Brown Butter Chocolate Chunk Cookies

Browning the butter takes five extra minutes and gives these cookies a deep, toffee-like flavor.

A short chill keeps them thick, with crisp edges and soft centers.

Why This Recipe Works

Use chopped chocolate bars instead of chips for puddles of melted chocolate.

They freeze well as dough balls, so you can bake a few at a time.

Success Tips

Weigh your flour if you can; it is the single biggest factor in cookie texture.

Let them cool on the pan for five minutes so the centers can set.

Brown Butter Chocolate Chunk Cookies

Thick, chewy cookies with nutty brown butter and big pools of chocolate.

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Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 1 hour hr 31 minutes mins

Servings: 18

Ingredients Method

Ingredients

  

• 1 cup unsalted butter 226g
• 1 cup packed brown sugar 200g
• 1/4 cup granulated sugar 50g
• 1 large egg plus 1 yolk room temperature
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour 281g
• 1 tsp baking soda
• 3/4 tsp fine salt
• 8 oz dark chocolate, chopped 226g

Method

 

1. Brown the butter in a light-colored pan until nutty and amber. Cool 15 minutes.
2. Whisk in both sugars, then the egg, yolk and vanilla.
3. Stir in flour, baking soda and salt until just combined. Fold in chocolate.
4. Cover and chill the dough for 1 hour.
5. Scoop 2-tablespoon balls onto lined sheets and bake at 350°F (177°C) for 10–12 minutes.

Jamie Rowe

Jamie Rowe is a home baker and recipe developer. Every recipe on Serving See Food is tested again and again until it works the first time, with clear steps and weights for every ingredient.