Best Ever Brown Butter Chocolate Chunk Cookies

I have a cookie snob in my house. An aficionado, if you will.

Though I am not the cookie snob of the house, I do agree that almost all homemade chocolate chip cookies are just missing something. They’re good, but not great. It took me a LOT of testing to get to this recipe. And they are great. Dangerously so.

We keep a few batches of these in the freezer at all times and they cook beautifully straight from frozen for small batch cookies on demand if you don’t want to have access to a whole batch of warm, fresh cookies.

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Best Ever Brown Butter Chocolate Chunk Cookies

Yield: 16-20 cookies

Author: Erika Turk

Prep time: 15 MinCook time: 15 MinInactive time: 8 HourTotal time: 8 H & 30 M

These cookies are a combination of all things a chocolate chip cookie should be - salty, sweet, chewy, crispy, gooey and richly chocolate.

Ingredients

• 255 g salted butter (2 sticks plus 2 tbsp)
• 220 g brown sugar (1 cup)
• 100 g granulated sugar (1/2 cup)
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp heavy cream
• 344 g all-purpose flour (2 3/4 cups)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt (use 1 tsp if you’re using Diamond Crystal, use 1/2 tsp for other salt)
• 270 g dark chocolate (1 1/2 cups) (~62-72% cacao, we recommend the Ghirardelli premium (flatter) dark chocolate chips or chopping up chocolate bars in this range. Use a combination of the two for better chocolate distribution and striations throughout the cookies)

Instructions

1. In a small pot over medium heat, melt the butter, stirring occasionally until it begins to foam and turn brown, about 3 to 4 minutes. Remove from heat and allow it to cool.
2. Once the brown butter has cooled, combine it with the sugars in a large bowl or the bowl of a stand mixer (if using a mixer, use the paddle attachment) and mix until well blended and lighter in color.
3. Next, add the eggs, vanilla, and heavy cream, mixing until fully incorporated.
4. Add the flour, baking soda, baking powder and salt to the wet mixture, gently folding until just combined.
5. Fold in the chocolate chips or chunks until evenly distributed.
6. Cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
7. Once chilled, preheat the oven to 350°F and line two large baking sheets with parchment paper or silpats.
8. Using a cookie scoop, form the dough into balls. If you plan to freeze the dough, freeze now in balls. Otherwise, place the cookies on the prepared baking sheet, leaving about 2 inches between each. If you want you can press additional chocolate chunks into the top of the cookie dough balls.
9. Bake for 12-16 minutes, or until the edges are set and the centers are to your liking.
10. Top with flaky salt, if desired.
11. Allow them to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Notes

If baking from frozen, preheat oven to 350º and place frozen cookie dough balls onto prepared cookie sheet. Bake for 12-20 minutes, depending on your desired doneness.

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