That’s a bold statement – “the best” – and it’s true for these brown butter chocolate chunk cookies. Warm, nutty brown butter weaves through a healthier classic cookie that’s perfectly moist and sprinkled with chocolate chips.
- ¾ cups Unsalted pasture butter, divided
- 2 whole Large pastured eggs, at room temperature
- ¾ cups Turbinado sugar (raw cane sugar)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1-⅔ cup Whole Wheat Flour For Pastry
- ¾ teaspoons Sea salt, plus a pinch more to sprinkle on top
- ½ teaspoon Ground cinnamon
- ¾ cups Dark chocolate wafers and/or coarsely chopped bars, plus more for garnish
Brown the butter. Heat a small nonstick skillet over medium heat and add 1 knob of butter. Once the butter has completely melted, keep stirring every minute or so and watch it change from a light yellow to golden to a deeper amber color. While the butter is browning, cut the remaining half stick into small cubes. When the butter takes on a nice amber color, turn off the heat and add the butter cut into cubes. Stir and let melt completely. Finally, transfer the brown butter to a ceramic bowl to cool.
Mix the wet ingredients. In a large mixing bowl, combine the eggs, cooled brown butter, turbinado sugar and vanilla extract and beat over high heat until smooth. You will see it change from a dark caramel color to a light maple color. The turbinado sugar granules will remain, but they should be sparse. Put aside.
Mix dry ingredients in a medium bowl until well incorporated. You shouldn’t see any lumps of flour or baking soda. In small batches, slowly add the dry ingredients to the wet and stir until just combined after each addition. Add the chocolate chips and stir again. Cover and refrigerate for 45-60 minutes. Do not skip this step! Without refrigeration, the cookies will flatten out when baking, and you’ll be missing out on a delicious element of texture here.
Preheat oven to 350ºF and line two baking sheets with parchment paper. Use a cookie scoop to transfer the batter to the baking sheets and top each serving with a pinch of sea salt and 4-5 additional wafers/chocolate pieces. If you are making smaller cookies, bake for 8-9 minutes, rotating the sheets halfway through. For larger cookies, bake 10 minutes, no more than 11. I placed my two baking sheets on the same rack, sliding them into the oven lengthwise. Halfway through, I rotated the baking sheets 180 degrees because the back of the oven is hotter than the front, so each cookie should experience the same amount of heat.
Remove from the oven and let the cookies cool completely on the baking sheets. This step is essential to allow the cookies to finish baking and firm up. Give them at least 10-12 minutes of cooling time on the baking sheets.
Finally, serve and enjoy! Store leftovers in an airtight container at room temperature for up to 2 weeks.