Brown Butter Chocolate Chunk Cookies
Delicious Brown Butter Chocolate Chunk Cookies with crispy edges and soft, chewy centers, enhanced by nutty caramel notes and flaky salt.
Equipment
- oven
- baking sheets
- parchment paper
- Hand mixer
- Mixing Bowls
Ingredients
Butter and Sugars
- 12 Tbsp. unsalted butter cut into pieces
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
Wet Ingredients
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 Tbsp. whole milk
- 1 Tbsp. pure vanilla extract
Dry Ingredients
- 2 ⅔ cups all purpose flour spooned and leveled
- 1 tsp. salt
- 1 tsp. baking soda
- ½ tsp. baking powder
Chocolate
- 2 4 oz. bars semi sweet chocolate chopped, divided
- flaky sea salt for finishing
Instructions
Preparation
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Brown the 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.
- Fold in ¾ cup of the chocolate chunks, leaving the rest to decorate the tops.
- Dunk a cookie dough ball in the remaining chopped chocolate and press slightly to ensure it sticks.
- Bake for 10-11 minutes until edges are light golden brown and centers slightly gooey.
- Rest on cookie sheet for 2-3 minutes then transfer to a cooling rack.
Notes
Store these brown butter cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1cookieCalories: 177kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 168mgPotassium: 39mgFiber: 0.4gSugar: 14gVitamin A: 227IUCalcium: 23mgIron: 1mg
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