Jack-Jack’s Num Num Cookies

For me, Jack-Jack's Num Num Cookies came in second in the Chocolate Chip Cookie Project. While a seemingly standard cookie recipe, the secret is browned butter which gives the cookies a rich nuttiness that make these cookies special.

Num Num Cookie ©Disney

Earlier this year Pixar released the recipe on Instagram in a series of adorable illustrations. The recipe is consolidated below but you can view the full set of illustrations on the Disney Food Blog.

This recipe is based on the cookies served at Pixar Pier in Disney's California Adventure park. The originals are made with chocolate chunks instead of chocolate chips and are served as large, deep dish cookies. I played around with making standard 2½" cookies and larger ¼-cup sized cookies. We liked both versions equally.

cookies, chocolate chip, pixar
Yield: Makes 24
Author: Pixar
Jack-Jack’s Num Num Cookies

Jack-Jack’s Num Num Cookies

Modified slightly from the Pixar recipe shared on Instagram. This recipe makes normal, 2½-inch chocolate chip cookies, but you can definitely adjust the recipe to make a deep-dish chocolate chip cookie like the one served at Pixar Pier. First, swap out the chocolate chips for chocolate chunks. Then scoop the cookie dough into baking cups instead of onto a baking sheet.
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min


  • 1 cup butter (2 sticks)
  • 1¼ cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup chocolate chips


  1. Brown butter* and let it cool until it begins to solidify.
  2. Cream butter and sugars in a mixing bowl until light and fluffy.
  3. Mix in whole egg, egg yolk, and vanilla.
  4. In a separate bowl, combine the flour, baking soda, and sea salt. Slowly mix the dry ingredients into the wet. Using a wooden spoon or spatula, fold in the chocolate chips until evenly distributed.
  5. For large cookies, use an ice cream scoop (about 3 tablespoons) to shape the dough into balls. For small cookies use a small scoop (about 1-1½ tablespoons) to shape balls. Chill thoroughly, for at least an hour (preferably overnight).
  6. Place the refrigerated dough balls three inches apart for large cookies, two inches apart for small cookies on a parchment-lined baking sheet.
  7. Bake at 350° for 18-20 minutes for large cookies, 7-10 minutes for small cookies. Cookies should be a nice golden brown on the edges but still soft in the center.


*To make brown butter (from delish.com):

In a small pot over medium heat, melt butter. Once melted, reduce heat to medium low and continue cooking, watching closely and stirring occasionally. Do not walk away. Butter will simmer and start to turn golden. Once simmering stops and butter is golden and smells nutty, remove from heat, about 5 minutes. There will be some darker pieces at the bottom of the pan and that's okay!

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1 serving = 1 2½-inch cookie

Nutritional information calculated using the Recipe Calculator on SparkRecipes.com.

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