Brown Butter Chocolate Chunk Cookies
Equipment
- 1 two oz cookie scoop this makes 18 large cookies. Use a one oz scoop if you want a regular size cookie
- 2 Baking Sheet Pans
- 2 Sheets of Parchment Paper
- 1 Cooling Rack
Ingredients
- 1 cup butter 2 sticks
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups light brown sugar, packed
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 ea large egg
- 1 ea large egg yolk
- 2 cups semi-sweet chocolate chunks
Instructions
Brown Butter
- Place the butter on a small saucepan and melt over medium heat.
- Once melted the butter will foam up a bit. Watch carefully as lightly browned specks begin to form at the bottom of the pan.
- You will start to smell a slightly nutty aroma as the butter starts turning into an amber color.
- At this point, remove from the heat, let it cool down, then transfer to a small container. Refrigerate until it turns back to solid. This process can take up to an hour. Once it solidifies, mix throughly, then set aside.
Cookies
- Preheat the oven to 350°. Line two baking sheets with parchment paper.
- Mix the flour, baking soda, and salt, set aside.
- Set up your stand mixer with the paddle attachment. Beat together the brown butter, sugar, vanilla, and apple cider vinegar. Mix until all the ingredients are fully incorporated.
- Add the eggs and mix just until well combined.
- Start adding the flour and mix until all the ingredients are well combined.
- Add the chocolate chunks, mix well.
- Using a large cookie scoop, place the cookie dough on the baking sheet leaving around 3" between cookies. These cookies are large, so make sure that you leave enough space between them or you will end up with one mega cookie.
- Bake for 8 to 10 minutes. They will look light brown around the edges. Remove from the oven and allow to sit for 10 minutes on a cooling rack.
- Sprinkle with coarse sea salt before they cool down and Enjoy!