Brown Butter Chocolate Chunk Cookies

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My love for browned butter knows no bounds. I use whatever excuse I can to put this into baked goods. (For the details on how to brown butter, click here and make sure you check out this link to learn about the science behind the Maillard Reaction and the browning process in cooking.)

Step aside, standard chocolate chip cookies. With brown butter and dark chocolate chunks, this new take on an old favorite is so rich and decadent, your tastebuds won’t know what to do with themselves.


  • 384 g all-purpose flour
  • 220 g dark brown sugar
  • 201 g white sugar
  • 227 g brown butter, softened
  • 2 large eggs, room temperature
  • 1 Tb vanilla extract
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 11.5 oz bag of dark chocolate chunks


  1. Preheat your oven to 375 degrees (Fahrenheit).
  2. Start off by creaming together the brown butter, dark brown sugar, eggs, vanilla, and white sugar together in a stand mixer (flat paddle). Set aside.
  3. In a separate bowl, whisk together your dry ingredients. Slowly add into your butter/egg/sugar/vanilla mixture on a low speed setting until completely blended. Lastly, add your chocolate chunks.
  4. It is important to remember that you need to have as little “skin contact” with the dough as possible. Keep it as cold as possible. The oils from your skin and your body heat can affect the outcome of the cookie, so grab a cookie dough scoop. If you look at the pictures above, you can see that I scooped all of the dough out into balls and placed them on parchment paper. I then placed the baking sheet into the freezer to let the dough balls become solid. This is a great way to store cookie dough. Once the balls are frozen, you can throw them into a container or bag and only grab a few out at a time. Nothing beats a freshly-baked cookie!
  5. If you’re using the frozen balls of cookie dough, let them sit out for 10 minutes before placing them in the oven  to bake (8-10 minutes). If you’re impatient like me, at least chill the dough in the fridge for a good 30 minutes before baking.
  6. Let the cookies cool for 10 minutes before chowing down. Best served with a huge glass of milk. Enjoy!

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