Brown Butter Chocolate Chunk Cookies

Brown butter in cookies creates the ultimate toffee, caramel experience. It takes a simple chocolate chip cookie to new depths and heights of flavor.

Brown Butter Chocolate Chunk Cookies

Recipe adapted from Cook’s Illustrated

14 tablespoons unsalted butter, cold is fine (10 tablespoons browned)

3/4 cup brown sugar

1/2 cup white sugar

1 egg + 1 yolk

1 teaspoon vanilla

1 3/4 cup all purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup chocolate chips

In a saucepan over medium low heat, place 10 tablespoons butter. Melt butter and continue to cook over heat. Swirl every minute. After about 5 to 8 minutes, the butter will begin to change color and turn a light brown then amber color. It will also smell deliciously nutty. Remove from heat.

In a separate bowl, add the other 4 tablespoons butter and pour brown butter over. Mix until butter has melted. Add sugars and vanilla and mix until well combined. Add egg and yolk and mix until well combined.

Add flour, baking soda, and salt. Mix with spatula until just combined. Stir in chocolate chips. Let sit in the fridge for at least half an hour. This allows the flour to absorb the liquid in the dough causing it to firm up.

Preheat oven to 375 degrees F.

Scoop balls of dough onto parchment lined baking sheet. Bake for 10 minutes.