Brown Butter Chocolate Chunk Cookies

Brown Butter Chocolate Chunk Cookies from @brighteyedbaker |

Big, thick cookies with rich notes of toffee flavor, studded with pools of deep dark chocolate in every bite. Vanilla-bean infused brown butter, dark brown sugar, and chunks of dark chocolate make these cookies intense!

  • Yield: about 15 cookies 1x


  • 6 ounces (3/4 cup) unsalted butter, diced
  • 1 vanilla bean
  • 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour
  • 2 teaspoons baking powder
  • 5/8 teaspoon salt
  • 10 3/8 ounces (1 3/8 cup, packed) brown sugar (preferably dark brown)
  • 1 whole egg plus 1 egg yolk, room temperature*
  • 2 teaspoons vanilla extract
  • 9 ounces bittersweet chocolate, chopped (I used 2 1/2 ounces each of Kallari’s 70%, 75%, and 80% chocolate, plus another 1 1/2 ounces of 70% bittersweet chocolate)
  • extra chopped bittersweet chocolate, for tops of cookies


  1. Line a baking sheet with parchment paper.
  2. Place the butter in a small skillet over medium-low heat. Cook , whisking occasionally, until the butter has melted completely and starts to bubble. Continue to cook while whisking more frequently until the butter turns a rich golden-hazel color with brown specks forming on the bottom of the pan. Remove from heat immediately and transfer to a large bowl. Whisk in seeds from vanilla bean. Submerge vanilla bean pod in butter and let steep for 30 minutes.
  3. Meanwhile, in a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  4. Remove vanilla bean pod from brown butter and add brown sugar. Whisk together for 1 minute. Let the mixture sit for 2 minutes to allow the brown sugar to begin dissolving into the butter, and then whisk together for 1 more minute. Add the egg and egg yolk one at a time, whisking each in just until incorporated. Whisk in the vanilla extract.
  5. Add the dry ingredients to the wet and fold in with a rubber spatula just until combined, with no dry streaks visible. Fold in the chopped chocolate in two parts until evenly dispersed in the dough.
  6. Scoop the dough by 2 1/2 ounce or 1/4 cup portions and roll into balls. Press a few extra pieces of chopped chocolate into the top of each ball of cookie dough. Place spread apart on the prepared baking sheet and chill in the refrigerator until very firm, 1-2 hours. Once firm, cookies can be baked immediately, or dough may be transferred to an airtight container and kept in the refrigerator for up to about 1 week before baking.**
  7. When ready to bake cookies, line a baking sheet with parchment paper and preheat oven to 350ºF. Place formed cookie dough balls on prepared baking sheet, with no more than 6 cookies on the sheet at once. If the dough has been chilling for more than a couple hours, allow cookie dough balls to sit at room temperature to soften just slightly, about 20-25 minutes. Bake cookies on middle rack of oven for 9-11 minutes, rotating the baking sheet halfway through the time, just until tops of cookies no longer look wet (they may look slightly underbaked). Cool cookies on pan for about 10 minutes, and then lift with parchment and transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


*To quickly bring eggs to room temperature, crack whole egg and yolk into a small bowl and place in a larger bowl filled with warm water, making sure that the water doesn’t spill over into the eggs. If you do this at the start of the recipe, the eggs should be at the right temperature by the time you’re ready to add them.

**These are best fresh, so I highly recommend baking just a small amount at a time, and keeping the rest of the dough in the refrigerator until you’re ready to bake more. They will, however, keep just fine for a few days once baked.