Nutty Brown Butter Chocolate Chunk Cookies

Discover the magic of bakery-style cookies right in your own kitchen! These extraordinary Brown Butter Chocolate Chunk Cookies boast an unparalleled depth of flavor, thanks to the rich addition of browned butter and an abundance of luscious dark chocolate chunks. Prepare yourself for a truly delightful experience that might just make these your new go-to cookie recipe!

Contents

Indulge in the Irresistible: Brown Butter Chocolate Chunk Cookies

Just a glance at these magnificent Brown Butter Chocolate Chunk Cookies is enough to make your mouth water! Their substantial size and inviting texture promise a truly indulgent treat. But these aren’t just cookies to admire from afar; they are meant to be baked, shared, and savored. Once you experience the incredible flavor profile, you’ll understand why they’re destined to become a beloved staple in your baking repertoire.

For years, I’ve been captivated by recipes that incorporate brown butter. Its ability to transform the simplest ingredients into something extraordinary is nothing short of magical. In these cookies, brown butter elevates the classic chocolate chip cookie to an entirely new level, infusing each bite with a nutty, complex, and deeply satisfying richness that will undoubtedly delight your taste buds.

A Friendship Forged in Flour: The Story Behind the Recipe

I must confess, my first encounter with these sensational cookies wasn’t during my own baking session. I was fortunate enough to receive them from a dear friend and fellow food blogger, Julie, who lives here in Omaha. Before the recent global events led us to spend more time at home, Julie and I made it a point to connect over coffee or lunch every couple of months. While our face-to-face meetings have shifted to virtual chats and messages, our culinary bond remains strong.

On one memorable occasion, Julie brought me two of these impressive cookies. As you can see, they are far from tiny, and my initial intention was to share them with my family. However, the sheer deliciousness proved too tempting, and let’s just say, sharing didn’t quite happen as planned. The unforgettable taste lingered in my memory, setting the stage for what would become my own baking adventure with this recipe.

The “Freaky Friday” Culinary Exchange

Fast forward a few months from that first delightful bite, and the perfect opportunity arose to recreate these cookies: Freaky Friday! This isn’t just any ordinary Friday; it’s a special blog hop event I participate in five times a year with a group of talented blogger friends. The concept is simple yet exciting: each participant is secretly assigned another member’s blog from which to choose a recipe, bake or cook it, and then reveal their creation on the same day.

It’s always a thrill to discover whose blog you’ve been assigned and what they chose to make from yours. For this particular round, I was delighted to be given Julie’s fantastic blog, Hostess at Heart. Given my earlier experience, I knew immediately what I wanted to bake!

Exploring Hostess at Heart: A Treasure Trove of Recipes

While Julie’s brown butter chocolate chunk cookies were definitely at the forefront of my mind, exploring her blog, Hostess at Heart, revealed a vast collection of tempting recipes. Julie is renowned for her incredible bread recipes; I recently made her Double Chocolate Muffins, which were absolutely divine. I seriously considered delving into her wide array of breads, rolls, and muffins.

However, a quick visit to her dessert section proved too captivating to resist! How could I choose between masterpieces like her Salted Caramel Butterscotch Budino, the decadent Black Russian Cake with Kahlua Filling, or the comforting Peanut Butter Coffee Cake? The choices were truly overwhelming!

Ultimately, I narrowed it down to these spectacular brown butter cookies and her Creamy Angel Food Pie (which I fully intend to make soon!). The cookies took priority, and once baked, they vanished so rapidly that I knew I had to share this exceptional recipe with all of you.

Crafting Your Own Brown Butter Chocolate Chunk Cookies

When I recreated this recipe, I made only minor adjustments to Julie’s original instructions. One small detail I initially missed was that a portion of the butter was intended to remain unmelted. However, melting all the butter at once worked perfectly fine and still produced incredibly delicious results! The beauty of baking often lies in these little improvisations.

Julie’s recipe traditionally calls for chocolate chips, but I had a stash of high-quality bittersweet and semi-sweet chocolate waiting to be used. These rich chocolate chunks, with their varied textures and intense flavor, were absolutely begging to be incorporated into these cookies. Using chunks instead of chips provides a more substantial chocolate experience, with pockets of melted bliss in every bite.

The Importance of Quality Chocolate

For my batch, I opted for a delightful combination of 70% cocoa bittersweet chocolate and 55% cocoa semi-sweet baking chocolate. While chocolate chips certainly work in this recipe, I wholeheartedly recommend investing in good quality chocolate. Trust me, the exquisite brown butter cookie dough truly deserves to be paired with chocolate that can stand up to its rich, nutty flavor. High-quality chocolate melts more smoothly and offers a superior taste experience that makes all the difference.

