Listen, you think you know chocolate chip cookies? You think that standard, slightly pale, soft disc you make on a Tuesday night is the pinnacle? Oh honey, you haven’t lived until you’ve tried this recipe. These Big Brown Butter Chocolate Chip Cookies are my absolute obsession, and truthfully, they ruined all other cookies for me. Forever!
The secret, the one thing that takes them from good to legendary, is browning the butter. It sounds fussy, I know, but trust me, that nutty, toffee aroma that fills your kitchen? That’s pure magic. I must have made twenty test batches trying to get the butter flavor just right, cooling time perfect, and the size big enough for an impressive dessert. But now? This is perfected. I promise you, once you taste that deep, complex flavor, you won’t go back. We use that gorgeous brown butter to create the perfect dough for dipping into amazing cookie dough dip, by the way—but that’s a discussion for later!
Why You Need These Big Brown Butter Chocolate Chip Cookies
I’m not exaggerating when I say these cookies changed my life. You absolutely must make them immediately. Forget those flat, boring cookies lurking in your pantry jar. Here is exactly why these are your next obsession:
- They are HUGE! I use a massive scoop so you get that satisfying, thick edge and a soft, chewy center.
- The texture is unmatched. That browned butter adds a richness that keeps them perfectly tender for days.
- That nutty depth. Every bite tastes sophisticated but intensely comforting, thanks to the toasted flavor in the butter.
- They look gorgeous. When they come out of the oven, the dark edges contrast perfectly with the gooey chocolate pockets.
- They freeze beautifully! Make double, I beg you! You can grab a frozen chunk when you need a quick bake sale success or just a midnight treat.
Essential Ingredients for Big Brown Butter Chocolate Chip Cookies
You don’t need a pantry full of exotic stuff for these cookies, but the quality of the basics really matters here. Since the main flavor driver is the butter, we treat it right! Everything here is straightforward, but pay close attention to how we prep that butter and those sugars.
Here’s what you need to gather up:
- 1 cup (2 sticks) unsalted butter (We’re ditching the margarine, obviously!)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature is best
- 1 tablespoon vanilla extract (Use the good stuff!)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (or a mix!)
If you need the full directions for the step before this, you can check out the section on 3 ingredient butter cookies for quick reference, but truly, the brown butter step is non-negotiable for these.
Ingredient Notes and Substitutions for Big Brown Butter Chocolate Chip Cookies
Okay, let’s talk about the star: the butter. You MUST brown it. Browning the butter is what infuses that deep, almost caramel-like, nutty flavor into every single one of these Big Brown Butter Chocolate Chip Cookies. It elevates the whole experience, trust me.
For the chocolate, I used semi-sweet, but if you love a slightly more bitter cookie to balance that richness, go ahead and use dark chocolate chips instead. Some people even mix in milk chocolate chunks! Just use about 1.5 cups total of whatever you love.
One last vital note: Please, please, please chill this dough! I know you’re excited, but chilling the dough for at least two hours (or even overnight if you can stand the wait) lets all that gorgeous brown butter flavor really sink in and prevents those big cookies from spreading into thin pancakes in the oven. It’s the ultimate texture secret!
Expert Tips for Browning Butter for Big Brown Butter Chocolate Chip Cookies
This is it! This right here is the make-or-break moment for your Big Brown Butter Chocolate Chip Cookies. Don’t rush it, and definitely don’t walk away! Browning butter is like making toffee or caramel; it requires attention, but the reward is insane.
Start by melting all one cup of butter over medium heat in a heavy-bottomed saucepan. Soon, it will start to foam up dramatically—that’s the water evaporating. Ignore the foam for a minute. You’re waiting for a sound change! The sizzling will quiet down after the water leaves.
Here’s my biggest tip for checking your progress: use a light-colored, stainless steel pan. If you use dark non-stick, those little brown bits blend right in! You want to watch those milk solids sink, toast, and turn dark amber against the shiny bottom. Once you smell that rich, deeply nutty aroma—like warm toasted pecans—you’re nearly there. It will happen fast after that so be ready!
