Ultimate Soft and Chewy Brown Butter Chocolate Chip Cookies (No Chill Dough)
Get the best soft and chewy chocolate chip cookies with deep brown butter flavor. This recipe uses a no-chill dough and is adjusted for high altitude baking, making giant bakery-style cookies.
- Prep Time: 15 min
- Cook Time: 14 min
- Total Time: 29 min
- Yield: 16 giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup milk or dark chocolate chunks (optional, for bakery style)
Instructions
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then browns, and nutty brown bits form at the bottom. This is your brown butter. Pour the brown butter, including the browned bits, into a large heat-safe bowl. Let it cool for 15 minutes.
- Add the brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously until smooth and creamy, about 1 minute.
- Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
- Fold in the chocolate chips and chunks.
- For high altitude adjustment: Add 1/2 teaspoon of extra flour and reduce the baking soda to 3/4 teaspoon.
- Scoop large portions (about 1/4 cup each) of dough onto baking sheets lined with parchment paper, leaving plenty of space between them for giant chocolate chip cookies.
- Bake at 375 degrees Fahrenheit for 11 to 14 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the chewiest cookies, use slightly more brown sugar than white sugar.
- If you prefer a standard size, use a 2-tablespoon scoop instead of 1/4 cup.
- This is a no chill cookie dough recipe, meaning you can bake them right away for soft homemade cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 25
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
- Cholesterol: 55