Brown Butter Chocolate Chunk Cookies

If I could only make one cookie for the rest of my life, it would be these. My brown butter chocolate chunk cookies have crisp edges, soft and chewy centers, and plenty of melty chocolate in every bite. The browned butter and dark brown sugar give them a rich, caramel flavor that makes them a recipe you'll come back to again and again.

Ingredients

• 200g (1½ cups) all-purpose flour

• 4g (¾ tsp) baking soda

• 200g (1 cup) dark brown sugar

• 50g (¼ cup) granulated sugar

• 1 large egg

• 2 large egg yolks

• 2 tsp vanilla extract

• 1½ sticks salted butter, divided

• 6 oz chocolate chunks (reserve a handful for topping)

Instructions

1. Preheat the oven to 375°F and position a rack in the center of the oven. Line two baking sheets with parchment paper or silicone baking mats.

2. In a small bowl, whisk together the flour and baking soda. In a separate bowl, combine the dark brown sugar and granulated sugar. In a third bowl, whisk together the egg, egg yolks, and vanilla extract. Set everything aside so all your ingredients are ready to go once the butter is browned.

3. Add 1 stick of butter to a light-colored skillet over high heat. As soon as the butter melts, whisk continuously and quickly. Do not stop whisking until the butter is browned and ready to be removed from the heat. The butter will foam, then begin turning golden brown with toasted brown specks forming on the bottom. Remove immediately from the heat to prevent burning.

4. Pour the browned butter into a large mixing bowl and let cool for 1 minute. Add the remaining ½ stick of butter and stir until completely melted. The butter should melt gently without sizzling.

5. Add the prepared sugar mixture to the butter and whisk until smooth. Next, add the egg and vanilla mixture, whisking until fully incorporated.

6. Add the flour mixture and gently fold with a spoon or spatula until no dry streaks remain. Fold in the chocolate chunks, reserving a handful for topping.

7. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 30 minutes.

8. Divide the dough into 2-ounce portions (approximately ¼ cup each) and arrange four dough balls on each prepared baking sheet, leaving plenty of space between them. Press a few reserved chocolate chunks onto the tops of each cookie.

9. Bake one sheet at a time for 10–11 minutes, or until the edges are golden brown and set while the centers still look slightly underbaked.

10. Let the cookies cool on the baking sheet before serving. They will continue to set as they cool.

Tips

1. Bake from frozen 325°F for 19-20 minutes.

2. Chop your own chocolate bar instead of using store bought chocolate chunks for the best flavor and gooey chocolate pockets. My favorite is Tony's Chocolonely Milk Chocolate.

3. Sprinkle a small pinch of flaky sea salt over the cookies as soon as they come out of the oven.

4. I use this 2-ounce cookie scoop to portion the dough so all of the cookies bake evenly and come out the same size.

8 large cookies