Immediately yank it off the heat and pour that beautiful liquid gold into a cool bowl. It will keep cooking if you leave it in the hot pan! That’s how you accidentally burn it. Once it cools just slightly, you can mix it right into your sugars. That deep, roasted flavor is what makes these cookies truly unforgettable. If you need a quick refresher on other simple butter recipes, you can peek at my thoughts on 3 ingredient butter cookies, but for this recipe, the browning step is essential.
Step-by-Step Instructions for Big Brown Butter Chocolate Chip Cookies
Alright, now that we have our incredible nutty butter ready to go, let’s get this dough mixed up! The instructions look long, but honestly, it’s mostly waiting time, especially for that glorious chill phase. Follow these steps closely, and you’ll have the best Big Brown Butter Chocolate Chip Cookies ever. Don’t forget to check out some tips for making gooey chocolate chip cookies if you want to adapt this base!
Just a reminder: after you mix everything, cover that bowl tightly and forget about it in the fridge for at least two hours. If you skip chilling, you get flat cookies, and we are making large, thick cookies here!
Mixing the Dough for Big Brown Butter Chocolate Chip Cookies
First, make sure that browned butter is cooled down—you don’t want scrambled eggs! Now, in your big bowl, whisk that cooled, rich brown butter together with both the light brown sugar and the white granulated sugar until it’s really smooth. It should look creamy, not grainy.
Next, the eggs! This is important: add them in one at a time. Beat it well after the first one joins the party, let it incorporate fully, then add the second egg and mix again. Follow that up with your vanilla. Be thorough here!
In a separate, smaller bowl, go ahead and whisk your dry team together: the flour, the baking soda, and the salt. We want these mixed before they hit the butter mixture so everything is evenly distributed. Now slowly add the dry stuff to your wet stuff. Mix it on low speed—we are friends with our mixer, but we aren’t trying to create a gluten monster here! Stop mixing the second you see the last flour streak disappear. Then, gently fold in those beautiful chocolate chips. That’s it for mixing!
Baking and Cooling Your Big Brown Butter Chocolate Chip Cookies
Time to get the oven hot! Preheat your oven to 375 degrees Fahrenheit (190 Celsius) and line those baking sheets with parchment paper. This helps with cleanup, which we all appreciate.
Now for the size! Since we want these to be substantial, scoop out big portions—about three tablespoons of dough per cookie. Place them on the sheets giving them plenty of space—at least three inches between each one because they will spread a little bit. They need room to breathe and grow into their giant forms!
Bake them for about 11 to 14 minutes. You are looking for a sweet spot: the edges should be nicely golden brown, but the centers should still look just a little soft and maybe even a tiny bit pale. Don’t overbake! Let them sit right on that hot pan for five whole minutes to firm up slightly. If you try to move them too soon, they’ll just collapse! After five minutes, gently move them over to a wire rack to cool the rest of the way.
Serving Suggestions for Big Brown Butter Chocolate Chip Cookies
Honestly, these Big Brown Butter Chocolate Chip Cookies are perfect just standing alone—warm from the oven with that oozing chocolate—but sometimes you want to turn them into a real event! That toffee richness pairs so well with simple, creamy things.
You absolutely must try one slightly warm with a scoop of good vanilla bean ice cream. The contrast between the hot, nutty cookie and the icy cream is just divine. If you want something a little different, a drizzle of salted caramel sauce over the top takes them over the edge!
For a fun presentation, I love grouping them near a stunning dessert in a cup display. They are big enough to be the centerpiece! A cold glass of milk is mandatory, of course, even for grown-ups.
Storage and Reheating Instructions for Big Brown Butter Chocolate Chip Cookies
We need to keep these precious Big Brown Butter Chocolate Chip Cookies fresh, because you definitely won’t eat them all in one sitting—though I wouldn’t blame you if you tried! Store the cooled cookies in an airtight container at room temperature. They’ll stay perfectly delicious for about four or five days. If you stack them, put a small piece of parchment paper between layers to stop them from sticking together, especially if it’s humid where you live.
Now, if you’re craving that fresh-out-of-the-oven joy, reheating is simple. Pop one or two cookies on a microwave-safe plate for about 10 to 15 seconds. They get warm, the butter softens up, and the chocolate gets gooey again. Instant gratification, my friend!
