Brown Butter Chocolate Chunk Cookies: Chewy cookies that are flavoured with brown butter and packed full of chocolate chunks!I know you guys are here for one thing and one thing only: gooey, chewy brown butter chocolate chunk cookies! But before we get to the good stuff, I have a teeny tiny favour to ask. I’ve got a wee reader survey on the go and I’d be super grateful if you could fill it in. It’s short, mostly multiple choice and will really help me create great content for you!
OK, boring stuff over: brown butter chocolate cookie recipe time!
I am SO into this recipe right now. I haven’t had a lot of success with cookie recipes in the past so but this was an absolute dream! The recipe itself was adapted from this one by ambitious kitchen.
A couple of changes were for ease – milk instead of greek yoghurt, since you’re more likely to have it in your kitchen; and 1 whole egg instead of faffing around with an extra yolk. Other changes though – like chocolate chunks instead of choc chips – are aaaall about that flavour.
You can definitely use chocolate chips if you prefer, but I love the big chunks of chocolate you get in some bites. Also, the tiny, grated chocolate fragments that splinter off when you chop the chocolate melt into the dough and give it a little something extra!
The true star of these brown butter chocolate chunk cookies, though, is obviously the brown butter. It’s subtle – you probably wouldn’t know it was there if nobody told you – but it makes an undeniable difference to the end result.
If you’ve never cooked with brown butter before then a) get on that asap, and b) here’s a handy guide to browning butter. I’ve raved about the incredible, nutty flavour of brown butter before, and I don’t plan to stop any time soon.
Before you dive off to make these, here are some tips:
- For cookies with awesome texture, leave your dough in scraggly (technical term!) balls like the photos above
- But don’t place them so close together or you’ll end up with one huuuuge cookie! Not necessarily a bad thing, granted
- The dough doesn’t need rested, but it does need to be chilled unless you want super thin cookies
- You can cook these straight from frozen (hurrah! Fresh cookies on demand!)
- For thinner, crispier cookies, bake from chilled
- For thick, chewy cookies, bake from frozen (or semi-frozen).
- 150g butter
- 125g dark brown sugar
- 75g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk
- 180g flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp salt
- 75g milk chocolate, chopped into small chunks
- 100g dark chocolate. chopped into small chunks
- Brown the butter: add the butter to a wide based saucepan or frying pan and cook over a medium heat, stirring occasionally. The butter will start to foam until, after 5-10 minutes, it turns a light brown colour and begins to smell nutty. Remove from the heat and allow to cool.
- In a large bowl, whisk together the sugar, egg, vanilla extract and milk. Add the cooled brown butter and whisk to combine.
- In a separate bowl, mix the flour, baking soda and salt. Add the flour mix to the wet ingredients, and gently fold in.
- Once the flour is mostly incorporated, add in the chocolate chunks and gently fold through. Chill dough in fridge for at least 30 minutes.
- Divide dough into 16-18 balls, weighing about 40g each. Freeze to bake later (ideal if you like thick, chewy cookies), or return to the fridge whilst oven heats.
- Pre-heat oven to 180c. Bake the cookies for 6-8 minutes (chilled) or 10-12 minutes (frozen). Remove when they are just golden on top.
- Allow to cool on the baking tray for 5-10 minutes then remove to a wire rack.