(NYC Bakery Style) Browned Butter Chocolate Chunk Cookies
These Browned Butter Chocolate Chunk Cookies are what I like to think of as NYC bakery-style with their large size, crisp edges, gooey centers, and melty chocolate chunks. Every person needs a classic, go-to cookie recipe, and this one here is mine when hosting friends and family!
Ingredients you’ll need:
- All Purpose Flour
- Cornstarch
- Fine Sea Salt
- Baking Soda
- Unsalted Butter
- Granulated Cane Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Cold Water
- Milk Chocolate
- Semisweet or Dark Chocolate
- Flaky Salt (for garnishing)
how to make the BEST chocolate chip cookies:
- COLD WATER: Adding cold water to cookie dough helps to solidify the fat (the butter) and allows the flour to fully hydrate, resulting in a more chewy texture.
- CORNSTARCH: Adding cornstarch helps to soften the proteins in the flour to help the cookie dough bake lighter and form more better-shaped cookies.
- CHILLING TIME: This recipe calls for a very limited chilling time in the freezer for 15 minutes, although you can chill the cookie dough in the fridge overnight or even up to 2 days in advance. This allows the vanilla and browned butter flavors to enhance, creating a richer and more flavorful cookie flavor. The chilling time also helps to slow down the melting process, creating a chewier cookie with crisp edges.
how to store chocolate chip cookies:
Store leftover chocolate chip cookies in an airtight container on the counter, away from direct heat and sunlight, for up to 5-6 days.
Bake with me!
(NYC Bakery Style) Browned Butter Chocolate Chunk Cookies
Ingredients
- 2 cups All Purpose Flour
- 1 tsp. Cornstarch
- 1/2 tsp. Fine Sea Salt
- 1/2 tsp. Baking Soda
- 1 cup Unsalted Butter
- 1 cup Granulated Cane Sugar
- 1/2 cup Light Brown Sugar
- 1 large Egg
- 1 Egg Yolk
- 2 tsp. Vanilla Extract
- 2 tbsp. Cold Water
- 4 oz. Milk Chocolate chopped
- 4 oz. Semisweet or Dark Chocolate chopped
- Flaky Salt
Instructions
- Preheat oven to 350F. Line 1-2 large baking pans with parchment paper.
- In a large saucepan over medium high heat, add the butter. Stir until melted, then reduce heat to Medium to continue stirring until butter has browned, about 3-4 minutes. The butter will have brown specks at the bottom and smell nutty. Remove from heat and pour into a heat-safe bowl to cool in the fridge 10-15 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cooled browned butter, granulated cane sugar, and light brown sugar. Beat 1 minute.
- Add the egg, egg yolk, vanilla, and water. Beat until silky ribbons, about 2-3 minutes.
- Add the flour, cornstarch, baking soda, and salt. Mix just until well-combined.
- Add the chopped chocolates, reserving 1/3 cup for decorating the tops, and mix until incorporated.
- Using a large ice cream scooper (about 1/3 cup cookie dough), scoop each individual cookie dough ball and place on a large plate. Top with the reserved chopped chocolates.
- Chill in the freezer 15 minutes, or in the fridge up to overnight.
- Distribute the cookie dough balls 3-4″ apart on the prepared baking pans.
- Bake for 10 minutes, remove the baking pan to gently bang on the stovetop three times, then bake another 4-5 minutes, until centers are just set and edges are beginning to turn golden. Let cool on the pan 10 minutes before enjoying!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My husband said, “these are the best cookies you’ve ever made” and I agree! The brown butter levels these up along with adding extra chocolate chunks before chilling. I will be making these over & over!
Hi Caroline! This is so awesome! I’m so happy you both loved the cookies 🙂
What chocolate do you use for this? I’m so excited to try! I’ve been on the lookout for the best chocolate chip cookie and this sounds so delicious!
Hi Megan! I typically use Tony Chocolonely milk and dark for a little more depth to the cookie flavor 🙂 But also a semisweet with milk chocolate would be really good!
Could you freeze the dough to bake later?
Absolutely! I do it all the time with this cookie recipe. Sometimes, they even bake better too LOL
My family loved this!
would these bake well if you made the dough the night before and refrigerate? can’t wait to try this recipe! (:
Absolutely!!
I absolutely love them but I can’t figure out when they spread so thin and some times the edges burn
Hi Alexandria! They may have just needed more chilling time 😉
These cookies are delish! I brought them to a birthday party and they were gone in minutes!
Thank you for sharing so many amazing recipes.
Wait this makes me so happy, thank you sm!!
Looks amazing, can i get the measurements in gram please? Thank you
They look really delicious… could you help me with the measurements in grams please? 🙏🏼
Best chocolate chip cookie i have made! So glad to finally have a recipe me and my boyfriend love! Thank you so much!
I have to be doing something wrong I left my cookies to chill for 2 hours and they still baked and turned out as thin as paper! I don’t know what I’m doing wrong tho:(( but they smell delicious and I can only imagine they potential they have 🙁
Hi Emma! I’m so sorry to hear youre having troubles here! Hmm the only thing I could think of is maybe reducing the butter by a few tablespoons. Sometimes different flour brands can impact the way the dough absorbs the butter.
Best cookies ever!! Lauren! You should totally make a sourdough chocolate chunk brown butter cookie I know that name is a mouthful lol, but I bet you could do it. I’ve had them once before and it’s so good please please please make a recipe!
Oo I will definitely work on that!!
lauren, these are amazing!! every one of your recipes is a hit when i make them, you do fantastic work!
You’re so kind! Thank you, Avery!!
Can I omit the egg yolk?
Hi Vanessa! You could omit the extra egg yolk, as long as you add the full egg. The extra yolk helps to create a chewier texture, and makes it a little extra rich in flavor 😉
Thank you for sharing this recipe