🍪✨ The Fancy Mom Brown Butter Chocolate Chunk Cookies✨🍪
Ingredients
- 1 cup unsalted butter browned
- 1 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp almond extract
- 2 tsp vanilla extract
- 1/4 tsp coco powder
- 3 cups Ap Flour
- 1 tsp baking soda
- 1 cup semi chocolate chips
- 1 3.5oz dark chocolate bar roughly chopped
- 1 3.5oz milk chocolate bar roughly chopped
- 1/4 tsp salt
Instructions
- Add the 2 sticks of butter to a saucepan over medium heat.Let the butter melt and continue cooking, stirring frequently. It will foam and bubble before those milk solids begin turning golden brown.Once you see those beautiful toasted brown bits at the bottom and smell that rich, nutty aroma, remove it from the heat.Pour **all of the brown butter—including every one of those brown bits—**into a mixing bowl.Let cool for about 10–15 minutes.
- dd the light brown sugar, dark brown sugar, and granulated sugar to the slightly cooled brown butter.Mix until thoroughly combined.Using both brown sugars gives these cookies a deeper caramel and molasses flavor while the granulated sugar helps give you those crispy golden edges.
- Add the 2 whole eggs and 1 egg yolk and mix until smooth and glossy.Mix in the vanilla.
- In a separate bowl, whisk together:Gradually add the dry ingredients to the wet ingredients and fold together just until combined.Don't overmix.3 cups all-purpose flour1 tsp baking soda½ tsp cocoa powder
- Fold in the chocolate chips.Roughly chop your 3.5 oz dark chocolate bar and 3.5 oz milk chocolate bar.Fold most of the chopped chocolate into your cookie dough, but save some of those beautiful chunks for the tops.The combination gives you chocolate chips throughout, rich melted dark chocolate, and creamy pools of milk chocolate.
- Cover the cookie dough tightly and refrigerate for 8–24 hours.This is where patience pays off! That overnight rest gives all those brown butter, brown sugar, cocoa, vanilla, and chocolate flavors time to come together.
- Remove the dough from the refrigerator.If it's too firm to scoop, let it sit at room temperature for about 10–15 minutes.Scoop into approximately 2-tablespoon portions and arrange a few inches apart on a parchment-lined baking sheet.Press some of your reserved chopped chocolate into the tops.
- Bake at 350°F for approximately 10–13 minutes.You're looking for golden, crisp-looking edges with centers that still look slightly soft.Don't wait for those centers to look completely finished!
- leave the cookies on the hot baking sheet for about 5 minutes.That residual heat finishes setting the centers without overbaking them.Then transfer to a cooling rack—or eat one while it's still warm and that milk and dark chocolate are all melty. 😮💨🍪
Notes
✨ Fancy Mom Tips💋
I use two kinds of brown sugar. The 1 cup light brown sugar + ½ cup dark brown sugar gives these cookies a deeper caramel and molasses flavor without making the whole cookie too heavy. Cocoa powder instead of coffee. I add a little cocoa powder to deepen that chocolate flavor without using espresso or coffee. We’re using THREE chocolates! Chocolate chips give you chocolate in every bite, while the 3.5 oz dark chocolate bar and 3.5 oz milk chocolate bar create those big, melty chocolate pools throughout. No added sea salt in my version. If you’re using salted butter, you definitely don’t need it. Even with unsalted butter, you can leave it out if that’s how you prefer your cookies. Don’t overmix. Once the flour goes in, mix just until everything comes together. Overmixing can make your cookies tougher instead of soft and chewy. Chill your dough overnight. That overnight rest gives you deeper brown butter and caramel flavor and also helps control how much the cookies spread. If your dough balls are too tall or puffy, press them down a little. After scooping, it’s perfectly okay to gently press the centers down with your fingers or the back of a spoon before baking. Don’t completely flatten them—just give them a little press. Chilled cookie dough doesn’t spread as quickly, so this helps you get those crispy golden edges with a soft, chewy, gooey center instead of an extra-thick, puffy cookie. And most importantly, don’t overbake these babies! You want the edges golden and crispy while the centers still look slightly soft. Let them sit on the hot baking sheet for a few minutes after they come out of the oven so the centers can finish setting without drying out. That’s how I get my Fancy Mom fall-off-the-bone cookies 😂🍪🤎 — crispy edges, chewy gooey centers, nutty brown butter, and THREE different kinds of chocolate.These are BIG cookies! I use about ¼ cup of dough per cookie to get that big, bakery-style cookie. Give them plenty of room on the baking sheet—about 3 inches apart—because they will spread.
