Salted Chocolate Chunk Cookies combine the warm and fragrant flavors of brown butter in a soft baked cookie. Pools of dark chocolate make these extra decadent. Top with a sprinkle of sea salt for the perfect finish!
1 cup salted butter
2 tablespoons vegetable oil
1 1/2 cups dark brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1 cup bread flour
1 teaspoon baking soda
1 teaspoon sea salt plus extra for topping after the cookies bake
2 3.5oz Lindt chocolate bars 78% Dark Chocolate, chopped
1. Start by making the browned butter, place the butter in a sauce pan or pot and melt. Once the butter is melted, turn the heat up until the butter simmers and cook 4-5 minutes. Whisk constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me. Once browned, pour butter into a heat safe bowl and let it cool slightly. (Now, here’s where the exactness comes in). Pour the butter into a measuring cup, you should be right at 3/4 cup. If you have too much, pour out until you measure 3/4 cup. If you find you have less than this, add a little vegetable oil until you are measuring 3/4 cup.
3. With your browned butter in a bowl, whisk in the 2 tablespoons of vegetable oil, bot sugars, and the vanilla. Whisk in each egg one at a time. (make sure the mixture is not too hot at this point so you don’t scramble the egg!) In a separate bowl, whisk together the flours, baking soda, and sea salt. Gradually add the flour mixture to the butter mixture. Lastly, stir in the chopping chocolate.
4. Form your cookie dough balls and place on baking sheet, chill for 30 min. While the dough is chilling, preheat the oven to 350. Once chilled, bake for 9 minutes. When they come out of the oven, lightly bang the cookie sheet a few times on the counter, shake it back and forth, to encourage the cookie to settle flat and the melty dark chocolate to spread and pool. I also took my spatula and very very gently give a small press to the tops. Let cool on the sheet for 5 minutes before moving to a plate.
5. Sprinkle the warm cookies with extra sea salt, making sure to get some in the chocolate pools!
These are incredible warm! I loved heating them up in the microwave the next day.
Keywords: brown butter chocolate chunk cookies