Giant Brown Butter Double-Chocolate Chip Cookies: Rich, caramelly, chewy on the inside, crisp on the outside, satisfaction in every bite, the decadence your heart craves— chocolate chip cookies! These cookies are so full of flavor with speckles of brown butter that look so much like vanilla beans. The best chocolate chip cookie you’ve ever had! If you love bold and rich flavors, I’m confident that you’ll LOVE these cookies! This better-than-the bakery cookie recipe is a keeper for the cookie-lover connoisseur!
Giant Brown Butter Double-Chocolate Chip Cookies with Dark Brown Sugar
What’s more satisfying than thick and chewy chocolate chip cookies? For cookie lovers, like me, finding an amazing chocolate chip cookie is like a never-ending quest! There are times when only a chocolate chip cookie will do. There’s just something about that bite! That first bite into perfection is what we all want and crave, isn’t it? Brown butter gives a chocolate chip cookie a deep layer of flavor like nothing else!
What is Brown Butter?
Brown butter is a French cooking technique called beurre noisette. It’s a very simple technique that is used to cook butter slowly over low heat until it is browned and has developed a rich and aromatic nutty flavor. The smell of browned butter is unlike anything else! Brown butter takes an ordinary chocolate chip cookie and transforms it into an extraordinary chocolate chip cookie!
How to Make Brown Butter
Making brown butter is so easy!
- You slice the butter into small pieces (about 1 Tablespoon each) and place them into a large light-colored frying pan.
- Over medium heat, cook butter slowly. The butter will melt and then it will become foamy. Be sure to stir continuously.
- You will begin to see light brown specks of butter begin to form in the pan.
- Continue stirring until the little specks of butter have turned a nice deep amber color.
- Remove the pan off the heat and set aside to cool. The butter will continue to cook as it sits in the pan.
These Giant Brown Butter Double-Chocolate Chunk Cookies with Dark Brown Sugar Are:
- Full of dark and rich flavors!
- Loaded with milk chocolate chips and semi-sweet chocolate chunks for that perfect combination of sweetness and bitterness.
- Caramelly, nutty, chocolatey, and sweet!
- Giant-sized, so you can be sure to satisfy your cookie craving with just one cookie, I think.
- A perfectly chewy and crisp chocolate cookie, all in one bite!
- The only chocolate chip cookie recipe you’ll ever need!
Ingredients to Make Giant Brown Butter Double-Chocolate Chunk Cookies with Dark Brown Sugar:
- Flour: Just your traditional all-purpose-flour for this recipe. The ratio of flour in this recipe helps to make the cookies chewy.
- Brown Butter: adds tenderness to the dough and creates the most incredibly aromatic caramelly, nutty flavor! You make brown butter at home with my simple instructions below.
- Dark Brown Sugar: makes the cookies chewier. The extra molasses in dark brown sugar adds so much flavor and moisture to this recipe!
- Granulated Sugar: helps the cookies to spread and helps to make the cookies turn brown. It also adds sweetness!
- Eggs: adds richness and structure. The proteins in the eggs help to make the cookies chewier.
- Baking Soda: is the leavening agent in this recipe. It helps to neutralize the acidity in the brown sugar, butter, and other ingredients. It also helps the cookies to brown.
- Kosher Salt: enhances all the other flavors
- Milk Chocolate Chips: adds a bit more of a sweeter chocolate flavor that adds depth to all the other deeper flavors.
- Semi-Sweet Chocolate Bar: cut into large chunks— adds a slight bitterness that is so necessary for the best chocolate chip cookies. I sometimes add Bittersweet chocolate instead because I love dark chocolate so much! Feel free to use whichever combination of chocolate you prefer!
How to Make Giant Brown Butter Double-Chocolate Chunk Cookies with Dark Brown Sugar
Step 1: Make the brown butter – slice butter and place them into a large light-colored frying pan. The light color frying pan will help you see the butter changing color more easily.
Step 2: Over medium heat, cook butter slowly. The butter will melt and then it will become foamy. Be sure to stir continuously for about 6-7 minutes.
Step 3: You will begin to see light brown specks of butter begin to form in the pan. Continue stirring until the little specks of butter have turned a nice deep amber color. Remove the pan off the heat and set it aside to cool for 20-30 minutes before using.
Step 4: Add brown butter, dark brown sugar, and granulated sugar into the bowl of a stand mixer and mix together for about 1 minute.
Step 5: Add eggs and vanilla extract and beat until combined.
Step 6: In a large bowl, whisk together flour, baking soda, and salt and add them slowly into the wet brown butter mixture.
