Brown Butter Chocolate Chunk Cookies
By L'OCA
Delectable chocolate chunk cookies with a soft, chewy centre and perfectly crisp edges every time!
2 hr, 30 min prep time
15 min cook time
Serves 24
Why we like it
Indulge in the irresistible charm of chocolate chunk cookies!
We're elevating the classic with the richness of brown butter and decadent 64% dark chocolate chunks, delivering a flavour experience that's simply unparalleled.
The brown butter infuses a delightful nuttiness, while the dark chocolate brings a perfect hint of bitterness to complement the sweetness of the sugar.
It's a grown-up twist on a childhood favourite, so treat yourself to a next-level delight in every bite!
Ingredients
Preparation Notes
We recommend you make the brown butter a day in advance and leave it covered at room temperature overnight, or allow it to cool completely for at least 2 hours.
This dough can also be made ahead of time and stored in the fridge for up to five days, or freezes well once portioned into individual balls for up to one month.
Also, depending on the type of oven you have, bake in batches; one tray at a time in a conventional oven, and two trays at a time in a convection oven.
Making the recipe
Step 1
Let’s make the butter turn brown
- In a heavy-bottomed pan, melt the butter over medium heat.
- Once it starts to foam, and the milk solids separate from the water, keep stirring until butter turns a golden brown, and a nutty aroma.
- Remove from the heat and transfer the butter, and all the caramelized bits from the bottom of the pan to heat proof bowl and allow to cool for a few minutes.
Step 2
Ain’t it chunky now?
- With a serrated knife, chop the chocolate into pieces of different sizes, so that every bite of every cookie has lots of chocolate.
Step 3
Stir it up
- In a large mixing bowl, combine brown sugar, granulated sugar and cooled brown butter.
- Add egg and egg yolk and beat until fluffy.
- Add vanilla and yogurt and combine.
- Sift the flour, salt, and baking soda over the batter. Mix until smooth.
- Add the chopped chocolate. Mix. Try not to drool.
Step 4
Mix it real good
- Sift the flour, salt, and baking soda over the batter. Mix until smooth.
- Add the chopped chocolate. Mix. Try not to drool.
- Cover with plastic wrap and chill in the fridge for between 1.5-2 hours to allow the butter a chance to firm up and all the flavours to infuse.
Step 5
The heat is on
- Preheat oven to 350ºF.
- Line a baking sheet with parchment or silicon baking mat.
- Roll even portions of chilled dough into balls and place them on the baking sheet.
- Allow for enough room for each ball to expand.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool cookies on a baking sheet or wire rack.
