Thick and Chewy Chocolate Chip Cookies

by Megan on April 14, 2014

Thick and Chewy Chocolate Chip Cookies with Brown Butter // take a megabite

This weekend has been magic. Not only was the weather 70 degrees (!!!) but I had musical adventures, pizza, and made cookies. I also finally nailed the hand clap in the bridge in G.U.Y. on a run. (Lady Gaga, so what) There was plenty of Stella Artois, backyard lounging, and dining room dancing. Spring has arrived, you guys. It’s here with one single daffodil in my backyard and even if it snows Tuesday, I won’t trust it. I’ll wear sandals without any regard. And I’ll sleep with the window cracked.

Thick and Chewy Chocolate Chip Cookies with Brown Butter // take a megabite

Now, anyway. About these cookies. My mom made them and sent me a photo and they were just the most perfect looking cookie ever! So she sent me a photo of the recipe and I finally got around to baking them. She said, “They’re made with melted butter if you can even believe it!” And now I can! I turned that melted butter into brown butter to add a touch of carmel flavor and color to these guys. I ate one, went for a run, and packed them to to bring my friend’s jewelry party.

So, I mean, without having to worry about soft butter, these guys can be yours so easily! I recommend dropping what you’re doing and baking these up. I don’t recommend eating one right before the windiest run ever. Not even Ke$ha could get my legs moving quicker.

Thick and Chewy Chocolate Chip Cookies with Brown Butter // take a megabite

Thick and Chewy Chocolate Chip Cookies (makes about 2 dozen)
Recipe from a photo of Cook’s Country texted from my mom


  • 12 T unsalted butter
  • 1 cup light brown sugar, packed (7 oz.)
  • 1/2 cup granulated sugar (3.5 oz.)
  • 1 large egg + 1 large egg yolk
  • 2 t vanilla extract
  • 2 cups + 2 T all-purpose flour (10.5 oz.)
  • 1/2 t baking powder
  • 1/2 t kosher salt
  • 9-10 oz. semisweet chocolate chips


  1.  Preheat your oven to 325F and line baking sheets with parchment paper.
  2. Make brown butter by melting  butter in a medium saucepan over medium heat. Cook, stirring often, until butter foams, then browns, but doesn’t burn, about 5-8 minutes. Pour into a mixing bowl (or the bowl of your stand mixer). Beat with both sugars for 2 minutes or until combined. Add egg, yolk, and vanilla extract.
  3. Meanwhile, whisk together the flour, baking powder, and salt. Add to the butter mixture. Beat until just combined. Stir chocolate chips in.
  4. Scoop 2-tablespoon mounds of dough. Roll into a ball. Place 2 inches apart on prepared baking sheets. Bake for 15 minutes or until set and gold around the edges.
  5. Transfer to a cooling rack and then to your mouth.

Yay! Click HERE for a printable pdf of the recipe above.

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{ 16 comments… read them below or add one }

mum April 14, 2014 at 8:19 am

Woo hoo! These are soooo pretty AND they are delish!!


Marie @ Little Kitchie April 14, 2014 at 8:26 am

So good! They look PERFECT!


Erika April 14, 2014 at 9:34 am

You are the cookie queen #bowdown


Molly @Doughvelopment April 14, 2014 at 10:18 am

Yay to finally being spring! Sounds like a fabulous weekend to me! Now THESE COOKIES. MUST MAKE. LIKE NOW.


Rhea- Hot Dog Food Blog April 14, 2014 at 11:49 am

Welp, I love Ke$ha, browned butter, and chocolate chips. So, thanks for the perfect post! As a fellow food-blogger I am loving your site and looking forward to seeing what other ideas you come up with!

Check out my latest eater treat: Lucky Charms marshmallow treats!


Nik April 14, 2014 at 1:18 pm

I guess I know what I’m doing with the last of the butta before we hit the road. 🙂


Amanda @ Once Upon a Recipe April 14, 2014 at 2:06 pm

I am a big big fan of cookie recipes that nix the creaming of butter and sugar. I can never plan ahead enough to soften my butter properly. These brown butter babies sound amazing! But then again, when is brown butter not a good idea? #never


Victoria Bakrdjian April 14, 2014 at 3:52 pm

I need to make these this week!!! (I’ve been having an insane cookie craving for daaays.) You think I can add some M&Ms instead? Normally, I’m a devout chocolate chips enthusiast, but when one has pastel M&Ms the week before Easter, one must bend the rules….


Laura (Blogging Over Thyme) April 14, 2014 at 6:30 pm

Haha! Love that line about Ke$ha–I went on a bike ride this weekend down to the Cherry Blossoms in DC and experienced a similar amount of wind. I…struggled on the hills, not gonna lie.

These cookies look spectacular!


Cindy April 15, 2014 at 12:04 pm

I’m so glad these cookies exist…cause there are never enough cookie recipes in the world, especially if brown buttah is involved. I’m so glad your weekend was magic!!


Megan April 15, 2014 at 5:55 pm

I’ve been making this exact recipe for several years as my go to chocolate chip cookies, and they are a hit every time! Love how easy they are and the ability to bake them on a whim and not have to soften butter. Yum!


DessertForTwo April 17, 2014 at 9:03 am

Yay spring! Yay cookies that don’t require me to stare at butter while it softens on the counter in approximately 64,785 hours.



JulieD April 19, 2014 at 3:52 pm

Looks a-mazing!! I need these soon!


Renee @ Awesome on $20 April 22, 2014 at 2:50 am

My favorite thing about chocolate chip cookies made with melted butter is that I don’t have to wait for butter to soften. So boring. I need to get on with cookie eating.


Tara | Smells Like Home April 22, 2014 at 9:19 am

Oh yes yes yes!! I’ve been making these cookies for probably 5yrs now and they are always so perfect that I can’t bear to try any other chocolate chip cookie recipes. Sooooo gooood!!


ATasteOfMadness April 25, 2014 at 1:14 am

Anything cookie is a-ok with me. I am so jealous of your weather. I’m still in two sweaters 🙁


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