🍪 Brown Butter Chocolate Chunk Cookies
These cookies are an absolute hit in our house – rich, gooey, and packed with dark chocolate chunks. Perfect for a late-night treat or a quick dessert to impress family and friends.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract or paste
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- About 2 cups dark chocolate morsels and chocolate chunks
- Flaky sea salt, to top
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter over medium heat, swirling occasionally. Continue until brown specks form and it smells slightly nutty (about 5-7 minutes). Remove from heat and let it cool slightly – don’t walk away, it can burn quickly.
- In the bowl of a stand mixer, combine the browned butter and sugars. Beat on medium-high for 3-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing between each addition, then mix in the vanilla.
- Mix in the flour, baking soda, and salt on medium-low speed until a dough forms.
- Fold in your dark chocolate morsels and chunks until just combined. Avoid overmixing.
- Chill the dough in the fridge for at least 30 minutes (up to 24 hours). This step helps them bake evenly, but if you’re short on time, you can skip it.
- Let the chilled dough sit at room temp for 5-10 minutes so it’s easier to scoop. Roll into balls and place on the baking sheet. Press a few extra chocolate chunks on top if desired.
- Bake for about 12 minutes, until lightly golden.
- Once out of the oven, swirl a large glass or biscuit cutter around each cookie to get that perfect round shape.
- Finish with a sprinkle of flaky sea salt and enjoy!
Tip: These cookies store great in an airtight container, but I doubt they’ll last long. They’re that good.