Brown Butter Chocolate Chunk Cookies
These Brown Butter Chocolate Chunk Cookies are irresistibly rich and chewy, bursting with nutty browned butter flavor and melty chocolate pockets. Perfect for every occasion!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks
Instructions
- Place 1 cup of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir continuously as it melts, then begins to foam and turn a golden brown. You’ll notice a nutty aroma—this means it’s ready. Remove from heat immediately to prevent burning and transfer to a heatproof bowl to cool slightly.
- Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Stir until well combined and slightly cooled to avoid scrambling the eggs in the next step.
- Whisk in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in 1 teaspoon of vanilla extract for that warm, inviting flavor.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures even distribution of leavening and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixing on low speed until just combined. Overmixing can make cookies tough, so stop as soon as the flour disappears.
- Gently fold 1 1/2 cups of chocolate chunks into the dough. The chunks should be evenly distributed to ensure pockets of melted chocolate in every bite.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the flavors meld and prevents excessive spreading during baking.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough balls—about 2 tablespoons each—onto the sheets, spaced 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This step lets the cookies set perfectly without losing their chewiness.
Equipment
- Heavy-bottomed saucepan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Notes
- For a festive touch, swap half the chocolate chunks with peppermint pieces during winter.
- Chilling the dough is key to preventing excessive spreading and enhancing flavor.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
