Brown Butter Chocolate Chunk Cookies Recipe

By The Cooking World, Editorial Staff

April 8, 2022

Next-Level Brown Butter Chocolate Chunk Cookies

Making cookies is one of our favorite things to do in the kitchen. So in this week's recipe, we save space for a delicious Brown Butter Chocolate Chunk Cookies Recipe.

Bittersweet chocolate, nutty brown butter, and molasses-y light brown sugar meld together to create a next-level Brown Butter Chocolate Chunk Cookie.

This recipe is like an adult version of a traditional chocolate chip cookie.

PREP TIME

30 minutes

COOK TIME

12 to 13 minutes

serves

18 large cookies

Ingredients

226 g (2 sticks) unsalted butter
267 g (1 1/3 cups) packed light brown sugar
67 g (1/3 cup) granulated sugar
2 large eggs, room temperature
15 g (1 tablespoon) vanilla extract
416 g (3 1/3 cups) all-purpose flour
5 g (1 teaspoon) baking powder
5 g (1 teaspoon) baking soda
3 g (1 teaspoon) kosher salt
200 g (7 ounces) semisweet or bittersweet chocolate, roughly chopped
Smoked flaky sea salt, for sprinkling (optional)

Special Equipment

Small Saucepan
‍‍Stand Mixer
‍Offset Spatula‍‍‍
Baking Sheet
‍‍Wire Rack
‍‍Measuring Spoons
Measuring Cups
Digital Scale

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Instructions

In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the bottom from burning, until the butter foams and then darkens in color slightly and is very fragrant, 3 to 4 minutes. Let cool at room temperature for 30 minutes.
Preheat the oven to 180 ºC (350 °F) and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
In a stand mixer with the whisk attachment, combine both sugars on medium speed. Slowly stream in the butter until the mixture is creamy. Add the vanilla extract and the eggs, one at a time and until each is incorporated.
Switch to paddle attachment then mix in dry ingredient mixture. Combine the chocolate using a rubber spatula.
Put the cookie dough in a bowl, cover, and let rest in the fridge for at least 45 minutes, ideally overnight.
Using a large 6 cm (2½-inch; #16) cookie scoop or ¼ cup measure, portion out the dough and roll into large balls. Place the dough balls at least 8 cm (3 inches) apart on the prepared baking sheets (6 per sheet).
Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through, until the tops are lightly browned, 13 to 16 minutes, then bake the remaining sheet on either rack. (If reusing one of the baking sheets, allow it to cool for 15 minutes before baking another batch on it.) Let cool slightly on the baking sheets, then transfer onto a wire rack to cool completely.
Sprinkle the tops with smoked flaky sea salt.