A mix of sweet and salty, these cookies are the perfect go-to when you’re craving something chocolatey. Brown butter is the real key to making these cookies look and taste incredibly rich, so don’t skip this step! Check out our How To Brown Butter video for a step-by-step tutorial.
Also, opt for dark brown sugar in this recipe--combined with brown butter, it tastes and smells like toffee!
- Cook Time
- Prep Time
- 16 CookiesServings
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons (1¾ sticks) unsalted butter
- ½ cup sugar
- ¾ cups packed dark brown sugar
- 1 teaspoon kosher salt plus more for sprinkling on top
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 1¼ cups bittersweet chocolate chunks
- ¾ cup chopped pecans, or walnuts, toasted (optional)
1. Adjust oven rack to middle position and preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. Whisk flour and baking soda together in medium bowl; set aside.
3. Place butter in 10-inch saute pan over medium-high heat for 5 to 7 minutes, until butter is dark golden brown and has nutty aroma. Transfer browned butter to large glass or stainless steel bowl. Allow butter to cool for one minute.
4. Add sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk for 30 seconds until mixture is smooth with no sugar lumps remaining.
5. Stir in flour mixture until just combined. Add chocolate chunks and nuts (if using).
6. Divide dough into 16 3-tablespoon portions. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. Sprinkle a small amount of salt on top of each cookie before baking.
7. Bake cookies at 375°F, 1 tray at a time for 10 to 14 minutes. Rotate baking sheet halfway through baking, and bake until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft. Transfer baking sheet to wire rack, then sprinkle with kosher salt over the top. Cool cookies completely before serving.