Brown-Butter Chocolate Chunk Cookies
Yield
8
cookiesTotal time
1
hourIngredients
8 tbsp unsalted butter, divided
1/2 cup light brown sugar
1/4 cup white sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp kosher salt
1/2 tsp baking soda
6 oz. semi-sweet chocolate, roughly chopped.
Directions
- Pre-heat the oven to 350°F.
- To brown the butter, add 8 Tbsp of unsalted butter to a stainless steel pan and place over medium heat. Once melted, continuously stir until the butter becomes amber in color. Remove immediately and pour into a large heat-safe bowl. Allow it to cool for 10-15 minutes.
- After the butter has cooled slightly, whisk in the brown and white sugar.
- Add in the egg and vanilla extract and whisk again until well combined.
- Sift in the flour, salt, and baking soda. Stir until a cohesive dough forms—do not overmix.
- Fold in 3/4 of the chopped chocolate, reserving the rest for topping.
- Divide the cookie dough into 8 even-sized balls. Dip the tops of each dough ball into the reserved chopped chocolate, pressing slightly so the chocolate sticks.
- Arrange the dough balls on a baking sheet lined with parchment paper. Bake at 350°F for 11-12 minutes.
- Let the cookies rest on the baking sheet for a few minutes before transferring to a cooling rack.
- Let cool for 15-20 minutes, then serve.