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

Three perfectly baked, chewy chocolate chip cookies topped with large, melted chocolate chunks and sea salt flakes.
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Get bakery-style, giant chocolate chip cookies that are soft, chewy, and packed with deep brown butter flavor. This recipe requires no chilling time, making it perfect for satisfying that craving right now.

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, room temperature
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (or chunks)
  • 1 cup milk chocolate chips (optional, for extra gooeyness)

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the browned butter into a large, heat-safe bowl, scraping in all the brown bits. Let it cool for 10 minutes.
  2. Add the brown sugar and granulated sugar to the slightly cooled browned butter. Whisk vigorously for 1 minute 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 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 using a spatula.
  7. Scoop large portions of dough (about 1/3 cup each for giant cookies) onto baking sheets lined with parchment paper, leaving plenty of space between them.
  8. Bake at 375°F (190°C) for 11 to 14 minutes, or until the edges are set and golden brown, but the centers still look slightly underbaked.
  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 baking soda to 3/4 teaspoon and slightly increase the flour by 1 tablespoon.
  • If you prefer a slightly firmer cookie, chill the dough for 30 minutes before scooping.
  • Press a few extra chocolate chips onto the tops of the dough balls right before baking for a professional look.

Nutrition

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