Best Ever Chocolate Chunk Cookies
User Reviews
4.9
Best Ever Chocolate Chunk Cookies
Description
In this recipe, butter is browned to develop a deep, toasted flavor before being cooled to room temperature to maintain the proper dough consistency. The cookie dough combines browned butter with both dark brown and granulated sugars, vanilla, eggs, flour, baking soda, and salt. Stirring in chopped semi-sweet chocolate chunks gives bursts of melty chocolate in each bite. The mixture produces a dough that, when baked at 375°F, yields cookies with a tender, chewy center and slightly crisp edges.
These cookies deliver a familiar balance of buttery sweetness and chocolate richness characteristic of classic chocolate chunk cookies. The methodical process of browning the butter makes a distinct difference in flavor depth.
For reliable results, ensure the browned butter is cooled before mixing to avoid affecting the dough's texture. The recipe yields a batch suitable for sharing or storing in an airtight container to maintain freshness.
Ingredients
- 1 cup unsalted butter 2 sticks (16 tablespoons), melted until browned and brought back to room temperature
- 2 all-purpose flour 1/3 cup plus more only if needed; adding one tablespoon at a time
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup dark brown sugar packed; 2 tablespoons
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 egg large, at room temperature
- 12 ounces semi-sweet chocolate roughly chopped
Instructions
For the Brown Butter:
- Place the butter in a small saucepan over medium-high heat and cook for 3 to 4 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 1 hour, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should be solid but soft.
- Once the butter is at room temperature, you're ready to get baking!
- Preheat your oven to 375 degrees (F).
For the Best Ever Chocolate Chunk Cookies:
- In a medium-sized bowl whisk together the flour, baking soda, and salt; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, vanilla, and browned butter; cream on medium-speed until light and fluffy; about 2 minutes. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks.
- Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
Notes
- Cool browned butter to room temperature before mixing to maintain proper dough consistency.
- The total time includes waiting for the butter to cool after browning.
- Use chopped semi-sweet chocolate chunks for even melting and texture.
User Reviews
Overall Rating
4.9
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