Brown Butter Chocolate Chip Cookies (Bakery Style)

5 from 5 votes
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These chocolate chip cookies aren’t just a plain old cookie: They’re Brown Butter Chocolate Chip Cookies, XL Bakery Style, and they’re some of my favorite cookies ever.

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Stack of bakery style chocolate chip cookies

Why You Will LOVE These Cookies

Chocolate Chip Cookies never get old: they’re the gift that keeps on giving. I have a ton of recipes on this site and don’t plan to stop creating them anytime soon!

Here is why these Brown Butter Chocolate Chip Cookies are one of the best ones:

  • Brown Butter gives the cookies a deep rich flavor that just plain melted butter doesn’t have.
  • These are HUGE cookies so they stay soft and gooey in the center. Almost as big as my hand, they have ¼ cup of dough in each one!
  • Mini Chocolate Chips ensure a ton of chocolate in every bite!

Brown Butter Chocolate Chip Cookies Recipe Video

Stack of bakery style chocolate chip cookies

Ingredients in Bakery Style Cookies

Unsalted Butter: Unsalted butter is a must because we are going to brown it. You don’t want to brown salted butter as it will concentrate the salty flavor.

Sugar: I use both brown and granulated sugar in the recipe. Brown sugar helps keep them soft.

Eggs: Eggs are important for the structure of cookies and the fat from the yolk makes them rich and chewy.

Vanilla Extract: For flavoring – for an extra boost add almond extract too!

Baking Soda: Helps cookies spread and rise.

Salt: Required since we’re using unsalted butter.

All-Purpose Flour: Be sure to measure it correctly or the dough will be too crumbly.

Mini Chocolate Chips: You can use regular ones but I like how the mini ones get in every single bite.

6 photos showing how to make bakery style chocolate chip cookies

How to make Brown Butter Chocolate Chip Cookies

1. Brown the Butter: Have you ever browned butter before? It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat. Read my post to learn how to brown butter easily.

2. Mix: Then simply add the brown butter to a large bowl. Mix in the sugars, then the eggs and vanilla, baking soda and salt, then mix in the flour. Stir in the chocolate chips and it’s time to scoop.

3. Scoop: Scoop ¼ cupfuls of dough onto the cookie sheet. You don’t need to space them out yet.

4. Chill: This dough MUST be chilled for best results. I recommend chilling overnight but the minimum chill time is 2 hours.

5. Bake: Because they’re pretty firm when going into the oven, bake them halfway then press them down a bit to flatten and finish baking. These cookies are huge. They’re large and in charge and the center doesn’t quite cook all the way and it makes them gooey and doughy and fabulous.

A hand holding up a bakery style chocolate chip cookie

Tips

  • Because the butter starts off melted, it’s hot. The brown and granulated sugars cook into the butter giving it a really toffee-like flavor. And because it starts off melted you MUST chill it. I chilled this dough overnight in my fridge. You don’t have to chill it that long, but it’s TOTALLY worth the wait. Something about the chilling makes the flavors marry just the right way. Don’t skimp on the chilling!
  • For an extra flavor boost add 1 teaspoon almond extract in addition to the vanilla.
  • They won’t flatten unless you press them down a bit partially through baking.
  • Top just baked cookies with more chocolate chips for that extra chocolatey look.
  • The recipe has been updated slightly to encourage you to scoop the dough BEFORE chilling so it’s easier to do.
Bakery style chocolate chip cookies on parchment paper

FAQ

How do you store chocolate chip cookies?

Store these in an airtight container on the counter or freeze them for up to 2 months.

What does brown butter do for cookies?

The concentration of the toasty butter flavor you get from brown butter adds a deepness and richness to the cookies – the flavor is hard to describe but it’s almost toffee-like.

Why are my cookies flat brown butter?

If you’re making brown butter cookies and they’re flat, that’s because you probably didn’t chill the dough. Brown butter is hot and melted and you can’t immediately bake cookie dough made with it. Chill these cookies for a minimum of 2 hours before baking.

Should you brown butter for cookies?

YES – it’s so easy to make brown butter and add it to chocolate chip cookies.

How do bakeries keep cookies soft?

These stay soft because of the combination of brown sugar and melted butter and because they are not over baked – under bake your cookies to keep them soft.

How do I make my cookies look professional?

My trick is to top just baked hot from the oven cookies with more chocolate chips. The chocolate melts a bit to adhere them and then they look extra pretty!

What makes cookies cakey or chewy?

Cakey cookies happen when there is too much flour or when you use baking powder. Chewy cookies happen with the addition of eggs.

XL Bakery Style Chocolate Chip Cookies. You WILL eat them all. And they’re worth every calorie!

