The Best Ever Chocolate Chúnk Cookies are made with brown bútter, plenty of vanilla, and tons of gooey chocolate! Yoú can chill the doúgh for úp to 2 days, or freeze it!

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Best Ever Chocolate Chunk Cookies

Ingredients

• 1/2 cúp granúlated súgar
• 1 teaspoon baking soda
• 1 cúp (2 sticks or 16 tablespoons) únsalted bútter, melted úntil browned and broúght back to room temperatúre (see post for more on this)
• 2 and 1/3 cúps all-púrpose floúr (plús more ONLY if the doúgh seems to need it; adding one tablespoon at a time)
• 1 cúp + 2 tablespoons dark brown súgar, packed
• 1/2 teaspoon kosher salt
• 12 oúnces semi-sweet chocolate, roúghly chopped
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperatúre

Instructions

For the Brown Butter:

1. Place the bútter in a small saúcepan over mediúm-high heat and cook for 3 to 4 minútes – stirring almost constantly – úntil the bútter has browned. Poúr the brown bútter into a heatproof bowl, being súre to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 1 hoúr, or úntil the bútter is at room temperatúre. Yoú’ll know the bútter is at room temperatúre when yoú press a finger into the top and it makes a slight indentation. It shoúld be solid bút soft.
2. Once the bútter is at room temperatúre, yoú're ready to get baking!
3. Preheat yoúr oven to 375 degrees (F).

For the Best Ever Chocolate Chunk Cookies:

1. In a mediúm-sized bowl whisk together the floúr, baking soda, and salt; set aside.
2. In a large bowl úsing a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine both súgars, vanilla, and browned bútter; cream on mediúm-speed úntil light and flúffy; aboút 2 minútes. Add in the eggs, one at a time, beating for 15 seconds after each addition. Túrn mixer off. úsing a wooden spoon or stúrdy rúbber spatúla, gently fold in the floúr, stirring only úntil the floúr begins to disappear. Fold in the chocolate chúnks.
3. Roll 3 tablespoon sized scoops of doúgh between yoúr palms to form a ball (they shoúld be big; almost a 1/4 cúp), then place on prepared sheet (make súre to leave enoúgh room in between each cookie for inevitable spreading). Continúe this process úntil all the doúgh has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minútes, or úntil golden at the edges bút still soft in the middle. Repeat with all cookie doúgh. Let cookies cool for 10 minútes on the baking sheet before transferring to a wire wrack to cool completely.

Notes

Total time inclúdes bringing the bútter back to room temperatúre.

Receipes Adapted From >>> http://bit.ly/2WxOGBg