I can hardly contain my excitement about these cookies!!!! I made them less than 24 hours ago and there are 4 left. Out of a batch of 30. And we are a family of three. And one of the three is a toddler.
Although my toddler did manage to steal a few cookies off the edge of the counter while they were cooling. You’d think I would have moved them back even farther after she got the first two…I’m a slow learner. So, my husband and I ate a total of 23 cookies. Oh wait, my brother had one cookie. So we actually each only had about 11ish cookies cookies each in the last 24 hours. When did this turn into a math problem? Good thing calories don’t count when it’s homemade, right?
All kidding aside, you can just throw away any of your other chocolate chip cookie recipes right now. These are that good.
You won’t be able to go back to regular chocolate chip cookies without brown butter and salt and dark chocolate chunks. Once you find out what you’ve been missing you’ll wonder how you ever lived without these.
Salted, Brown Butter Dark Chocolate Chunk Cookies
- 1 stick unsalted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt + more for sprinkling
- 1 cup chopped chocolate chunks or chips
In a small saucepan, melt butter over medium heat. Once the butter has melted and starts to spit and sputter, swirl the pan over the burner. If the butter sits too long at this temperature it will burn so the idea is to keep it moving. The browning process takes about 3-5 minutes so watch it closely during this time. You can remove the butter from heat once it’s turned a dark brown color and has a nutty aroma. Transfer to a mixing bowl and allow to cool for about 5 minutes. This is a good time to chop your chocolate if you’re using a bar. I found that a chopped up Giant Hershey’s Dark Chocolate Bar (6.8 oz) was the perfect amount of chocolate chunks for this recipe.
Preheat oven to 350 degrees. Once the butter has cooled slightly, stir in both sugars until well combined. Then stir in the egg and vanilla until well combined. Next add flour, baking powder and salt and stir until just combined. Then add chocolate chunks and stir until evenly distributed.
Line two baking sheets with parchment paper. Use a tablespoon cookie scoop to scoop cookies and place about an inch apart on the pan. Bake for 10-12 minutes or until the edges are golden brown. Remove from the oven and garnish each cookie with a sprinkle of salt. Try not to eat them all in 24 hours. Maybe it’s best to make a double batch…