Brown Butter Salted Chocolate Chunk Cookies

September 19, 2013 § 10 Comments

My obsession with brown butter intensifies….


Hence, these cookies.



I’m combining two of my obsessions together. Brown butter and salty-sweet. Oooh, make that 3 obsessions. Brown Butter. Salty-sweet. Cookies. Put them together and you get the best chocolate chip cookie recipe in the world. Come on, make ’em, you’ll see. You tell me if you can find a chocolate cookie better than these. 


You got to get on the brown butter wagon. Follow my recipe here for Brown Butter magic.



Chocolate chunks are a necessity. No tiny chips here. When you bite in to one of these cookies, I want an ocean of chocolate exploding in your mouth, not just a trickling stream. Just wait, you’ll see, it makes a huge difference.



 Oat flour. Just a cup. These are not oatmeal cookies, don’t get me wrong. But just enough oat flour gives it just enough amount of chewy goodness.


 Dark brown sugar. Get the darkest kind you can. It makes a huge difference.

My 4 secrets, there, out in the open.

Do not over bake these. It might be tricky at first if you don’t do cookies very often but try your hardest not to leave them in too long. As soon as you see the slightest bit of browning around the edges, quick take them out.  It might even be too late. I don’t mean to scare you but take them out after 9 minutes, and let them sit on the pan for 5. They will keep cooking on the pan. Then cool on a rack. Trust me. Just look at the chocolate chunk oozing out… don’t forget the sprinkle of sea salt spectacular-ity. Okay, not a word, but felt like it needed to be said.


Oh, and don’t be like me and run out of parchment so you have to use foil. Plan ahead.

I know, I know, everyone boast about their favorite chocolate chip cookie recipe. How can this one live up??


Grab a glass of milk and come with me. Try this one and let me know how it compares to your all time favorite. 🙂 Let it be a cookie showdown.  



Brown Butter Salted Chocolate Chunk Cookies

Makes about 24 cookies.


1 cup plus 2 tablespoons unsalted butter, browned and cooled

1 1/2 cups dark brown sugar

2 large eggs, room temperature

1 tablespoon vanilla

1 tsp baking powder

1 tsp baking soda

2 cups dark chocolate or semi-sweet chunks

1 cup oat flour

3 cups all-purpose flour

1 tsp coarse sea salt plus extra for sprinkling

Directions: 1. Brown butter and cool completely to room temperature. 2. Preheat oven to 375 degrees. 3. Beat brown sugar and brown butter together until light and fluffy, about 5 minutes. 4. Beat in eggs 1 at a time. Beat in vanilla. 5. Mix in baking soda, baking powder and salt. 6. Mix in chocolate. 7. Add oat flour and all-purpose flour until just incorporated. Careful not to over-mix. 8. Scoop out on to baking sheet into small mounds. 9. Sprinkle with sea salt. 10. Cook at 375 for 9 minutes. 11. Let cool on sheet for 5 minutes before transfering to a cooling rack.


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