These irresistible Bakery Style Brown Butter Chocolate Chip Cookies are an upgrade from the classic chocolate chip cookie! Made with nutty brown butter, a touch of espresso and a combination of milk chocolate and bittersweet chocolate.
These bakery-style chocolate chip cookies are my perfect cookie. They're crisp around the edges, perfectly chewy and gooey in the middle and not too thick or too thin. Every bite is packed with nutty brown butter, melty pools of chocolate and flakey sea salt!
They're also incredibly easy to make - the recipes calls for common pantry ingredients and requires no electric mixer! For more easy and delicious cookie recipes, check out my Nutella Stuffed Chocolate Chip Cookies, Whiskey and Rye Chocolate Chip Cookies and Bourbon Pecan Chocolate Chunk Cookies.
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Why You Will Love These Cookies
- Bakery-Style Chocolate Chip Cookies - They are big, chewy, buttery and contain 2 types of chocolate in every bite! And to be honest, these cookies taste so much better than any cookie you would get at the bakery.
- Not too Sweet - These chocolate chip cookies are the perfect balance of sweet, salty, buttery and bittersweet.
- Textural Delight - The edges are crispy, and the middle is soft and gooey.
- So Easy to Make - No need to bust out your electric mixers. The cookie dough comes together with just a whisk.
- Freezes Really Well - Nothing beats a freshly baked cookie right from the oven. Make a batch to freeze and bake off anytime you're craving cookies.
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Flour - We are keeping it simple and easy with all-purpose flour. No special flour needed.
- Cornstarch (Cornflour)- Makes the cookies chewy.
- Baking Soda + Baking Powder - Helps the cookies brown and rise a bit.
- Fine Espresso Powder - Enhances the chocolate flavor.
- Salt - Balance the sweetness.
- Unsalted Butter - We'll be browning the butter to add an extra layer of flavor. We're also using a butter that contains a high butterfat percentage because it's more rich and flavorful. Vital Farms is a great choice as it contain 85% butterfat. For reference, most American butters only contain 80% butterfat.
- Brown Sugar - You can use dark brown or light brown sugar or a combination of the two.
- White Sugar - Gives the cookies it's crispy edges.
- Vanilla - You can use vanilla paste or extract. Use a good quality vanilla for best results.
- Egg + Yolk - The extra yolk makes the cookies chewy. Make sure the eggs are at room temperature. You can quickly bring them to temp by submerging into hot tap water for 15 minutes.
- Chocolate - I like to use a combination or milk chocolate and bittersweet chocolate bars, but use whichever combination you'd like.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these delicious Bakery Style Brown Butter Chocolate Chip Cookies! Please find detailed instructions in the recipe card at the end of this post.
Step 1 - Make Brown Butter - In a light colored saucepan and over medium heat, cook butter until browned. Immediately transfer to a bowl and allow to cool for 15 minutes, making sure to scrape all the brown bits from the bottom of the pan. That's where all the flavor is!
Step 2 - Combine dry ingredients - In a small bowl combine all-purpose flour, cornstarch, baking soda, baking powder, fine espresso powder and salt. Set aside until needed.
Step 3. Add cooled brown butter, brown sugar and white sugar to a large mixing bowl and whisk well until combined.
Step 4. Add egg, yolk and vanilla.
Step 5. Whisk well until combined.
Step 6. Sift in the dry ingredients and mix with a spatula until there few flour streaks left.
Step 7. Gently fold in your chocolate chunks until just combined. Do not over mix.
Step 8. With a large cookie scoop (I used a #20 scoop which holds 3 tablespoons), scoop cookie dough onto a parchment-lined baking sheet. Cover with cling wrap and chill for at least 3 hours or up to 72 hours in the fridge.
Step 9 - When you are ready to bake, position a rack in the center of the oven and preheat to 350ºF (176ºC). Set cookie dough balls 2 to 3 inches apart on a parchment-lined baking tray and bake for 10 to 12 minutes. If you are baking from frozen, you may need to add a few extra minutes. Do not overbake! Sprinkle with flaky sea salt and enjoy!
Tip: For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
Substitutions
- For the Espresso Powder – Highly recommended, but if you don’t have any on hand, you can omit it.
- For the Chocolate – You can use any chocolate such as, milk chocolate, semi-sweet chocolate, dark chocolate, caramelized white chocolate, white chocolate. You can also add butterscotch chips or toffee bits!
Variations
- Love Espresso? - Add 1 full tablespoon of espresso powder to the cookies dough.
- Add Nuts - Add walnuts, pecans, pistachios or almonds for more texture.
- Add Candy - Heath toffee bits, Reese's peanut butter cups, Snickers bars, Ferrero Rocher, Twix bars, soft Caramel candy, M&Ms, Andes mint candy, etc. The possibilities are endless!
- Other Add-Ins - You can add Oreo cookie pieces, Biscoff cookies, butterscotch chips, dried cranberries, dried cherries and so much more.
- Make it Gluten-Free - Use a 1 to 1 cup gluten-free flour.
Storage
- Baked Cookies. Baked cookies are best eaten right away or the same day. However, you can store leftovers in an airtight container and leave on the counter for up to 3 days. They do lose that chewy texture after 2 days.
- Raw Cookie Dough in the Fridge – Can be made ahead and stored in the fridge for up to 3 days. Portion them out as instructed and cover tightly with plastic wrap. Bake in a preheated oven at 350ºF (180ºC) for 10 to 12 minutes.
