate them for up to 2 weeks. Just remember to let them come to room temperature before biting in to restore that chewy goodness!
Can I freeze these cookies for later?
Of course! To freeze your chocolate cookies, place them in a single layer in a freezer-safe bag or container, adding parchment paper between layers to prevent sticking. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply microwave them for about 10-15 seconds or warm them in an oven at 350°F for a few minutes.
What can I do if my cookies turn out too flat?
If your cookies spread too much, it may be due to not using enough flour or not chilling the dough long enough before baking. You can try adding an extra tablespoon of flour to the dough next time or letting it rest a bit longer. Also, ensure the butter is cooled enough before mixing to prevent the eggs from scrambling.
Are there any dietary considerations I should keep in mind?
Absolutely! If anyone in your household has dietary restrictions, you can use flax eggs for a vegan version or gluten-free flour to accommodate those with gluten allergies. Just be mindful that substitutions can change the texture slightly, so don’t be afraid to experiment!
How can I ensure the cookies are perfectly chewy?
To achieve that perfect chewiness, it’s crucial to not overmix the dough and to keep an eye on your baking time. Aim for golden-brown edges with slightly underbaked centers. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to set. This will help maintain that delightful texture!
Irresistibly Chewy Brown Butter Chocolate Cookies to Savor
Ingredients
Equipment
Method
- In a small mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. Set this mixture aside.
- In a medium saucepan over medium heat, melt 1 cup of unsalted butter, stirring frequently, for about 5–7 minutes until golden brown and nutty in aroma. Transfer to a separate bowl to cool slightly.
- In a large mixing bowl, combine the cooled brown butter with ¾ cup of brown sugar and ½ cup of granulated sugar, beating until smooth and creamy. Gradually add in 2 large eggs and 2 teaspoons of vanilla extract, blending well.
- Carefully add the dry ingredients to the wet mixture, using a spatula to fold them together until just combined to form a soft, sticky dough.
- Fold in 1 cup of milk chocolate chips and 1 cup of semi-sweet chocolate chunks until evenly distributed.
- Cover the bowl and let the dough rest for about 15–20 minutes while preheating your oven to 350°F (175°C).
- Use a ¼-cup measuring scoop to portion out the dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10–11 minutes until edges are golden and centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
