Brown Butter Chocolate Chunk Cookies
Chewy, crisp-edged cookies with nutty brown butter and big pools of dark chocolate.
- Time45 min plus chilling
- LevelMedium
- Costabout £0.29 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Melt the butter in a light coloured pan over a medium heat. It will foam, then turn golden with brown flecks and smell like toasted nuts. Pour it into a bowl, scraping in every brown speck, and cool for 15 minutes.
15 min - 2
Whisk both sugars into the cooled butter until smooth. Add the egg, egg yolk and vanilla and beat until glossy and thick.
- 3
Stir the flour, bicarbonate of soda and fine salt together, then fold into the wet mix until just combined. Fold in the chocolate chunks.
- 4
Cover the bowl and chill the dough for at least 1 hour, or up to 48 hours. This gives deeper flavour and stops the cookies spreading too thin.
60 min - 5
Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper. Scoop 16 balls of dough, each about 50 g, and set them well apart.
- 6
Bake one tray at a time for 11 minutes, until the edges are set and golden but the middles still look soft.
11 min - 7
Sprinkle with flaky sea salt, then leave on the tray for 5 minutes before moving to a rack. They firm up as they cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
