These Salted Brown Butter Chocolate Chunk Cookies have crispy golden brown edges and a soft chewy middle. Brown butter gives these cookies and subtle nuttiness, and paired with semi sweet chocolate chunks and flaky sea salt, makes these cookies extraordinary! This recipe yields approximately 32 cookies.
Fall = lots of baking!
And whenever I’m craving cookies but don’t feel like pulling out my stand mixer or waiting for butter to soften, I make these SUPER simple salted brown butter chocolate chunk cookies.
It starts by browning butter, mixing in the sugars, vanilla and egg, and then sifting in the drying ingredients and chocolate chunks. This recipe needs no refrigeration time, just a few minutes to whip them up and off to the oven they go.
Soft chewy cookies, studded with chunks of chocolate and sprinkled with flaky salt. Seriously, what’s not to love?
To Make These Salted Brown Butter Chocolate Chunk Cookies You Will Need:
- unsalted butter (browned) – Lends richness, tenderness and nuttiness to cookies.
- dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
- granulated white sugar – Also lends sweetness but will give the cookies a crispy edge.
- egg and egg yolk – Add structure, leavening and flavor.
- milk – Lends moisture to the dough. Use a milk of your choice.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- unbleached all-purpose flour – Adds structure to the cookie dough.
- fine salt – Use either sea salt or pink himalayan.
- baking soda – Creates a gas while baking which helps the cookies rise.
- baking powder – Creates air bubbles that will give your baked goods their light and airy texture.
- chocolate bar – You will need 8 ounces which is usually 2 (4-ounce) bars.
- flaky sea salt – Leaves crunchy pockets of salty flavor.
Brown The Butter:
Preheat your oven to 350℉ (or 180℃). Line 2 baking sheets with parchment or a silicone baking mat.
Next, brown 12 tablespoons unsalted butter in a medium 8 to 10-inch skillet. In case you need it, here’s my step-by-step post on how to brown butter. Set this off to side to cool for a moment.
Make The Cookies:
Once brown butter has cooled, add in 1 cup dark brown sugar and 1/2 cup white sugar. Beat with a hand mixer until combined.
Then add in 1 large egg and 1 egg yolk, 2 tablespoons milk and 1 tablespoon pure vanilla extract.
Again, mix until combined.
Into a mesh strainer, add in 2-1/3 cups unbleached all-purpose flour, 1 teaspoon fine salt, 1 teaspoon baking soda and 1 teaspoon baking powder.
Gently sift into the wet ingredients.
Use a spatula to fold in the dry ingredients by hand.
Add in 8 ounces of chopped semi-sweet chocolate and mix by hand to combine.
NOTE: I reserve some chocolate chunks to press into the tops after baking.
That’s it!
Use a 1-1/2 tablespoon scoop to measure out each cooking.
Place 10 scoops of dough on each pan.
Gently press the tops and bake on the middle racks for 8 to 10 minutes or until the edges are golden brown.
Once baked, remove and immediately sprinkle a pinch or two of flaky salt. I also like to press in some reserved chocolate chunks for a more bakery-style look.
Allow the cookies to cool on a wire baking rack.
Serve with coffee or a glass of cold milk.
These cookies are delicious warm or at room temperature.
How To Store Brown Butter Chocolate Chunk Cookies:
Allow the cookies cool completely before storing in an air-tight container.
How Long Will Brown Butter Chocolate Chunk Cookies Last?
If stored properly these cookies should last up to 1 week.
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Enjoy! And if you give this Salted Brown Butter Chocolate Chunk Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Salted Brown Butter Chocolate Chunk Cookies
Ingredients
- 12 tablespoons unsalted butter, browned
- 1 cup dark brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons milk
- 1 tablespoon vanilla
- 2⅓ cups unbleached all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 8 ounces semi-sweet chocolate (bar), chopped
- flaky sea salt
Instructions
- Preheat your oven to 350℉ (or 180℃). Line 2 baking sheets with parchment or a silicone baking mat.
- Add butter to a small stainless skillet, heat over medium to medium-low, stirring often until golden brown and fragrant. Let cool. (see how-to post)
- Once brown butter has cooled, add in brown and white sugars and beat with a hand mixer. Add in eggs, milk and vanilla. Again, mix until combined.
- Using a mesh strainer, sift in flour, salt, baking soda and baking powder. Use a spatula to fold in the dry ingredients by hand. Add in the chopped chocolate and mix by hand to combine.
- Use a 1½ tablespoon scoop to measure out dough. Place on baking sheet and bake for 10 minutes or until edges are golden.
- Remove and immediately sprinkle with flaky salt.
Notes
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LOL “If stored properly these cookies should last up to 1 week.”, as if they would actually last that much without being eaten :))
More seriously, these were delicious, but for some reason mine did not flatten as shown in the pictures (ended up maybe twice as thick!) and I ended up baking them for too long, as I was waiting for the edges to turn golden but that is difficult to see due to the colour of the dough being on the darker side of things.