If you’re a fan of milk chocolate, feel free to use it, but I personally believe that the darker the chocolate, the better. The bittersweet and semi-sweet combination was an absolute no-brainer for me, delivering a complex sweetness that perfectly complements the brown butter.

On the day I baked these cookies, I was particularly lucky. My niece surprised me with a dozen fresh eggs from her farm, which were not only beautiful but also perfect for adding richness to the dough. Using fresh, high-quality ingredients truly enhances the final product.

Unlocking Flavor: All About Browned Butter

If you’ve never experimented with brown butter in your cooking or baking, you might wonder what all the excitement is about. Let me guide you through the wonders of this simple yet transformative ingredient. I’ll do my best to answer your most common questions, but please don’t hesitate to ask if I’ve missed anything!

FAQ’s: The Magic of Brown Butter

What exactly is brown butter? Brown butter, also known by its French name “beurre noisette,” is a culinary technique where butter is gently heated until its milk solids toast to a golden, nutty brown color. This process imparts a deep, complex flavor. It’s incredibly versatile, used in both savory dishes like vegetable sauces and pasta, and in sweet applications, most notably in French pastries and a myriad of baked goods.
How do I brown butter effectively? Browning butter is surprisingly simple. Begin by adding real butter to a light-colored saucepan or small skillet (the light color helps you monitor the browning process). Melt the butter over medium heat, swirling the pan occasionally. As it heats, the butter will foam. After the foam subsides, you’ll notice the color gradually change from a pale lemon-yellow to a deeper golden hue, and finally, a rich, toasty brown. Crucially, don’t walk away from the stove, as butter can burn quickly. You’ll know it’s ready not only by its beautiful toasted color but also by its distinct, amazing nutty aroma, often likened to toasted hazelnuts. This process typically takes about 3 to 5 minutes on your stovetop.
Can I brown butter using a microwave? Absolutely! While the stovetop method is straightforward, the microwave offers a convenient alternative. The key is to heat the butter in short intervals to prevent burning. Place butter in a microwave-safe bowl and heat in 30-60 second increments, stirring well after each. Continue until it achieves that desired nutty aroma and golden-brown flecks appear at the bottom. Be vigilant, as microwave temperatures can vary.
Can margarine be browned instead of butter? Unfortunately, no. Margarine lacks the milk solids that are essential for the browning process. It’s these milk solids that undergo the Maillard reaction, transforming into delicious nutty specks. Without them, margarine will simply melt and separate, but it won’t achieve the signature flavor or aroma of brown butter.
What does brown butter actually taste like? The incredible taste of brown butter is a result of the Maillard reaction, a complex chemical process where amino acids and reducing sugars react under heat, creating hundreds of new flavor compounds. This is the same reaction responsible for the savory crust on a seared steak or the rich flavor of roasted coffee beans. I find brown butter’s flavor best described as nutty, with pronounced notes of caramel and toffee. It has a beautiful balance of sweet and savory undertones, making it a truly unique and sophisticated ingredient.
How does brown butter enhance the taste of these chocolate chunk cookies? The addition of brown butter imparts a deeper, richer, and more intense flavor to these cookies. From the very first bite, you’ll notice the pronounced butteriness combined with a delightful toasted, nutty undertone. It adds a layer of complexity and sophistication that elevates the cookies far beyond their traditional counterparts, making them undeniably more delicious and memorable.

Baking Perfection: Making Brown Butter Chocolate Chunk Cookies

Beyond the star ingredients of brown butter and chopped chocolate, you’ll need standard pantry staples to create these delectable cookies: all-purpose flour, baking soda, salt, a blend of both brown sugar and granulated sugar, fragrant vanilla extract, and farm-fresh eggs. Each ingredient plays a crucial role in achieving the perfect texture and flavor.

Once your butter is perfectly browned and cooled slightly, transfer it to your mixing bowl. Incorporate both brown and granulated sugars, salt, and vanilla extract. Whisk these ingredients together until they are thoroughly combined and the mixture is smooth and fragrant.

Next, whisk in one whole large egg and one large egg yolk. The extra yolk contributes to a chewier, richer cookie texture. Whisk this mixture vigorously for precisely 30 seconds. Then, allow the batter to rest for 3 minutes. Repeat this whisking and resting cycle a total of three times. This crucial step develops the gluten and enhances the texture, resulting in a silky-smooth batter.

Finally, sift your all-purpose flour and baking soda directly into the mixing bowl. Gently stir until just combined, being careful not to overmix, which can lead to tough cookies.

Now for the best part: gently fold in the generous dark chocolate chunks. Remember to reserve a small handful to press onto the tops of the cookies just before baking; this creates those inviting, melty pools of chocolate that make bakery-style cookies so appealing.

