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Brown butter chocolate chunk cookies with crisp edges and gooey centre on white plate

Brown Butter Chunk & Chip Super-Chewy Cookies

Thin, chewy brown butter cookies packed with chocolate chips and chunks. No freezing required — ready in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cookies
Cuisine American
Servings 18 cookies
Calories 210 kcal

Equipment

  • Mixing Bowl
  • Skillet
  • Spatula
  • Baking Sheet
  • Parchment Paper

Ingredients
  

Base Dough

  • 1 cup unsalted butter (2 sticks) browned
  • 1 1/4 cups brown sugar light or dark
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 2 egg yolks room temperature
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1 tsp salt

Chocolate

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chunks

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Whisk together the flour, baking soda, and salt in a small bowl.
  • Brown the butter in a skillet over medium heat for 5–6 minutes. Let cool slightly.
  • In a large bowl, mix sugars and browned butter. Add egg, yolks, and vanilla. Mix until smooth.
  • Add dry ingredients and fold in gently until a dough forms.
  • Fold in chocolate chips and chunks. Rest dough 15–20 minutes.
  • Line baking sheet with parchment. Scoop 1/4 to 1/3 cup dough balls. Space well.
  • Bake for 10 minutes or until edges are golden and centers soft. Cool on pan 10 minutes.

Notes

For thicker cookies, mound the dough more. Optional: Chill dough 30 minutes before baking. Store in airtight container for up to 3 days.
Keyword Brown Butter, Chewy, Chocolate Chip, Fall Baking