Browned butter and a long dough chilling are the secrets behind what make these browned butter icebox chocolate chunk cookies SO incredibly addicting! Perfect for any cookie tray.
To date, these are my favorite chocolate chip cookies. Quite honestly up there with the best chocolate chip cookies I have literally ever had in my life.
I know they look innocent, but TRUST ME. This is some real deal holiday cookie magic going down here.
And it is ALL owed to the mighty combo of browned butter + icebox. The #1 leading factors behind these cookies a) light, crispy, and chewy texture b) the incredible rich, buttery flavors.
I’ve said it before but I’ll say it again, if you have the time and means to, ALWAYS use browned butter and ALWAYS age the dough in the fridge as long as you can. The flavors and textures are non comparable. Seriously.
Step 1 is going to consist of browning our butter + creaming it with the sugar. Again, this step is SO important because this is where most of the flavor is going to come from. I’m talking rich, nutty, insanely buttery flavor. It’s what you want in a cookie, trust me.
From there, it’s just regular cookie ingredients like vanilla, an egg, flour, a liiiittle bit of nutmeg to enhance the rich flavors, etc. We’re also gonna use an entire chocolate bar cut up into little chunks because it’s simply the.best.way to go, the end.
Preferably, you are going to want to chill the cookie dough overnight for MAXIMUM cookie results. I like to form the dough into neat little cookie logs for easy slice ‘n’ bake style baking the next day.
Holy. Cooooow. If you’re not destroying these cookies the moment they’re outta the oven, do yourself a favor and invite me over. I leave no cookie survivors.
In the unlikely event that there are survivors……ayyyy you’ve found your new cookie tray fav!
Browned Butter Icebox Chocolate Chunk Cookies
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- 1/2 cup butter, melted over medium heat until a deep golden brown
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1-1/2 cups white whole wheat flour
- 1 cup semisweet chocolate, cut into chunks
- In a large bowl, whisk browned butter with sugars until smooth. Gradually beat in egg and vanilla until smooth.
- In a separate bowl, combine cinnamon, nutmeg, baking soda, cornstarch, and flour. Fold flour mixture into liquid until a soft dough forms. Stir in chocolate chunks.
- Divide dough into three portions. Form dough into 9 in long logs and wrap in plastic wrap. Chill dough at least 3 hours or preferably overnight.
- Cut logs into 1/2-in thick discs and place 1-in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-10 minutes until cookies are lightly browned around edges.
- Cool cookies on baking sheet 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!