Brown Butter Chocolate Chunk Cookies
These cookies elevate the classic chocolate chunk recipe by using toasted, browned butter to create a deep, nutty, and caramelized flavor profile. The combination of brown and granulated sugars provides a perfect balance of crisp edges and a chewy, soft, fudge-like center. With an added boost of moisture, these cookies remain delicious for days. Perfect for bakers looking to master the art of brown butter, this recipe is a refined indulgence that brings bakery-quality results right into your own home kitchen.
- Prep Time: 20
- Cook Time: 12
- Total Time: 60
- Yield: 18 cookies
- Category: All Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter (browned and cooled)
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 yolk, room temperature
2 teaspoons pure vanilla extract
1 tablespoon milk
8 oz semi-sweet or dark chocolate chunks
Flaky sea salt (optional, for topping)
Instructions
Melt butter in a light-colored saucepan over medium heat, whisking constantly until it foams and develops amber-colored milk solids, then remove from heat and let cool to room temperature.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, mix the cooled brown butter with brown sugar and granulated sugar until well combined.
Add the egg, extra yolk, vanilla extract, and milk, mixing until smooth.
Slowly fold in the dry ingredients until just combined, then fold in the chocolate chunks.
Cover and let the dough rest or chill until it reaches a scoopable consistency.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into balls and place on the baking sheet, spacing them evenly.
Bake for 12 minutes or until the edges are set and golden, then sprinkle with optional flaky sea salt while still warm.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure the browned butter is fully cooled to room temperature before adding the sugars to prevent the cookies from spreading too thin. Spoon and level your flour measurements for the best texture accuracy. Store in an airtight container at room temperature for up to 5 days.
Find it online: https://flavoornote.com/brown-butter-chocolate-chunk-cookies/