These large cookies are made with caramelly brown butter, brown sugar, vanilla and sea salt dark chocolate bar. Are you ready to make the best brown butter chocolate chunk cookies with me? Let’s go! This recipe is inspired by Broma Bakery Brown Butter Toffee Chocolate Chip Cookies.
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What is brown butter and how do you use it?
Brown butter is simply bringing butter to a simmering boil while constantly stirring until the fat solids begin to caramelize (brown). Just when the butter begins to turn al light golden brown and you get a whiff of nutty caramel, you’ll know it’s done. Also, you will definitely know when the brown butter has burned. Learn How To Make Brown Butter!
Why you’ll love the best brown butter chocolate chunk cookies
Aside from being, well, chocolate chip cookies. One of America’s staple cookies! Well, if you love the flavor of caramel, brown butter and the brown sugar amps up the caramel factor by a gazillion levels. I mean, I can only say you need to make these to see what I mean. ELEVATION!!
What you’ll need for the best brown butter chocolate chunk cookies
Unbleached all-purpose four: I mainly use unbleached all-purpose flour because of the lack of chemicals used during the bleaching process. Makes for a cleaner, yummier cookie,
Brown sugar + Granulated sugar: Light brown sugar is one of the utmost important part of this recipe. Adding those caramel notes that pair amazingly with brown butter.
Butter: It’s very important to use unsalted butter. You will be adding salt to the cookie recipe.
Eggs: Eggs helps bring all the ingredients together while adding moister, stability and protein.
Chocolate bars: I prefer chopping up large 70% cocoa bars into chunks. Adds that rustic, unpredictable feel to the cookie. You never know where those large chunks are. It will be a totally surprise!
Baking soda: This is where the scientific magic happens. I used Bob’s Red Mill baking soda for these superb cookies.
Vanilla: I recommend using a good quality vanilla extract. If you can find pure vanilla paste, it would also make your cookies ultra bakery fresh.
Sea salt: I used a standard se salt for these cookies. Sea salt retains most of it’s natural properties and has a very unique flavor profile.
How to make the best brown butter chocolate chunk cookies step by step
Step 1: The Wet Ingredients
Make the brown butter and cool. Add the cooled brown butter too the sugar and beat until smooth. Add one egg at time until combined, and then add the vanilla.
Step 2: The Dry Ingredients
Whisk together the dry ingredients. Fold into the wet until just combined. Gently fold in the chocolate chunks.
Step 3: The Scoop
Scoop out the dough with a 1 ounce cookie scoop and place on a lined cookie sheet 2 inches apart.
Step 4: Bake!
Bake at 350° for 12-14 minutes, cool completely.
Expert tips for the best brown butter chocolate chunk cookies
- Make sure all the ingredients are at room temperature. This will ensure a proper rise, and an improper deflated cookie.
- Combine all the dry ingredients rather than adding them one a time. I find doing this will help to not over mix the batter.
- Don’t worry if the center looks a tad raw (not too raw). As long as the edges are a golden brown, the center will continue to bake as they cool. Resulting in a crispy with a gooey gooey center.
Storage
You can store the best brown butter chocolate chunk cookies on a plate, at room temperature for an hour or two. Then just cover them with plastic wraps and they can stay on the counter for a couple of days. These cookies also freeze very well in an airtight freezer safe container. They will last up to two months in the freezer.
Additions
You can add walnuts or pecans to this cookie recipe. You can interchange the dark chocolate for milk or white chocolate, or even M&M’s!
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The Best Brown Butter Chocolate Chunk Cookies
Ingredients
- 3/4 cups butter, lightly browned
- 1 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
- 1 3/4 cups unbleached all-purpose flour
- 8 ounces dark chocolate, roughly chopped
Instructions
- In a heavy bottom sauce pan heat the butter over medium heat stirring constantly until the butter starts to foam and turns a golden brown. Remove from heat and cool completely.
- In a mixing bowl whisk together the dry ingredients and set aside.
- In a large mixing bowl, beat together the cooled butter and sugars until well combined. Add the egg and egg yolk, one at a time until combined, then add the vanilla.
- Fold in the dry ingredients to the wet just until combined. Don’t over mix.
- Gently fold in the chocolate chunks.
- When you’re ready to bake the cookies, preheat the oven at 350°F and line two cookie sheets with parchment paper.
- Scoop our the dough using a 1 ounce cookie scoop (or two ounces for bigger cookies), and place them 2 inches apart on the lined cookie sheet.
- Bake for approx. 12-14 minutes until the edges turn a golden brown and the center remains chewy. Cool for 5 minutes before transfer the cookies to a cooling rack.
