Brown Butter Chocolate Chunk cookies

Full Batch (24 Cookies)

Step 1 – Brown the Butter

Start with:

• 1 1/4 cups unsalted butter (284g / 2½ sticks)

Brown until nutty and golden. Scrape all the browned bits.

You’ll end up with about:

• 1 cup browned butter (225–230g)

Cool 15–20 minutes.

Ingredients (Volume + Weight)

• 1 cup (225g) browned butter

• 1 cup packed (200g) brown sugar

• 1/2 cup (100g) granulated sugar

• 4 large egg yolks (≈72g total)

• 2 tsp (8g) vanilla

• 2–3 tbsp (30–45g) strong brewed espresso

• 2 1/2 cups + 2 tbsp (335g) all-purpose flour

• 1/2 tsp (2g) baking soda

• 1 tsp (6g) kosher salt

• 8–10 oz (225–280g) chopped Ghirardelli semi-sweet chocolate

Method

1. Whisk browned butter + sugars until glossy and smooth.

2. Mix in yolks, vanilla, espresso.

3. Fold in dry ingredients just until combined.

4. Stir in chopped chocolate.

5. Chill minimum 2 hours (overnight is elite).

6. Scoop 1.5 tbsp portions.

7. Bake at 350°F (177°C) for 10–12 minutes.

Pull when:

1. Edges are golden

2. Centers still look slightly soft

Let set 10 minutes before moving.