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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These are the giant, gooey, bakery-style cookies everyone dreams about. Crisp edges, soft centers, and pools of melted chocolate in every bite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Melt the butter in a pan until it turns golden brown and smells nutty. Let it cool before using.
In a bowl, whisk together sugar, brown sugar, salt, and the cooled browned butter.
Whisk in the egg and vanilla until the mixture is smooth and glossy.
Sift together the flour and baking soda, then gently fold into the batter until just combined.
Fold in the chocolate chunks and dark chocolate chips.
Cover and refrigerate the dough for at least 30 minutes (or overnight for even better flavor).
Preheat oven to 375°F. Scoop into large cookie dough balls and bake for 9 minutes. The center may look slightly underbaked when you remove them — that’s exactly what you want. They’ll continue setting as they cool.
Browning the butter adds a deep caramel flavor that makes these cookies next-level.
The sugar doesn’t need to dissolve completely — those little crystals help create those signature crinkly edges.
This dough freezes beautifully, so you can bake fresh cookies whenever the craving hits.
Why should I brown the butter?
Browning the butter adds a deep caramel flavor and enhances the richness of the cookies.
Can I freeze the cookie dough?
Yes, this dough freezes beautifully. You can bake fresh cookies whenever the craving hits.
Why do the cookies look underbaked when removed from the oven?
The center should look slightly underbaked when removed from the oven. They will continue setting as they cool.
How long should I chill the dough?
Chill the dough for at least 30 minutes, but overnight chilling enhances the flavor even more.
What type of chocolate works best for this recipe?
A mix of chocolate chunks and dark chocolate chips creates pools of melted chocolate and adds depth to the flavor.
