Print

Ultimate Brown Butter Chocolate Chunk Cookies

brown butter chocolate chunk cookies - featured image
Print Recipe

These soft, chewy cookies feature a rich, nutty flavor from browned butter and melty pockets of chocolate chunks, perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1 cup (220g) packed dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups (340g) chocolate chunks (bittersweet or semisweet)

Instructions

  1. Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and begins to foam. After a few minutes, it will turn a rich amber color and smell nutty. Watch carefully so it doesn’t burn! This usually takes about 5–7 minutes. Once browned, pour into a heatproof bowl and let cool for 10 minutes.
  2. In a large bowl, combine 3/4 cup (150g) granulated sugar and 1 cup (220g) packed dark brown sugar. Add the cooled browned butter and use a hand mixer or whisk to blend until smooth and creamy, about 2 minutes.
  3. Crack in 2 large room-temperature eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract. The batter will look glossy and thick.
  4. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Avoid overmixing.
  6. Fold in 2 cups (340g) of chocolate chunks evenly throughout the dough.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
  8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Scoop dough using a cookie scoop or tablespoons, placing them about 2 inches apart on the baking sheets. Aim for roughly 2 tablespoons (30g) of dough each.
  10. Bake for 10–12 minutes until edges are golden and centers look just set but still soft.
  11. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Watch the butter closely when browning to avoid burning. Chill dough for at least 30 minutes to prevent excessive spreading and improve texture. Use chocolate chunks instead of chips for melty pockets. Dough can be refrigerated up to 48 hours or frozen up to 2 months. Flatten dough slightly before baking for crispier edges.

Nutrition

Keywords: brown butter cookies, chocolate chunk cookies, soft chewy cookies, easy cookie recipe, holiday cookies

Find it online: https://juliamadeit.com/ultimate-brown-butter-chocolate-chunk-cookies-best-easy-recipe-for-soft-chewy-treats/