30-Minute Brown Butter Chocolate Chunk Cookies
Rich, nutty brown butter cookies loaded with semi-sweet chocolate chunks and finished with flaky sea salt. The browned butter deepens the caramel notes while brown sugar adds moisture and chew. These are ideal for afternoon coffee, gift-giving, or satisfying chocolate cravings. The combination of brown and granulated sugars plus brown butter creates complexity beyond standard chocolate chip cookies, with a sophisticated salty-sweet finish.
Ingredients
- 12 tablespoon unsalted butter, browned
- 1 cup dark brown sugar, packed
- ½ cup granulated white sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoon milk, whole or 2%
- 1 tablespoon vanilla extract, pure
- 2 ⅓ cup unbleached all-purpose flour, siftedbrown rice flour blend with xanthan gum1.1:1gluten-freemay affect texturegluten-free
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- 1 teaspoon fine salt, table salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 8 ounce semi-sweet chocolate, bar, choppeddark chocolate (60-70%)1:1richer flavorless sweetness
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- flaky sea salt, for topping
Instructions
- 1
Preheat oven to 350F (350°F) and line 2 baking sheets with parchment or silicone mats.
- 2
Heat unsalted butter in a small stainless steel skillet over medium to medium-low heat, stirring often until golden brown and fragrant, then cool completely.
- 3
Beat cooled brown butter with brown and granulated sugars using a hand mixer until combined.
- 4
Add egg, egg yolk, milk, and vanilla, then mix until combined.
- 5
Sift flour, fine salt, baking soda, and baking powder together using a mesh strainer.
- 6
Fold dry ingredients into wet mixture by hand using a spatula.
- 7
Fold in chopped chocolate by hand until evenly distributed.
- 8
Scoop dough using a 1 1/2 tablespoon measure and place on prepared sheets.
- 9
Bake for 10 minutes until edges are golden.
- 10
Remove from oven and immediately sprinkle with flaky sea salt.
Tips
Brown the butter slowly over medium to medium-low heat, watching for fragrant golden solids at the bottom without burning; cooling completely prevents melting the sugars.
Scoop dough uniformly using a 1 1/2 tablespoon measure for even baking and consistent cookie size across batches.
Apply flaky salt immediately after removing from oven while cookies are still warm so salt adheres and flavor distributes evenly.
Good to Know
Airtight container at room temperature up to 5 days, or frozen in airtight container up to 2 months.
Dough can be prepared, portioned on sheets, and refrigerated overnight before baking. Bake directly from cold, adding 1-2 minutes if needed.
Serve at room temperature with hot coffee, cold milk, or hot chocolate. Best within 2 days of baking when texture is optimal.
Common Mistakes
Don't skip cooling brown butter completely to avoid granules dissolving and affecting texture.
Don't overbake past golden edges; cookies continue cooking after removal and firm as they cool.
Don't sprinkle salt after cookies have fully cooled; it won't adhere properly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
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General Alternatives
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FAQ
Can I make these without browning the butter?
Yes, use softened unsalted butter instead, but you'll lose the nutty depth and caramel complexity that defines this recipe. The brown butter is a key flavor component.
What if my brown butter has burnt bits?
Discard burnt specks and dark liquid, using only the clear golden butter and light solids. Burnt bits will create acrid, bitter flavors. Start again if heavily burnt.
How long do these keep, and can I freeze them?
Airtight container at room temperature lasts 5 days; flavor is best within 2 days. Freeze baked cookies 2 months or unbaked dough scoops on sheets, then transfer to freezer bags 2 months.