Browned Butter Chocolate Chunk Cookies

Chewy cookies with a hint of caramel from the brown sugar and browned butter. Dark chocolate chunks add a hint of bitterness and they're finished with flakey salt for the ultimate salty sweet bite. 

Yield: makes about 30 cookies 

Time: 30-45 minutes  

Ingredients 

• 2 sticks + 2 tablespoons unsalted butter (fridge temperature) 

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 2 large eggs, room temperature

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 10 ounces bittersweet chocolate chunks

• Maldon salt for sprinkling (flakey salt)

Instructions 

• Preheat oven to 350°F.
• Brown 1 stick of unsalted butter in a saucepan. Once the butter melts, the milk solids will start to caramelize. Be sure to stir constantly once it starts to foam. Take the milk solids to a deep brown color. Take off heat to cool.
• In a Kitchen Aid with the paddle attachment, add the browned butter with 1 stick + 2 Tablespoons cold (fridge temperature) unsalted butter. The cold butter will cool the hot browned butter. Add brown sugar, granulated sugar and vanilla to the butter. Cream mixture until light and fluffy, 5-10 minutes on medium speed.
• Add room temperature eggs one at a time, scraping down the sides of the mixing bowl in between each addition. Make sure the first egg is fully incorporated before adding the second. If your eggs are too cold, they will not mix seamlessly into the batter because they will cool down the room temperature butter. (Trick: add cold eggs to a bowl of warm water to bring the eggs to room temperature faster.)
• In a medium sized bowl whisk together the all purpose flour, baking soda and salt. Slowly add the flour mixture to the butter/sugar mixture in 3 additions. Scrape down sides and bottom of the mixing bowl between each addition. Do not over mix.
• Slowly mix in chocolate chips and finish by hand to be sure everything is mixed well. Using a cookie scoop, scoop cookies onto a parchment lined baking sheet, 8 per sheet. Top each cookie with a sprinkle of Maldon salt. Bake cookies at 350°F for 6 minutes. Tap baking sheet on counter to flatten the cookies. Rotate and bake for another 6-7 minutes. Repeat until all cookies are baked. 
• Cool on pan and then transfer to wire rack. Enjoy!

Recipe Notes: 

You can use chocolate chips rather than chocolate chunks. I recommend dark chocolate to contrast the sweetness of the dough.