the simple things // browned butter chocolate chunk cookies


The popularity of the simple chocolate chip cookie baffles me sometimes. From a baker’s standpoint they aren’t the most exciting things to make, but they elicit such dramatic reactions in the people I gift them to in the best possible way.


Chocolate chip cookies have been making more frequent appearances in my kitchen lately because they make such summer-friendly portable gifts. I thought I’d share a recipe I’ve been using that’s pretty damn good according to me and every single person who has tried the cookies, if you like your cookies crunchy around the edges, helplessly gooey in the middle and caramelly through and through. The secret is browned butter and a mandatory cookie dough chilling time. Also, being generous with the quality and size of the chocolate chunks.


Browned Butter Chocolate Chunk Cookies

makes 12 large cookies

For the cookie dough:

112 grams butter

90 grams brown sugar

90 grams sugar

1 teaspoon vanilla extract

1 large egg

210 grams all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark chocolate chunks

Make the dough: Melt the butter in a saucepan and continue to cook until it takes on a dark amber color. Transfer to a large heatproof mixing bowl. Add the sugars and vanilla extract and stir until combined. Set aside to cool for about 10 minutes. Mix in the egg until combined. Stir in the flour, baking soda and salt and mix until just combined. Stir in the chocolate chunks until evenly distributed. Cover the bowl with plastic wrap and refrigerate the dough for a full 24 hours, or longer.

Bake the cookies: Preheat the oven to 180C. Retrieve the dough from the fridge and let it stand at room temperature until it has warmed up enough to shape into 12 equal portions. Bake on a baking sheet lined with parchment (I would advise against using a silicone mat because the undersides of the cookies wouldn’t be crisp then) for about 10 minutes, or until the perimeters of the cookies have browned.

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