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Best Soft and Chewy Brown Butter Chocolate Chip Cookies (No Chill)

Two decadent chocolate chip cookies, one with a bite taken out, showing melted chocolate chips.
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Follow this recipe for giant, bakery-style chocolate chip cookies that are soft, chewy, and packed with rich brown butter flavor. This dough requires no chilling time.

Ingredients

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  • 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
  • 1/2 cup milk chocolate chunks (optional, for bakery style)

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then develops brown specks and smells nutty. This is brown butter. Immediately pour the brown butter into a large heatproof bowl and let it cool for 10 minutes.
  2. Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk vigorously until well combined and smooth.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips and chunks.
  7. For giant cookies, scoop dough using a 1/3 cup measure or a large ice cream scoop. Place dough balls onto baking sheets lined with parchment paper, leaving plenty of space between them.
  8. Bake at 375 degrees Fahrenheit for 11 to 14 minutes, or until the edges are set and golden brown, but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For high altitude baking, reduce the flour by 2 tablespoons and increase the liquid slightly, or add 1/2 teaspoon of extra baking soda.
  • If your dough seems too soft after mixing, chill it for just 30 minutes before scooping for easier handling.
  • Press a few extra chocolate chips onto the tops of the dough balls before baking for a professional look.

Nutrition

Find it online: https://whiskdaily.com/chocolate-chip-cookies-brown-butter-no-chill/