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Gigantic Brown Butter Chocolate Chip Cookies

September 6, 2014

These gigantic brown butter chocolate chip cookies will make you question everything you thought you knew about chocolate chip cookies!
brown butter chocolate chip cookies | chattavore
Philip and I are one of those rare couples who agree on most things. There are a few points of disagreement that we have, one of them being pretty major: chocolate chip cookies. I like them thick and chewy, Philip likes them thin and crispy. Lucky for me, since I’m the one baking them I usually get my way (he did win when I made these malted milk chocolate chip cookies a while back).
brown butter chocolate chip cookies | chattavore
brown butter chocolate chip cookies | chattavore
Making consistent chocolate chip cookies the way I normally do-using the recipe from the back of the Toll House chocolate chips bag-isn’t always easy. Cookie dough is persnickety, dependent on the temperature in your kitchen and the meltiness of your butter. Years ago on Good Eats, Alton Brown shared recipes for three different kinds of chocolate chip cookies: The Thin, The Puffy, and The Chewy (there’s also a gluten-free version of The Chewy). Tessa from Handle the Heat broke it down even farther in her Ultimate Guide to Chocolate Chip Cookies. And Joy the Baker reeled me in with these brown butter chocolate chip cookies.
brown butter chocolate chip cookies | chattavore
brown butter chocolate chip cookies | chattavore
However, I didn’t find the perfect recipe for brown butter chocolate chip cookies until I made The Ultimate Chocolate Chip Cookie from my Cook’s Illustrated Baking Book (<–affiliate link). The method is unconventional, but the results are out of this world. Amazing. Delicious. Thick and chewy and perfect. I do recommend that you briefly refrigerate the dough, which will minimize the spread (I didn’t refrigerate the dough for these and they were a little thinner, though still chewy and delicious).
brown butter chocolate chip cookies | chattavore

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brown butter chocolate chip cookies | chattavore

This recipe includes affiliate links for the Cook’s Illustrated Baking Book. This means that if you click the link and make a purchase from Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Mary

Yield: 16 cookies

Gigantic Brown Butter Chocolate Chip Cookies

This recipe is from The Cook's Illustrated Baking Book.

20 minPrep Time:

40 minCook Time:

1 hrTotal Time:

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Ingredients

  • 8 ¾ ounces all-purpose flour (1 ¾ cup)
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3 ½ ounces granulated sugar (½ cup)
  • 5 ¼ ounces brown sugar (¾ cup packed)
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ¼ cup chocolate chips (I like the 60% cacao Ghirardelli chips)

Instructions

  1. Position an oven rack in the center of the oven and preheat the oven to 375 degrees. Line two large baking sheets with Sil-pats or parchment paper. Whisk the flour and baking soda together in a bowl and set aside.
  2. Place 4 tablespoons of the butter into a large bowl. Heat a large pan (preferably not dark, which will prevent you from being able to see the color of the butter) over medium heat. Add the remaining 10 tablespoons of the butter to the pan. Cook and stir, watching closely, until the butter browns. Pour the browned butter into the bowl with the rest of the butter and let it sit, stirring occasionally, until the remaining butter melts.
  3. Add the brown sugar, granulated sugar, salt, vanilla, and egg/egg yolk to the bowl with the butter and whisk for thirty seconds. Let stand for three minutes then whisk for another thirty seconds. Repeat the standing and whisking two more times. Use a rubber spatula to stir the flour mixture into the butter mixture, then fold in the chocolate chips.
  4. You can bake the cookies now, or you can refrigerate the dough for 15-20 minutes to thicken it up a bit before proceeding with step
  5. Portion the cookie dough in three-tablespoon portions onto the prepared pans, about two inches apart. You should be able to fit 8 cookies onto each pan. Bake one pan at a time for 10-14 minutes, rotating the pan halfway through baking, until the cookies are set with golden brown edges but still soft in the center. Remove from the pan to cooling racks. Cool completely before serving.
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brown butter chocolate chip cookies | chattavore

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Filed Under: By Course, Dessert, Recipes Tagged With: cookies, desserts By Mary // Chattavore 13 Comments

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Comments

  1. Pam says

    September 6, 2014 at 7:20 am

    I just made chocolate chip cookies last night using the toll house recipe. Now I guess I'll just have to make more cookies so I can try this recipe. What a shame! Although, the cookies I made are for a friend who is driving cross country. So since those weren't for me, I guess that would justify making more. Also, I think you have supplied the recipe for my upcoming cookie swap!
    Reply
    • Chattavore says

      September 6, 2014 at 7:50 am

      I don't know if these are good cookie swap cookies, Pam, for the simple reason that you won't want to give them away! :) You should definitely make these NOW.
      Reply
  2. Erica says

    September 6, 2014 at 12:51 pm

    These! These are the ONLY chocolate chip cookies I will make now. I agree about refrigerating the dough and definitely don't skimp out on the chocolate chips. The Ghiradeli 60% are the only way to go.
    Reply
    • Chattavore says

      September 6, 2014 at 4:56 pm

      :)
      Reply
  3. Jessie Weaver says

    September 6, 2014 at 8:59 pm

    Chewy is the only chocolate chip cookie that counts. You lose, Philip.
    Reply
    • Chattavore says

      September 6, 2014 at 10:45 pm

      Yes!
      Reply
  4. Amber says

    September 7, 2014 at 11:16 am

    "Cool completely before serving." Is anyone able to do this? Because it's pretty much all I can do to wait just long enough to avoid burning my tongue. These look so good!
    Reply
    • Chattavore says

      September 7, 2014 at 5:27 pm

      Good point, Amber. Perhaps I should change that to "America's Test Kitchen recommends cooling completely before serving." Because I didn't!!!
      Reply
  5. Pam says

    September 16, 2014 at 9:05 am

    Hi Mary! As I was making these cookies, I realized that you had not said when to add the eggs. So I googled the recipe and found the answer. Just thought you might want to edit and add that in. I'm getting ready to put them in the oven now, and even the dough smells wonderful! So I know when they are baking, the aroma will be even better!
    Reply
    • Chattavore says

      September 16, 2014 at 7:11 pm

      Thank you for letting me know, Pam! I fixed the problem.
      Reply
  6. magicalslowcooker says

    January 18, 2016 at 12:40 pm

    These look so good Mary! Practically drooling while reading this post! Pinning to make later. :)
    Reply

Trackbacks

  1. Homemade Christmas Food Gift Ideas! - Chattavore says:
    November 28, 2015 at 8:28 pm
    […] 7. Brown Butter Chocolate Chip Cookies […]
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  2. 20 Christmas Cookie Recipes - Chattavore says:
    December 9, 2015 at 6:00 am
    […] white like a real-life snowball, these little gems will make you dream of a white Christmas! 3. Gigantic Brown Butter Chocolate Chip Cookies Who doesn’t want to eat a chocolate chip cookie the size of their head? These are the best […]
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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
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Your information will *never* be shared or sold to a 3rd party.
 

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