These brown butter chocolate chip cookies are rich and chewy. With crisp edges, gooey chocolate, they’re the perfect bakery style treat. The browned butter adds a deep, rich flavour that makes them absolutely irresistible.
Why you will love this recipe?
You’ll love these bakery-style brown butter chocolate chip cookies because they have crispy edges, a soft, chewy centre, and are packed with rich, melty chocolate. The browned butter adds an incredible depth of flavour, making them absolutely irresistible. Once you try them, you won’t want any other cookie!
Expert Tips for Best results!
- Perfectly brown the butter – Cook the butter over medium heat, whisking constantly until it turns golden brown and has a nutty aroma. Immediately transfer it to a bowl to prevent burning, and let it cool before using to avoid melting the sugars too soon.
- Balance the sugars – Using both brown sugar and white caster sugar is key. Brown sugar adds moisture and chewiness, while white sugar helps create crisp edges, giving the perfect texture.
- Enhance the flavour with coffee powder – The instant coffee powder subtly enhances the chocolate flavour, making the cookies richer and more complex without tasting like coffee.
- Chill the dough for thicker cookies – Freezing the cookie dough for at least 1 hour before baking helps develop the flavours and prevents the cookies from spreading too much.
- Shape tall cookie dough balls – Instead of rolling the dough into smooth balls, shape it into tall mounds (about 75-80g each). This helps the cookies bake thick with a gooey centre.
How to make Bakery Style Brown Butter Chocolate chip Cookies?
Step 1: Sift the Dry Ingredients
In a separate bowl, sift together flour, instant coffee, baking soda, baking powder, cornflour, and salt. This ensures an even distribution of ingredients and prevents any lumps in the dough.
Step 2: Brown the Butter
Start by melting the butter in a pan over medium heat, whisking constantly. It will begin to bubble and foam keep stirring until you see a deep golden brown colour and smell a nutty aroma. The moment it browns, remove it from heat and pour it into a bowl to stop the cooking process. Let it cool for a few minutes.
Step 3: Mix the Sugars
Once the brown butter has slightly cooled, add in brown sugar and white sugar. Whisk until the mixture is smooth and well combined. This step helps create that rich, caramel-like flavour in your cookies.
Step 4: Add the Egg and Vanilla
Crack in a room-temperature egg and add a splash of vanilla extract. Whisk everything together until the mixture becomes thick and slightly glossy. The egg helps bind everything together while adding moisture to keep the cookies chewy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, folding it in gently. Stop mixing as soon as you see a little bit of flour still visible overmixing will make the cookies dense instead of soft and chewy.
Step 6: Fold in chocolate chunks
Chop up good-quality chocolate and gently fold it into the dough. Using chocolate chunks instead of chips gives you those gooey chocolate puddles in every bite.
Step 7: Shape the Dough Balls
Scoop out portions of dough weighing around 75-80g each. For that thick, bakery-style look, shape them into tall stacks rather than round balls this helps them bake with a crispy edge and a soft, gooey centre.
Step 8: Bake the Cookies
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the dough balls 2 inches apart and bake for 11-15 minutes. The key is to watch the edges once they turn golden brown and the centre still looks slightly underbaked, they’re done. They’ll continue to firm up as they cool.
Frequently Asked Questions
Why should I brown the butter?
Browning butter deepens the flavour, giving the cookies a rich, nutty taste. It adds that caramelized depth you just don’t get with regular melted butter. Its the secret of rich taste .
Do I need to let the brown butter cool before using it?
Yes! If you add it while it’s too hot, it can mess with the sugar and make the dough too soft. Let it cool to room temperature before mixing it in.
Why do I need to chill the dough?
Chilling helps solidify the butter, preventing the cookies from spreading too much. It also allows the flavours to develop, making the cookies even more delicious. You can chill them for an hour in the freezer, and if they are frozen, just add a minute or two to the baking time.
Can I skip the instant coffee powder?
Yes, but I wouldn’t. The coffee doesn’t make the cookies taste like coffee; it just enhances the chocolate flavour and makes it richer. If you’re unsure, try a small amount first once the cookies are cool.
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Recipe Card
Bakery-Style Brown Butter Chocolate Chip Cookies
These cookies are soft and chewy with a rich, nutty flavour from browned butter and a deep chocolate taste enhanced by a hint of coffee.
Ingredients
- 1/2 cup butter (113g)
- 1/2 cup soft brown sugar (100g)
- 1/4 cup + 1/2 tbsp white caster sugar (57g)
- 1 large egg (room temp)
- 1 tsp vanilla
- 1 cup + 7tbsp flour (180g)
- 1/2 tsp instant coffee powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornflour
- 1/2 tsp salt
- 175g semi sweet chocolate chunks
Instructions
- In a pan, melt butter over medium heat, whisking continuously.
- Once bubbles start forming, whisk occasionally and allow the butter to brown.
- As soon as the butter turns brown, immediately transfer it to a bowl and let it cool.
- Once cooled, add sugars and whisk well.
- Add the egg and vanilla extract, then whisk until combined.
- Sift together all the dry ingredients (flour, salt, coffee, cornflour, baking soda, and baking powder).
- Gently fold the dry ingredients into the wet mixture until a little flour remains.
- Add chopped chocolate chunks and fold until no flour streaks are visible. (Do not overmix!)
- Scoop out the cookie dough, forming 75g-80g balls. (Tip: Shape them into tall balls.)
- Chill the dough balls in the freezer for at least 1 hour.
- Preheat the oven to 180°C (350°F).
- Place the chilled cookie dough balls on a lined baking tray, spacing them 2 inches apart.
- Bake for 11-15 minutes, or until the edges are firm and the centre remains soft. (Do not overbake!)
- Once out of the oven, use a round bowl to gently reshape cookies into perfect circles.
- Let the cookies rest on the tray for at least 15 minutes before serving. Enjoy!
After testing tons of recipes, this is the absolute one. The cookies came out perfect everytime, soft & rich. So glad I found this, definitely recommending it!
Thankyou so much Ibrahim! 🙂