These brown butter chocolate chunk cookies have perfectly crisp edges with a soft and chewy center. Browning the butter adds a deep, nutty richness that sets them apart from other recipes. Using chopped chocolate instead of chips creates ensures high quality chocolate in every bite. Small changes like these make all the difference in creating a truly exceptional cookie!
Ingredients:
Dry Ingredients:
1½ cups + 1 Tbsp. (200g) all-purpose flour
¾ tsp. (4 g) baking soda
Butter:
½ cup (1 stick; 113g) salted butter (for browning)
¼ cup (½ stick; 56g) salted butter (to melt into browned butter)
Sugars:
1 cup (200g) packed dark brown sugar
¼ cup (50g) granulated sugar
Eggs & Vanilla:
1 large egg
2 large egg yolks
1 tsp. vanilla extract
Chocolate:
1 70% cacoa chocolate bar, chopped (or 6 oz semi sweet chocolate chips)
Instructions
Preheat and Prep Dry Ingredients:
Preheat oven to 375°F.
Whisk together flour and baking soda in a small bowl and set aside.
Brown the Butter:
Cook ½ cup salted butter in a saucepan over medium heat, stirring often, until it browns (around 4 minutes).
Pour it into a large mixing bowl and let it cool for 1 minute.
Add the remaining ¼ cup unsalted butter, stirring until melted.
Combine Wet Ingredients:
Add the sugars (dark brown and granulated) to the melted butter and whisk until smooth.
Add the egg, egg yolks, and vanilla extract, whisking until well blended.
Mix and Fold:
Fold the dry ingredients into the wet mixture with a spatula until just combined.
Gently fold in the chopped chocolate. Let the dough rest for 5–10 minutes.
Scoop and Bake:
Use a scoop (about 3 Tbsp. per cookie) to form 16 balls of dough.
Place them on two parchment-lined baking sheets.
Bake for 8–10 minutes, until cookies are golden brown and firm around the edges.
Cool:
Let the cookies cool on the baking sheets before serving.
Yields
16 cookies
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