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Browned Butter Icebox Chocolate Chunk Cookies
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.
Servings 24 cookies
- 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!
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 15.3g | Protein: 1.3g | Fat: 6.2g | Saturated Fat: 3.7g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 53mg | Fiber: 0.9g | Sugar: 11.2g | Calcium: 7mg