Omg!!! My first blog post!!! I’m so excited!!!
And what better way to start off than to share these amazing Brown.Butter.Chocolate.Chunk.Cookies… with flaky sea salt on top 🤤 They are as delicious as they sound!
Whenever I go to a bakery, café or restaurant and they have chocolate chip cookies, i need to try them! Some are good, some are amazing and some are just ok! Here is a list of what I think makes the perfect cookie!
- Texture: It needs to be crispy on the edges and soft in the middle. Thinner rather than thicker.
- Chunks: Chocolate chunks, big and small so you get chocolate in every bite. Sometimes with chips you don’t get even distribution of the chocolate… and that’s very important. Don’t buy chunks, chop up a solid bar in un-even pieces. Perfection!
- Colour: It needs to be browned on the edges. That makes the crispiness and also gives extra flavour. Not overcooked though… very important!
- Size: You want a good size cookie, not too big, not too small…. in case you decide to have a second one! Girl Math 🙌🙌
- Flavour: Butter, brown butter. Trust me!
- Chocolate: Dark, always!
- Salt: ALWAYS!
I think I made these cookies 20 times in the last few months…! Add more flour, less flour, more brown sugar, less brown sugar, white sugar, baking powder, no baking powder.. and then once I found the perfect ratios, I made that recipe like another 10 times! Needless to say this has been my go to dessert lately and my friends have had their share of Brown Butter Chocolate Chunk Cookies!! What a tuff job, all to find the perfect cookie recipe. Gotta do what you gotta do right!
Well, there were a few other things I wanted to figure out while testing this recipe:
- How good they were fresh, and the next day.
- To rest of not to rest? That is the question..
What’s better than a freshly baked cookie warm out of the oven… right? So that was not a problem they were amazing! The next day, still amazing!! They still had a crisp on the edges and a chewy center. All of the recipes I tested were really good right out of the oven but this recipe was the best next day cookie. (I also tried freezing the baked cookies, and these ones, with this flour/butter ratio are good right out of the freezer.. not that i can’t wait 5 minutes for a cookie to thaw or anything 🤦♀️)
Resting your dough: Do it. Some people say that it’s a waist of time and it doesn’t really do anything, but it does. Now, if you make this dough and bake your cookies right away they will still be delicious! I mean, this dough is amazing raw! But, having the patience (and the will power to have them in your fridge and not bake them) really gives them better texture, flavour and colour. And Martha does it so..! Just make sure to rest your dough once it’s portioned out because this dough does not stay soft once it’s chilled. You will brake your measuring cup trying to scoop these babies the next day!
I googled “why should you rest your cookie dough” and it brought me to a bunch of different articles but this one Serious Eats shared was interesting (if your into cookie science). They recommend resting your dough 36 hours but anytime from 24-48 is perfect! That article also led me to Mr. Jacques Torres’s chocolate chip cookie recipe. In his recipe, i noticed that he does half bread flour and half cake flour. Well, since I preferred the cookies without baking powder, i did half AP flour and half Bread flour. He explains that this gives the cookie a crispier edge and chewier center as the Bread flour has a higher gluten content, And it totally did! Of course, if you don’t have bread flour I tested this recipe with all AP flour and it turned out great!
ANYWAYS, is this too much cookie info? I’ll stop here for today! Just go make those cookies and thank me later!
These brown butter chocolate chunk cookies are sooo good. They are the perfect combination of crispy exterior and chewy center. Full of dark of dark chocolate chunks and flaky sea salt on top, perfection!
- 2 Stick Salted Butter *see note
- 1 ¾ cup Brown Sugar
- ¾ cup White Sugar
- 2 Eggs
- 1 TBSP Pure Vanilla Extract
- 1 Cup All Purpose Flour
- 1 Cup Bread Flour
- 1 Tsp Baking Soda
- 1 Cup (heaping) Chopped Dark Chocolate Chunks
- Fleur de Sel for topping
- In a small skillet over medium heat, add 2 sticks of salted butter. Melt the butter while whisking frequently. Once butter is melted, it will start to foam up and bubble. You will start seeing brown bits at the bottom and smelling a nutty aroma, it’s ready. Transfer to small bowl and cool for 20 minutes.
- In the bowl of a stand mixer with the paddle attachment (or with a hand mixer), cream the brown butter and both sugars together for 3-4 minutes. Add the egg and vanilla extract and mix for an additional minute until light & fluffy.
- With the mixer on low, add the flour and baking soda until just combined and a dough is formed. Gently mix in chocolate chunks until incorporated.
- With a 1/4 cup measure, scoop into 16 balls. Take each ball and shape into a thick disk. Place in a parchment paper lined dish and refrigerate the dough for 24-48hours.
- Preheat your oven to 350 degrees.
- Place 6 mounds of the refrigerated dough on parchment paper lined baking sheet. Sprinkle each one with fleur de sel and bake for 11-14 minutes until slightly browned on the edges. (make sure to watch them after 11 minutes as you don’t want them overcooked.)
- Let cookies cool on baking sheet for about then 10 minutes then transfer to a wire rack.
- The brown butter process will take about 5-6 minutes. Once the butter is melted and starts to foam up and bubble, it will quickly turn into brown butter. Be sure to watch constantly at this point as you don’t want Burnt butter.
- For the dark chocolate, I buy 2, 100g solid dark chocolate bars. This will give you exactly 1 cup of chopped chocolate.
- I did test these cookies with a one hour resting time and they were still delicious but the 24-48 hours rest gives the cookies an overall better taste and texture!
- If you don’t have bread flour, you can substitute for AP flour.