Somehow, I never tire of cookies. No matter how many HUNDREDS of batches I’ve made in my life I still crave them regularly. That’s why I’m always experimenting and tweaking cookie recipes in the kitchen, especially chocolate chip cookies. Sometimes all I want is an ultra rich, gooey, and chewy chocolate chunk recipe.
These Brown Butter Chocolate Chunk Cookies are absolute perfection because they are loaded with that rich and nutty brown butter, salty-sweet, butterscotch, and pure chocolate flavors. Chocolate chunk cookies can easily become too ooey and gooey (too much of a good thing exists!) so I made sure these were the perfect balance of gooey, chewy, and crunchy. I’ve included tons of tips below so your cookies turn out just like mine! Best of all? These cookies require no electric mixer or chilling period.
Brown Butter Chocolate Chunk Cookies Recipe Tips
Browning the butter
-Follow the directions closely for browning the butter. It’s super simple, just be sure not to walk away from it. It quickly goes from browned to burnt.
Do you have to use bread flour?
-The bread flour in this recipe helps make the cookies ultra chewy and thick. It’s my go-to trick for incredible cookies so I always have some on hand. If you don’t have any feel free to use only all-purpose flour, though your cookies might loose some chewiness.
-A high ratio of DARK brown sugar makes these cookies moist, chewy, and rich in flavor. I love it. Again if you don’t have any on hand, you can use light brown sugar but your cookies will lose a little bit of awesomeness.
-Chop your own chocolate!!! Use the highest quality chocolate you can find and chop it into chunks for the best taste and texture. Feel free to use milk, semisweet, or bittersweet, whichever you prefer.
-Adding a sprinkling of sea salt on top takes these cookies to a whole new level. I LOVE salty-sweet. If you’re not a fan, just skip it.
The best baking tips…
-I always use a kitchen scale to weigh my ingredients, especially flour, and an oven thermometer to ensure baking accuracy. Incorrectly measured flour can lead to cookies that are tough, crumbly, dry, too thick, or just blah. Most ovens run a little hot or cold, so checking the temperature with an oven thermometer ensures the best cookies possible.
I’ve found these are best made a big cookies, using OXO’s 3 tablespoon large cookie scoop. If you want to make smaller cookies, reduce the baking time to about 10 minutes.
-You can make the dough ahead of time and refrigerate it for up to 3 days. I like to scoop balls of dough onto a small baking sheet and freeze them until solid. Then I transfer the frozen balls to a ziptop bag and store in the freezer. Let the balls come to room temperature before baking. This way I can bake off small batches of fresh cookies whenever I feel like it!