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These brown butter chocolate chunk cookies are chewy, soft, and packed with rich nutty flavor from browned butter and big pools of melted chocolate. Made with simple pantry ingredients, these bakery-style cookies have crisp edges, gooey centers, and a hint of sea salt for the perfect balance. An easy homemade cookie recipe that’s great for parties, holidays, or anytime you’re craving fresh baked cookies.

Ingredients

12 Tbsp unsalted butter, cut into pieces (helps it melt evenly and brown better)
1 cup dark brown sugar, packed (light brown sugar works too)
½ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 Tbsp whole milk
1 Tbsp pure vanilla extract
2 ⅔ cups all-purpose flour, spooned and leveled
1 tsp salt
1 tsp baking soda
½ tsp baking powder
2 bars (4 oz each) semi-sweet chocolate, chopped, divided
Flaky sea salt, for finishing

Instructions

1. Prep the oven.
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.

2. Brown the butter.
Melt the butter in a saucepan over medium heat. Stir frequently until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool for 10–15 minutes.

3. Mix the wet ingredients.
In a large mixing bowl, beat the browned butter with the dark brown sugar and granulated sugar until smooth. Add the egg, egg yolk, milk, and vanilla extract. Beat until well combined.

4. Add the dry ingredients.
Sift in the flour, salt, baking soda, and baking powder. Gently fold until just combined (dough may look crumbly at first but will come together).

5. Add chocolate.
Fold in about ¾ cup of the chopped chocolate chunks. If the dough feels dry, add a splash of milk.

6. Shape cookies.
Scoop dough into balls (about 1 ½ Tbsp each). Press the tops of each dough ball into the remaining chopped chocolate, ensuring the chocolate sticks. Place 6 cookies per baking sheet, slightly flattening them for even baking. (Makes ~22 cookies.)

7. Bake.
Bake for 10–11 minutes, until edges are lightly golden but centers look slightly underbaked. The cookies will continue to firm up as they cool. For perfectly round cookies, swirl a cup around their edges immediately after baking.

8. Cool and garnish.
Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm, if desired.

Why You’ll Love This Recipe

Rich nutty flavor from browned butter.
Chewy centers with slightly crisp edges.
Loaded with big pools of melted chocolate chunks.
Bakery-style cookies you can make at home.

Tips

Brown butter carefully: Watch closely to prevent burning—it should be golden brown and smell nutty.
Use quality chocolate: Chopped chocolate bars create gooey pockets, unlike regular chips.
Slightly underbake: Pull cookies when they still look soft in the center for the best chewy texture.
Make-ahead dough: Chill dough balls for up to 24 hours for deeper flavor and thicker cookies.

Variations and Substitutions

Chocolate swaps: Try dark chocolate, milk chocolate, or a mix of your favorites.
Nutty twist: Add ½ cup chopped pecans, walnuts, or hazelnuts.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Extra flavor: Stir in ½ tsp espresso powder or a pinch of cinnamon.

FAQs

Can I freeze the dough?
Yes. Freeze cookie dough balls on a tray, then store in a freezer bag for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.

Why is my dough crumbly?
It’s normal at first—keep mixing and it will come together. If still dry, add a small splash of milk.

How do I store baked cookies?
Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.

Serving and Suggestions

Pair with a glass of cold milk for a classic treat.
Serve warm with a scoop of vanilla ice cream.
Pack in lunchboxes or share at parties and gatherings.
Sprinkle extra flaky salt just before serving for a gourmet finish.