Best Ever Chocolate Chunk Cookies

Thick and chewy Chocolate Chunk Cookies. Sure to become your new favorite!

1 cup (2 sticks or 16 tablespoons) unsalted butter, melted until browned and brought back to room temperature (see post for more on this)
2 and 1/3 cups all-purpose flour (plus more ONLY if the dough seems to need it; adding one tablespoon at a time)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup + 2 tablespoons dark brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs, at room temperature
12 ounces semi-sweet chocolate, roughly chopped

For the Brown Butter:
Place the butter in a small saucepan over medium-high heat and cook for 3 to 4 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 1 hour, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should be solid but soft.
Once the butter is at room temperature, you're ready to get baking!
Preheat your oven to 375 degrees (F).
For the Best Ever Chocolate Chunk Cookies:

you can see the full instruction :

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