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Thick Bakery-Style Chocolate Chip Cookies with Brown Butter

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These thick bakery-style chocolate chip cookies feature a rich, nutty brown butter flavor and a soft, chewy texture with crisp edges. Perfect for cozy gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup packed (165g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, then foam forms, and finally the butter begins to brown with a nutty aroma and brown flecks. Remove from heat immediately once golden brown to avoid burning. Transfer to a bowl and let cool to just warm (about 10 minutes).
  2. Mix sugars and eggs: In a large mixing bowl, combine 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Pour in the cooled brown butter and whisk until smooth. Add 2 large eggs, one at a time, mixing well between each addition. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  4. Fold dry into wet: Gradually add the dry ingredients to the wet mixture using a rubber spatula. Fold gently just until combined. Fold in 1 1/2 cups chocolate chips and optional 1/2 cup chopped nuts if using.
  5. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 1 hour to firm up and improve flavor and texture.
  6. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and bake: Using a large cookie scoop or spoon, drop dough balls (about 3 tablespoons or 45g each) onto sheets, spacing them 2 inches apart. Bake for 12-15 minutes or until edges are golden and centers look just set but still soft.
  8. Cool on rack: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Watch the butter closely when browning to avoid burning. Chill dough for at least 1 hour for best texture and flavor. Rotate pans halfway through baking for even cooking. Use unsalted butter for better control of saltiness. Dough can be frozen before baking; add a couple extra minutes to baking time when baking from frozen.

Nutrition

Keywords: chocolate chip cookies, brown butter cookies, bakery-style cookies, thick cookies, soft cookies, easy cookie recipe, homemade cookies

Find it online: https://jollyfork.com/thick-bakery-style-chocolate-chip-cookies-recipe-5-easy-tips-for-perfect-brown-butter-flavor/