If you love thick, bakery-style cookies with crisp golden edges, soft centers, and plenty of melted chocolate, these Brown Butter Chocolate Chunk Cookies are going to be a favorite. Brown butter gives the dough a rich, nutty flavor, while a combination of chopped chocolate, semi-sweet chocolate chips, milk chocolate chips, and dark chocolate chips creates irresistible layers of chocolate in every bite.
The secret to these cookies is taking your time. The browned butter is chilled before mixing, the dough rests for 24 hours, and the portions are frozen briefly before baking. These steps help create thick cookies with beautifully caramelized edges and soft, gooey centers.
Why You’ll Love These Brown Butter Chocolate Chunk Cookies
There are plenty of chocolate chip cookie recipes, but brown butter takes these cookies to another level.
Rich brown butter flavor: Browning the butter creates a deep, nutty flavor that regular melted butter can’t provide.
Thick and bakery-style: Bread flour, cornstarch, chilled dough, and tall cookie mounds help create substantial cookies with soft centers.
Four kinds of chocolate: Chopped semi-sweet chocolate, semi-sweet chips, milk chocolate chips, and dark chocolate chips give every cookie a different combination of chocolate textures and flavors.
Soft centers: The cookies are removed from the oven while the centers are still soft, allowing them to finish setting as they cool.
Flaky sea salt: A final sprinkle of flaky sea salt balances the sweetness and makes the chocolate flavor stand out.
What Is Brown Butter?
Brown butter is simply butter that has been gently cooked until the milk solids turn golden brown.
As the butter cooks, water evaporates and the milk solids toast. This creates the characteristic nutty, toasted aroma that makes brown butter so popular in cookies, cakes, brownies, and other desserts.
For these cookies, the butter needs to be browned, chilled until firm, and then cubed before making the dough.
That extra step is worth it because the brown butter becomes one of the main flavors in the finished cookie.
Ingredients You’ll Need
Brown Butter
Unsalted butter: Use unsalted butter so you can control the amount of salt in the recipe. The butter is browned first, then chilled until firm.
Sugars
Dark brown sugar: Adds moisture, chewiness, and a deep caramel-like flavor.
Granulated sugar: Helps create sweetness and contributes to the cookie’s crisp edges.
Eggs
You’ll need 2 whole eggs plus 1 egg yolk. The additional yolk adds richness and helps create a soft, chewy texture.
Flavorings
Vanilla extract: Adds classic cookie flavor.
PK Butter Vanilla Emulsion: Adds an extra buttery-vanilla note.
PK Cake Batter Emulsion: Gives the cookies another layer of bakery-style flavor.
Heavy whipping cream: Just 2–3 tablespoons adds richness and helps create a soft dough.
Dry Ingredients
All-purpose flour: Provides the main structure.
Bread flour: The higher protein content helps create a thicker, chewier cookie.
Cornstarch: Helps keep the cookies tender and soft.
Baking soda: Helps with spreading and browning.
Baking powder: Provides additional lift.
Kosher salt: Balances the sweetness and enhances the chocolate flavor.
Chocolate
This recipe uses a combination of:
- Chopped semi-sweet chocolate
- Semi-sweet chocolate chips
- Milk chocolate chips
- Dark chocolate chips
Using several types of chocolate gives these cookies much more variety than using chocolate chips alone.
Finishing Touch
Flaky sea salt is sprinkled over the freshly baked cookies for a sweet-and-salty finish.
How to Brown Butter for Cookies
Start by placing the unsalted butter in a saucepan over medium heat.
Allow it to melt completely, stirring or swirling the pan occasionally. The butter will begin to foam as the water cooks away.
Continue cooking until the milk solids turn golden brown and the butter develops a noticeable nutty aroma.
Watch it carefully because brown butter can quickly go from perfectly toasted to burnt.
Once browned, transfer it to a heatproof container and allow it to cool. Chill it until firm before cutting it into chunks.
How to Make Brown Butter Chocolate Chunk Cookies
1. Brown and Chill the Butter
Brown the butter until golden and nutty. Chill it until firm, then cut the butter into chunks.
This is an important step because the recipe relies on chilled brown butter rather than liquid butter.
2. Cream the Butter and Sugars
Add the chilled brown butter, dark brown sugar, and granulated sugar to a mixing bowl.
Beat for 2–3 minutes, until the mixture is well combined and creamy.
3. Add the Eggs and Flavorings
Mix in the two eggs and egg yolk.
Add the vanilla extract, PK Butter Vanilla Emulsion, PK Cake Batter Emulsion, and heavy whipping cream.
