Brown-butter chocolate chunk cookies
Toasty, salty, with crackled tops and gooey centres. The brown-butter step is the whole point.
Ingredients
- 225 g unsalted butter
- 200 g brown sugar
- 100 g white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 325 g all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 300 g dark chocolate, chopped into chunks
- Flaky salt, for the top
Method
- Brown the butter over medium heat — swirl until it smells like hazelnuts, 5–8 min. Cool 15 minutes.
- Whisk in the sugars, then eggs and vanilla.
- Stir in flour, baking soda, and salt until just combined.
- Fold in the chocolate.
- Chill at least 1 hour (overnight is better).
- Scoop into 60 g balls; bake at 190 °C / 375 °F for 11–13 min until edges are golden and centres still soft.
- Sprinkle with flaky salt while hot.
The chill step is mandatory; it lets the flour hydrate and the dough firm up. Cookies baked from un-chilled dough spread thin and lose the cracked-top texture.