Brown Butter Chocolate Chunk Cookies

Have you been on a search for the perfect Chocolate Chip Cookies? Well, look no further. These Brown Butter Chocolate Chunk Cookies are the ultimate cookie.

What Makes These The Ultimate Cookie?

These cookies have a slight crunch on the outside but the perfect chew on the inside. They have a richer flavor that lingers after every bite. One of my favorite things about these cookies, is that you can freeze the cookie dough so you can have fresh baked cookies whenever your heart desires! My family calls these “LaLe cookies” because I occasionally give them a bag of frozen cookie dough to take home so they can have Aunt LaLe’s cookies whenever they like. I have wrapped up a bag of frozen cookie dough for a few white elephant gift exchanges and they are usually the first gift to be stolen and frozen (literally and figuratively).

Brown Butter The brown butter gives it a richer flavor, and the sugar dissolves better in the brown butter. This gives them the perfect texture.

Salt This recipe has the extra pinch of salt in the dough rather than sprinkled on top like a lot of gourmet cookies these days. This ensures ultimate flavor in every bite.

Sugar The granulated sugar and light brown sugar ratio gives these cookies a rich flavor and chew without making the cookie too dark or sweet.

Chocolate Semi Sweet Chocolate Chunks are divine in this recipe. I used to only use chocolate chunks, but they stopped carrying them at my grocery store. l learned my lesson that ordering chocolate online in the Texas summer doesn’t work so great. It showed up as one big chocolate chunk melted together. I will stock up once it cools down so I don’t have to suffer without chocolate chunks next summer. Long story short, I have used chocolate chips in this recipe as well and they are great. I accidentally used mini chocolate chips recently, and I surprisingly loved it!

Baking Time and Temperature Baking these cookies at 375 for about 12 minutes gives them the perfect golden brown exterior and the soft gooey center.

Tips and Tricks

Muffin Scoop I always use a size 40 muffin/cookie scoop for these cookies. It gives them the perfect shape and uniform look.

Freezing Cookie Dough Scoop the dough you want to bake on a parchment lined cookie sheet. Scoop the extra dough onto a another parchment lined cookie sheet and set in the refrigerator until the dough has hardened. Once hardened, place cookie dough in a labeled Ziploc Freezer Bag and place in the freezer.. The dough will be good for up to 3-6 months. When you want to bake, simply place the desired amount of cookie dough on a parchment lined sheet tray and preheat your oven to 375 degrees Fahrenheit. By the time the oven is preheated, you are ready to bake. They may take an extra minute or two to bake.

Don’t let the bottoms burn Ovens can be finicky, so occasionally the bottom cooks faster than the top. If it appears the bottoms of your cookies are getting too dark, too fast, place the sheet pan on top of another same size or larger sheet pan halfway through baking the cookies.

Recipe

5 from 1 reviews

Brown Butter Chocolate Chunk Cookies

October 18, 2021

Servings: 2 dozen cookies

Difficulty: Intermediate

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Have you been on a search for the perfect Chocolate Chip Cookies? Well, look no further. These Brown Butter Chocolate Chunk Cookies are the ultimate cookie.

By: Lauren Cook

Ingredients

• 1 3/4 cups AP Flour
• 1/2 tsp Baking Soda
• 1 1/2 tsp Kosher Salt
• 14 Tbsp Unsalted Butter
• 1/2 c Granulated Sugar
• 3/4 c Light Brown Sugar
• 2 tsp Vanilla Extract
• 1 Whole Egg
• 1 Egg Yolk
• 1 1/4 cups Semi Sweet Chocolate Chunks, or Chocolate Chips

Directions

• Step 1 Preheat oven to 375 degrees Fahrenheit.
• Step 2 In a medium saucepan, brown the butter at medium heat, whisking occasionally until it has a nutty smell and turns a dark golden brown color, about 8-10 minutes. Let cool for 10 minutes.
• Step 3 In a medium bowl, combine flour, baking soda and salt. Whisk to combine.
• Step 4 In a large bowl, combine granulated sugar and light brown sugar. Once butter has slightly cooled, whisk brown butter into the sugar mixture. Add the whole egg and whisk until combined, about 15 seconds. Add the egg yolk and whisk until combined, another 15 seconds. Whisk in vanilla.
• Step 5 Add dry ingredients into the bowl and with a rubber spatula, stir until incorporated. Fold in chocolate chunks.
• Step 6 Line 2 large cookie sheets with parchment paper. Divide the dough into 1 1/2 Tablespoon sized cookie dough balls. I use a size 40 cookie/muffin scoop. Arrange 12 cookies evenly on each large cookie sheet.
• Step 7 Bake one pan at a time for 10-14 minutes, rotating pan half way until golden brown on edges and puffy in the center. Let cookies cool at least 5 minutes before serving.

About the Author

Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.