Brown Butter Chocolate Chunk Cookies

Ingredients

  • 230g salted butter (1 cup/2 sticks – make sure you are using a good-quality butter; Kerrygold is my favorite for these)

  • 130g brown sugar

  • 100g fine cane sugar

  • 1 egg + 1 egg yolk

  • 1 1/2 tsp vanilla extract

  • 200g all-purpose flour (unbleached)

  • 10g cornstarch

  • 3/4 tsp baking soda

  • 1/4 tsp baking powder

  • 100g chopped chocolate (from a bar; my favorite bar to use)

Method

  1. In a small saucepan, add the salted butter. Place over medium-low heat and melt, stirring occasionally until brown and fragrant. Remove the browned butter from the heat and set aside to cool.

  2. In a medium-sized bowl, add the brown sugar, cane sugar, vanilla, egg, and egg yolk. Whisk until smooth and creamy.

  3. Once the butter is cool to the touch, pour it into the bowl with the sugar and egg mixture. Whisk until smooth and glossy.

  4. In a separate bowl, sift together the flour, cornstarch, baking powder, and baking soda. Whisk in the salt.

  5. Once the dry mixture is fully combined, add it to the wet mixture. Use a spatula to combine. Add the chopped chocolate and mix until smooth.

  6. After the batter has been mixed, place the dough in the fridge for 30 minutes.

  7. While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

  8. Remove the dough from the fridge. Using a cookie scoop or ice cream scoop, scoop the dough into balls and place them on the prepared baking sheet (if using a large ice cream scoop, I do 5 per sheet), making sure there is plenty of room between the dough balls for them to spread.

  9. Bake for 12-15 minutes, until slightly golden. Remove from the oven and tap the tray on the counter to deflate the center. Allow the cookies to cool before serving. Enjoy!

 
 
Notes

  • Allowing the dough to cool is crucial for them to hold their shape, as it is a softer dough to begin with.

  • Feel free to freeze any extra dough balls for later use. The baking instructions will be the same when baking from frozen, but the cooking time will be closer to 15 minutes with the oven set at 350°F.

  • Using a chocolate bar instead of chocolate chips is crucial for these cookies. I found that chocolate chips don’t melt nearly as well as bar chocolate due to the way they are made. Your favorite chocolate bar will work, but mine is the Lindt Extra Creamy Milk Chocolate bar!

  • Other tools I used for this recipe:

SweetElla Cirinocookie, chocolatechip, simple, brown butter, delicious, yummyComment