Brown Butter Chocolate Chip Cookies

These brown butter chocolate chunk cookies have perfectly crisp edges with a soft and chewy center. Browning the butter adds a deep, nutty richness that sets them apart from other recipes. Using chopped chocolate instead of chips creates ensures high quality chocolate in every bite. Small changes like these make all the difference in creating a truly exceptional cookie!

Ingredients

• 200g (1 1/2 cups) all-purpose flour

• 1 1/2 sticks salted butter, divided

• 200g (1 cup) dark brown sugar

• 50g (1/4 cup) granulated sugar

• 1 large egg

• 2 large egg yolks

• 2 tsp vanilla extract

• 6oz dark chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

• 4g (3/4 tsp) baking soda

Preparation

1. Preheat oven to 375°F and position rack to the middle. Whisk together the flour and baking soda in a small bowl; set aside.

2. Melt 1 stick butter in a saucepan over medium heat, stirring until it foams and browns, about 4 minutes. Transfer to a large mixing bowl and let cool for 1 minute. Add the remaining 1/2 stick butter, cut into small pieces, and stir until melted. It should melt, but not sizzle.

3. Whisk in the brown sugar and granulated sugar until combined and smooth. Add the egg and egg yolks, whisking until the mixture is smooth. Stir in vanilla extract. Fold in the dry ingredients until just combined, then mix in the chocolate. Let the dough rest for 10 minutes.

4. Scoop 8 dough balls onto two parchment-lined baking sheets. Bake for 10 minutes until golden brown and firm at the edges. Let cool on the baking sheets. Bake one sheet pan at a time to ensure even cooking.