Thick And Chewy Chocolate Chip Overload Cookies

These easy to make Thick And Chewy Chocolate Chip Overload Cookies have a soft inside and are packed full of as many chocolate chips as you can handle! They have a perfectly crispy outside with an abundance of chocolate chips inside and on top and they’re finished with some sea salt flakes to make them extra tasty.

Hey team! Coming in today with an exciting update on a delicious cookie I created a while back. In fact, this NEW cookie recipe is based off my Brown Butter Chocolate Chip Cookies which are a favorite of mine. The new recipe has just as many chocolate chips in it as the old one, but the cookies now have a golden crispy outside, they’re soft and chewy on the inside and I think the brown butter just takes them over the edge flavor wise giving them a slight nutty, caramel-like flavor. Totally worth the extra step!

Why you should brown your butter!

Browning your butter is really easy, and it helps give your desserts a nutty caramel-like flavor.

Browning your butter involves melting your butter until the water inside the butter evaporates leaving behind the butter fat (that’s where all the butter flavor comes from). The milk solids in the butter take on some interesting changes too!

• Toasty flavor – the milk solids toast as the water evaporates, giving the brown butter its iconic deep nutty flavor.
• Caramelization – the milk solids caramelize, giving the brown butter a slightly sweet flavor.
• Texture change – as the milk solids toast in the butter fat, they’re suspended in the fat which gives them a pleasant grainy, almost lightly crispy texture.

How to brown your butter

Add the butter into your saucepan and begin melting on low heat. As it melts and the water evaporates it will begin to bubble, then froth.

When it froths, begin gently stirring using a spatula until you get little flecks of golden color in the butter. Transfer to a bowl (don’t let it sit in the saucepan or it could burn). Let the butter cool to room temperature without going solid. If you’re impatient you can cool to just above warm before using. If you add it to the cookie dough when its too hot though it will make the dough too soft to roll up into the chocolate chips.

TIP: Cook your brown butter on low heat (the lowest you can find) to prevent the milk solids from burning. If you get dark or black flecks in your brown butter the milk solids have burned, and the butter will have a very bitter flavor.

How To Make The Brown Butter Cookie Dough.

For a cookie that has so much going for it flavor and texture wise, it’s a really easy dough to make and it uses simple ingredients!

• Mix the warm or cooled down brown butter and sugars and vanilla extract in a bowl using a whisk. Then add the eggs and egg yolk. Whisk to combine.
• Add the dry ingredients and 200g of the chocolate chips and mix using a spatula until a dough forms.

• Use a cookie scoop that holds just a little more than 2 tbsp of volume to scoop out 12 cookie balls. You can also weigh all of the cookie dough and then divide that by 12.
• Roll the cookie dough into balls before coating in chocolate chips.

• OPTIONAL: Chill in the fridge, covered in plastic wrap for at least 1 hour. Up to 48 hours.
• Place 6 cookie doughs on a half sheet baking tray and bake for 10 minutes. As soon as they come out of the oven use a round cookie cutter, slightly larger than the cookie and shuffle it around the cookies.

• Top with more chocolate chips, as many as you can. They’ll melt and stick to the cookies. Then sprinkle with sea salt flakes. Let them cool down to room temperature before eating because they’re so soft they’ll fall apart in your hands. Seriously good cookies. Thank me in the comments!

What does chilling your cookie dough before baking do?

Chilling your cookie dough before baking does a couple really great things to your cookies. You need to chill them in the fridge for a minimum of 1 hour to get thick and chewy cookies. Chilling in the fridge helps develop the flavor in your cookie to be even better. You can even chill them for up to two days if you want to activate God mode in your cookies!

• Thick and chewy – This dough is pretty soft before it’s baked, so chilling the cookie dough before baking gives it enough time to firm up which means that when they hit the hot oven, they melt slowly from the outside in, giving the outside enough time to develop a crispy edge which helps them bake up nice and thick. You’ll still get a decently thick cookie with crispy edges but chilling them makes them thicker.
• Helps develop insane flavor – When you let the cookie dough rest in the fridge the flour in the dough gets to know and all the liquid in the cookie: the eggs and butter, and soaks up their flavors as it expands. So, it helps develop an even tastier cookie, but it also gives you a chewier cookie.

Again, you get great tasting, thick and chewy cookies with 10-minutes chill time in the freezer, but a slow chill gives your cookies an amazing, complex flavor boost!

Let’s talk Chocolate Chips!

The amount of chocolate chips in these cookies is ridiculous. And when you serve these cookies fresh out of the oven, nice and warm, it creates a delicious gooey chocolate center.

TIP: Use good quality chocolate for these cookies! I like to use semi-sweet chocolate chips because the cookies are already sweet. I get mine from the baking isle of my supermarket. These are designed for baking.

One of my favorite things to do is have fun finding bare spots on top of the cookies that don’t yet have chocolate chips. If I find one, I add them. And you have to do it while the cookies are hot because the heat helps them stick to the cookies.

It’s no secret I’m a huge fan of chocolate rich recipes. Some of my favorites are my Fudgy Baked Caramel and Chocolate Ganache Tart, Chewy Double Chocolate Cookies and my No-Fail Soft Chocolate Swiss Roll Cake.

Tips and Tricks When Making 30 Minute Brown Butter Chewy Chocolate Chip Cookies!

• Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote all about this in my post about using digital kitchen scales!
• Use good quality ingredients – this cookie recipe uses simple ingredients and relies heavily on good quality ingredients for you to get the very best tasting cookies.
• To get even sized cookies – weigh the cookie dough and then divide by 12. Mine came out to about 68g per cookie dough BEFORE rolling in extra chocolate chips.
• Underbaking – will give you a softer and chewier cookie. I already underbake my cookies so the 10 minute baking time in the recipe card below gives you a chewy cookie without being completely raw. For crisper cookies, bake an extra 2-3 minutes.
• To get round cookies – Use a large round cookie cutter to jiggle around the cookies as soon as they come out of the oven to help them get a nice perfect round shape.

Frequently Asked Questions about 30 Minute Brown Butter Chewy Chocolate Chip Cookies

Storing the baked cookies

Store these cookies in an airtight container for up to a week once baked.

How to freeze the cookie dough balls:

Freezing your cookie dough balls means you have cookies that you can bake fresh whenever you like!

To freeze the cookie dough balls that have been coated in extra chocolate chips simply lay them out on a baking tray or flat surface lined with baking paper and freeze. Then place them in a zip lock bag or wrap tightly in plastic wrap.

How to bake 30 Minute Brown Butter Chewy Chocolate Chip Cookies from frozen.

When you’re ready to bake frozen cookie dough balls, you can:

• Thaw them in the fridge before baking – let them thaw in the fridge overnight (covered) and then bake at the temperature specified in the recipe.
• To bake from frozen – thaw at room temperature while your oven preheats. Bake on a slightly lower temperature. About 10C / 50F lower than the recipe says. You may also need to bake a couple minutes longer and the cookies may be a little crisper around the edges.

What does the addition of egg yolk do to these cookies?

I have sneaky little addition to the updated recipe which an egg yolk. It helps give the cookies a rich flavor, but also makes them a little chewier texture wise.

Why are my cookies flat?

Oven temperature may have been too low or cookies weren’t measured properly. Try baking the second half on a higher temperature by about 10C / 50F.

Can you use different chocolate chips?

Yes! Use whatever you like as long as they’re for baking. The ones found in the baking isle of your supermarket are usually suitable for cookies like these.

Why is this recipe is in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

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