Ingredients
Scale
- 1 cup unsalted butter, browned
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks
Instructions
- Start by melting the unsalted butter in a saucepan over medium heat until it turns golden brown. Pour the browned butter into a mixing bowl and add both sugars. Mix well.
- Add the eggs and vanilla extract, and beat until fluffy. In another bowl, sift flour, baking soda, and salt together. Gradually add this to the wet mixture, stirring until just combined.
- Fold in the chocolate chunks gently for an even distribution.
- Preheat your oven to 350°F (175°C). Portion the dough onto a lined baking sheet and bake for 10-12 minutes until edges are golden brown and centers are soft.
Notes
- Store leftover cookies in an airtight container for up to a week.
- Freeze unbaked cookie dough for longer storage.
- Serve warm, paired with vanilla ice cream for an extra treat.
- Chill cookie dough for 30 minutes before baking for easier handling and enhanced flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200 Kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg