American
Brown Butter Chocolate Chunk Cookies
Chewy, toffee-scented chocolate chunk cookies made with nutty browned butter, crisp edges, gooey centers and a pinch of flaky salt.
- Nutty browned butter flavor
- Crisp edges, gooey centers
- Freezer-friendly dough
Browning the butter is a five-minute step that transforms a standard chocolate chip cookie into something with deep toffee and hazelnut notes. We use a higher ratio of dark brown sugar and an extra yolk for chew, and chopped chocolate instead of chips so you get puddles and shards in every bite. Resting the dough lets the flour hydrate, which improves both flavor and texture. A sprinkle of flaky salt at the end makes the chocolate taste even richer.
Instructions
Melt the butter in a light-colored saucepan over medium heat. Cook, swirling often, for 5 to 7 minutes, until the foam subsides and the milk solids turn toasty brown and smell nutty. Pour into a large bowl, scraping in all the brown bits, and cool for 15 minutes.
In a medium bowl, whisk together the flour, baking soda and kosher salt.
Whisk the brown sugar and granulated sugar into the warm browned butter for about 1 minute, until smooth.
Add the egg, egg yolk and vanilla and whisk vigorously for 1 minute, until the mixture is glossy and slightly lighter in color.
Stir in the flour mixture with a spatula just until no dry flour remains, then fold in the chocolate chunks.
Cover the bowl and refrigerate the dough for at least 1 hour or up to 72 hours.
Heat the oven to 350 degrees F and line two baking sheets with parchment.
Scoop the dough into 2-tbsp balls and arrange them 2 1/2 inches apart, about 8 per sheet.
Bake one sheet at a time for 10 to 12 minutes, until the edges are set and golden but the centers still look puffy and slightly underdone.
Sprinkle each cookie with a few flakes of sea salt while hot. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Repeat with the remaining dough.
Test kitchen tips
- For perfectly round cookies, use a round cutter slightly larger than each cookie to scoot the edges into shape right after they come out of the oven.
- Scoop the rested dough into balls and freeze them on a sheet, then bag them for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
- Use a mix of milk and dark chocolate for a sweeter cookie, or add 1 cup toasted chopped walnuts.
Nutrition per serving
- Calories
- 210
- Protein
- 2g
- Carbs
- 26g
- Fat
- 11g
- Fiber
- 1g
- Sugar
- 17g
- Sodium
- 150mg
Nutrition values are estimates calculated per serving. See our disclaimer.
