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Perfect Brown Butter Chocolate Chunk Cookies

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These cookies have crisp edges, soft centers, and real dark chocolate chunks that melt into puddles. The nutty, caramel-like flavor from brown butter wraps around every bite for a chewy, unforgettable treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 oz (225g) dark chocolate (60-70% cocoa), chopped into chunks
  • Flaky sea salt for finishing (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then stir occasionally. When butter turns deep amber and smells nutty (about 5-7 minutes), remove from heat. Pour into a heatproof bowl, including brown bits. Cool for 10-15 minutes.
  2. Mix sugars and butter: In a large bowl, combine cooled brown butter, 1 cup packed dark brown sugar, and 1/2 cup granulated sugar. Whisk vigorously for about 1 minute until mixture looks like wet sand and is smooth and glossy.
  3. Add eggs and vanilla: Add 2 room-temperature eggs and 2 teaspoons vanilla extract. Whisk until smooth, thick, and slightly pale (about 30 seconds).
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Fold in flour mixture: Add dry ingredients to wet in two additions, folding gently with a rubber spatula after each. Stop when no streaks of flour remain.
  6. Add chocolate chunks: Reserve a handful of largest chocolate chunks for topping. Fold remaining chocolate into dough until evenly distributed.
  7. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes, up to 72 hours.
  8. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop cookies: Use a 2-tablespoon cookie scoop to portion dough. Place dough balls 2 inches apart on prepared sheets. Roll each ball tall rather than round. Press reserved chocolate chunks onto tops.
  10. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers are soft.
  11. Finish with flaky salt: Sprinkle flaky sea salt on each cookie immediately out of oven. Cool on baking sheet for 5 minutes, then transfer to cooling rack.

Notes

Don’t skip chilling the dough—it prevents spreading and develops flavor. Use a light-colored pan for browning butter to see color change. Measure flour by spooning and leveling. Bake one sheet at a time for even results. Cookies taste even better the next day.

Nutrition

Keywords: brown butter cookies, chocolate chunk cookies, easy cookie recipe, chewy cookies, homemade cookies

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