“Browned Butter Chocolate Chunk Cookies”

I started to cook with browned butter a number of years ago. Today, it seems to be all the rage. If you have never cooked or baked with this nutty brown goodness then you’re missing the boat. Are the kids begging for chocolate chip cookies? Help them make these Browned Butter Chocolate Chunk Cookies this weekend. These cookies mix and bake up in no time. Chewy middle and crunchy edges, therefore the perfect combination in a cookie.

There’s something for everyone in these little gems. Browned butter for the adults because we know what it is but this recipe has plenty of chocolate for the kiddos. The dark chocolate is a must as semi-sweet is too sweet and not enough deep chocolate flavor. Like I said earlier, browned butter lends a nuttiness only butter can provide. I personally believe browned butter adds a richness to your recipes even when using in sauces but that’s another post for another day.

Browned Butter Chocolate Chunk Cookies

This is a perfect cookie for any occasion. Rave reviews no matter where I take them or who I bake them for. Just trust me on this one and make these cookies as soon as possible. It’s my favorite chocolate chunk cookie on the planet. I think you will agree, too. Wouldn’t your kids love to see a homemade cookie in their school lunch or in a cookie jar for an after school snack? I’m a kid at heart and I love the idea. Happy Baking!

Browned Butter Chocolate Chunk Cookies

Browned Butter Chocolate Chunk Cookies

2 cups (4 sticks) unsalted butter, cut into pieces

4 ½ cups unbleached all-purpose flour

2 ½ t. baking soda

1 t. kosher salt

2 cups packed light brown sugar

1 cup granulated sugar

2 large eggs

2 large egg yolks

2 T. vanilla extract

2 T. non-fat plain Greek yogurt

3 cups Bittersweet chocolate chunks (I use 3 – 4 oz. Ghirardelli Bittersweet bars or dark cacao chunks – 62% or higher broken into chunks)*

Preheat oven to 350 degrees. Place butter in saucepan over medium heat. Once butter begins to melt, whisk frequently, allowing butter to brown, about 20 – 25 minutes. Butter will foam before it begins to brown and you will start to see brown flecks as butter browns. It is ready when the color is brown but not burned. Most relevant, cool butter to room temperature, about 1 hour.

In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer bowl, combine brown sugar, granulated sugar and butter. Blend until smooth, 3 to 5 minutes. Sugar mixture will be somewhat creamy but not fluffy. Add the eggs, egg yolks, vanilla, and yogurt and mix until just combined.

Mix in flour mixture until just combined. Finally, fold in chocolate chunks until thoroughly mixed. Cover and chill in refrigerator for 30 minutes.

Cover cookie sheets with parchment paper and scoop dough by tablespoons and place about 2-inches apart. Bake until golden brown, about 10 minutes.

Makes 6 to 7 dozen cookies depending on size made. *You can chips if chunks or bars cannot be found.