Step 7: Mix dry ingredients with wet ingredients on low speed until combined.
Step 8: Add in chocolate chips and chocolate chunks and mix until evenly incorporated.
Step 9: Place the mixing bowl with cookie dough in the fridge and let it chill for about 30 minutes.
Step 10: Take the mixing bowl out of the fridge. Scoop out cookie dough using a large ice cream scoop or cookie dough scoop and place them on a baking sheet lined with parchment paper. Then place the baking sheet with the cookie dough balls back into the fridge at let them chill for 1 to 2 hours before baking. If the baking sheet doesn’t fit in the fridge, then place cookie dough balls onto a plate and put it in the fridge to chill for 1 to 2 hours. Don’t skip this step as it makes a huge difference in how your cookies will bake.
MORE DELICIOUS DESSERT RECIPES!
- 2 and 1/4 cups all-purpose flour, spooned and leveled.
- 1 cup (2 sticks) unsalted butter, browned and cooled to room temperature (about 160F).
- 1 and 1/4 cups dark brown sugar, tightly packed.
- 1/2 cup granulated sugar
- 2 large eggs, room temperature.
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt or kosher salt. See notes below if using table salt.
- 2 teaspoons vanilla extract
- 3/4 cups milk chocolate chips
- 1 cup chocolate chunks. Plus 1/2 cup more for studding on top of cookies, optional.
1. Preheat oven to 350F. Line a baking sheet with parchment paper and set to the side.
2. First let's make the brown butter: Slice butter into one-inch pieces and place into a large skillet. Use a light-colored skillet so that you can keep an eye on the butter as it begins to change color. Over medium heat, melt the butter while stirring constantly. The butter will begin to foam and change color. It may be difficult to see the bottom of the pan from all the foam, so be sure to keep swirling the butter with a wooden spoon so that you can see the bottom of the pan. This process will take about 6 to 8 minutes. The butter is browned when you see the milk solids on the bottom of the pan begin to turn golden brown and the butter has developed a caramel, nutty aroma. Take the pan off the heat and place to the side to cool for about 10-15 minutes. The butter will continue to cook as it cools. If your butter has turned a very dark amber color, immediately pour it into a different dish to help keep it from browning further. See post for step-by-step photos with instructions.
3. Chop up the chocolate bar into small to medium-sized chunks and place to the side.
4. In the bowl of a stand mixer or mixing bowl, add brown butter, dark brown sugar, and granulated sugar and mix together for about 1 minute until all ingredients are well incorporated. Then add the eggs and vanilla extract and mix until blended.
5. In a separate medium-sized bowl, add flour, baking soda, and salt. Mix until well combined. While the mixer is on low speed, slowly pour dry ingredients over the wet ingredients. Mix until all the dry ingredients have been well blended with the wet ingredients.
6. Add in the chocolate chips and half of the chocolate chunks. Mix until the chocolate is evenly combined. Then place the mixing bowl in the freezer for about 20 minutes.
7. Take the mixing bowl out of the freezer. Use a large cookie or ice cream scoop to scoop out the cookie dough and place onto the baking sheet lined with parchment paper. If you don't have a large cookie or ice cream scoop, scoop out 3 to 4 tablespoons of cookie dough and roll into a ball.
8. With the remaining chocolate chunks, press a few pieces of the chocolate chunks into the top of each cookie. Then place the baking sheet with cookie dough into the fridge or freezer for 10 minutes. Don't skip this step.
9. Then take the baking sheet out of the fridge or freezer and bake in a preheated oven for 8 to 12 minutes or until the cookies are golden brown around the edges. You want the cookies to be brown around the edges and a little undercooked in the center. The cookies will continue to cook when you take them out of the oven and they are resting on the baking sheet. The cookies may also look a little puffy, that's normal. The slightly puffy and undercooked center is going to collapse and it will create those crinkly edges which we love.
10. Once the cookies have cooled on the baking sheet for 5 minutes, transfer the cookies to a wire cooling rack and allow them to cool and set for another 30 minutes before eating.
1. If using table salt, only use 1/4 teaspoon salt.
2. To store cookie dough, scoop out all of the cookie dough or roll into large balls, place them on a plate and cover with plastic wrap. You can keep them on the plate covered in the fridge for up to 5 days, or once they have become firm, you can transfer cookie dough into either a ziplock bag or a freezer-safe container.
Amount Per Serving: Calories: 312Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 389mgCarbohydrates: 43gFiber: 1gSugar: 31gProtein: 4g