Brown Butter Chocolate Chunk Cookies
Yield: about 24 large cookies
Prep Time: 15 minutes
Cook: 35 minutes
Tessa's Recipe Rundown...
Taste: Ridiculously flavorful. I love when desserts have a beautiful depth of flavor instead of just being sweet.
Texture: Incredibly chewy and gooey in the middle, crunchy at the edges. Absolute perfection.
Ease: Browning the butter is an extra step but I find the process fun and adds so much flavor. Other than that this recipe is simple! It doesn’t require an electric mixer or a 24 hour chill period like my Ultimate Chocolate Chip Cookies.
Appearance: Gorgeous, just like cookies from that new local bakery.
Pros: Amazing cookie recipe.
Would I make this again? Absolutely yes.
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!
Brown Butter Chocolate Chunk Cookies
- 1 1/2 cups (6.6 ounces) all-purpose flour
- 1 1/2 cups (6.6 ounces) bread flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 sticks (8 ounces) unsalted butter, divided
- 1/2 cup granulated sugar
- 1 1/2 cups packed dark brown sugar
- 2 teaspoons vanilla
- 2 large eggs, plus 1 egg yolk at room temperature
- 1 pound chocolate, chopped into chunks
- Fleur de sel (or other finishing sea salt), for sprinkling
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flours, baking soda, baking powder, and salt.
In a small saucepan set over medium heat, melt 12 tablespoons of the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Stir in the remaining 4 tablespoons of butter in until melted.
Add in the granulated sugar, brown sugar, and vanilla and stir until incorporated. Add the eggs and yolk, one at a time, whisking well after each addition. On low speed gradually add in the flour mixture then the chocolate chunks.
Divide dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
Bake for 12-14 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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