These bakery brown butter chocolate chip cookies have a crispy edge and chewy middle with puddles of chocolate in every bite. I am telling you they are the BEST you will ever try.

This recipe was born from my pursuit of recreating my favorite bakery’s cookie. When they announced they were closing I was crushed. Their cookies were something I treated myself to once in a blue moon. If I was celebrating a win or just happened to be by the bakery I couldn’t resist. After many many many attempts I think I have come very close.

Why You’ll Love This Recipe

It is a huge cookie – it’s thick and big and full of puddles of chocolate in every bite. This is a treat and maybe you’ll want several but I think just one will cure your craving.
They freeze well – these are best when warm and they’re so big that you probably don’t want to bake a dozen at a time unless you are feeding a crowd. I love keeping a batch in my freezer and pulling out a few to bake right before guests come over. Bonus – they make your house smell amazing.
It uses a combo of chocolate chips and chopped dark chocolate – the chopped dark chocolate are what create the puddles of chocolate and the semi sweet chocolate chips sweeten it up just a tad.

Ingredients

Flour – As much as I love freshly milled flour, I think all purpose works best here.

Butter – Quality matters here and will make a big outcome on your final product. If you use salted butter just decrease the salt in the recipe by a half tsp.

Heavy Whipping Cream – This adds moisture back to the dough from the liquid that was evaporated from browning the butter.

Brown Sugar – Helps the chewy factor and gives it a wonderful depth of flavor

White Sugar – Helps sweeten and thins them the perfect amount.

Eggs – Provides the structure and stability.

Vanilla Extract – Adds amazing flavor.

Salt – The only salt I use is Redmond’s Real Salt. Just don’t use table salt.

Baking Soda – This helps the cookies rise and helps create those crispy edges. Don’t skip!

Chocolate – these cookies are a treat, I say splurge on high quality chocolate. I recommend 70% for the dark chocolate.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Bakery Brown Butter Chocolate Chip Cookies

Over medium/low heat, brown your butter in a pan. You want to give the butter a deep brown color, but be careful not to burn it. You need to whisk constantly – DO NOT WALK AWAY. Your nose will be a good indicator that it is done browning; it will smell nutty and toasted. Turn off the heat as soon as it’s brown.

Allow the butter to cool. As it’s cooling you should whisk in the heavy cream. It will become thick and creamy in texture.

While the mixture is cooling, whisk together your dry ingredients – baking soda, salt, and flour.

Once the butter has cooled, add your brown sugar, white sugar, and browned butter mixture to a stand mixer and mix until well combined.

Add your egg, egg yolk, and vanilla extract and mix until just combined.

Next, add your flour mixture and mix until just combined. No overmixing!

Add in the chocolate and again, mix until just combined.

Refrigerate the cookie dough overnight. I know, I know, the wait sucks, but it’s important and worth it.

The next day preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Bake 6 cookies at a time for 18ish mins.

Tips

Do not step away when you are browning your butter. It can and will burn in a few seconds.
Do not overmix the dough. It will greatly affect the texture and make them dry and tough.
Do not over bake. The cookies will continue to bake as they cool and they’ll lose that gooey soft center if baked too long.
As soon as the cookies come out of the oven you can take a spatula and slightly push the edges of the cookie in to give them a perfectly round shape.

Recipe FAQS

This might take some practice but you should get a good result the first time. You want it to be a deep brown color and it should smell nutty. This blog post goes super in depth and also has a video.

I think both will work well one for one.

Yes, there is no getting around it. The dough needs time to meld together for the flavors to really settle in. Also, the cookies will spread wayyyyy too much in the pan if you don’t.

These are so so good warm. But they’re also great the next day. Personally, if I’m just curing my own craving, I will cook two straight out of the freezer. One for now and one for the next day. These will store up 3-5 days in an airtight container.