Crispy Brown Butter Chocolate Chunk Cookies

Crispy Brown Butter Chocolate Chunk Cookies

Browning your butter will elevate any dish that you use it in, especially in desserts. When you brown your butter, the milk solids separate from the fat , they fall to the bottom of the pan and the heat begins to cook them. This results in butter that has a sweet and nutty flavor, which is why in French it’s called Beurre Noisette, translating to hazelnut butter.

Whenever I cook with brown butter, a good rule of thumb is to add about a tablespoon extra for every stick of butter that the recipe calls for, to make up for what evaporates during the browning process.

Crispy Brown Butter Chocolate Chunk Cookies

130 g butter

204 g all purpose flour

2 tsp salt

1 tsp baking soda

60 g vegetable oil

150 g sugar

100 g brown sugar

1 tsp vanilla extract

2 eggs

175 g dark chocolate baking chunks

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Melt butter over medium heat stirring occasionally to ensure even heating. As butter cooks it will start to foam and you will see brown specs on the bottom of the pan. Once butter reaches desired color remove from heat and cool over an ice bath to stop the cooking. Be careful not to go too dark or it will just taste burnt, it should be the color of graham crackers. Chill the butter until it is slightly firm again.

Beat brown butter, oil, and both sugars in a bowl with a paddle attachment until light and fluffy. Add eggs and vanilla until combined.

Mix in remaining dry ingredients and chocolate chunks.

Scoop into 1 inch rounds and place on baking sheet about 2 inches apart. Sprinkle each cookie with Fleur de sel or maldon salt if desired. Bake about 10-12 minutes or until lightly golden around the edges.

Cool before serving

*This cookie dough will store well in the fridge for 2-4 weeks in an airtight container, or baked and frozen for 4-6 weeks.