Crispy Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are no joke. They have the perfect crispy edges while being soft and ultra chocolatey in the center.  My Crispy Brown Butter Chocolate Chip Cookies will cure any sweet tooth!

Crispy Brown Butter Chocolate Chunk Cookies

Brown Butter Chocolate Chip Cookies

Not sure it gets better than brown butter cookies.  It brings a richness that is absolutely perfect in cookies.  So excited for you to try these!

Try my Brown Butter Peanut Butter Cookie Bars too!  Follow Picky Palate on Instagram for daily recipe inspiration.

Best Chocolate Chip Cookies

Crispy Brown Butter Chocolate Chunk Cookies

The star of the show are these gorgeous chocolate chunks. I get the giant chocolate bar from Trader Joe’s and chunk it myself. I know you can buy a bag of chunks if that’s easier for you.

Crispy Brown Butter Chocolate Chunk Cookies

Chocolate into the dough!

Crispy Brown Butter Chocolate Chunk Cookies

I can’t lie, I did sample 🙂

Crispy Brown Butter Chocolate Chunk Cookies

I mean come on! Gorgeous little balls of dough 🙂

Crispy Brown Butter Chocolate Chunk Cookies

If crispy, rich buttery edges with chewy chocolatey centers are your thing then these are going to knock your socks off.

Crispy Brown Butter Chocolate Chunk Cookies

Major jackpot.

Crispy Brown Butter Chocolate Chunk Cookies

Tips For Making The Best Cookies

  1. Don’t alter the recipe, use all ingredients as listed.
  2. For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
  3. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  4. Do not ever grease your cookie sheets.  Will make cookies spread and change texture.
  5. Don’t skip creaming your butter and sugars for a good 2 minutes.  Helps create a fluffy, chewy cookie.
  6. Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
  7. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  8. Let cookies cool completely before storing in containers. This will keep their crispness
  9. Store leftover cookies in an airtight container for 3 days room temperature.

Crispy Brown Butter Chocolate Chunk Cookies

These Brown Butter Chocolate Chip Cookies have perfect crispy and buttery edges, with soft, ultra chocolatey centers. Satisfy any sugar cravings with these easy homemade cookies!
Course: Dessert
Cuisine: American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24
Calories: 139kcal
Author: Jenny
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  • 3/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons instant vanilla pudding mix
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chunks


  • Preheat oven to 350 degrees and line large baking sheet with parchment paper or a silpat liner.
  • Place butter into a small saucepan over medium heat. Cook and swirl pan often until butter is browned. Brown bits will form at the bottom of the pan and butter will turn golden. Transfer to a heat proof bowl to cool for 10 minutes.
  • Place butter and sugars into a large mixing bowl. Stir until well combined. Add egg and vanilla, stirring until well combined. Slowly stir in flour, pudding mix, salt, baking soda and chocolate chunks until just combined.
  • Use a small to medium size cookie scoop and scoop dough onto prepared cookie sheet placing 1 inch apart. Bake for 12 minutes, until edges just turn golden. Remove and let cool for 5 minutes before transferring. Enjoy room temperature.


Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 37mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Calcium: 10mg | Iron: 0.6mg
Keywords: best chocolate chip cookies, brown butter chocolate chip cookies, easy cookie recipes

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30 Responses
  1. Annette Forgie

    I just made the Brown butter ccc. The taste was very good and a wonderfully crispy cookie. My one issue was that the cookies got rather flat, which caused them to have a greasy texture when cooled. I’m wondering if I did not allow the butter to cool enough. Any suggestions?

  2. Katymorrision

    I appreciate your work for making such wonderful Cookies. Sure, I will try it on this valentine day for someone 🙂

  3. Amanda | The Cinnamon Scrolls

    I’m totally the same way with cookies – always nibbling away at the dough! It’s the best part! These look so good with their puddles of melted chocolate. Delish!

  4. Megan {Country Cleaver}

    Well how could you NOT sample these adorable cookies?! I mean, I would sample a few, ore more – why lie?!

  5. Matea

    These cookies look so chewy and chocolatey! Perfect!!
    Is the instant vanilla pudding mix mandatory or can I leave it out?

  6. Melissa

    I have never made cookies with brown butter before, but I bet they are divine! I will definitely have to give these a try!

  7. Jeanette | Jeanette's Healthy Living

    My Mom buys the big bars of chocolate to dip strawberries in from Trader Joe’s – I love the big chunks of chocolate you broke off for extra melted chocolatey cookies!

  8. Robyn Stone | Add a Pinch

    These cookies and those HUGE chunks-o-chocolate look amazing! I’d be nibbling too!!! Love them!

  9. Julie @ Table for Two

    Ohhhh you had me at brown butter!!! Love how crispy the edges are but pillowy soft that center looks!! Pound plus is my love!

  10. Erin@WellPlated

    That pound plus dark chocolate bar at Trader Joe’s is one of life’s greatest gifts. Great idea to use it to make super chunky cookies!

  11. Kevin @ Closet Cooking

    I am addicted to ccc’s and these look so good! Love those cookies with the melted chocolate chips!

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