My classic, viral chocolate chunk cookies recipe. I make these time and time again and they are fail-safe and loved by many! We love a thin, crispy cookie around here with a soft gooey edge. I hope you love these as much as I do!
Everyone loves a chocolate chunk cookie. It's a staple in baking. These cookies are classic by nature: white dough and milk chocolate chunks. They are super soft and chewy in texture. Due to being butter-based, the texture is even more soft than other cookies.
As with all my cookies, I would recommend buying metal dessert rounds to circle around the cookie when they are fresh out of the oven, ensuring that the cookie comes together evenly in circular shapes. If you don't circle around the cookie whilst they are still hot, the cookies can spread too much, affecting their texture and appearance. You can use a large mug/ small bowl if you don't have the cookie rounds.
These cookies are quite thin. If you would like a thicker cookie, increase the amount of flour in this recipe. This will make them spread less and rise more!
I hope you love these chocolate brown butter cookies. Please let me know how you get on with them in the comments below or if you have any questions!
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Chocolate Brown Butter Cookies
Ingredients
- 230 g Butter unsalted
- 280 g Flour all-purpose, plain, white
- 220 g Sugar dark soft brown
- 80 g Sugar caster, white, super-fine
- 2 Flax Eggs 2 tablespoon ground flaxseeds diluted in 4 tablespoon water
- 1 teaspoon Baking soda
- 2 teaspoon Vanilla extract
- 100 g Chocolate chunks use whatever mix of choc you want
- 30 g Pecans
Instructions
- To do this, place the butter into a saucepan on medium heat for around 10 minutes, or until the butter has darkened in colour, to a nice light-medium brown. You need to continually stir the butter to ensure it creates an even colour. It may take longer than 10 minutes but do not let the butter burn. Place the butter into a large mixing bowl and leave to cool for around 15 minutes.
- Pre-heat your oven to 180°C/ 357F.
- Once the butter is cool, add the sugars, vanilla + flax egg to the same bowl and mix together using a hand mixer on medium speed. In a separate bowl, sieve and combine the flour and baking soda. Place the dry ingredients into the large mixing bowl with the butter mixture and use the hand mixer to combine on low speed. Add ¾ of the chocolate, ¾ the pecans and combine with a spoon.
- Using your hand, or a little ice cream scoop, create around 12 dough balls (or 8 massive ones) Place some of the cookie dough balls onto a large baking tray (do not flatten them). You might need to do several batches in the oven to make sure that you don’t overcrowd your baking tray - otherwise the cookies will form into one massive cookie!
- Bake for 8-12 minutes, until they are still light coloured on the inside but golden and crispy on the outside. Make sure you keep an eye on them and take them out when they are ready! When you have removed them from the oven, you could use a little bowl or the dessert ring linked above to circle around the cookie, ensuring it becomes a circular shape. Whilst they are still hot, add the rest of the chocolate and pecans on top of the cookie. You could do this before cooking but I like to do it after to ensure they don’t burn. Enjoy!
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