Brown Butter Chocolate Chunk Cookies – soft and gooey inside, crispy on the outside, with chunks of chocolate and brown butter that gives them a rich, nutty flavor and a touch of salt — these cookies are, in a word, perfect.
With their rich flavor and ideal texture, they’re sure to impress anyone who tries them. They’re easy to make, even easier to eat, and you’ll enjoy every bite. I absolutely love these cookies!
Necessary ingredients:
- unsalted butter
- all purpose flour
- baking soda
- baking powder
- salt
- granulated sugar
- brown sugar
- egg + egg yolk
- milk
- vanilla extract
- semi sweet chocolate
- flaky sea salt
Simple ingredients, simple steps — and the result? Incredibly delicious cookies.
You’ll find the exact ingredient amounts and detailed instructions in the recipe card at the bottom of the post. But first, here’s a quick step-by-step overview to guide you through the process.
How to Make Chewy Brown Butter Chocolate Chunk Cookies:
As I mentioned earlier, these cookies are quick and easy to make.
Step 1. Brown the butter Start by placing the butter cubes in a medium saucepan. Let the butter melt over medium heat, stirring occasionally. It will begin to bubble and foam as it melts. Keep an eye on it — once it turns a rich amber color and you see brown bits forming on the bottom of the pan, it’s ready. Remove it from the heat and let it cool slightly before using.
Step 2. Prepare the dry ingredients. Combine sifted flour, baking soda, baking powder and salt.
Step 3. Cream the butter and sugar. Once the butter has cooled, blend it with granulated white sugar and brown sugar. Beat until the mixture is well combined.
Step 4. Incorporate wet ingredients. Add the egg, egg yolk, milk and vanilla. Continue beating until all the ingredients are incorporated.
Step 5. Add the dry ingredients. Slowly add the dry ingredients and fold with a spatula just until combined. Fold in the chocolate chunks.
Step 6. Shape the cookies. Form balls using 2 tablespoons of dough. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Add a few extra chocolate chunks on top of each dough ball. Gently press the balls to slightly flatten them.
Step7. Baking and cooling. Bake at 350°F for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and sprinkle with flaky sea salt. Leave them on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Tips and Tricks for Perfect Chewy Brown Butter Chocolate Chunk Cookies:
Use ingredients at room temperature. Make sure the browned butter has cooled enough before mixing it with the other ingredients. Let it sit at room temperature for 10-15 minutes.
Make sure the eggs are at room temperature.
Measure the flour correctly. The most reliable way to measure it is by using a kitchen scale and measuring in grams. Too much flour results in dry, dense, and thick cookies!
Don’t overmix. Stir the ingredients just until combined. Overmixing can lead to dry, crumbly dough.
How to Store:
Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
If you’re a cookie lover and always looking for new recipes, be sure to check out these Chocolate Chip Cheesecake Cookies.
You can also try to make these Brown Butter Snickerdoodle Cookies from a famous blogger. Make these Brown Butter Chocolate Chunk Cookies and enjoy every bite. Enjoy!
Brown Butter Chocolate Chunk Cookies
Brown Butter Chocolate Chunk Cookies – soft and gooey inside, crispy on the outside, with chunks of chocolate and brown butter that gives them a rich, nutty flavor and a touch of salt — these cookies are, in a word, perfect.
Ingredients
- 3/4 cup unsalted butter
- 2 2/3 cups all purpose flour (340 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 1/2 tablespoon milk
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, roughly chopped
- flaky sea salt, optional
Instructions
- Brown the butter. In a medium saucepan, add the butter pieces. Melt the butter over medium heat, stirring occasionally. As it melts, the butter will begin to bubble and foam. Continue stirring until the bubbling stops, the butter turns an amber color, and you see darker bits at the bottom, releasing a nutty aroma. This process will take a few minutes. Remove from heat and let it cool to room temperature. Tip: Use a lighter-colored saucepan so you can easily monitor the butter’s color.
- Line two baking sheets with parchment paper or a silicone baking mat. Preheat the oven to 350°F.
- In a medium-sized bowl, combine the sifted flour, baking powder, baking soda, and salt. Set aside.
- In a separate, larger bowl, combine the cooled brown butter, granulated white sugar, and brown sugar. Beat with an electric mixer until combined.
- Add the egg, egg yolk, milk, and vanilla, and beat until the mixture is smooth.
- Slowly add the flour mixture to the wet ingredients, folding gently with a spatula just until combined. Fold in 3/4 cup of chocolate chunks. Save the rest to decorate the tops.
- Form dough balls using 2 tablespoons of dough. Place them on the prepared baking sheet, spacing them about 2 inches apart. Add a few extra chocolate chunks on top of each dough ball. Gently press the balls to slightly flatten them.
- Bake for 10-12 minutes, or until the edges are lightly golden. The center may seem slightly underbaked, and that's okay. It will continue to bake on the hot baking sheet once you remove them from the oven. Sprinkle with flaky sea salt. Let them rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Use ingredients at room temperature. Make sure the browned butter has cooled enough before mixing it with the other ingredients. Let it sit at room temperature for 10-15 minutes.
- Make sure the eggs are at room temperature.
- Measure the flour correctly. The most reliable way to measure it is by using a kitchen scale and measuring in grams. Too much flour results in dry, dense, and thick cookies!I
- Don’t overmix. Stir the ingredients just until combined. Overmixing can lead to dry, crumbly dough.
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving:Calories: 217Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 151mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 3g