These cookies are super thick, soft and chewy! They are also packed from flavor thanks to the use of brown butter in this recipe, and loaded with gooey chocolate chunks. Learn how to make them below!
yield: 8 large cookies
Ingredients
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
10 tbsp butter (1 stick + 2 tbsp.)
1 1/2 tsp. water
3/4 c. dark brown sugar
1/3 c. granulated sugar
1 egg + 1 egg yolk, room temp.
1 tsp. vanilla extract
1 c. chocolate chunks + (optional: extra for topping)
Directions
1. In a small saucepan, continuously stir the butter on medium-low heat until the mixture begins to foam and lightly brown. Immediately pour into a heat-safe bowl and either chill in the freezer for ~30 minutes, or leave in the fridge overnight to be used the next day for the cookies.
2.Prior to making the cookies, leave the butter and eggs out until they come to room temperature.
3. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the browned butter, water, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes
5. Add in the egg and mix until well combined. Then add in the egg yolk and vanilla and mix until well combined.
6. Scrape down the sides of the bowl, and add in the flour mixture and chocolate chunks. Mix together until just combined, being careful to not over-mix the dough.
7. Transfer the dough to the fridge and let sit for at least 30 minutes. During this time, begin to preheat the oven to 375F.
8. Once the dough has chilled, use a 1/3 measuring cup to scoop out the cookies. Use your hands to shape the dough into a ball, and press chocolate chunks into the top of the dough if desired.
9. Bake the cookies on a parchment lined baking sheet for 9-11 minutes, until the edges are golden brown. Take the cookies out of the oven and let them sit on the baking sheet for an additional 5 minutes to finish baking. Enjoy!
Storage
Store cookies in an air-tight container at room temperature. Cookies are best enjoyed on day 1, but will keep for 3-4 days.
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights . Thanks for stopping by!