This brown butter dark chocolate chunk cookies recipe has quickly become one of our favorites!
There are cookies and then there are cookies. You know what I mean?
This cookie recipe is one that you will absolutely want to keep on hand for those times you want to serve a cookie with a little something extra special.
Let me tell you, if the aroma while these cookies are baking isn’t enough to win you totally and completely over, the first bite absolutely will!
The brown butter adds such a depth of flavor and richness to this cookie recipe that we all just fell in love with them the first time I made them and haven’t lost our love for them in the bajillion times since that I’ve made them.
And don’t even get me started on the dark chocolate chunks and sprinkle of salt on top. Heaven! Whatever you do, I implore you to not skip that little step. It makes all the difference in the world!
Here’s my Brown Butter Dark Chocolate Chunk Cookies Recipe. I think you are going to adore them as much as we do!
Brown Butter Dark Chocolate Chunk Cookies Recipe
Ingredients
- 1 cup (1 cup) brown butter, cooled
- 1 cup (213 g) brown sugar, packed
- 1 cup (198) sugar
- 2 (100 g) eggs
- 1 tablespoon (14 g) vanilla extract
- 3 cups (360 g) flour
- 1/2 cup (45 g) quick-cooking oats
- 1 teaspoon (4 g) sea salt
- 3/4 teaspoon (4 g) baking soda
- 3 (360 g) dark chocolate bars broken into chunks, about 4.5 ounces
Instructions
- Preheat oven to 350º F.
- Whisk together sugars and gradually add in brown butter. Mix until light and fluffy. Add eggs and vanilla.
- Mix until well-combined. Add flour, oats, sea salt, and baking soda to butter mixture.
- Mix well and then stir in chocolate chunks. Scoop chocolate chip cookie dough onto a cookie sheet spacing well apart to allow room for the cookie to spread lightly.
- Bake for about 8 to 12 minutes or until lightly browned. Remove from oven and sprinkle lightly with sea salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
A few Texas Pecans?…the Texas in me. I love ’em in most anything. And, I’ve found toasting them before stirring them in your batters makes for a more yummy taste. I really like so many of your recipes!…thank you! These cookies just look soooooo Good‼️?‼️ I’m going to make your Apple Cake this Sat. For our family reunion ….. I know it will be a hit! (&, I think I’ll add a cup of Toasted Texas Pecans ?).
I’m with you! Roasting the pecans makes all the difference!
These are absolutely delicious! The salt on top adds a nice touch. Thank you for a recipe my family loves.
I need to make these cookies!!
Robyn, these look lovely! I love that you put oats in them, and man, that brown butter? It’s one of my favorite baking weapons. Can’t wait to give these a try!
Nothing knows the way to my heart better then some chocolate chip cookies!!
Is this the same recipe as Ree’s on the Pioneer Women’s website? I’m really enjoying your website:)
Hi Kathy,
This cookie recipe is a variation of my family’s favorite chocolate chip cookie recipe. I hope you enjoy it! xo
Thank you! Can’t wait to try them today:)
Robyn. Just wondering, do I need to let the brown butter cool before adding to mix so that the eggs don’t curdle. Thanks
Hi Jane,
Yes, you’ll want to make sure that the brown butter is cooled. I hope you enjoy them! xo
These cookies look delicious!!!
Thanks so much, Amanda. xo