🍪Happy National Chocolate Chip Cookie Day!🍪
If any of you know me at all, you would know I love to bake and love to eat what I bake even more. Sweets are my weakness! Chocolate chip cookies are always a hit at home, at get-togethers, and kids love them. However, browned butter chocolate chunk cookies are one of life’s greatest pleasures. This recipe is similar to a plain chocolate chip cookie, but instead, half of the butter is browned which ultimately gives the cookie a rich, undesirably-amazing flavor.
You need to make them. Just once. I promise, you will never look at a chocolate chip cookie the same way.
Brown Butter Chocolate Chunk Cookies
- 1 c. (2 sticks) salted butter
- 1 c. brown sugar, packed
- 1/2 c. white sugar
- 2 whole large eggs
- 1 tablespoon vanilla extract
- 2 c. all purpose flour
- 2 tablespoons (additional) all purpose flour
- 2 teaspoons (heaping) instant coffee granules
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 oz. (weight) semi-sweet baking chocolate, chopped
- 1/2 c. finely chopped pecans (optional)
⭐ Note: this recipe yields approximately 3 1/2 dozen (42 cookies) and can easily be halved. I typically half the ingredients when making the cookies to consume at home. Also, if you only have semi-sweet chocolate chips, use 2 cups for a full recipe or 1 cup for half. ⭐
Add one stick of salted butter to a medium pan and heat on medium heat. Allow butter to melt and bubble for several minutes, keeping the butter moving around by swirling the pan. When the butter is a medium golden brown, remove from heat, pour in a heatproof bowl, and allow to cool completely. Meanwhile, allow the other stick of butter to soften.
Preheat oven to 375° F.
Cream softened butter with brown sugar and white sugar until it is combined and creamy. Add eggs and vanilla. Beat until smooth, scraping down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, drizzle the cooled melted butter making sure all of the brown bits are added. Mix for 20-30 seconds, scraping the sides of bowl again.
In a separate bowl, combine the flour, coffee granules, baking soda, and salt. Stir together and add in two increments, mixing on low, until the flour mixture is completely incorporated.
With a spatula or wooden spoon, stir in chocolate chunks and nuts, if using.
After stirring in chocolate, place dough in refrigerator for approximately 20 minutes. With cookies with a large amount of butter, chilling the dough will result in a cookie that does not spread on the pan when cooking, but rather a cookie that will hold its shape.
Once cooled, scoop heaping tablespoons onto a baking mat, parchment paper, or a sprayed cookie sheet (whatever you have works).
Bake for 9-10 minutes or until golden brown. Remove from oven, then transfer cookies to a cooling rack. Repeat with the rest of the dough.
Enjoy warm with a big glass of cold milk and try not to eat too many at once!