Salted Brown Butter Chocolate Chunk Cookies
These salted brown butter chocolate chunk cookies are chewy, rich, and bakery-style with crisp edges and melty chocolate chunks. Easy, from-scratch recipe.
Servings: 36 cookies
Ingredients
- 2 sticks 1 cup unsalted butter
- 1 ⅓ cups packed brown sugar light or dark
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 1 11.5-ounce bag chocolate chunks
- Flaky sea salt for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside
- Brown the butter: Add 2 sticks (1 cup) unsalted butter to a large saucepan and melt over medium heat. Once melted, the butter will begin to foam. Whisk continuously as it cooks, watching closely until it turns golden brown and small brown bits form on the bottom of the pan.
- Immediately remove from heat and carefully pour the brown butter into a large mixing bowl. Allow it to cool completely.
- Mix the dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon table salt. Set aside.
- Combine butter and sugars: Once the brown butter has cooled, add 1 ⅓ cups packed brown sugar and ¼ cup granulated sugar to the bowl. Mix for several minutes, until fully combined and glossy.
- Add eggs and vanilla: Mix in 1 large egg, 1 egg yolk, and 1 tablespoon vanilla extract until smooth and well incorporated.
- Mix in 1 large egg, 1 egg yolk, and 1 tablespoon vanilla extract until smooth and well incorporated.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in chocolate chunks: Gently fold in the 11.5-ounce bag of chocolate chunks until evenly distributed.
- Portion and bake: Scoop the dough using a heaping tablespoon and place cookies about 2 inches apart on the prepared baking sheets.
- Bake for 10 minutes, or until the edges are set and just beginning to turn golden.
- Finish with sea salt: Immediately sprinkle the warm cookies with flaky sea salt as soon as they come out of the oven.
- Cool and store: Let cookies cool on the baking sheet for a few minutes, then carefully transfer to wire racks to cool completely. The cookies will firm up as they cool.
- Store in an airtight container at room temperature.