Brown Butter Salted Chocolate Chunk Cookies

Sharing my favorite chocolate chunk cookies today! These Brown Butter Salted Chocolate Chunk Cookies are great for any and every occasion!

Chocolate Chunk Cookies

There are some cookies you love and there are some cookies you are “in love” with. Let’s just say you are about to fall in love with these decadent morsels 🙂 Massive chocolate chunks inside a crispy on the outside, chewy on the inside chocolate cookie. The salted part is optional, but I highly recommend it! Really brings out the sweetness and chocolate aspect of the cookie  quite nicely. Enjoy friends! Oh and if you’ve never browned butter before, no worries, it’s a piece of cake. I have a few pictures that will help you along the way.

Try my Crispy Brown Butter Chocolate Chunk Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

Nothing off the wall here, just your basic cookie ingredients. I happen to enjoy using chocolate chunks which you can find in most grocery stores. Trader Joe’s has a great 1 pound bar of chocolate that I chop up for most of my cookies.

How To Make Chocolate Chunk Cookies

  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. Place butter into a small saucepan over medium heat. Melt and swirl pan until butter is browned with brown bits stuck to the bottomo of the pan. Takes generally 5-8 minutes.
  3. Place sugars into stand mixer and add browned butter mixing to combine. Add egg, vanilla, mixing to combine then add flour, salt, baking soda, cocoa powder and chocolate chunks. Mix until combined then scoop dough onto prepared baking sheet, pressing cookies evenly, about 1/4 inch thick. Sprinkle tops with kosher salt if desired.
  4. Bake for 10-12 minutes. Remove and let cookies cool on rack for 10 minutes before transferring to cooling rack.

Add your brown sugar to the ol’ mixer.

Some granulated sugar.

How To Brown Butter

Here’s where the brown butter comes in. Melt your stick of butter and watch it bubble like crazy for a good 5 or so minutes. You’ll want to swirl the pan occasionally and eventually those wonderful little browned bits will show up and the butter will turn a gorgeous brown color. Don’t let it go too dark, it burns quickly after this step 🙂 …..been there a number of times!

Add the brown butter to the sugars and use a rubber spatula to get as many of the browned bits from the pan as possible.

Once the brown butter and sugars are combined, mix in the egg and vanilla.

Dry ingredients up next.

Cocoa powder. Unsweetened please 🙂

Ahhh, almost ready.

Add those lovely chocolate chunks.

Ready to the baking sheet. Flatten, sprinkle with kosher salt and bake!

Oh yah!

Can you smell the chocolate?

Enjoy.

Brown Butter Salted Double Chocolate Chunk Cookies

These Brown Butter Salted Double Chocolate Chunk Cookies are show stopping cookies perfect for any occasion!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 12 mins
Servings: 24
Calories: 126kcal
Author: Jenny
Cost: 8
Print Pin Rate

Ingredients

  • 1 stick/1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups chocolate chunks
  • 2 tablespoons kosher salt for sprinkling on top

Instructions

  • Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
  • Place butter into a small saucepan over medium heat. Melt and swirl pan until butter is browned with brown bits stuck to the bottomo of the pan. Takes generally 5-8 minutes.
  • Place sugars into stand mixer and add browned butter mixing to combine. Add egg, vanilla, mixing to combine then add flour, salt, baking soda, cocoa powder and chocolate chunks. Mix until combined then scoop dough onto prepared baking sheet, pressing cookies evenly, about 1/4 inch thick. Sprinkle tops with kosher salt if desired. Bake for 10-12 minutes. Remove and let cookies cool on rack for 10 minutes before transferring to cooling rack.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 658mg | Potassium: 103mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15IU | Calcium: 15mg | Iron: 1mg
Keywords: brown butter chocolate chip cookies, brown butter cookie recipe, brown butter cookies, chocolate chunk cookies, chocolate chunk cookies recipe, chocolate cookies, chocolate cookies recipe

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48 Responses
  1. Becky

    I’ve seen SO many recipes for brown butter this and that lately and salted cookies out the waazoo. I guess it’s a craze. Glad to see it done with straight chocolate though. I will give these a try! Most of the time I cannot tell the extra step of brown butter adds much more to baked goods. Now to pour it over ravioli or steamed veggies. That’s another thing! Thanks for the great photos – drooling now….

  2. Jessica Young

    What size of scoop do you use when you are making these?? It almost looks like an ice cream scoop but was just wondering so I make sure cooking time corelates with size of cookie. 🙂 Thanks –

  3. Meredith Brooks

    Made Yesterday. Very Good. But the dough was very “crumbly” so i had to add more browned butter & vanilla. The neighbors LOVED them:)

  4. Kathleen

    Just made cookies this morning. The dough is very crumbly and did not spread when baked. I followed the recipe exactly so not sure what went wrong.

  5. Goldie

    These are AMAZING and SO easy!!! My hubbie was not a fan of salt and sweet, but I have made him a fan! These are SO delicious! Thanks Jenny!!!!

  6. Heather

    I’m sorry to leave this comment but these were awful. They look and sound fabulous but they ended up horrible. The dough was dry and crumbly and so were the cookies. They didn’t spread out at all… just stayed like a ball of dough. I followed the recipe to a T and they were a nightmare. Waste of real butter.

  7. Camille Schultz

    Do you need to let the browned butter cool before adding it to the ingredients? I made these tonight and the butter was too hot so the chocolate melted and made the dough all funny. What should I do differently?

    Thanks!

  8. Angela

    Our family was salivating over this recipe! Made them and followed directions.
    Same problem as others had and the dough was a crumbly mess. Wish I’d have known I had to
    cool the butter first. Bummer!

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Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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