Brown Butter Chocolate Chunk Cookies

You won’t need any fancy ingredients or even a mixer to make the best-ever brown butter chocolate chunk cookies. Perfectly soft, chewy, and packed with gooey chocolate.

Boring chocolate chip cookies? We don’t know ’em here. Not with things like brown butter and chocolate chunks taking over the cookie business today.

No exaggeration, these may be the best chocolate chip cookies I’ve ever had in my life and it’s high time that I let you in on this secret weapon.

Just know that there’s no going back once you try these soft and chewy chocolate-packed gems. They’re on your cookie rotation for life.

At first glance, brown butter may be considered an unnecessary component to these cookies but TRUST ME, it absolutely works its magic here and infuses these cookies with an unmatchable rich and nutty flavor.

Paired with a plethora of chocolate chunks + a hint of flaky sea salt and we’ve got the king of ’em all, folks.

 These Cookies feature…

• A rich and nutty flavor from browned butter
• An incredibly soft and chewy texture
• Gooey chocolate chunks in every bite
• A quick dough that comes together in minutes with no mixer required

Making the Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Brown sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Cornstarch
• Kosher salt
• Chocolate chunks

How To Brown Butter

Browned butter only takes a few minutes to make and adds an incredible depth of flavor to these cookies. Melt butter over medium heat, swirling pan occasionally until butter is a deep golden brown.

For best results, I recommend letting the butter cool 15 minutes before mixing in the other ingredients.

Tips for Perfect Cookies

1. Bring egg to room temp – allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the dough.
2. Use brown sugar – brown sugar will give the cookies a soft and chewy texture.
3. Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
4. Use a chocolate bar – I recommend buying a chocolate bar and cutting into chunks. You can also use semisweet chocolate chips for a more classic cookie.

Recipe Variations

(scroll down to the bottom of the post for the full recipe)

• Try another chocolate – try white chocolate, milk chocolate, dark chocolate, or combination of several.
• Add nuts – fold 1/2 cup toasted chopped pecans or walnuts to the dough.
• Add a topping – drizzle cookies with a powdered sugar glaze or caramel sauce.

Storing Dough

If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipes instructions for baking cookies.

Storing and Freezing Cookies

Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.

These cookies are unbelievably soft, chewy and simply jam-packed with gooey chocolate chunks. The brown butter adds an incredible complex flavor and a little sprinkle of sea salt on top perfects them.

They’re everything a good chocolate chip cookie should be and thensome! Trust me, these are your new go-to.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More classic cookies you definitely need to try next!

• Crispy Peanut Butter Cookies
• Oatmeal Chocolate Chip Cookies
• Gingerdoodles

This post was updated with new recipe adjustments and photos on 7/16/25.