Frequently Asked Questions About Big Brown Butter Chocolate Chip Cookies
People always have questions when they step up from standard cookies to these beauties! It’s all about that brown butter magic, and sometimes folks are worried about messing up the flavor or the texture goals. Don’t stress! I’ve gathered the questions I get asked the most when I bring these Big Brown Butter Chocolate Chip Cookies to parties.
Why do I have to chill the dough for these cookies?
Oh, this is the most common query! Chilling isn’t just a suggestion; it’s essential when you are making large cookies like these. If you skip chilling, the high-fat content from the brown butter melts too fast in the oven’s heat, and your cookies just spread right out into thin, crispy disks. Chilling solidifies that butter and deepens the brown butter flavor, leading to that thick, desirable texture.
Can I totally skip browning the butter if I’m in a huge rush?
Look, you *can*, but you absolutely shouldn’t if you want *these* cookies. If you just melt regular butter, you get a decent cookie, but you completely lose the unique, toffee-like, nutty depth that defines this recipe. If you’re in a pinch, maybe make a standard cookie, but for the real deal, taking those extra 8 minutes to toast your butter is the price of entry!
My cookies came out cakey instead of chewy—what went wrong?
Cakey usually means too much flour or not enough sugar/fat ratio, or you overmixed after adding the flour. Since these are already big cookies, you want them chewy! Make sure you are measuring your flour correctly—spoon it lightly into the measuring cup rather than scooping directly from the bag. Also, check your baking soda; if it’s old, it won’t give you the right rise/spread balance. If you want more inspiration, check out some other easy and delicious chocolate chip cookies for comparison!
How can I make sure my chocolate chips don’t sink to the bottom?
This happens, especially with heavy add-ins like chocolate chips in a big-cookie setup! Before you fold them in, toss your chocolate chips lightly with about one teaspoon of your measured flour. That little dusty coating helps the chips cling to the dough structure instead of sinking out during the bake. It’s a small trick, but it makes a huge difference in presentation!
Nutritional Estimates for Your Big Brown Butter Chocolate Chip Cookies
Look, I’m a baker, not a nutritionist! I believe firmly that you should eat the cookie, enjoy the rich, nutty goodness, and worry about kale tomorrow. But because I hate when recipes skip this part, I did pull together the estimates for you based on the ingredients listed. Please take this with a big grain of salt—or maybe just finish that cookie before you start analyzing the data!
These numbers are based on making exactly 18 servings, so one whole, giant, glorious Big Brown Butter Chocolate Chip Cookie. If you make them a little smaller, these numbers decrease!
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Protein: 4g
See? Worth every single decadent bite. When you’re working with real butter and quality sugar, you know exactly what you’re getting in terms of flavor, even if the exact macros are just an estimate!
Share Your Big Brown Butter Chocolate Chip Cookies Experience
I just have to know—did these finally dethrone your old favorite cookie recipe? Seriously, once you taste that deep, nutty goodness in your Big Brown Butter Chocolate Chip Cookies, you have to tell me about it! Please leave a rating right here, and snap a picture of those huge crumbs!
I love seeing how you all bake them up. If you dunked yours in some homemade chocolate chip cookie dough dip, I need the details in the comments below. Happy baking, my friends!
Print
Big Brown Butter Chocolate Chip Cookies
- Total Time: 2 hr 34 min
- Yield: 18 large cookies 1x
- Diet: Vegetarian
Description
Recipe for large chocolate chip cookies made with browned butter for a deeper flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then brown bits form at the bottom and the butter smells nutty. This takes about 5-8 minutes. Immediately pour the browned butter into a heatproof bowl and let it cool for 15 minutes.
- In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips.
- Cover the dough and chill for at least 2 hours, or up to 3 days. Chilling improves texture and flavor.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
- Scoop large portions of dough (about 3 tablespoons each) onto the prepared sheets, spacing them about 3 inches apart.
- Bake for 11 to 14 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra large cookies, use 1/4 cup of dough per cookie and increase the baking time by 1-2 minutes.
- You can substitute milk chocolate or dark chocolate chips for semi-sweet.
- Prep Time: 20 min
- Cook Time: 14 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: chocolate chip cookies, brown butter, large cookies, homemade cookies, dessert