Brown Butter Chocolate Chunk Cookies
Soft and thick in the center, with lightly golden edges, rich brown butter flavor, pools of melted chocolate, and a sprinkle of flaky sea salt.
Ingredients
- 1 cup + 2 tablespoons salted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons heavy cream, room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- 2¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chopped chocolate, plus a few extra chunks for topping
- Flaky sea salt, for finishing
Instructions
- Brown the butter. In a saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until the butter begins to foam and turns a golden amber color with little brown bits at the bottom. Remove from heat and allow to cool. (I put mine in a glass covered in my fridge for about 20 minutes)
- Mix the wet ingredients. In a large mixing bowl or your stand mixer combine the cooled brown butter, brown sugar, and granulated sugar. Mix until well combined. Add the eggs, heavy cream, and vanilla, mixing until smooth.
- Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate. Gently fold in the chocolate chips or chopped chocolate, reserving a few larger pieces for topping.
- Chill the dough. Scoop the cookie dough into evenly sized balls with a large cookie scooper and place them in an airtight container or covered baking dish. Refrigerate overnight or for at least 2 hours.
- Prepare for baking. The next day, remove the cookie dough from the refrigerator and allow it to sit at room temperature for approximately 30 minutes. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add extra chocolate. Arrange the cookie dough balls on the prepared baking sheet, leaving a few inches between each cookie. Gently press a few additional chunks of chocolate into the tops.
- Bake. Bake for approximately 10-12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Avoid overbaking for a soft, chewy center.
- Shape the cookies. Immediately after removing them from the oven, use a large round glass or bowl to gently swirl around each cookie, creating a perfectly round shape.
- Finish with sea salt. While the cookies are still warm, sprinkle the tops with flaky sea salt. Allow them to cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
My Tips
- Chill overnight: This helps deepen the flavor and keeps the cookies thick.
- Don’t overbake: The centers should look slightly underdone when you pull them out.
- Add chocolate on top: Pressing a few extra chunks into the dough before baking gives you those beautiful melted chocolate pools.
- Shape while warm: Swirling a large glass around the cookies immediately after baking gives them a perfectly round, bakery-style finish.
- Finish with flaky salt: A little flaky sea salt balances the sweetness and brings out the rich brown butter flavor.
Adapted from Well Made by Kiley’s Crinkled Brown Butter Chocolate Chip Cookies.