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!
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
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.
Chocolate into the dough!
I can’t lie, I did sample 🙂
I mean come on! Gorgeous little balls of dough 🙂
If crispy, rich buttery edges with chewy chocolatey centers are your thing then these are going to knock your socks off.
Major jackpot.
Tips For Making The Best Cookies
- Don’t alter the recipe, use all ingredients as listed.
- For a more firm cookie, refrigerate your cookie dough for 24 hours before baking.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture.
- Don’t skip creaming your butter and sugars for a good 2 minutes. Helps create a fluffy, chewy cookie.
- Try sprinkling dough with just a touch of salt for a perfect sweet and salty combination.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
- Store leftover cookies in an airtight container for 3 days room temperature.
Crispy Brown Butter Chocolate Chunk Cookies
Ingredients
- 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
Instructions
- 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.
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?
These look delicious!!! Brown Butter is my favorite!
Beautiful cookies! Pudding does amazing things to baked goods. Yum!
That looks absolutely something to drool over!!!
yum!!! these look perfect!
I’m not sure much of the dough would end up in the oven
Haha!! Seriously!
Holy moly!!! Brown butter + big fat chocolate chips, I’m sold!
I appreciate your work for making such wonderful Cookies. Sure, I will try it on this valentine day for someone 🙂
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!
Mmmmmm! Digging all this melty chocolate!!
GAH. I absolutely have to make these. Right now, I don’t even care.
Well how could you NOT sample these adorable cookies?! I mean, I would sample a few, ore more – why lie?!
Jenny,
Yeah, buddy. These are definitely for me.
Annamaria
These cookies look so chewy and chocolatey! Perfect!!
Is the instant vanilla pudding mix mandatory or can I leave it out?
You can leave it out. I like the texture it brings, but can be left out.
Oooohh! These are making me want to pull out the mixer! YUM.
I have never made cookies with brown butter before, but I bet they are divine! I will definitely have to give these a try!
Yet another amazing cookie!!! Can’t wait to make it 🙂
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!
This is my kind of cookie! Love that chewy center with the crispy edge
So happening! I haven’t had homemade cookies in too long!
oh jeez Jenny!! These look SO good! I could take a dozen or two!
These cookies and those HUGE chunks-o-chocolate look amazing! I’d be nibbling too!!! Love them!
Ohhhh you had me at brown butter!!! Love how crispy the edges are but pillowy soft that center looks!! Pound plus is my love!
I LOVE brown butter! These cookies are perfect!
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!
These are cookie perfection!
I STILL haven’t made brown butter cookies yet….these need to happen!!
I am addicted to ccc’s and these look so good! Love those cookies with the melted chocolate chips!