Description

Thick, chewy cookies with crispy edges and a gooey center, made with browned butter and chopped chocolate for a rich, bakery-style treat.

Ingredients

Scale

1 cup (226g) unsalted butter
1 ½ cups (300g) dark brown sugar
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
8 ounces (225g) semi-sweet chocolate bar, chopped
4 ounces (115g) dark chocolate bar (70% cacao), chopped
Flaky sea salt (e.g., Maldon), for topping

Instructions

Brown the butter: Melt butter in a large skillet over medium heat, stirring constantly until it foams, crackles, and settles with brown specks and a nutty aroma. Pour into a heatproof bowl and cool for 15 minutes.
Mix wet ingredients: In a large mixing bowl, whisk the cooled browned butter, brown sugar, and granulated sugar until smooth. Add eggs, egg yolk, and vanilla. Whisk vigorously for 2 minutes until the mixture is pale and glossy.
Add dry ingredients: Add flour, baking soda, and salt to the wet mixture. Mix on low speed or stir by hand until just combined. Do not overmix.
Fold in chocolate: Gently fold in the chopped semi-sweet and dark chocolate chunks using a silicone spatula. Reserve a few chunks for topping.
Chill dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (ideally 24 hours) to solidify the fat and prevent spreading.
Preheat and prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop and bake: Scoop dough into 3-tablespoon balls and place 2 inches apart on prepared sheets. Bake for 12-14 minutes until edges are golden brown but centers still look soft.
Cool and salt: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt immediately after removing from the oven.
Serve: Enjoy warm with milk or store in an airtight container.

Notes

Chilling the dough is essential for thick, chewy cookies. Brown the butter carefully to avoid burning. Underbake slightly for a gooey center. Store with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 24
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: bakery-style cookies, chocolate chunk cookies, brown butter cookies, soft batch cookies, homemade cookies, easy baking