Description
These Brown Butter Chocolate Chunk Cookies are the perfect combination of nutty, buttery, and chocolatey flavors. They are soft, chewy, and have a hint of sea salt on top for the perfect balance of sweet and salty.
Ingredients
- ¾ cup + 2 tablespoon (196 g) unsalted butter
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated white sugar
- 3 egg yolks, at room temperature
- 1 tablespoon (15 ml) vanilla
- 1 tablespoon (15 ml) heavy cream
- 6 oz (170 g) dark chocolate bars, chopped
- flaky sea salt, for sprinkling
Method
- Add the butter to a medium sauce pan and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is foamy, giving off a nutty scent and has browned. The whole process should take about 5-8 minutes. Remove the butter from the heat and transfer it to a bowl to cool to room temperature. Make sure to scrape the bottom of the pan to get all the brown bits. The brown butter should be cooled but still liquid.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, cornstarch and salt together. Then set aside the flour mixture.
- Pour the cooled brown butter into a large bowl. Add in the brown sugar and granulated white sugar and whisk together. It will be liquidy at first but will firm up as you’re mixing. (You can also use a stand mixer if you prefer, I just personally think a whisk is easier!)
- Add in the egg yolks, vanilla and heavy cream and whisk together until pale in color and smooth. (Scrape the sides of the bowl as necessary.)
- Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
- Add in the chocolate chunks and fold into the dough with a rubber spatula.
- Scoop the dough with a large, 2 tablespoon capacity cookie scoop. (I kind of overfill my scoop to give me extra large cookies.)
- Arrange the balls of dough 2 inches apart on a parchment paper lined baking sheet; bake 6 cookies at a time. Top with a few extra chocolate chunks and bake for 10 minutes until a light golden brown.
- When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!