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.