If you love cookies (and let’s be real, who doesn’t?), then you need to try these Brown Butter Chocolate Sheet Pan Cookies. They’re thick, chewy, and packed with pools of melty chocolate—all baked in one big pan for the ultimate cookie experience. No scooping, no chilling, just pure cookie bliss.
why you'll love them!
- no mixer required: you just need one bowl and a sheet pan. Using one sheet pan, means less clean up and less time rolling individual cookies
- easy to serve: cut these into squares
brown butter – The rich, nutty flavor of brown butter takes these cookies to the next level, adding a deep caramelized taste you won’t get from regular butter.
thick, chewy, and loaded with chocolate – With a combination of chocolate chips and chocolate chunks, every bite is packed with melty chocolate goodness. Plus, the cornstarch keeps them soft and chewy.
Brown Butter Chocolate Sheet Pan Cookies Ingredients
- Unsalted butter: I always use unsalted butter so I can control the salt content. This recipe does not call for you to soften the butter, because you will need to melt and brown it! (WOOHOOO)
- Sugars: Using a mix of granulated sugar and brown sugar gives these cookies the perfect balance of sweetness and moisture. The brown sugar not only enhances the flavor but also adds chewiness, which is why this recipe includes more brown sugar than white
- Flour: For this recipe, I used all-purpose flour since it provides the perfect structure. I haven’t tested it with other types of flour yet. When mixing in the flour, be careful not to overmix, as this can create too much gluten and lead to a denser, tougher cookies.
- Eggs: help hold the cookie dough together and give it structure. I like to include extra egg yolks to enhance the richness and keep the cookies soft and moist.
- Cornstarch: adding a bit of cornstarch to your cookies really helps keep that chewy texture.
- Vanilla extract: enhances the flavor of your cookies
- Baking powder & soda: to help with the rise of your baked goods.
- Chocolate chips: you can use whatever type of chocolate chips you like!
Expert Tips
- I recommend spraying with some nonstick spray. It will ensure the cookies don't stick.
- Underbake them! These are not a normal batch of cookies. If you under bake them a tad, they won't become dry as they cool.
Brown the Butter Carefully – Keep a close eye on the butter as it browns. Stir continuously and remove it from the heat once it turns golden brown and smells nutty. This enhances the flavor but can burn quickly if left unattended.
Let the Butter Cool Slightly – After browning the butter, let it cool for about 10 minutes before mixing it with the sugars. If it’s too hot, it can scramble the eggs when added.
Customize with Mix-Ins – Want to switch it up? Try adding chopped nuts, toffee bits, or even a swirl of peanut butter or Nutella for extra indulgence.
FAQs
What size sheet pan do I use? I used a 9x13 pan
my favorite sheet pan
Storage
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days—though they might disappear much sooner! For longer storage, place them in a freezer-safe bag or airtight container and freeze for up to 3 months.
If you make these Brown Butter Chocolate Sheet Pan Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Brown Butter Chocolate Sheet Pan Cookies
Ingredients
- 1 cup unsalted butter
- 2 eggs
- 2 egg yolks
- 1 1/4 cup dark brown sugar
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 3 cups all purpose flour
- 1 tbsp corn starch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup chocolate chunks
Instructions
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let it cool for about 10 minutes.
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until well combined. Add the eggs, egg yolks, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chocolate chunks.
- Spread the cookie dough evenly into the prepared 9×13-inch pan. Bake for 22-25 minutes, or until the edges are golden brown and the center is just set.
- Let the cookies cool in the pan for at least 20-30 minutes before slicing into bars. Enjoy warm or at room temperature!
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