These Big Brown Butter Chocolate Chip Cookies are the perfect sweet indulge right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. The best kid-approved, adult-loving cookies you’ll ever try—–made with rich chocolate flavor and a bold flavor of brown butter. Gluten-free option available.
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I seriously can’t get enough of these Big Brown Butter Chocolate Chip Cookies. There’s just something about the savory brown butter bold flavor and sweetness from the chocolate–especially when you use semi-sweet chocolate.
In the past, cookies were SO hard for me to master. While they seem so easy to whip together, personally I struggled—mostly because I was over-thinking the process because I wanted them to be so perfect. Haha.
However, in the recent months, I’ve become a lot more comfortable with making cookies because I no longer focus on them “being perfect”, but instead I care more about how they taste. Whelp, I guess that removing the stress of the whole thing now has opened up the door for them actually being perfect. CRAZY!
When it comes to these brown butter chocolate chip cookies, I wanted to create a “big” bite experience like with my Big Bakery-Style Oatmeal Chocolate Chip Cookies.
I thoroughly enjoy the chunkiness of these chocolate chip cookies as well as the larger size which makes a single cookie the perfect amount of sweetness to indulge in with your favorite milk or ice cream. It’s just a win, win situation.
These brown butter chocolate chip cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:
Once you get the hang of browning butter, the process becomes second nature. At first, however, it might be a challenge to perfect the technique on your first try. Butter can burn quickly and easily, so you cannot step away during this process!
First, melt your butter in a skillet over medium to medium-low heat.
Once the butter has melted completely, allow it to begin bubbling. If the butter spatters, the heat source is too hot!
Allow the butter to cook for 3-4 minutes until you begin to see toasted bits at the bottom. This is the milk solids browning!
Once a rich brown color has been achieved and the butter smells nutty, it is ready. Remove the butter from the heat immediately.
Allow to cool and store in the fridge. Or, use it right away!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these brown butter chocolate chip cookies. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
Baking the best cookies in general (especially these brown butter chocolate chip cookies) as I stated before is kind of like a science, however, I’ve gathered a few tips that have helped me to master them along the years:
This is a must! In the past, I never understood how important this step was, but I’ve now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it’s the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever! While you won’t be needing this step with these brown butter chocolate chip cookies, it’s definitely important to remember for all other cookies.
I can’t stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it’s not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Never use a mixer when adding in chopped chocolate or chocolate chips. For one—-you risk breaking the chocolate up into small pieces while mixing and two—-again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you’re done!
The trick with how beautiful these big brown butter chocolate chip cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.
Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of chocolate and butterscotch (something that I felt inspired by based on my childhood), plus the fact that you get a bigger sized cookie is like heaven on Earth.
And don’t worry—theses cookies aren’t too big! OK, so they may be too big to dip in a glass full of milk, but they aren’t too big to enjoy, for sure! Cheers to that!
You can store these brown butter chocolate chip cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. You can freeze brown butter chocolate chip cookies for up to six months (if they last that long!).
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten.
In a bowl of an electric stand mixer (fitted w/ a paddle attachment), add the cooled brown butter and both sugars and mix together medium-high speed until combined and wet (it should look like “wet sand”).
Add in the egg and vanilla extract and reduce the speed to medium, ensuring that everything is well combined. Scrape down the sides of the bowl to incorporate as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and sea salt.
Reducing the mixer’s speed to low, slowly add the dry ingredients to the butter-sugar mixture and continue mixing until well-incorporated.
Once combined, fold in the chopped chocolate using a rubber spatula.
I don’t chill my dough for these cookies, but if you need to: cover the dough in the mixing bowl and refrigerate for 1-2 hours.
Once chilled, remove it from the refrigerator and let it sit at room temperature for a few minutes if the dough has hardened a lot.
If you make this Big Brown Butter Chocolate Chip Cookies, be sure to tag me on Instagram @orchidsandsweettea!
Big Brown Butter Chocolate Chip Cookies.