Browned Butter Chocolate Chunk Cookies

Few things smell better than brown butter. Nutty, sweet and rich, it's one of those things that's hard to put into words, but feels so familiar when you smell it. Brown butter, along with chocolate chunks instead of chips, help make these cookies a little more decadent than an average chocolate chip cookie. 

---

Browned Butter Chocolate Chunk Cookies

Makes 24 cookies

Ingredients: 

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp kosher salt

2 sticks butter (any temperature)

1 1/4 cup dark brown sugar

1/4 cup white sugar

2 eggs (or 1 egg + 1 egg yolk)

2 tsp vanilla

1 tbsp milk or heavy cream

1 chocolate bar, chopped (~125g chocolate)

Sea salt, for sprinkling

Instructions: 

1. Begin by browning the butter. To a saucepan, add two sticks of butter. After butter is melting, let cook on low to medium heat, stirring occasionally, until bits of brown milk solids begin to appear, and butter takes on a dark, golden hue. This process may take quite a few minutes — the butter will bubble and foam, and can turn golden suddenly, so make sure to keep an eye on the pot. 

2. As soon as the butter begins to smell nutty, pour the brown butter into a large bowl and set aside to cool to room temperature. 

3. In a separate bowl, whisk flour, baking soda and kosher salt together. 

4. When the brown butter has cooled, beat in brown and white sugar for 1-2 minutes, until throughly incorporated. Then, add eggs, vanilla, and heavy cream and mix until combined. 

5. Fold flour mixture into the butter mixture until just incorporated, then add in chocolate. 

6. Roll the dough into balls, preferably 2 tbsp each. Place balls on baking sheet or Silpat and chill for 2-24 hours, or freeze. 

7. When ready to bake, preheat oven to 350F. Bake for 9-11 minutes, then let cool on pan for 5 minutes — this step is crucial. 

8. Sprinkle with salt to taste. Enjoy!