Mix until everything is incorporated.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Bread flour
- Cornstarch
- Baking soda
- Baking powder
- Kosher salt
Gradually add the dry ingredients to the wet mixture.
Mix only until the dough comes together. Avoid overmixing, which can make cookies tougher.
5. Add the Chocolate
Fold in the chopped semi-sweet chocolate, semi-sweet chocolate chips, milk chocolate chips, and dark chocolate chips.
Try to distribute the chocolate evenly throughout the dough.
6. Refrigerate the Dough
Cover the cookie dough and refrigerate it for 24 hours.
Don’t skip this step if you’re looking for the best flavor and texture.
A longer resting period allows the flour to hydrate and gives the flavors time to develop. It also helps produce thicker, more flavorful cookies.
7. Portion the Cookies
After chilling, divide the dough into 4-ounce (113g) portions.
Shape each portion into a tall mound rather than a flat ball.
The tall shape helps the cookies bake up thick and substantial.
8. Freeze Briefly
Place the shaped cookie dough portions in the freezer for 20–30 minutes.
This additional chilling step helps the cookies maintain their thickness during baking.
9. Bake
Preheat your oven to 375°F.
Place the chilled cookie dough portions on a lined baking sheet, leaving plenty of room between them.
Bake for 12–14 minutes, or until the edges are lightly golden while the centers remain soft.
Don’t wait for the centers to look completely done. They will continue cooking from the residual heat of the baking sheet.
10. Finish With Chocolate and Sea Salt
Immediately after removing the cookies from the oven, press a few additional chocolate chips and pieces of chopped chocolate into the tops.
Finish with a light sprinkle of flaky sea salt.
Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them.
The Secret to Thick Bakery-Style Cookies
The thickness of these cookies comes from several techniques working together.
Bread flour provides additional structure and chewiness.
Cornstarch helps create a tender interior.
24-hour chilling allows the flour to absorb moisture while firming the dough.
Tall dough mounds encourage vertical growth instead of excessive spreading.
Freezing before baking gives the dough another opportunity to firm up.
375°F baking helps the outside develop color while the inside remains soft.
Together, these techniques produce the thick, bakery-style appearance many people look for in gourmet chocolate chip cookies.
Why Chill Cookie Dough for 24 Hours?
A long dough rest can make a noticeable difference in cookies.
During refrigeration, the flour has more time to absorb moisture from the eggs, butter, and other ingredients. The flavors also have time to develop.
Cold dough is also less likely to spread immediately when it hits the hot baking sheet.
For these reasons, the 24-hour chill is an important part of this recipe rather than simply an optional step.
How to Get Gooey Chocolate Pools
One of the best features of these cookies is the combination of chopped chocolate and chocolate chips.
Chocolate chips generally hold their shape better during baking, while chopped chocolate can melt into larger, irregular pools.
Using both gives you different chocolate textures throughout the cookie.
For an especially bakery-style appearance, press a few additional chocolate pieces into the tops immediately after baking.
Why Use Different Types of Chocolate?
The signature touch of this recipe is the combination of four chocolate varieties.
Semi-sweet chocolate provides a balanced chocolate flavor.
Milk chocolate contributes extra sweetness and creaminess.
Dark chocolate adds a deeper, more intense chocolate flavor.
Chopped chocolate creates irregular melted chocolate pockets.
The result is a cookie where every bite can taste slightly different.
Expert Tips for Perfect Cookies
Don’t Burn the Brown Butter
Keep a close eye on the butter while browning. Once the milk solids become golden brown, remove the butter from the heat promptly.
Don’t Skip the 24-Hour Rest
The dough benefits from overnight refrigeration, particularly when you’re aiming for thick, flavorful cookies.
Weigh the Dough
For consistently sized cookies, use a kitchen scale and portion each cookie at approximately 113 grams.
Keep the Dough Tall
Instead of rolling the dough into perfectly round balls, form tall mounds. This encourages a thicker final cookie.
Don’t Overbake
The centers should still look soft when the cookies come out of the oven.
They will continue to set while cooling.
Add Chocolate After Baking
Pressing extra chocolate into the warm cookies gives them that beautiful bakery-counter appearance.
Use Flaky Sea Salt
A small amount of flaky sea salt adds contrast and keeps the cookies from tasting overwhelmingly sweet.
How to Store Brown Butter Chocolate Chunk Cookies
Store completely cooled cookies in an airtight container at room temperature.
For the best texture, enjoy them within several days.
You can also freeze baked cookies for longer storage. Allow them to cool completely before placing them in a freezer-safe container.
Can You Freeze the Cookie Dough?
