Brown Butter Chocolate Chunk Cookies
This is my original Chocolate Chip cookie recipe. I spent a few months in my very first solo apartment perfecting this bad boy back in 2021.
I spent years holding it near and dear to my heart, refusing to share it with even the people closest to me. I finally realized that they’re cookies, it’s not that serious.
For the first time ever, my once most prized possession: my original recipe.
Ingredients
1 cup high quality unsalted butter
2 eggs
12 oz semisweet chocolate, roughly chopped
1.5 cups dark brown sugar
1/2 cup granulated sugar
2 tbsp heavy cream
1 tbsp vanilla bean paste
9.4 oz flour
1 tsp baking soda
2 tsp diamond crystal kosher salt (1 tsp of Morton’s table salt)
a pinch of ground cinnamon
Instructions
Brown the unsalted butter in a light colored pan until the milk solids are dark brown, allow butter to cool to room temperature (softened)
Combine butter, eggs, brown sugar, granulated sugar, heavy cream, and vanilla bean paste and whisk together until smooth
Thoroughly combine dry ingredients (flour, baking soda, salt, cinnamon) and slowly incorporate into wet ingredients, being careful not to overmix
Add the chocolate chunks to the cookie dough mixture until just combined
Portion the cookie dough into serving sizes (I use an ice cream scoop) and refrigerate for at least 2 hours, up to 4 days and freezing after that.
Preheat the oven to 350F and bake cookies to preferred doneness (15-22 minutes)
ENJOY :)
