Brown Butter Chocolate Chunk Cookies
User Reviews
4.7
Brown Butter Chocolate Chunk Cookies
Description
This recipe for Brown Butter Chocolate Chunk Cookies starts by evenly melting and browning unsalted butter to develop a nutty caramel flavor, then cooling it slightly before combining with brown and granulated sugars. Eggs, milk, and vanilla are added, then dry ingredients such as flour, salt, baking soda, and baking powder are sifted in and folded until a cookie dough forms. Semi-sweet chocolate chunks are incorporated into the dough, then extra chunks are pressed onto the tops of the dough balls before baking to create a distinct chocolate topping. The cookies bake at 350°F until set.
The browned butter enriches the cookie dough's flavor depth, offering a subtle toffee note that complements the semi-sweet chocolate pieces. The flaky sea salt added on top enhances contrast by bringing out sweetness. This results in a cookie with a tender crumb that is just sweet enough with pockets of gooey melted chocolate on top and throughout.
Store these cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They pair well with milk or coffee and work well as a dessert or sweet snack.
Ingredients
- 12 Tbsp. butter cut into pieces (this helps it melt evenly and brown better, unsalted
- 1 cup brown sugar light brown will be ok too, dark; packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg room temperature, yolk
- 2 Tbsp. milk whole
- 1 Tbsp. vanilla extract pure
- 2 2/3 cups all-purpose flour spooned and leveled
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2, oz. bars semi sweet chocolate chopped, divided
- sea salt flaky, for finishing
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Allow the butter to cool slightly, ~10-15 minutes.
- Beat in the sugars into the brown butter using a hand mixer.
- Add in eggs, milk and vanilla. Beat again.
- Sift in the dry ingredients and fold just until combined. (Keep stirring, the cookie dough will come together!)
- Fold in only 3/4 cup of the chocolate chunks (we will use the rest of the chunks to decorate the tops). Dough should feel like cookie dough, if it feels dry still add a splash more milk and stir to combine.
- Dunk a cookie dough ball in the remaining chopped chocolate so the pieces cover the tops of the cookie dough balls. Press chocolate into cookie slightly just to be sure it sticks. You can slightly flatten them to get a good surface so the chocolate sticks if thats easier! Repeat with remaining cookie dough balls and place 6 cookies on a baking sheet at a time. (Should yield ~22 cookies)
- Bake for 10-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). Swirl a cup around the edges of the cookies to give them a perfect circular look if needed.
- Rest on cookie sheet just 2-3 minutes then gently transfer to a cooling rack to cool and garnish with flaky sea salt if desired.
Notes
- Store cookies at room temperature in a sealed container for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 177kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 168mg | 7% |
| Potassium | 39mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 227IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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