Brown Butter Chocolate Chunk Cookies
Deeply toffee-flavored cookies with gooey centers and crisp edges.
The cookie that ruins other cookies for you. Browning the butter adds a nutty, toffee depth, and a rest in the fridge concentrates the flavor for chewy centers, crisp edges, and puddles of dark chocolate. Flaky salt on top is non-negotiable.
Ingredients
Method
0 of 4 complete
Brown the butter
Melt butter and cook until it smells nutty and turns amber. Cool slightly.
Mix
Whisk in sugars, then eggs. Fold in flour, baking soda, and chopped chocolate until just combined.
Chill
Chill the dough at least 30 minutes (or overnight) to deepen the flavor.
Bake
Scoop onto trays and bake at 350F for 11 to 12 minutes. Finish with flaky salt while warm.
Cook's notes
- Do not skip chilling; it is what makes them chewy, not flat.
- Chopped chocolate gives better puddles than chips.
Make it your own
- — Add toasted walnuts.
- — Swap half the dark chocolate for milk chocolate.
Common questions
Did you make this recipe?
Your rating helps other home cooks.
From our community
Best cookies I've ever made. The brown butter is worth it.
Froze half the dough and I'm so glad I did.
