brown butter chocolate chunk cookies

These brown butter chocolate chunk cookies are rich, chewy, and packed with pools of melted chocolate. Browning the butter adds a deep, toasted flavor that makes a classic chocolate chunk cookie even better.

Brown butter chocolate chunk cookies with pools of dark chocolate and flaky sea salt.

Makes: 12 large cookies I Prep: 20 minutes I Chill: 30 minutes I Bake: 11-13 minutes

Ingredients

• 196 g unsalted butter

• 220 g all purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cornstarch

• 165 g brown sugar

• 50 g granulated sugar

• 3 egg yolks (at room temperature)

• 1 tbsp vanilla

• 1 tbsp heavy cream

• 170 g chopped dark chocolate

Instructions

1. Brown the butter. Add the butter to saucepan and cook over medium heat until the milk solids turn deep golden brown and the butter smells nutty. Pour into a large bowl and let cool for 20-30 minutes, until no longer hot but still liquid.

2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cornstarch.

3. Add the brown sugar and granulated sugar to the cooled brown butter and whisk until combined.

4. Add the egg yolks, vanilla, and heavy cream. Whisk until smooth and slightly lighter in color.

5. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

6. Fold in the chopped dark chocolate.

7. Portion the dough into 12 cookie dough balls using a large, approximately 2 tablespoon cookie scoop.

8. Refrigerate the portioned dough for at least 30 minutes. For even better flavor and texture, chill overnight.

9. When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

10. Arrange the chilled cookie dough balls on the prepared baking sheets, leaving room between them. Top with additional chopped chocolate if desired.

11. Bake for 11-13 minutes, until the edges are lightly golden but the centers still look slightly soft.

12. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Finish with flaky sea salt.

Notes

• Make ahead: The portioned dough can be refrigerated overnight before baking. A longer chill will deepen the flavor and help control spreading.

• Freezing: Freeze the portioned cookie dough balls until solid, then transfer them to an airtight freezer-safe container or bag. Bake them directly from frozen, adding a few minutes to the baking time as needed.

• Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.