Brown Butter Chocolate Chunk Cookies

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You won't need any fancy ingredients or even a mixer to make the best-ever brown butter chocolate chunk cookies. Perfectly soft, chewy, and packed with gooey chocolate.

Prep Time 10

Cook Time 15

Chill Time 2

Total Time 2 25

Servings cookies

Calories 220kcal

Ingredients

10 tablespoons unsalted butter
1 cup packed light brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
1/4 teaspoon kosher salt
1 cup semisweet chocolate chunks
Flaky sea salt for topping cookies, optional

Instructions

In a medium skillet over medium heat, melt butter, swirling pan occasionally until butter is a deep golden brown, about 3-5 minutes of cooking. Remove butter from heat, pour in a large bowl, and allow to cool 15 minutes.
Whisk sugar, egg, and vanilla into cooled brown butter until smooth. In a separate bowl, whisk flour, baking soda, cornstarch, and salt.
Fold flour mixture into butter until dough is just combined. Fold in chocolate chunks. Wrap dough in plastic wrap and refrigerate 2 hours or up to 6 days.
When ready to bake, preheat oven to 350F and line 2 large sheet pans with parchment paper. Roll dough into 1-inch balls and place 1 inch apart on prepared sheet pans.
Bake cookies at 350F 10-12 minutes until edges are golden brown. Top cookies with sea salt if desired. Allow cookies to cool 10 minutes on sheet pan then transfer to a cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition