Salted Brown Butter Chocolate Chunk Cookies

Salted brown butter chocolate chunk 9

Salted Brown Butter Chocolate Chunk Cookies are just oozing with chocolatey goodness with the addition of big Nestle Chocolate Chunks!

When it comes to chocolate chip cookies, I am always willing to try a new recipe in search for the perfect chocolate chip cookie . The perfect chocolate chip cookie varies from week to week, depending on what I am looking for. Am I looking for an ooey gooey chocolate chip cookie? A super soft chocolate chip cookie? Chewy? Crispy? Puffy and cake-like? Each person defines the perfect chocolate chip differently. For me, this is my idea of a perfect chewy chocolate chip cookie that is just oozing with chocolatey goodness thanks to a bag of Nestle Chunks!

Have you seen the Chocolate Chunks before? Any time I am perusing the baking aisle at the grocery store, I always keep my eyes open for something new and different to try. When I spotted this bag of Nestle Chunks, I was so excited to try a new cookie recipe with ‘em because there can never be enough chocolate oozing from a cookie!

This particular recipe requires the usual suspects for a cookie recipe, butter, brown sugar, flour, vanilla, etc. The only difference might be the addition of sea salt and the fact that you’ll need to brown the butter first.

Salted brown butter chocolate chunk cookies 10

Yup, I just said brown the butter. Have you ever had brown butter cookies before? Something amazing happens when you take the time to brown the butter. A whole new flavor enters the picture. You’ll start by melting two sticks of butter in a sauce pan over medium heat. When it starts to foam after several minutes, you’ll begin whisking vigorously. Eventually the butter will turn brown like what you see below, and you’ll get little bits of browned butter on the bottom of your saucepan. This is how you’ll know that you’re done.

Pour the browned butter into your mixing bowl and allow it to cool completely.

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While the brown butter is cooling, you’ll sift together flour, baking soda, and salt and set it aside. To the brown butter, you’ll add in brown sugar and sugar and mix for several minutes until it’s well combined. Then you’ll toss in an egg, and an egg yolk, along with some vanilla and mix, mix, mix.

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Slowly pour the dry ingredients into the bowl and mix until combined. Next comes the chocolate chunks, the best part! You’ll just use a big wooden spoon to fold the chocolate chunks into the cookie dough. Line baking sheets with parchment paper and scoop a heaping tablespoon of cookie dough onto the baking sheet. Bake ‘em for about 10 minutes. They are done when the edges are just starting to brown. 

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As soon as you take the cookies out of the oven, sprinkle them with a bit of sea salt.

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Carefully transfer them to wire cooling racks to cool. They’ll firm up a bit once they have a chance to cool. The result?

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An ooegy gooey, oh so chocolately cookie with a hint of saltiness that’ll make it hard to eat just one! After one cookie, you’ll realize that Salted Brown Butter Chocolate Chunk Cookies will forever reappear in the cookie jar for years to come! 

Salted Brown Butter Chocolate Chunk Cookies

Salted brown butter chocolate chunk cookies 2

Prep Time: 15mn
Cook Time: 10mn
Total Time: 25mn


  • 2 sticks unsalted butter
  • 1 and 1/3 cups packed brown sugar (I used light, dark is fine too)
  • 1/4 cup granulated sugar
  • 1 large egg + 1 egg yolk (room temperature is best)
  • 1 tablespoon vanilla extract
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 – 11.5 ounce bag Nestle Chocolate Chunks
  • Sea salt for garnish


  1. Pre-heat your oven to 350 degrees.
  2. Melt two stick butter in a large saucepan over medium heat. When the butter starts foaming, whisk vigorously, and continue whisking until the butter turns brown and there are little bits on the bottom of the saucepan. Remove the butter from heat and pour it into a large mixing bowl and allow it to cool completely.
  3. In a separate bowl, combine 2 and 1/4 cups flour, 1 teaspoon baking soda, and 3/4 teaspoon table salt. Set aside.
  4. To the brown butter, add in 1 and 1/3 cups packed brown sugar and 1/4 cup granulated sugar. Mix for several minutes until the butter and sugars are well combined.
  5. Add in egg and egg yolk, and vanilla, and mix well.
  6. Slowly add the dry ingredients into the wet and mix until combined. Fold in chocolate chunks.
  7. Line baking sheets with parchment paper. Use a heaping tablespoon of cookie dough for each cookie. Bake for 10 minutes, or until the edges of the cookies are just starting to brown. Immediately sprinkle the cookies with sea salt when they come out of the oven.
  8. Carefully transfer the cookies to wire cooling racks. The cookies will firm up as they cool. Store in an air-tight container.
  9. Yields around 3 dozen cookies.

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Comments (27)

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  1. Carol Josefiak they’re DELICIOUS! :)

  2. Jennifer Ciepley

    Wish I had seen this before I sent my husband to the store for chocolate lasagna ingredients!

  3. Jennifer Ciepley The Chocolate Lasagna is pretty amazing too! You can’t go wrong with either! :)

  4. I haven’t seen Nestle Chunks before. I’ll keep my eye out for them the next time I go grocery shopping. These look awesome!

  5. A deli near my house sells cookies with these huge chocolate chunks in them. Can’t wait to try this recipe to see if it’s anything like the ones they sell.

  6. I’m not sure what I love more, the brown butter or those chocolate chunks!

  7. Had a similar recipe for choc chip cookies l loved sans brn butter & choc chunks. This is a REAL difference maker with the sea salt for that sweet/salt taste. Fantastc!

  8. I love anything brown butter. I just tried brown butter rice krispie treats and brought them to work and they were gone before noon. I will be trying these for sure!

  9. I just tried this and followed the instructions perfectly or so I thought till the chocolate started melting as I mixed it in… Not sure what i did wrong… I thought the dough was cool enough as I finished mixing with my bare hands as my momma taught me to do… any suggestions? Thank you.

    • Hi Viola, I mentioned it in the beginning part of the recipe but should have mentioned it in the actual instructions, you’re going to want to let the brown butter cool before you start working with it. I just updated the recipe portion to reflect what I had mentioned in the beginning part of the post. If the butter cools completely, you won’t have any problems with the chocolate melting. So sorry!

  10. You had me at salted! And then brown butter? These must be the best chocolate chip cookies ever!

  11. Salty chocolate!! Yes yes yes! Plus brown butter pretty much improves everything.

  12. I made a double batch of these this weekend and they were divine. I gave half of them away to a friend recovering from surgery and they got rave reviews from all who tried them. I do recommend adding some “prep” time to the time at the beginning of the recipe, since it does take a while for the brown butter to cool, but it is definitely worth the wait. I think these are by far the best cookies I’ve ever made!

  13. These are AMAZING! I make them regularly now. HUGE hit with everyone!

  14. Barbara Good-Williams

    had to pin this one.. I have the craving for these and nice cold milk

  15. Hi Ashley! Wonderful website and very scrumptious looking recipes as well! I can’t wait to try some of your dishes, snacks, and of course desserts! I just had to check out your website after doing your hair the other day! Thanks for sharing! Happy Thanksgiving!

  16. Oh my!! These are just incredible…I can’t wait to share them with friends and family….Thank you!!!

  17. Hey Ashley, these cookies seem to be yummy, would like to bake some, just one thing, I prefer not using eggs, is there anything I can use to replace egg in this Receipe. Thanx.

  18. I am making these cookies today as part of my holiday cookie tray. I have made these countless times now and are constantly being requested by my husband. They are AMAZING. Brown butter makes everything better – and to top it off with sea salt? Yes yes yes! Thanks for an excellent recipe!

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