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. Thank you for this recipe, I added some revisions to it like whole grain flower but they still taste amazing! Keep up the fabulous work!!

  2. From extensive reading on the science of baking in particular with chocolate chip cookies, its not unusual for the dough to be dry. Its the browned butter that does it. Some bakers need to know that any amount of warmth to the butter will cook the dough and dry it out before you even put them in the oven. Butter has water in it and when its heated or in this case browned it loses that water or moisture. Therefore once your butter is browned, remove it from the heat, scrape it all into a heat proof bowl and add one standard size ice cube to it. It cools it down and adds back that moisture. Once its cool to the touch add it to the dough, then add your dry ingredients. It should help and I hope I’ve helped as well. Thanks for your recipe!

  3. Hi i made these for christmas and I rolled the balls out before refrigerating the dough.  They turned out great and i didnt have to strain my arm to before baking 🙂  Great recipe!

  4. Hi! I’m making these cookies right now! I was just wondering if it is supposed to be crumbly after adding all of the flour in? I even went in with my hands to knead it and it isn’t quite working right. Hopefully I didn’t mess them up!

    1. It shouldn’t be crumbly when you add the flour – my dough is usually quite wet still. How do you measure your flour? There is a chance you may have overmeasured. The best way to do it is to scoop the flour into the measuring cup with a spoon so it doesn’t get packed.

  5. Hi. I’m going to have a party next weekend and it’s too much work if I’m going to bake everything on the same day. Do you think I can freeze this dough and only bake them in the oven on the day of the party?

  6. Finally got around to making these babies! I love the mini-chips, wasn’t sure about the almond (but did it) it adds a certain something good to the taste. Had to split the results to send to 2 college daughters (care packages), but I hide a few for me. Thanks for the great recipe ?

      1. Hi I made these a couple years ago but can’t seem to recall how much butter is used, 2 sticks? Is that 1 cup total or 2 cups? Asking because I’ve seen sticks of butter that are only 1/4 cup and then sticks that are 1 cup butter. Thanks.

  7. best. cookies. ever. thank you so much for coming up with this amazing recipe!!! it has become my go-to for chocolate chip cookies. this is the third time i have made them. there is a little coffee shop here in town that we used to frequent for their big, home-made chocolate chip cookies… well, these are even better than theirs… i didn’t think it was possible! 🙂 one thing i do to make it easier… i scoop out the dough and form it, then place in a container on waxed paper, cover and refrigerate. then all i have to do is take them out and pop ’em in the oven. (saved my arm from the workout with extra chilled dough 😉