These brown butter chocolate chunk cookies are the perfect rich buttery cookies, packed full of melty chocolate in each bite!
I’ve made brown butter for cookies a few times, but this is my first time sharing them with you. I’m so sorry I’ve deprived you of these amazing cookies until now.
These brown butter chocolate chip cookies, start with almost all of the exact same ingredients as my sea salt chocolate chip cookies. The only difference is that the butter is cooked up to brown it before using it to make the cookie batter. And instead of chocolate chips, I used chocolate chunks.
Of course you’re more than welcome to use your favorite chocolate chips instead of chocolate chunks. The chunks just make these cookies extra loaded, so you’ll get a rich piece of chocolate in every bite!
You can buy chocolate chunks in a bag from the store, but I recommend chopping up your own chocolate bar if you can. You can use bars of baking chocolate (I used a combination of bitter sweet and semi sweet for these) or your favorite chocolate candy bar. I recommend a high quality chocolate. You’ll use two full cups of chopped up chocolate, to make these cookies so perfectly chocolatey.
Now the next important thing about these cookies besides the chocolate chunks? The brown butter. Have you made brown butter before?
Brown butter is the perfect addition to any recipe that uses butter. But especially cookies. Brown butter adds a delicious richness to cookies, that is so easy to achieve, I don’t know why we don’t use it all the time. The butter cooks up till it’s got a nice and nutty like smell.
Honestly, the smell reminds me a lot of my dad’s homemade toffee – go figure, that stuff is loaded with melted butter ;).
How to make brown butter?
You’ll heat up your butter in a medium sized stock pan over medium high heat. The butter will begin to melt and bubble. Stir it while it’s melting.
Now even after the butter is melted, you’ll keep cooking it. It will start to foam up, and you want to stir it the whole time so that it doesn’t burn at the bottom of the pan, and so you can see what color the butter is.
The butter will go from a creamy yellow to a deep amber, golden brown color. You want to keep it from burning so you’ll want to stop it from cooking when the little flecks start to come off the bottom, but they’re a nice and brown color, not black. As soon as the butter starts to smell kind of nutty – like that toffee smell, you’ll want to take it off the heat.
You’d rather under brown your butter than have it cook too long and risk burning it.
Because the butter is cooked up till it’s nice and hot, you’ll need to let the butter chill some before creaming it up with the sugars. Put it in a clean bowl and let it cool on the counter top for about 30 minutes. You can also place it in the fridge if you want it to harden more.
You will also chill the dough once it’s made. This helps so that the cookies hold their shape a little more when they’re baked, and keeps them from spreading too much. It makes the cookie chewier, in every bite, with a little bit of crispness on the edges. I promise the extra hour of chilling the dough is worth it.
How to make brown butter chocolate chunk cookies?
You’ll first make your brown butter. Then let it set for a bit to cool down, so it’s not so hot when you use it.
While your butter is cooling, chop up your chocolate so it’s ready for when you need it.
When the butter is ready you’ll cream it up with your brown and white sugars. You want to cream them together for at least 2 to 3 minutes because this keeps the sugar from being gritty (even when baked up).
Add in the vanilla and the eggs and stir until those are just mixed. Then you will add in the flour, baking soda, and salt. Stir till you have a nice dough, then fold in all your yummy chocolate chunks.
Cover the dough and place it in the fridge to chill for at least 1 hour, up to 24 hours.
Preheat the oven when you’re ready to bake the cookies. I recommend making the cookies nice and large. Use a large baking scoop, or spoon out about 3 to 4 TBS of dough per cookie. This keeps the cookies nice and big, but that means extra chocolate in each cookie 😉
You want to bake your cookies until they just start to look done. The tops might still look a little underdone, and not set, but they’ll keep cooking on the cookie sheet as you take it out of the oven. This keeps the cookies nice and soft throughout! They may be a little gooey in the middle if you eat them when hot – yum!
These are the perfect chocolate cookies, you’ll never want to make another recipe once you try these!
Looking for more Chocolate Chip Cookie Recipes?
- Double Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Mini Levain Cookies
- Orange Chocolate Chip Cookies
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Brown Butter Chocolate Chunk Cookies
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chopped chocolate
- flaked sea salt
- Put butter in a large pot. Heat over medium heat.
- Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
- Pour butter into a separate bowl and allow to sit for about 30 minutes.
- Cream together the butter (still melted) brown sugar, and sugar for 2-3 minutes until it starts to get smooth.
- Add in the eggs and vanilla extract and stir until just combined.
- Add in the flour, baking soda, and salt. Stir until combined.
- Fold in the chocolate chunks.
- Cover the dough and place it in the fridge to chill for 1 hour up to 24 hours.
- Preheat the oven to 350 degrees.
- Scoop the cookie dough into 1/4 cup sized balls, and roll into balls. Place 8 on a cookie sheet.
- Bake for 9-11 minutes just until the edges start to turn golden and finished, the tops may not look set.
- Allow cookies to set on cookie sheets for 5 minutes before removing to a cooling rack to cool completely. (Or enjoy some hot)