Description
This delicious Chocolate Chunk Cookies recipe features brown butter for a rich, nutty flavor and a chewy, soft texture. Loaded with semi-sweet chocolate chunks and finished with a sprinkle of flaky sea salt, these cookies are perfect for any chocolate lover looking for an elevated homemade treat.
Ingredients
Butter and Sugars
- 17 tablespoons unsalted butter (2 sticks plus 1 extra tablespoon)
- ¾ cup light brown sugar
- ¾ cup granulated sugar
Dry Ingredients
- 3 cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
Wet Ingredients
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 tablespoon whole milk (at room temperature)
- 1 tablespoon pure vanilla extract or vanilla bean paste
Chocolate and Garnish
- 1 ½ cups semi-sweet chocolate, chopped and divided
- Flaky sea salt (optional garnish)
Instructions
- Brown the Butter: Add the 17 tablespoons of unsalted butter to a light-colored saucepan and melt over medium-low heat, whisking continuously. The butter will foam, crackle, and then quiet. When the milk solids turn deep golden/amber and smell nutty, remove it from heat immediately. Pour the browned butter into a heatproof bowl, scraping in all browned bits. Let cool for 15 minutes.
- Mix the Dry Ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, ¾ teaspoon salt, 1 teaspoon baking soda, and ⅛ teaspoon baking powder. Set aside.
- Mix the Butter and Sugars: In a stand mixer fitted with the paddle attachment, combine the cooled browned butter, ¾ cup light brown sugar, and ¾ cup granulated sugar. Mix on medium speed for about 1 minute until combined.
- Mix in Eggs and Vanilla: Reduce mixer speed to low. Add the 2 large eggs one at a time, then add the egg yolk. Mix in 1 tablespoon whole milk and 1 tablespoon pure vanilla extract or vanilla bean paste. Increase speed to medium and mix until smooth but not over-aerated.
- Add Dry Ingredients: On low speed, add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain.
- Stir in Chocolate Chunks: Add 1 cup of chopped semi-sweet chocolate and mix briefly on low speed until evenly distributed. Cover the dough with plastic wrap and chill for 45 minutes.
- Scoop the Dough: Line a baking sheet with parchment paper. Using a #40 cookie scoop (about 2 tablespoons or 55 grams), scoop chilled dough onto the sheet, spacing cookies 2–3 inches apart. Press the remaining ½ cup chopped chocolate onto the tops of each dough ball. Keep dough chilled while the oven preheats. Bake no more than 6 cookies per sheet for even browning.
- Bake the Cookies: Position the oven rack in the center and preheat oven to 350°F (177°C) using an external thermometer for accuracy. Bake cookies for 10–12 minutes until edges are lightly golden and centers appear slightly underbaked.
- Cool the Cookies: Transfer the baking sheet to a wire rack. If desired, gently swirl the cookies into a perfect round shape with a biscuit cutter while still warm. Sprinkle with flaky sea salt if using. Let cookies cool on the baking sheet for 15 minutes before transferring to wire rack to cool completely.
Notes
- Use a light-colored saucepan to easily monitor the browning of butter to prevent burning.
- Vanilla bean paste can be used instead of vanilla extract for a deeper vanilla flavor.
- Do not over-aerate the dough after adding eggs and milk to keep the texture tender.
- Chilling the dough helps prevent spreading and improves cookie texture.
- Use an oven thermometer for accurate baking temperature.
- Pressing chocolate chunks on top of dough balls creates a rustic, attractive look.
- Swirling cookies into a round shape while warm helps with presentation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
