Chewy Brown Butter Chocolate Chunk Cookies

These might be my favorite cookies of all time. These are an updated version of my previous brown butter chocolate chip cookies, mixed with my chewy crispy chocolate chunk cookies. The addition of brown butter to these cookies gives them a wonderfully nutty flavor. These brown butter chocolate chunk cookies are the perfect combination of crispy and chewy: a slightly crispy exterior and a chewy interior. Plus, a pool of chocolate on top is always necessary in a cookie! Learn how to make these chewy brown butter chocolate chunk cookies below!

Yield: 14 cookies
Preparation: 1 hr 20 min.
Bake time: 11 min.

Chewy Brown Butter Chocolate Chunk Cookies
240g all purpose flour (2 c.)
1 tsp. baking soda
1/2 tsp. salt
4 oz. semi sweet chocolate, chopped (+ 2 oz. for topping, if desired)
145g unsalted butter (10 tbsp.)
1 tbsp. water
160g light brown sugar (3/4 c.)
50g granulated sugar (1/4 c.)
1 egg + 1 egg yolk, room temperature
1 tsp. vanilla extract


Chewy Brown Butter Chocolate Chunk Cookies
In a medium-sized saucepan on medium-low heat, melt the butter while constantly stirring. Keep the butter on the heat until it begins to foam and change to an amber color, then remove from heat and pour into a heat-safe bowl. Add 1 tbsp. of water to the mixture, stir, and place in the fridge until the mixture solidifies, approximately 30 minutes.

In a small bowl, whisk together the flour, baking soda, salt, and chocolate chunks. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the solidified but room temperature brown butter for 2 minutes. Scrape down the sides of the bowl and add in the egg until it is fully incorporated. Add in the egg yolk and vanilla extract and beat on low speed until fully incorporated, approximately 30 seconds.

Scrape down the sides of the mixer bowl and addd in the flour mixture. Mix the flour in on low speed until the mixture is just fully combined, being careful to not over-mix.

Place the cookie dough in the fridge for at least 30 minutes, up to overnight. Do not skip this step as it helps with the flavor development of the cookie and helps prevent spreading.

Preheat the oven to 375F (190C) and line a baking sheet with parchment paper. Scoop out the cookies using a large cookie scoop (~3 Tbsp.), leaving at least 2 inches between each cookie. If desired, press extra chocolate chunks on to the top of each cookie. Bake cookies for 11 minutes, until they are lightly golden brown on top. Let the cookies cool on the hot baking sheet for 5 minutes before transferring to a wire rack for cooling. Enjoy!

Cookies are best enjoyed on the day they are baked, but will keep fresh for 3 days in an airtight container at room temperature.

If you make this recipe, I would love to see and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

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