The Ultimate Brown Butter Dark Chocolate Chunk Cookies: Chewy, Gooey, and Utterly Irresistible

👩‍🍳 Instructions

1. 1

   Brown the Butter: In a light-colored saucepan, melt unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then subsides. Watch for golden-brown bits to appear at the bottom and a nutty aroma. Immediately pour into a heatproof bowl and let cool for 10-15 minutes.
2. 2

   Combine Wet Ingredients: Add packed light brown sugar and granulated sugar to the cooled brown butter. Whisk until smooth. Beat in the large eggs and extra egg yolk, one at a time, until fully incorporated. Stir in the pure vanilla extract.
3. 3

   Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until *just* combined. Do not overmix.
4. 4

   Fold in Chocolate: Gently fold in the dark chocolate chunks until evenly distributed throughout the dough.
5. 5

   Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 24 hours. This step is crucial for texture and flavor development.
6. 6

   Preheat & Prepare: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
7. 7

   Scoop & Bake: Scoop about 2 tablespoons of dough per cookie, rolling them into balls. Place them 2 inches apart on the prepared baking sheet. Bake for 9-12 minutes, or until edges are golden brown and centers are still slightly soft. They will continue to set as they cool.
8. 8

   Cool & Serve: Remove from oven, sprinkle with flaky sea salt (optional), and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.