Brown Butter Chocolate Chunk Cookies
Brown Butter Chocolate Chunk Cookies
These cookies are all about rich chopped dark chocolate, extra salt, and browned butter. While everyone has their version of browned butter chocolate chip cookies, what sets this recipe apart for me is its perfect mix of crispy edges, chewy centers, and that beloved bakery-style texture.
What makes these cookies special?
It’s the golden brown color and nutty flavor from the browned butter that adds a unique depth that is truly exceptional.
These aren’t your average cookies—they’re decadent, with big chunks of dark chocolate that melt into gooey pools of chocolatey goodness.
Big and Crispy vs. Small and Chewy: Choose Your Cookie Adventure
With this versatile Brown Butter Chocolate Chunk Cookie recipe, you can choose your own cookie adventure! Whether you crave big, bakery-style cookies with a crispy exterior or prefer small, delicate cookies with a soft, chewy center, this recipe has you covered.
Big and Crispy Cookies
If you’re a fan of those large, impressive bakery-style cookies with a satisfying crunch, simply double up the dough for each cookie. Roll out larger dough balls and bake them for an additional 3-4 minutes.
This extra baking time helps develop a crisp exterior while still maintaining a deliciously gooey center. The result? Giant cookies with the perfect balance of crispy and chewy textures.
Small and Chewy Cookies
For those who love a more traditional, soft, and chewy cookie, stick with smaller dough portions.
Use a single scoop of dough for each cookie and bake until they are just set, about 8 minutes.
These cookies will have a tender, delicate chew that melts in your mouth. The slight under-baking ensures that the centers remain soft and luscious.
No matter which cookie adventure you choose, you’ll end up with a deliciously rich and flavorful treat, thanks to the browned butter and generous chunks of dark chocolate.
Equipment Needed
- Medium saucepan
- Stand mixer with paddle attachment
- Medium mixing bowl
- Whisk
- Rubber spatula
- Baking sheets (2)
- Baking paper
- Wire rack
Shopping List
- Salted Butter (170g): provides moisture and richness to the cookies. Browning the butter adds a warm, aromatic flavor, enhancing the cookie’s depth of flavor and overall experience. I always use salted butter and then add additional salt—this is crucial to balance the sweetness.
- White Sugar (75g): Adds sweetness and contributes to the cookie’s texture by promoting spread during baking.
- Dark Brown Sugar (105g): The molasses content of this sugar adds a subtle caramel flavor and chewiness to the cookies. light brown sugar is okay to use as well!
- Egg + Egg Yolk: Provides structure and richness. The extra yolk adds tenderness and helps create a chewy texture.
- Kosher Salt (2g): Enhances the overall flavor profile and balances the sweetness of the sugars.
- Flakey Sea Salt : Top your cookies with a bit of flakey sea salt, and your cookie experience will be SO much richer and more delicious.
- Vanilla Extract (1 tsp): This extract adds vanilla flavor and enhances the cookies’ aroma and classic taste.
- All-Purpose Flour (202g): Forms the base of the cookie dough and provides structure.
- Cornstarch (22g): Helps to create a softer, more tender cookie texture.
- Baking Powder (4g)(1 tsp): Acts as a leavening agent, helping the cookies rise and become fluffy.
- Baking Soda (4g)(1 tsp): Reacts with acidic ingredients like brown butter to leaven the cookies and promote browning.
- Dark Chocolate Chunks (300g): Chopped from a dark chocolate bar, these chunks melt into gooey pockets of rich chocolate, enhancing flavor and texture.
Looking for other decadent cookie recipes?
Mango Cheesecake Cookies Recipe : Each soft graham cracker cookie is frosted with a fluffy mango-flavored cheesecake filling and drizzled with a generous fresh mango compote. This cookie wraps all of the delicious components of mango cheesecake into a cookie!
Chocolate Coffee Cookie and Browned Butter Icecream Sandwiches: Decadent coffee-flavored chocolate cookies are sandwiched with creamy, nutty browned butter and no-churn ice cream. They are DIVINE!
Toffee Nut Chocolate Chip Cookies: These cookies are a symphony of chewy, chocolatey goodness, perfect for using up leftover holiday chocolate, candy, and nuts. Don’t wait – bake a batch now and enjoy them warm in the oven with a cold glass of milk. You won’t be able to resist their irresistible charm.
Brown Butter Chocolate Chunk Cookies
Ingredients
- 170 g (or 3/4 cup) salted butter, browned and cooled
- 75 g (or 1/3 cup) white sugar
- 105 g (or 1/2 cup) dark brown sugar
- 1 egg + 1 egg yolk
- 2 g (or 1/2 tsp) salt, kosher
- 1 tsp vanilla extract
- 202 g (or 1 1/2 cups) all-purpose flour
- 22 g (or 3 tbsp) cornstarch
- 4 g (1 tsp) baking powder
- 4 g (1 tsp) baking soda
- 300 g (or 8 oz) dark chocolate bars, chopped and divided
Instructions
Prepare Ingredients
- Preheat your oven to 200°C/395°F fan-forced (or 220°C/425°F without fan).
- Line 2 cookie sheets with baking paper.
Brown the Butter
- Melt the 170g salted butter in a small saucepan over medium heat.
- Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and develops a nutty aroma,and there will be dark brown bits at the bottom of the pan- this will take about 5-7 minutes.
- Remove from heat and let it cool to room temperature.
Mix the Dry Ingredients
- In a medium bowl, whisk together 202g all-purpose flour, 22.5g cornstarch, 4g baking powder, and 4g baking soda. Set aside.
Prepare the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, 75g white sugar, and 105g light brown sugar, and 1 tsp Vanilla Extract. Mix on medium speed until well blended.
Add Eggs
- Add 1 egg and 1 egg yolk one at a time, mixing well after each addition until fully combined.
Incorporate Dry Ingredients
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix until just combined. Scrape down the sides of the bowl as needed to ensure even mixing.
Add Dark Chocolate Chunks
- Fold in about 6oz of your dark chocolate chunks using a rubber spatula until evenly distributed throughout the dough. (save the rest to top your cookie balls with)
Portion the Dough
For Big and Crispy Cookies:
- Using a scale, divide the dough into 6 equal dough balls. Form each portion into a large ball and place it onto the lined cookie sheets, spacing them evenly.
- Add the remaining chocolate chunks to the tops and sides of the dough balls.
For Small and Chewy Cookies:
- Use a cookie scoop to portion out smaller dough balls, about 11-13 dough balls. Place them onto the lined cookie sheets, spacing them evenly.
- Add the remaining chocolate chunks to the tops of the dough balls.
Bake the Cookies
For Big and Crispy Cookies:
- Bake in the preheated oven for 11-12 minutes for crispy edges and a gooey center.
For Small and Chewy Cookies:
- Bake in the preheated oven for 8 minutes for soft and chewy cookies. If you prefer them fudgy in the center, bake for 9-10 minutes instead.
Cool and Serve
- Remove the trays from the oven and let the cookies cool on the sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
Storage
- These cookies are best enjoyed fresh on the day they are baked. They can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookie dough balls and bake as needed.
We have made these a few times now and now I am ruined for all other chocolate chip cookies! Nothing compares!
Allison,
That absolutely makes my day! Thank you so much for sharing. I’m thrilled these cookies have become a favorite in your kitchen. There’s just something about that browned butter and melty dark chocolate combo that makes you NEED more than one. So grateful you took the time to leave such a sweet review! THANK YOU!
Kala
I loved these cookies! They were DELICIOUS! Will definitely make again!