Brown Butter Chocolate Chunk Cookies
Brown butter chocolate chunk cookies with crisp edges, gooey centers, filled with lots of chocolate, and topped with flaky sea salt.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 2/3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate of choice, chopped into chunks ( combo of semisweet, dark or milk), separated into 1 1/2 cups and 1/2 cup
- flaky sea salt for topping
Instructions
Browning your butter
- Slice your butter into chunks. Add to a pot and melt your butter over low to medium heat and cook until brown bits appear all over the bottom and it has turned golden brown and become fragrant. Pour into a mixing bowl, scraping all of the bits from the bottom of the pan and set aside to cool slightly, about 10 minutes.
Brown butter chocolate chunk cookies
- Once your butter has cooled slightly add brown sugar and granulated sugar to the mixing bowl with it. Using either a stand mixer with the paddle attachment, or using a hand mixer, mix on medium speed for about two minutes, scraping the bowl down in between. Add in the eggs and vanilla and mix on medium speed for another minute. In a separate bowl whisk together your dry ingredients: all purpose flour, baking soda, baking powder and salt.
- Add your dry ingredients to the wet ingredients and mix on the lowest speed for about 30 seconds, until just combined. Add the chopped chocolate and again mix on the lowest speed just to disperse chocolate evenly, less than 30 seconds. Now place the bowl of cookie dough uncovered in the refrigerator for 30 minutes while you preheat the oven. Preheat oven to 350° and place an oven rack in the middle position. Line a baking sheet with parchment paper and set aside.
- After 30 minutes remove cookie dough from refrigerator. Use a ¼ cup measuring cup to measure out each cookie dough portion and roll into a ball. Next, place each ball onto the cookie sheet and use the palm of your hand to press down slightly into a disk. Then, top the disk of dough with a few more chocolate chunks. Because these cookies are big bake four at a time, at least two inches apart. Bake for 10-12 minutes. The center should appear just set and the edges a light golden brown. Remove from the oven and sprinkle with flaky sea salt fresh from the oven. Allow to cool on the baking sheet for a few minutes and then remove and place on a wire rack to finish cooling.
Notes
Store in an airtight container for 2-3 days for maximum freshness.