Recipe details Easy · 10 servings
Nutrition Per Serving
estimated
Brown Butter Chocolate Chunk Cookies
These thick, chewy cookies get their deep caramel-like flavor from browned butter and a blend of brown and white sugars. Chopped chocolate or chips melt into the soft centers while the edges bake crisp and golden.
Ingredients
- • 210 g browned unsalted butter, cooled until soft and spreadable (made from about 250 g unsalted butter)
- • 300 g all-purpose flour
- • 1 tsp cornstarch
- • 3/4 tsp baking soda
- • 1 tsp baking powder
- • 1 tsp fine sea salt
- • 140 g light brown sugar
- • 90 g granulated sugar
- • 1 large egg
- • 1 large egg yolk
- • 2 tsp vanilla bean paste
- • 250-300 g chocolate chips or roughly chopped chocolate
Method
Tap a step to see its ingredients.
- Line baking sheets with parchment paper.
- Before baking, heat the oven to 400 F.
| 210 g browned unsalted butter, cooled until soft and spreadable (made from about 250 g unsalted butter) | brown butter | cream butter and sugars | add eggs and vanilla | mix dough | fold in chocolate | portion and chill | bake 400 F 10-12 min | cool 10 min |
| 140 g light brown sugar | ||||||||
| 90 g granulated sugar | ||||||||
| 1 large egg | ||||||||
| 1 large egg yolk | ||||||||
| 2 tsp vanilla bean paste | ||||||||
| 300 g all-purpose flour | whisk dry ingredients | |||||||
| 1 tsp cornstarch | ||||||||
| 3/4 tsp baking soda | ||||||||
| 1 tsp baking powder | ||||||||
| 1 tsp fine sea salt | ||||||||
| 250-300 g chocolate chips or roughly chopped chocolate |
1 brown butter 1 ingredient
Cook about 250 g unsalted butter over medium heat, stirring often, until the milk solids are deep golden and fragrant; measure 210 g and cool it until soft and spreadable.
- 210 g browned unsalted butter, cooled until soft and spreadable (made from about 250 g unsalted butter)
2 whisk dry ingredients 5 ingredients
Whisk the flour, cornstarch, baking soda, baking powder, and salt together in a medium bowl.
- 300 g all-purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
3 cream butter and sugars 2 ingredients
Beat the cooled browned butter with the brown sugar and granulated sugar for 2-3 minutes until lighter in color and texture.
From: brown butter
- 140 g light brown sugar
- 90 g granulated sugar
4 add eggs and vanilla 3 ingredients
Mix the egg, egg yolk, and vanilla bean paste into the butter mixture until smooth.
From: cream butter and sugars
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla bean paste
5 mix dough
Stir the dry ingredient mixture into the wet ingredients only until the flour disappears.
From: add eggs and vanilla, whisk dry ingredients
6 fold in chocolate 1 ingredient
Fold the chocolate chips or chopped chocolate through the dough until evenly distributed.
From: mix dough
- 250-300 g chocolate chips or roughly chopped chocolate
7 portion and chill
Portion the dough into 10 mounds of about 80 g, shape them taller than wide, and refrigerate for at least 2 hours or overnight.
From: fold in chocolate
8 bake 400 F 10-12 min
Bake the chilled dough portions at 400 F for 10-12 minutes, until the edges are golden and the centers remain soft.
From: portion and chill
9 cool 10 min
Optionally reshape the hot cookies with a round cutter, then let them rest on the baking sheet for 10 minutes before moving them to a rack.
From: bake 400 F 10-12 min
- 1
brown butter
Cook about 250 g unsalted butter over medium heat, stirring often, until the milk solids are deep golden and fragrant; measure 210 g and cool it until soft and spreadable.
210 g browned unsalted butter, cooled until soft and spreadable (made from about 250 g unsalted butter)
- 2
whisk dry ingredients
Whisk the flour, cornstarch, baking soda, baking powder, and salt together in a medium bowl.
300 g all-purpose flour; 1 tsp cornstarch; 3/4 tsp baking soda; 1 tsp baking powder; 1 tsp fine sea salt
- 3
cream butter and sugars
Beat the cooled browned butter with the brown sugar and granulated sugar for 2-3 minutes until lighter in color and texture.
140 g light brown sugar; 90 g granulated sugar
- 4
add eggs and vanilla
Mix the egg, egg yolk, and vanilla bean paste into the butter mixture until smooth.
1 large egg; 1 large egg yolk; 2 tsp vanilla bean paste
- 5
mix dough
Stir the dry ingredient mixture into the wet ingredients only until the flour disappears.
- 6
fold in chocolate
Fold the chocolate chips or chopped chocolate through the dough until evenly distributed.
250-300 g chocolate chips or roughly chopped chocolate
- 7
portion and chill
Portion the dough into 10 mounds of about 80 g, shape them taller than wide, and refrigerate for at least 2 hours or overnight.
- 8
bake 400 F 10-12 min
Bake the chilled dough portions at 400 F for 10-12 minutes, until the edges are golden and the centers remain soft.
- 9
cool 10 min
Optionally reshape the hot cookies with a round cutter, then let them rest on the baking sheet for 10 minutes before moving them to a rack.
Text instructions
Line baking sheets with parchment paper.
Before baking, heat the oven to 400 F.
Cook about 250 g unsalted butter over medium heat, stirring often, until the milk solids are deep golden and fragrant; measure 210 g and cool it until soft and spreadable.
Whisk the flour, cornstarch, baking soda, baking powder, and salt together in a medium bowl.
Beat the cooled browned butter with the brown sugar and granulated sugar for 2-3 minutes until lighter in color and texture.
Mix the egg, egg yolk, and vanilla bean paste into the butter mixture until smooth.
Stir the dry ingredient mixture into the wet ingredients only until the flour disappears.
Fold the chocolate chips or chopped chocolate through the dough until evenly distributed.
Portion the dough into 10 mounds of about 80 g, shape them taller than wide, and refrigerate for at least 2 hours or overnight.
Bake the chilled dough portions at 400 F for 10-12 minutes, until the edges are golden and the centers remain soft.
Optionally reshape the hot cookies with a round cutter, then let them rest on the baking sheet for 10 minutes before moving them to a rack.
Recipe from Cookbook Hub - www.cookbookhub.org