Brown Butter Chocolate Chip Cookies
These brown butter chocolate chunk cookies are made with nutty brown butter, filled with melty chocolate chunks and flakey salt.
Ingredients
- 2 cups Flour
- 1 teaspoon Baking soda
- 1 cup Butter
- ⅓ cup Granulated sugar
- 1 ¼ cups Brown sugar
- 1 Egg
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 1 ½ cups Chocolate chunks
Instructions
- Start by browning the butter. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt in on medium heat swirling the saucepan constantly.
- Once the butter has melted, the butter will start to sizzle up and a layer of foam will cover the entire pan. Once you cant see the butter, remove it from the heat and transfer the brown butter to a big mixing bowl to cool to room temperature.
- Add the brown sugar, sugar, salt, and vanilla extract to the bowl with the brown butter and mix with a whisk until well combined.
- Add the egg and egg yolk and mix well.
- Sift the flour and add the baking soda and gently mix until the mixture is almost combined.
- Chop dark chocolate or semisweet chocolate bars into chunks and add the chunks into the cookie dough mixture.
- Fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chunks, and bake in a 180c (350f) preheated oven for 9-11 minutes.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Notes
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Make sure that your butter is at room temperature. 20-30 minutes before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be a bit softer to the touch and not freezingly cold. If your butter is too cold, the butter will melt unevenly when browning the butter.
Use a light-colored pan when browning the butter, that way you will be able to see the golden specks or the brown butter on the bottom of the pan.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
When browning the butter, keep an eye on the pan at all times. The butter can burn very easily and quickly. So when you brown the butter, mix it constantly, and don't walk away!
After your butter has browned, immediately remove it from the heat and pour the brown butter into a heat-safe mixing bowl to cool completely to room temperature. If you will remove the brown butter from the heat and not pour it into a heat-safe mixing bowl, it will keep cooking and will burn.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
Nutrition
Calories: 273kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 196mgPotassium: 111mgFiber: 1gSugar: 21gVitamin A: 319IUCalcium: 26mgIron: 2mg
Tried this recipe?Let us know how it was!