Brown Butter Fudgy Chocolate Chip Cookies

When it comes to the perfect chocolate chip cookies, this version sets the bar high. Rich, nutty brown butter meets a creamy homemade fudge filling, creating a cookie that's soft in the center, slightly crisp on the edges, and loaded with two types of chocolate chips.

If you've ever wanted a beautiful, gourmet chocolate chip cookie you can make at home, this recipe delivers big time. In this post, you'll learn how to brown butter for extra flavor, make the fudgy filling, and bake cookies that hits all the notes and taste even better than they look.

Why I Love This

1. The nutty, caramelized flavor of brown butter takes the cookies to another level.
2. A creamy homemade fudge filling makes these cookies indulgent and unique.
3. The mix of milk and semi-sweet chocolate chips ensures the cookie is rich but not super sweet.

Ingredient Overview

[Photo Placeholder: Overhead shot of measured ingredients in small bowls, ready to bake.]
Alt text: Ingredients for chocolate chip cookies measured out on a counter.

• Butter - Browning the butter intensifies its flavor with nutty, caramelized notes. Use unsalted butter.
• Brown sugar & granulated sugar - Creates the perfect chewy texture and balanced sweetness.
• Eggs & vanilla
• Flour, cornstarch, baking powder, baking soda & salt - Keep the cookies thick, soft, and chewy.
• Milk chocolate chips & semi-sweet chocolate chips - A mix of sweet and bold chocolate for a balanced flavor profile.
• Sweetened condensed milk, cream, butter & chocolate chips - The base for the fudge filling.
• Maldon salt & Hershey's chocolate squares - A finishing touch that makes them top notch.

Step-by-Step Instructions

Step 1: Make the Fudge

Cook condensed milk, cream, butter, and chocolate over medium heat until smooth and glossy. Continue cooking until thickened, about 2-3 minutes after the spatula reveals the bottom of the pan. Cool completely before using. Can be made 2-3 days ahead and can also be frozen and portioned for up to 2 months.

Step 2: Make the Brown Butter

Melt butter in a saucepan over medium heat until it foams and golden bits form on the bottom (10-12 minutes). Cool for 20-25 minutes, then measure ½ cup for the dough.

Step 3: Mix the Dough

Beat the cooled brown butter with both sugars until creamy. Add eggs and vanilla, then mix until fluffy. Add dry ingredients and mix on low just until combined. Stir in chocolate chips.

Step 4: Portion and Fill

Portion dough into 3 oz (85 g) portions. Add 2 teaspoons of cooled fudge to each cookie, sealing the dough around it. Chill for at least 1 hour, preferably overnight.

Step 5: Bake

Preheat oven to 400°F (205°C). Bake cookies for 10-12 minutes, until tops are set and no longer shiny. Immediately sprinkle with Maldon salt and press a milk chocolate square into each cookie.

Pro Tips / Expert Advice

💡 Baker's Tips

• Always chill the dough, as this keeps cookies thick and prevents spreading.
• Use a kitchen scale for even portions and perfect baking.
• Make the fudge ahead of time, and portion them to your desired size beforehand to streamline your baking process.

Common Mistakes to Avoid

• Skipping the chill will make your cookies will spread too thin.
• Overmixing will develop too much gluten and yields dense cookies instead of soft, chewy ones.

Variations & Substitutions

• Swap milk chocolate chips for white chocolate chips for a black and white cookie.
• Add chopped toasted nuts like pecans or walnuts. Keep the amount to up to 1 cup total.
• For a mocha variation, mix 1 teaspoon of espresso powder into the fudge ingredients.

Storage & Freezing Info

• Store cookies in an airtight container at room temperature for up to 4 days.
• Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 2-3 minutes to the total bake time.

Brown Butter Fudgy Chocolate Chip Cookies

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This is NOT your traditional chocolate chip cookie! A super spin on the great OG cookie, this one has brown butter and a chocolate creamy fudge filling that will make people keep wanting for more!

Bruna Gomes

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Resting Time 4 hours hrs

Course Dessert

Cuisine American

Servings 10 cookies

Ingredients

  

• ¾ cup unsalted butter 170g
• ½ cup light brown sugar 106g
• ¼ cup granulated sugar 50g
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour 360g
• 1 tablespoon cornstarch 8g
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk chocolate chips 85g
• ½ cup semi-sweet chocolate chips 85g

For the Fudge:

• 1 can sweetened condensed milk 395g
• 1 cup heavy cream 200g
• 1 tablespoon unsalted butter 15g
• ⅔ cup semi-sweet chocolate chips 100g

For topping:

• pinch of Maldon salt
• Squares of Hersheys milk chocolate

Instructions

 

For the fudge:

• In a medium saucepan, add all the ingredients.
• Cook over medium heat until the butter and chocolate chips are melted, then reduce to medium-low heat.
• Keep cooking the mixture, mixing non-stop until the fudge has thickened and you can see the bottom of the pan for 2-3 seconds when you run a spatula through the fudge.
• Remove the fudge to a small clean bowl, cover and let it cool completely before using.

For the cookies:

• In a medium saucepan, melt the butter over medium-high heat. Continue cooking until it foams and golden-brown bits form on the bottom, about 10-12 minutes. This is your brown butter. Set aside to cool for 20-25 minutes.
• Once cooled, measure ½ cup (113g) of brown butter and transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and mix on medium speed until well combined.
• Add the eggs and vanilla extract. Beat until the mixture is light and fluffy.
• Add the flour, cornstarch, baking powder, baking soda, and salt. Mix on low speed until just combined, making sure to not overmix. The dough is ready when no dry flour remains.
• Mix in the chocolate chips until evenly distributed.
• Divide the dough with 3 oz (85 g) per portion, adding about 2 teaspoon of creamy fudge per cookie.
• Cover and chill the portioned cookies in the refrigerator for at least 1 hour, preferably overnight.
• Preheat the oven to 400°F (205°C). Place four cookies on each lined sheet, leaving plenty of space between them.
• Bake for 10-12 minutes, or until the tops are set and no longer shiny. Sprinkle Maldon salt and add a milk chocolate square right after the cookies come out of the oven.
• Allow the cookies to cool and rest for at least 1 hour before serving.

Keyword chocolate chip, cookie, creamy fudge

FAQ Section

What makes these chocolate chip cookies fudgy?

The homemade fudge filling inside each cookie makes them rich, gooey and indulgent.

Can I make the cookie dough ahead of time?

Yes! Chill the dough overnight or freeze for longer storage.

Why do I need to brown the butter?

Brown butter adds nutty, caramel-like notes that make the cookies richer in flavor. If you don't want to add this step, it's fine. Just make sure to use 113g (½ cup) of unsalted butter in the recipe instead.

Can I skip the fudge filling?

Yes, but the fudge takes these cookies from great to unforgettable. You can substitute it with Nutella if you're in a pinch and don't want to make the creamy fudge.