Browned Butter Chocolate Chunk Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4½ doz
  • 1 c (2 sticks butter)
  • ¾ c granulated sugar
  • ¾ c brown sugar, packed
  • 1 large egg, room temperature
  • 2 tsp vanilla
  • 2¼ c flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp instant coffee
  • 12 oz dark chocolate, chopped (I used 2- 6.8 oz Hershey's Special Dark)
  1. Preheat the oven to 375 degrees.
  2. In a heavy saucepan over medium heat melt the butter. Bring it to a simmer, swirling the pan constantly until is browns. It will have a nutty aroma and you wan the color to be a butterscotch or light caramel color. Remove from heat and let it stand for 5 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and sugars together until well blended and smooth. Let stand for another 5 minutes.
  4. Add the egg, then add the vanilla until well incorporated.
  5. Sift the flour, baking soda, instant coffee, and salt.
  6. Add to the butter mixture on low speed until just incorporated.
  7. Add the chocolate chunks and mix in. (I just did it using my mixer on low.) The dough will be stiff.
  8. Using a tablespoon sized scoop, drop rounded spoonfuls onto an ungreased cookie sheet about 2 inches apart.
  9. Bake for 8 - 10 minutes, until lightly brown (the centers will be soft).Cool slightly on the pan and then move cookies to a cooling rack.
*Cookies can be stored in an airtight container and are best for the first 2-3 days after baking.
Recipe by The Red Eye Baker at