If you’re looking for a chewy chocolate chip cookie recipe that’s easy and delicious, this one’s for you! Forget the cookie scooper and rolling each dough ball—save time by making these brown butter chocolate chip delights in a sheet pan. These cookies are the ultimate treat, packed with gooey dark chocolate chunks and semi-sweet chocolate chips. Perfect for any occasion, these cookies bring the nutty flavor of brown butter into every bite.
Whether you’re a novice or a seasoned baker, this brown butter chocolate chip cookie recipe is quick and simple. All it takes is browning some butter, mixing in the ingredients, and baking everything in a sheet pan. Trust me, these cookies will be the star of your next event!
Ingredients:
Unsalted Butter: Butter adds richness and depth to the cookies, and by browning it, you introduce a nutty, caramelized flavor that elevates the taste. The fat in butter also helps to create a tender texture, making the cookies soft and chewy. Unsalted butter is preferred to control the amount of salt in the recipe.
Brown Sugar: Brown sugar provides moisture and a slight molasses flavor that complements the nuttiness of the browned butter. It also helps to create a chewy texture, which is essential for a satisfying cookie. The caramel notes in brown sugar enhance the overall flavor profile.
Granulated Sugar: Granulated sugar adds sweetness and contributes to the structure and spread of the cookies. It helps create a slight crispness on the edges while maintaining a soft center. The combination of brown and granulated sugar balances the texture perfectly.
Eggs And Egg Yolk: Eggs provide structure, moisture, and richness to the cookies. The egg yolk adds extra fat, which results in a richer, chewier cookie. Eggs also help to bind the ingredients together, ensuring the cookies hold their shape
Vanilla Extract: Vanilla extract enhances the flavors of all the other ingredients, adding a warm, sweet aroma. It’s a classic addition to chocolate chip cookies that makes them more aromatic and flavorful. Even a small amount of vanilla can make a big difference in the overall taste.
All-Purpose Flour: Flour provides the necessary structure and stability to the cookies. It forms the base of the dough, allowing the cookies to rise and hold their shape. All-purpose flour is versatile and ideal for achieving the right balance of chewiness and crispiness.
Cornstarch: Cornstarch is used to give the cookies a tender texture by softening the proteins in the flour. It also helps to prevent the cookies from spreading too much during baking. This results in a thicker, softer cookie.
Baking Soda And Baking Powder: These leavening agents are crucial for the rise and texture of the cookies. Baking soda helps with the spread and browning, while baking powder provides lift and a lighter texture. Together, they create cookies that are perfectly thick and chewy.
Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness. It’s essential for creating a well-rounded, delicious cookie. A small amount goes a long way in making the flavors pop.
Dark Chocolate Chunks And Semi-Sweet Chocolate Chips: Semi-sweet chocolate chips provide a rich, deep chocolate flavor that complements the bitter dark chocolate. The combination of both ensures every bite is packed with chocolatey goodness.
What is Brown Butter?
Brown butter, also known as “beurre noisette” in French, is simply butter that has been cooked until the milk solids turn golden brown, imparting a rich, nutty flavor and aroma. This magical transformation takes regular butter to new heights, adding depth and complexity to both sweet and savory dishes.
Brown Butter Chocolate Chunk Sheet Pan Cookies
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup dark chocolate chunks
- 1 cup semi-sweet chocolate chips
- flakey sea salt for topping
Instructions
- BROWN THE BUTTER:
- In a medium saucepan, melt 1 cup of unsalted butter over medium heat.
- Once melted, continue to cook, stirring frequently. The butter will begin to foam and then turn a golden brown color.
- You’ll know it’s ready when you see brown specks forming at the bottom of the pan and it emits a nutty aroma.
- Immediately remove the pan from the heat to prevent burning and transfer the brown butter to a large mixing bowl.
- Let the brown butter cool for 10 minutes
- PREPARE THE WET INGREDIENTS:
- Add 1 1/4 cups of brown sugar and 1 1/4 cups of granulated sugar to the cooled brown butter.
- Mix thoroughly for about 2 minutes until fully combined.
- Add in 2 eggs, 1 egg yolk, and 1 tablespoon of vanilla extract.
- Mix again for about 1-2 minutes until smooth and creamy.
- PREPARE THE DRY INGREDIENTS:
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt.
- COMBINE THE INGREDIENTS:
- Gently fold the dry ingredients into the wet mixture until just combined.
- Add 1 cup of chocolate chunks and 1 cup of semi-sweet chocolate chips to the dough.
- Mix until evenly distributed.
- BAKE THE COOKIES:
- Preheat your oven to 350°F (175°C).
- Transfer the cookie dough into a Quarter Sheet Pan (9″x 13″) lined with parchment paper or lightly greased.
- Spread the dough evenly across the sheet.
- Bake for 18 to 22 minutes, or until the edges are slightly golden brown. Avoid over-baking to keep the brown butter chocolate chunk sheet pan cookies soft and chewy.
- COOL & SLICE
- Allow the cookies to cool completely in the baking sheet.
- Optional, but highly advised, top with flakey sea salt
- Once cooled, slice the brown butter chocolate chunk sheet pan cookies into desired pieces and serve.
Do you love brown butter? Check out more of my AMAZING brown butter recipes:
- Brown Butter Chocolate Chip Skillet Cookie
- Brown Butter Oreo Blondies
- My Famous Brown Butter Banana Bread
- The Absolute Best Brown Butter Chocolate Chip Cookies
Video
Storage Instructions
- Store any leftover brown butter chocolate chunk sheet pan cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag.
- Reheating: To enjoy warm cookies, reheat them in a 350°F oven for 5-10 minutes or microwave for about 10-15 seconds.
Conclusion
These brown butter chocolate chunk sheet pan cookies are the ultimate treat for any occasion. With their rich, buttery flavor and gooey chocolate bursts, they’re guaranteed to be a hit at your next event. The simplicity of the recipe combined with the decadent taste makes them a go-to dessert for both novice and experienced bakers. Bring these cookies to your next gathering and watch them disappear in no time. Happy baking!
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