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Salted Browned Butter Chocolate Chunk Cookies

It has taken me a lot of experimenting to finally get this recipe posted, but it was well worth it! Not only did it mean I got to eat and share A LOT of cookies, it resulted in what I think is the perfect cookie recipe. This isn’t an average chocolate chip cookie recipe: this has everything you love about that classic PLUS some flavorful twists that make this cookie flawless. Big chocolate chunks so every bite is exciting, browned butter that gives this cookie a comforting flavor profile all throughout, and lightly salted tops that provide fresh-from-bakery look and taste. I even have the perfect cook time for you all so you’ll get warm and gooey cookies that hold up each and every time. This recipe makes about a dozen, but it’s a crowd pleaser that’s easily doubled or tripled!

Prep Time: 20 minutes

Cook Time: 9 minutes

Level: Easy

Ingredients - makes about a dozen

  • 1 stick of butter (1/2 cup)

  • 3/4 cup brown sugar

  • 1 large egg, whisked

  • 1/2 tbsp. vanilla extract

  • 1 1/4 cup all purpose flour

  • 1 tsp. coarse ground salt, plus extra for topping

  • 1/2 tsp. baking soda

  • Heaping cup of semi-sweet chocolate chunks or large chips

 

  1. Pre-heat oven to 375

  2. In a small skillet, melt the butter over medium heat (or just a tick under). Let is fully melt, and begin to brown and bubble up. Swirl around in the skillet so the browning is even. You want it to bubble up, turn a chestnut color, and smell like a hint of caramel and nutty. This process might take about 5-8 minutes depending on heat. Once browned, turn off the heat, and let cool for about 10 minutes.

  3. In a large mixing bowl, combine the browned butter and the brown sugar. Once combined, add the whisked egg and vanilla and stir in.

  4. Next, add the flour, salt, and baking soda. Stir until a sticky dough forms. Dump in the chocolate chunks and mix until relatively evenly dispersed.

  5. Line a baking sheet with parchment paper. Scoop out the dough in roughly 2 tbsp. balls. Make sure to have about 2 inches between each cookie ball. Place on the center rack to bake for exactly NINE minutes for what I’ve found is the best bake on the cookies - nice and gooey!

  6. When the cookies are done, remove from the oven and sprinkle a little coarse ground salt on each one right away. Let cool on the baking sheet for 3-5 minutes, then transfer to a cooling rack for another 5-10 minutes before enjoying warm (which is best!)