Brown Butter Chocolate Chunk Cookies

Prep Time 25 mins
Cook Time 12 mins
Rest Time 45 mins
Total Time 1 hr 22 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 18
Best Season: All Seasons
Description

These Brown Butter Chocolate Chunk Cookies are rich, nutty, and deeply flavorful with crisp golden edges and irresistibly gooey centers. Made with perfectly browned butter and generous chunks of real chocolate, this bakery-style cookie recipe delivers intense caramel notes and a soft, chewy texture in every bite. Perfect for dessert lovers, special occasions, or everyday indulgence.

Ingredients
    For the Brown Butter Base
  • 1 cup (225 g) unsalted butter
  • 1 cup (200 g) brown sugar (packed)
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs (room temperature)
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour (sifted)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
  • 1 1/2 cups (250 g) high-quality semi-sweet chocolate chunks
  • 1/2 cup (80 g) dark chocolate chunks (for extra pools of chocolate)
  • Flaky sea salt (for topping, optional)
Instructions
    Brown the Butter
  1. 1
    Place the unsalted butter in a light-colored saucepan over medium heat. Allow it to melt completely. Continue cooking while stirring constantly. The butter will foam, then begin to turn golden, and finally develop deep amber brown bits at the bottom. You will smell a rich, nutty aroma. Once browned, immediately remove from heat to prevent burning. Pour into a heatproof bowl and allow it to cool for 10–15 minutes.
    2. Combine Sugars and Brown Butter
  2. 2
    Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk thoroughly until smooth and glossy. The mixture should look thick and caramel-like. This step helps dissolve the sugars slightly, creating a chewy texture.
    3. Add Eggs and Vanilla
  3. 3
    Add eggs one at a time, whisking well after each addition. Mix until fully incorporated and slightly lighter in color. Stir in the vanilla extract. The mixture should appear silky and smooth.
    4. Mix Dry Ingredients
  4. 4
    In a separate bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder (if using). Ensure even distribution to prevent uneven rising.
    5. Combine Wet and Dry
  5. 5
    Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain. Do not overmix, as this can make the cookies tough.
    6. Add Chocolate Chunks
  6. 6
    Fold in the semi-sweet and dark chocolate chunks evenly. The dough will be slightly soft but thick.
    7. Rest the Dough
  7. 7
    Cover the dough and refrigerate for at least 45–60 minutes. This allows the flour to hydrate and deepens the flavor. Chilling also prevents excessive spreading during baking.
    8. Shape and Prepare for Baking
  8. 8
    Preheat oven to 180°C. Line baking trays with parchment paper. Scoop about 2 tablespoons of dough per cookie, forming tall dough balls rather than flat discs. Place them spaced apart.
    9. Bake to Perfection
  9. 9
    Bake for 12–14 minutes, or until edges are golden brown and centers are slightly soft. Do not overbake. The cookies will continue cooking on the tray after removal.
    10. Finish and Cool
  10. 10
    Immediately sprinkle flaky sea salt on top if desired. Let cookies cool on the baking sheet for 5–7 minutes before transferring to a wire rack. This ensures they set properly while staying soft inside.
Note
  • Do not skip browning the butter. It is the key flavor element.
  • If butter burns (black specks, bitter smell), discard and restart.
  • For thicker cookies, chill dough overnight.
  • For thinner cookies, bake immediately after short chilling.
  • Store in an airtight container at room temperature for 4–5 days.
  • Freeze unbaked dough balls for up to 2 months; bake directly from frozen, adding 1–2 extra minutes.
  • Use high-quality chocolate for best flavor and melting pools.
Keywords: bakery-style, chewy, gourmet, easy dessert, chocolate chunk
Read it online: https://petitepanini.com/recipe/brown-butter-chocolate-chunk-cookies/