Big, gooey, brown butter chocolate chip cookies that don’t require any chill time or stand mixer to whip up! Bless. Chocolate puddles meet some brown buttery goodness here, friends—let’s not waste any more time, shall we?
Happy baking!
Some Materials You May Need:
- Small saucepan
- Heat-safe bowl
- Whisk/Spatula
- Measuring cups/spoons
- Large baking sheets
- Parchment Paper
- 1/4 cup scoop (or just a 1/4 cup measuring cup)
Be sure to tag me over on Instagram if you make these cookies! If you’re someone that doesn’t care about a little chill time and still want a big, gooey cookies—check out my Big Chocolate Chip Cookies. So, so good.
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Brown Butter Chocolate Chip Cookies
- Prep Time: 30 Min.
- Cook Time: 15-30 Min.
- Total Time: 45 Min. to 1 Hour
- Yield: 9–10 Large Cookies 1x
Description
Big, gooey, brown butter chocolate chip cookies that don’t require any chill time or stand mixer to whip up. Chocolate puddles meet some brown buttery goodness here and it’s a beautiful thing, friends.
Ingredients
- 3/4 cup unsalted butter (170g)
- 1/4 cup granulated sugar (50g)
- 1 cup dark brown sugar, packed (210g)
- 1 large egg + 1 egg yolk (60g)
- 1 teaspoon pure vanilla paste or extract
- 1 1/2 cups all-purpose flour (spooned & leveled, not scooped) (185g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 4oz. bittersweet chocolate from a bar (60%), coarsely chopped (113g)
Instructions
- Brown your butter in a saucepan over medium heat until dark amber in color. Pour into a heat-safe bowl to cool for 15 minutes.
- Preheat the oven to 350°F and prep two large baking sheets with parchment. In a small bowl, whisk together your flour, baking soda, and kosher salt. Set aside.
- In the bowl with your butter (once it has cooled down a bit): whisk in both sugars until combined, then the whole egg + egg yolk, and lastly your vanilla paste. Add in your flour mixture and fold until evenly distributed/no streaks remain. Fold in your chopped chocolate.
- Scoop out roughly 1/4 cup portions of dough, roll each into a ball, and place 4 to 5 on each baking sheet spaced apart (they spread quite a bit).
- Bake 12-14 minutes until the edges look set and middles are still slightly gooey (I baked mine one tray at a time with rack in the middle, but if you bake both trays at once just be sure to rotate the pans top to bottom halfway through). Let cool for 10-15 minutes to let them set.
Notes
- How to Get Perfectly Round Cookies: As soon as your cookies come out of the oven, place a circle cookie cutter around each cookie (roughly the same size as the cookie or slightly larger) and scoot the cutter around in a gentle circular motion until it’s even. The cookie is still warm and hasn’t set yet, therefore able to be shaped and molded.
- Space Out Your Cookies: Not that it would be the end of the world if your cookies touched, but as these are 1/4 cup scoops they will be quite large. With the brown butter, dark brown sugar, and no chill time—these will spread out quite a bit (as they are designed to), so make sure to give yourself several inches between each scoop on the tray.
- Why Do You Have To Let The Brown Butter Cool Down? The first reason is that you don’t want to cook your egg/egg yolk by whisking them in too soon. The butter will still be very hot coming off the stove and whisking everything in right away will result in a less-than-pleasant consistency for your dough. The other reason is that your dough would be quite greasy from the warm butter vs. butter that has had time to cool down a bit.
Tips for Making These Brown Butter Chocolate Chip Cookies
This recipe is pretty straight forward, but here are a few extra tips to get things just right! Also, if you beed more brown butter in your life? Try my Brown Butter Espresso Blondies!
How to Get Perfectly Round Cookies
As soon as your cookies come out of the oven, place a circle cookie cutter around each cookie (roughly the same size as the cookie or slightly larger) and scoot the cutter around in a gentle circular motion until it’s even. The cookie is still warm and hasn’t set yet, therefore able to be shaped and molded.
Space Out Your Cookies
Not that it would be the end of the world if your cookies touched, but as these are 1/4 cup scoops they will be quite large. With the brown butter, dark brown sugar, and no chill time—these will spread out quite a bit (as they are designed to), so make sure to give yourself several inches between each scoop on the tray.
Why Do You Have To Let The Brown Butter Cool Down?
The first reason is that you don’t want to cook your egg/egg yolk by whisking them in too soon. The butter will still be very hot coming off the stove and whisking everything in right away will result in a less-than-pleasant consistency for your dough. The other reason is that your dough would be quite greasy from the warm butter vs. butter that has had time to cool down a bit.
Need more brown butter in your life? Try my Brown Butter Espresso Blondies!
How to Get Gooey Chocolate Puddles in Your Cookies (Bar vs. Chips)
If you’ve ever seen a cookie with those big, gooey, melted chocolate puddles and wondered how they got them—it has everything to do with the type of chocolate you use. For these brown butter chocolate chip cookies, the right chocolate matters.
To cut to the chase: use chopped chocolate from a bar, not chocolate chips or morsels. The latter contain certain stabilizing ingredients to specifically prevent melting (or at least an excessive amount). Now you might be asking, “Does it matter what kind of chocolate bar I use?” and the answer is yes!
Look for bittersweet or dark chocolate with a cocoa percentage of at least 60%. Anything less and you’ll be puddle-less and very, very sad. Dark chocolate has a higher percentage of cocoa butter and fat, causing it to melt faster.
Additionally, try to avoid “compound” chocolate as these typically contain ingredients listed as “powder” or “oil” designed to hold their shape, much like chips or morsels. Look for “couverture” chocolate bars (most should be). These are going to be higher quality and void of any stabilizers.
Check out my most recent recipes:
- Hot Cocoa Cream Pies
- Roasted Crispy Rice Treats Dipped in Chocolate Frosting
- Giant Chocolate Blueberry Pop Tart
Looking for something else to bake?
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