As I mentioned earlier, these are not delicate, dainty cookies! Each dough ball should be approximately 3 tablespoons in size, ensuring a substantial, satisfying cookie. I typically bake around 8 cookies at a time on a parchment-lined cookie sheet, allowing ample space for them to spread. Don’t forget to press a few extra chocolate chunks onto the top of each dough ball for that classic bakery finish.

After baking, allow your cookies to rest on the hot cookie sheet for about 5 minutes. This crucial step allows them to set properly before carefully transferring them to a wire cooling rack to cool completely. This prevents them from breaking and ensures a perfect texture.

Julie’s original recipe yields about 16 cookies, but my batch typically produces around 13 – a baker’s dozen! Perhaps I made mine a little larger, or maybe I enjoyed a bit more cookie dough than I intended during the preparation stage! Either way, the result is always a generous batch of unbelievably delicious cookies.

Love This Recipe? Pin It for Later!

Don’t let this incredible Brown Butter Chocolate Chunk Cookie recipe slip away! Be sure to pin it to your favorite Pinterest board so you can easily find it whenever a cookie craving strikes. Sharing is caring!

A huge thank you to Julie from Hostess at Heart for inspiring this amazing recipe! These cookies are truly a gift.

Explore More “Freaky Friday” Spring Edition Recipes:

An Affair from the Heart – Brown Butter Chocolate Chunk Cookies
Aunt Bee’s Recipes – Homemade Loaded Queso
Bowl Me Over – Crispy Smashed Potatoes
Hostess at Heart – Chocolate Coffee Cake
House of Nash Eats – Asian Lettuce Wraps
Lemoine Family Kitchen – Easy Homemade Flour Tortillas
Life, Love & Good Food – Italian Grilled Burgers
Lisa’s Dinnertime Dish – Lemon Garlic Brussels Sprout Linguine
Or Whatever You Do – Air Fryer Shrimp
Take Two Tapas – Fried Mac and Cheese Balls
The Foodie Affair – Strawberry Bread
The Speckled Palate – Chicken Pesto Pasta
West Via Midwest – Loaded Baked Potato Skins – Air Fryer Recipes

My mouth is watering just thinking about them! Let’s get to baking!

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Print Recipe

Brown Butter Chocolate Chunk Cookies

These big, beautiful, bakery-style cookies have the most amazing flavor from the addition of brown butter and of course a large amount of dark chocolate chunks! These Brown Butter Chocolate Chunk Cookies may just be your new favorite cookie!

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Course: Cookies

Cuisine: American

Keyword: bakery style, BIG cookies, bittersweet chocolate, brown butter, chocolate chunk, cookies, how to make chocolate chip chunk cookies with brown butter, semi-sweet chocolate

Servings: 13 BIG cookies

Calories: 385kcal

Author: Michaela Kenkel

Equipment

13×18 Half Sheet Pan

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
14 Tablespoons unsalted butter
3/4 cup brown sugar
1/2 cup white granulated sugar
1 teaspoon salt
2 1/2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups dark chocolate chunks (I used a combination of half 70% bittersweet and half 55% semi-sweet chocolate)

Instructions

Preheat oven to 375°F (190°C). Prepare two baking sheets with parchment paper. Set aside.
Melt butter in a 10-inch skillet over medium heat, swirling the pan until the butter turns golden brown and smells nutty. Be careful not to burn it.
Pour the browned butter into a mixing bowl. Add brown sugar, white sugar, salt, and vanilla extract. Whisk until completely combined and smooth.
Add in one whole egg and one egg yolk. Whisk for 30 seconds. Let the batter rest for 3 minutes. Whisk for another 30 seconds. Let rest for 3 minutes. Whisk for a final 30 seconds and let rest one last time for 3 minutes. The mixture should now be silky smooth.
Sift the flour and baking soda into the wet mixture. Stir gently until just combined, being careful not to overmix.
Gently fold in the chocolate chunks, reserving a small amount to place on top of the cookies before baking.
Form cookies by scooping approximately 3 tablespoons of dough per cookie and rolling them into balls. Place them on the prepared cookie sheet, ensuring enough space between them for spreading. I typically bake 8 cookies per sheet.
Press a few of the reserved chocolate chunks onto the top of each dough ball for a beautiful bakery-style appearance.
Bake one sheet at a time, in the center of your preheated oven, until the edges are golden brown, about 8-10 minutes. Rotate the baking sheet halfway through for even baking.
Allow the baked cookies to rest on the cookie sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Store cooled cookies in an airtight container at room temperature. They also freeze exceptionally well for longer storage.

Notes

Nuts can be added to the cookie dough along with the chocolate chunks if desired for extra flavor and crunch.

Recipe adapted from Hostess at Heart.

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