The Best Ever Chocolate Chunk Cookies are made with brown butter, plenty of vanilla, and tons of gooey chocolate! You can chill the dough for up to 2 days, or freeze it! This is a great recipe!
For the Best Ever Chocolate Chunk Cookies:
Tips and Tricks for Recipe Success:
- If you’ve never browned butter before, don’t sweat it! It’s so darn easy. You’ll need a saute pan, 2 sticks of butter, and a touch of patience – that’s it! You’ll start off melting the butter; once the butter has completely melted, you’ll continue to cook the butter, on medium heat (or medium-low if your stove top runs hot), until it’s turned a golden brown and smells slightly nutty. Just be sure you stay stove side once the butter has melted; brown butter can turn into burnt butter very fast.
- You will need to bring your browned butter back to room temperature before incorporating it into the recipe. To do this, simply pour the butter into a heatproof bowl and place it in the fridge for about 1 hour. You want it solid, but soft enough that when you gently press it with your finger it leaves an indentation. Be sure your butter is at the proper temperature before you begin baking. If it’s too warm, you’ll cookies will spread all over the pan 🙁
- I recommend using high-quality chocolate chunks for this recipe. If you can find them at your local grocery store (they’re usually right next to the chocolate chips), you can buy bars of chocolate and chop them into chunks. I prefer this method because it allows me to control the size of the chunks. I like to chop 80% of them small then leave 20% really big so they get all gooey and dramatic. I used Lindt 70% chocolate, but use any brand you know and trust. Of course, in a pinch, you could also use an equal amount of chocolate chips. As far as variety, milk chocolate, dark chocolate, or semi-sweet chocolate all work well, but we love this recipe with dark chocolate!
- Don’t over bake! Your cookies should be set at the edges but still soft in the center.
- Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.
- If you’d like your cookies to look like the ones you see in my photos, press a few chocolate chunks on top of each cookie right after they come out of the oven. You can also sprinkle them with flaky sea salt! I love Maldon sea salt because it’s flaky and delish.
- 1 cup (2 sticks or 16 tablespoons) unsalted butter, melted until browned and brought back to room temperature (see post for more on this)
- 2 and 1/3 cups all-purpose flour (plus more ONLY if the dough seems to need it; adding one tablespoon at a time)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate, roughly chopped
Instructions:For the Brown Butter:
- Place the butter in a small saucepan over medium-high heat and cook for 3 to 4 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 1 hour, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should be solid but soft.
- Once the butter is at room temperature, you're ready to get baking!
- Preheat your oven to 375 degrees (F).
For the Best Ever Chocolate Chunk Cookies:
- In a medium-sized bowl whisk together the flour, baking soda, and salt; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, vanilla, and browned butter; cream on medium-speed until light and fluffy; about 2 minutes. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks.
- Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
- Total time includes bringing the butter back to room temperature.