Yes. Portioning and freezing the dough is a convenient way to have freshly baked cookies whenever you want them.
Shape the dough into individual 4-ounce portions and freeze them in a single layer until firm. Once frozen, transfer the portions to an airtight freezer-safe container or bag.
When ready to bake, follow the recipe’s baking instructions and keep an eye on the cookies because frozen dough may require slightly different baking time depending on your oven.
Frequently Asked Questions
What makes brown butter cookies taste different?
Brown butter has a toasted, nutty flavor because the milk solids are cooked until golden. This gives cookies a deeper flavor than cookies made with ordinary softened or melted butter.
Why do you chill the cookie dough for 24 hours?
The extended refrigeration period allows the flour to hydrate, develops flavor, and helps the dough remain firm during baking.
Can I use only chocolate chips?
Yes, but using chopped chocolate along with several varieties of chips creates more varied chocolate textures and larger melted chocolate pools.
Why are my cookies spreading too much?
Warm dough is more likely to spread. Make sure the brown butter is chilled and the dough receives the full refrigeration period. The additional 20–30 minutes in the freezer also helps the portions hold their shape.
Why are my cookies dry?
The most common issue is overbaking. These cookies should come out of the oven with lightly golden edges and noticeably soft centers.
Can I make smaller cookies?
Yes. You can make smaller portions, but the baking time will need to be reduced. Begin checking them earlier than the recipe’s 12–14 minute baking time.
Do I have to use flaky sea salt?
No, but it provides a delicious contrast to the sweet chocolate and rich brown butter. If you prefer a sweeter cookie, simply leave it off.
Recipe at a Glance
Recipe: Brown Butter Chocolate Chunk Cookies
Yield: 12 large cookies
Cookie size: 4 oz (113g) each
Chill time: 24 hours
Freeze time: 20–30 minutes
Bake time: 12–14 minutes
Oven temperature: 375°F
Brown Butter Chocolate Chunk Cookies Recipe
Ingredients
- 1½ cups (340g) unsalted butter, browned, chilled, and cubed
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon PK Butter Vanilla Emulsion
- 1 teaspoon PK Cake Batter Emulsion
- 2–3 tablespoons heavy whipping cream
- 1½ cups all-purpose flour
- 1 cup bread flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ teaspoons kosher salt
- 1 cup chopped semi-sweet chocolate
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup dark chocolate chips
- Flaky sea salt, for finishing
Instructions
- Brown the butter, then chill until firm. Cut into chunks.
- Beat the brown butter with the dark brown sugar and granulated sugar for 2–3 minutes.
- Mix in the eggs, egg yolk, vanilla extract, Butter Vanilla Emulsion, Cake Batter Emulsion, and heavy whipping cream.
- Whisk together the all-purpose flour, bread flour, cornstarch, baking soda, baking powder, and kosher salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chopped semi-sweet chocolate and all of the chocolate chips.
- Cover and refrigerate the dough for 24 hours.
- Divide the dough into 4-ounce (113g) portions and shape each into a tall mound.
- Freeze the shaped dough for 20–30 minutes.
- Preheat the oven to 375°F.
- Bake for 12–14 minutes, until the edges are lightly golden and the centers are still soft.
- Immediately press extra chocolate pieces into the tops and sprinkle with flaky sea salt.
- Cool on the baking sheet for 15 minutes before serving.
Final Thoughts
These Brown Butter Chocolate Chunk Cookies combine everything you want in a truly indulgent cookie: rich toasted-butter flavor, crisp golden edges, thick chewy centers, and generous amounts of melted chocolate.
The combination of chopped semi-sweet chocolate with dark, milk, and semi-sweet chocolate chips is what makes these cookies particularly special. Instead of every bite tasting exactly the same, you get different levels of sweetness, chocolate intensity, and texture throughout the cookie.
If you’re looking for a thick, bakery-style chocolate chunk cookie with a soft center and plenty of gooey chocolate, this recipe is worth the extra time required for the overnight dough rest.
The best part? That final sprinkle of flaky sea salt takes the rich brown butter and chocolate combination to another level.
Brown Butter Chocolate Chunk Cookies
Yield: 12 large cookies
Prep: 30 minutes + 24-hour chill
Bake: 12–14 minutes
Temperature: 375°F
These thick and chewy brown butter chocolate chunk cookies are loaded with chopped chocolate, milk chocolate, dark chocolate, and semi-sweet chocolate chips. A 24-hour dough rest creates incredible flavor, while a short freeze before baking helps create thick, bakery-style cookies with soft centers.
Tip: For the best results, don’t overbake. The centers should still look soft when you remove the cookies from the oven.