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Bakery Style Chocolate Chip Cookies

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!
5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Yield 14 cookies
Serving Size 1 cookie

Ingredients

  • 1 cup (226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 1 teaspoon baking soda
  • 3 ¼ cups (403g) all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups mini chocolate chips

Instructions

  • Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
  • Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
  • Scoop ¼ cupfuls of dough into balls onto a cookie sheet lined with parchment paper or a silicone baking mat. No need to space them. Cover with plastic wrap and chill at least 2 hours or overnight.
  • Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
  • Scoop out ¼ cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies. Bake 5 minutes, then press the cookies slightly to flatten. (Careful – they're hot! Use a glass that's been sprayed with cooking spray so you don't burn your hands.)
  • Bake for about an additional 8-10 minutes. They will be golden on the outside and still doughy on the inside – perfect! Top just baked cookies with more chocolate chips. Let cool for 5 minutes, and then remove from pans to cool completely.
  • Store in an airtight container on the counter for up to 3 days or freeze for up to 2 months.

Recipe Notes

  • Almond extract is optional but adds great flavor.
  • Recipe has been updated – originally it called for chilling the dough prior to scooping which just made scooping really hard. Scooping before chilling is the way I do it now and so much easier.
  • Minimum chill time: 2 hours but I like overnight best.
  • Substitute regular size chocolate chips in place of mini if preferred.

Nutrition Information

Serving: 1cookie | Calories: 432kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 67mg | Fiber: 1g | Sugar: 38g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword chocolate chip cookie
Stack of bakery style chocolate chip cookies with recipe title on top of image

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!

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160 CommentsLeave a comment or review

  1. Haha. Happen to be a “watermelon addict”. I have a harder time to stop eating watermelon than most “junk” foods

  2. I agree with Melody. I just finished mixing and the dough is too crumble. I think you have an extra cup of flour added to the recipe posted?? I will chill and bake and see how they turn out anyway but not as excited as I was when I began the adventure as I did not expect the dough to be unworkable. 🙁

    1. I’m sorry Cheryl. I’ve made these several times, and the amount of flour is correct. Did you brown the butter? How are you measuring your flour?

      1. Hi, I did brown the butter and I chilled the dough. Super crumbly batter but the cookies taste great.
        🙂

      2. I’m glad they turned out! So strange it was crumbly. I can only think that climate may be the culprit? I know it’s hard to scoop (and can flake because of that) when scooping, but I’m glad they turned out!

  3. My dough also was very dry and crumbly, but when I started rolling into balls and it warmed up, it formed balls. I was sort of worried at first because they didn’t really flatten out like cookies, but this pregnant lady was craving cookies and so I persevered. Once they were out of the oven, I used a fork to help flatten them out, cool on the sheet since they were crumbly and once they were cool they were less crumbly and still chewy and delicious!! Not winning any beauty contests, but sooo good 🙂

    1. Having them in the fridge over night makes them not spread, that’s for sure. I pushed them down a bit with my palm before baking so they’d be a little flatter. I love a underdone cookie, and these are for sure that. 🙂

  4. Well I was 1/4 of a cup short of white sugar so I made it up with brown. Everything else was by the book. Even chilled it. They are edible just super crumbly. O_o

    1. Can you give me some specifics about what you did? Was anything changed in the recipe? Did you have problems browning the butter? How long did you bake them for? If we can talk specifics I can help you troubleshoot!

  5. Hi Dorothy! I thought you’d like to know that your cookie was the winner in a test I did for my blog to find the best chocolate chip cookie! Me and a bunch of friends tested six different cookies recipes, graded them and yours came out on top 😀

    Maybe you’ve seen a few visitors coming from my blog, and wondered what the heck that was about (I’m guessing you don’t speak Swedish) Well, now you know 😉

    Thanks for a great cookie recipe! 😀

  6. I just tried this recipe and am eating a cookie right now, warm, 10 minutes out of the oven. I’m very, very happy :). Thanks for sharing the recipe!

  7. Seriously this is how every chocolate chip cookie should be. They are the perfect size and look thick and chewy. Now I need one :).

  8. I made the mistake of reading this post in public. Drool. Jaw-dropping, mouth gaping, awe. And I’m in a café at a window seat. I am most definitely making this soon! And the mini-chocolate chip thing is a fantastic notion. Why did I not ever think of that before? You are a dessert genius, Dorothy <3

  9. Ok, so if you’re ever thinking to yourself “I really want to send Steph some dessert but I can’t decide what to make”. This is it, girl. Holy cow these look good!! I would eat them for every meal every day until they were gone 🙂