Brown Butter Melty Middle Milk Chocolate Hunk Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 20 to 22 cookies
Adapted from Cook's Illustrated
  • 1¾ cups unbleached all-purpose flour (8¾ ounces)
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter
  • ½ cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups milk chocolate chunks plus 20 to 22 chocolate chunks for the middle of the cookie.
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (12 x 17-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown (there will be white milk solids floating on top. This is normal, do not skim them off) and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof rubber spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in milk chocolate chunks,
  4. Divide dough into about 20 balls, each about 1½ tablespoons (a heaping tablespoon should be about that amount if you do not have a half tablespoon measuring spoon, or 1½ teaspoons equals ½ tablespoon)). Arrange 2 inches apart on prepared baking sheets. Stick an extra chocolate chunk smack in the middle of each ball,,pushing it in so it's covered.
  5. Bake cookies one tray at a time until they are golden brown and puffy, and the edges have begun to set but centers are still soft, anywhere from 10 to 12 minutes, rotating the baking sheets halfway through the bake. Transfer the baking sheet to a wire rack and let cookies cool on sheets for a few minutes, then using a spatula, transfer each cookie to the wire wrack to cool completely.
Recipe by parsley sage sweet at