my perfect chocolate chunk cookies with browned butter and sea salt
First of all, these are not the perfect chocolate chunk cookie. That would be impossible to qualify what makes anything the ‘best'. These are my perfect chocolate chunk cookies. Based on what I like. And if you like these things too, then they might be yours also! When I think about what I what from a chocolate cookie, I have pretty simple criteria. I want them to be a little crispy on the edges but to be chewy, even at room temperature. They should be packed full of chocolate chunks (I’m a chocolate chunk fan vs chips even though there are some chips in these cookies because I ran out of chocolate. Whoops!). And I want a little flaky sea salt on top because I love a salty-sweet combo. And if I can work some browned butter in there, all the better! These cookies check every little box on my list and thus, they are my perfect chocolate chunk cookies.
I have recently realized that I have been doing life wrong in that I haven’t been keeping cookie dough in my freezer for when I really need a cookie. I wanted the recipe to work from frozen also, so if you do bake these cookies from frozen, just adjust the cooking time for another 5 minutes or so. I bake them until they are just barely starting to turn golden brown so that they stay gooey. So if you want to do life right, bake some of the chilled dough from this recipe (I baked 8 cookies) and freeze the rest and you’ll be happy that you did when it’s midnight on a Wednesday and nothing will suffice except for an excellent chocolate chip cookie. Happy baking!
Products I used in this recipe:
my perfect chocolate chunk cookies
- 2 sticks (227g, 8oz) unsalted butter, divided, at room temperature
- 3/4 cup (175g) granulated sugar
- 1/3 cup (70g) brown sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 2 cups (300g) all purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 12 oz (350g) semi sweet chocolate, chopped
- flaky sea salt, for topping
- In the bowl of a stand mixer: add 1 1/2 sticks of the butter with the granulated and brown sugar. In a small nonstick pan, melt the remaining 1/2 stick butter over medium heat. Cook, stirring occasionally, until the butter is golden brown in color and smells nutty. Add the browned butter to the mixing bowl. With the paddle attachment, beat the butter and sugars together for about 5 minutes, until light and fluffy. Add the egg and vanilla and beat for another 2 minutes. Whisk the flour, baking soda and salt together in a small bowl and add to the mixing bowl with all the chopped chocolate. Mix on low until the dough just comes together and the chocolate is evenly distributed. Using a cookie scoop (mine is 2 oz), scoop the cookie dough onto a baking sheet lined with parchment paper. Refrigerate the cookie balls for 1 hour. At this point, you could also freeze the cookie dough and then transfer to a ziplock bag for storage.
- Preheat an oven to 375 degrees F. Arrange the cookies on a baking sheet (I usually bake about 8 at a time) and bake for 13-15 minutes. Once the cookies are out of the oven, sprinkle with flaky salt.