These Brown Butter Chocolate Chunk Cookies are rich, chewy, and packed with melted chocolate. And if your social media feeds are like ours, you’re likely seeing these trendy Brown Butter Chocolate Chunk Cookies everywhere!
The nutty, caramelized depth of browned butter takes them to the next level, with a sprinkle of flaky sea salt for the perfect finishing touch. But we must warn you because you can’t eat just one, they are so good you’ll be going in for seconds and maybe even thirds.
Related: Hot Chocolate Cookies
ingredients
directions
In a saucepan over medium heat, melt the butter and cook, stirring often, until it foams, turns golden, and develops a nutty aroma, about 4–5 minutes. Remove from heat immediately to prevent burning, and pour into a large mixing bowl, scraping all the brown bits from the butter into the bowl.
Whisk the brown and white sugar into the butter until smooth. Add the egg and vanilla, and mix again until combined.
Add the flour, baking powder, baking soda, and salt. Stir until all the ingredients are incorporated, then fold in the chocolate.
Scoop the cookies into balls and arrange on a small baking sheet, leaving just a little space so they don’t touch. Transfer to the fridge to chill for at least 30 minutes (or up to 24 hours for deeper flavour).
Preheat the oven to 350°F.
Arrange the cookies on a parchment-lined baking sheet, leaving at least 1 inch between each cookie. Bake for 13–15 minutes, until edges are golden brown and centers look slightly underbaked. Sprinkle with optional flakey sea salt and let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes:
