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Cookies

Golden-edged cookies with a crispy exterior and soft, melt-in-your-mouth centers, made with brown butter for deep butterscotch flavor. Chunks of dark chocolate and a quick dough bake create a warm, caramel-like aroma with every batch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp fine salt
  • 0.75 cup unsalted butter Brown the butter until amber and nutty.
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cup dark chocolate chunks Use chopped bars or chunks.
  • 0.25 cup caramel sauce Optional; swirl in for caramel notes.

Equipment

  • 1 sheet pan

Method
 

Brown the butter
  1. Melt the butter in a saucepan over medium heat until it foams, then continue cooking 3-5 minutes until amber with nutty brown bits visible.
  2. Immediately remove from heat and let the brown butter cool 10 minutes, until warm but not hot.
Mix the dough
  1. Whisk the flour, baking soda, and salt together in a bowl until evenly combined and no streaks remain.
  2. Beat the brown butter with brown sugar and granulated sugar for 1-2 minutes until glossy and slightly thickened.
  3. Add eggs one at a time, mixing 30-45 seconds per addition, then mix in vanilla extract for 15-20 seconds.
  4. Stir in the flour mixture just until the dry ingredients disappear, avoiding overmixing.
  5. Fold in dark chocolate chunks, and fold in caramel sauce if using, until streaks of caramel are dispersed.
Bake
  1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
  2. Scoop dough into 2-tablespoon portions and space them 2 inches apart on the sheet pan.
  3. Bake 10-12 minutes until edges are golden and the centers look slightly underdone.
  4. Cool on the pan 5 minutes, then transfer to a rack to finish cooling so the centers set while staying soft.

Notes

Pro tip: brown butter can go from amber to burnt quickly, so pull it as soon as you see deep golden specks and a nutty aroma, then cool 10 minutes before mixing. Store airtight at room temperature up to 3 days (or refrigerate up to 5 days); rewarm 8-10 minutes at 300°F for a fresh-baked feel. Freezing is yes—freeze baked cookies airtight up to 2 months and thaw at room temperature. For a lighter option, replace half the all-purpose flour with whole-wheat pastry flour for a nuttier bite while keeping the same mixing method.