- Raw Cookie Dough in the Freezer – Freeze for up to 2 months. Portion them out as instructed and freeze on a cookie sheet uncovered for an hour. Then transfer to freezer bags or an airtight container. Bake in a preheated oven at 350ºF (180ºC) for 11 to 13 minutes.
Expert Tips
Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use a light colored pan when browning butter. Using a light colored pan allows you to see the color of your butter as it browns. The butter can burn quickly, so being able to see the color progression is helpful.
Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
Use chocolate chunks. Chopped chocolate is the key to melty pools of chocolate.
For bakery-style cookies, choose a butter with a high butterfat content. Butter with higher butterfat percentage contains less water, which means more rich flavor.
Use a large ice cream scoop to portion out your cookies. My scoop holds 3 tablespoons (#20 scoop). It will make for more of a chewy and gooey cookie.
FAQ
Yes, you should! If you bake them right away, the cookies will spread too much. Chill the dough for at least 3 hours or up to 72 hours in the fridge. Chilling helps flavor development, and creates thicker and chewier cookies. You can read more about it here!
Yes you can!! I’m a big fan of making a huge batch of cookie dough and storing it in the freezer. I love being able to bake fresh cookies any time I want. Just scoop your cookie dough into portions, place on a baking sheet and freeze uncovered for about an hour. Once solid, transfer the dough balls into airtight freezer bags. It will keep for 2 to 3 months. When you're ready to bake, remove from the freezer and place your cookie dough onto a parchment lined baking tray (set 2 inches apart) and bake at 350ºF (176ºC) for 11 to 13 minutes.
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📖 Recipe
Bakery Style Brown Butter Chocolate Chip Cookies
- Total Time: 30 Mins + 3 Hrs Chill
- Yield: 16 to 18 Cookies
Description
Better than any bakery, these Bakery Style Brown Butter Chocolate Chip Cookies are an upgrade from the classic chocolate chip cookie! Made with nutty brown butter, a touch of espresso and a combination of milk chocolate and bittersweet chocolate.
Ingredients
Brown Butter Chocolate Chip Cookie Dough
- 1 Cup (227g) Unsalted Butter, browned
- 2 Cups (240g) All-Purpose Flour
- 2 Teaspoons Cornstarch (cornflour)
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Baking powder
- ½ Teaspoon Fine Salt
- ¾ Teaspoon Fine Espresso Powder (optional, but highly recommended)
- ¾ Cup (150g) Dark or Light Brown Sugar, packed
- ½ Cup (100g) White Sugar
- 2 Teaspoons Vanilla Paste or Extract
- 1 Large Egg + 1 Large yolk, room temp
- 4 Ounces (114g) Milk Chocolate, chopped
- 4 Ounces (114g) Bittersweet Chocolate, chopped
- Flaky Sea Salt as garnish
Instructions
Brown Butter Chocolate Chip Cookie Dough
- Make Brown Butter - In a light colored saucepan and over medium heat, add your cubbed unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. After about 6 to 8 minutes your butter should be ready. Be careful not to burn it.
- Immediately transfer to a glass bowl, making sure to scrape all the brown bits from the bottom of the pan. That's where all the flavor is! Set aside and allow to cool for at least 15 minutes.
- Make Brown Butter Cookie Dough - In a medium bowl, mix together all-purpose flour, cornstarch, baking soda, baking powder, espresso powder and salt; set aside.
- If you are using chocolate bars, chop the chocolate in various size chunks; set aside.
- In a large mixing bowl, add brown butter, brown sugar and white sugar and whisk until combined.
- Add egg, yolk and vanilla and whisk well for about a minute.
- In 2 additions sift the dry ingredients into the wet ingredients. Switch to a rubber spatula and mix until there are very few flour steaks left. Do not overmix.
- Then gently fold in the chocolate until just combined.
- With a large cookie scoop (I used the #20 scoop which hold 3 tablespoons), portion out your cookies and place on a parchment lined baking tray. Cover tightly with cling wrap and chill for at least 3 hours or up to 72 hours in the fridge.
- When you are ready to bake, position a rack in the center of the oven and preheat to 350ºF (176ºC). Set cookie dough balls 2 to 3 inches apart on a parchment-lined baking tray and bake for 10 to 12 minutes. Do not overbake!
- As soon as they come out of the oven, shape them if needed (*see note below) and then sprinkle with flaky sea salt and allow to cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve slightly warm and enjoy!
Notes
For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges. You can also use a spatula, fork or spoon to shape the cookies.
These Brown Butter Chocolate Chip Cookies are best eaten freshly baked. I recommend freezing cookie dough and baking them when you get a craving.
Store leftover cookies in an airtight container at room temperature. Best consumed within 1 to 2 days.
- Prep Time: 20 Minutes
- Chill Time: 3 Hours
- Cook Time: 10 to 13 Minutes
Cam says
Lisa, these cookies are dangerous LOL!! 🤩 I am a sucker for browned butter desserts 😂 I followed your suggestions by freezing the cookie dough and then baking them from frozen and they were fantastic! And as you suggested, I added more Espresso! DELISH!!!!
Lisa says
I'm a sucker for brown butter too! I'm so happy you enjoyed these cookies. They are definitely one of my favorite chocolate chip cookie recipes. Thank you for your wonderful review! 😊
penny s says
oh man these cookies were crack-tastic! i’ve made it a twice already & they bake up perfect everytime!
love your blog btw!
Lisa says
Yay, I'm so happy you enjoyed this recipe! Crack-tastic is the only way to describe these cookies, haha! Thank you so much so your kind words 😊