Browned Butter Chocolate Chunk Cookies
Although it’s the warmest it’s ever been in the city since we moved here in March, it is actually (slightly) starting to feel like Fall. I may feel this way because there is the a pumpkin chai candle burning next to me, but either way I’m here for it.
Fall is my favorite time of year- the baked goods, the fruits/vegetables currently in season, the Halloween candy, the excitement for the upcoming holidays, and hope for what’s to come in the New Year.
We’ll start off this season with the best of the best- Browned Butter Chocolate Chunk Cookies. Honestly, browning butter for baked goods is a game changer. It gives the cookie an almost nutty, fall-like flavor. These can be enjoyed year-round, but they are especially delicious on a Monday evening when you’re cuddled up on the couch, with candle burning, reminiscing on Fall in Colorado, thinking about your friends who are miles away and wondering if they’re thinking about you too.
Anyways, enough with the sentimental moment. Let’s make these cookies!
Ingredients:
- 1 cup butter (2 sticks)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate bar, chopped
Instructions:
- Preheat oven to 350 degrees
- Line 2 baking sheets with parchment paper
- In a medium skillet, melt 1 stick (1/2 cup) of butter over medium heat. Stir until browned, about 3 minutes or until or start to smell a nutty flavor and turns a golden color.
- Transfer browned butter to a heatproof bowl and place in freezer for 10-15 minutes until cooled.
- In a stand mixer, beat the brown butter, remaining 1/2 cup butter, brown sugar, and sugar until combined (about 3 minutes).
- Add the eggs and vanilla, beat until smooth (about 1 minute).
- Add the flour, baking soda, salt, and beat to combine.
- Fold in the chocolate chips and chunks.
- Roll dough into tablespoon sized balls and place on prepared baking sheets, leaving room to spread (about 12 per sheet).
- Bake for 9-11 minutes or until the edges are set and the centers are slightly undercooked.
- If you so desire, sprinkle a little flaky sea salt on top of cookies before they’ve cooled for a little salty yet sweet flavor.
- Enjoy!
