These Brown Butter Chai Chocolate Chunk Cookies are my new favorite cookies! They are perfectly soft and chewy in the center, crisp around the edges and filled with large chunks of melty dark chocolate. The nutty brown butter and hint of classic chai spices like cardamom, cinnamon, cloves, ginger, and nutmeg add a flavorful and unique twist to your typical chocolate chip cookie. Are you looking for more cookie recipes? Check out some of my favorites!Almond Lace FlorentinesChocolate Brownie Candy Cane CookiesGrandpa’s Gingerbread Cookies
- 2 sticks salted butter, softened
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cornstarch
- ½ tsp salt
- ½ tsp ground ginger
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¾ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 tsp pure vanilla extract
- 1 ½ cup semi-sweet or dark chocolate chunks
- Preheat oven to 350 degrees. Line 3 sheet pans with parchment paper and set aside.
- Add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and set aside.
- Sift the flour, cornstarch, baking soda, salt and spices in a medium-sized bowl. Set aside.
- In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar and granulated sugar until combined. Beat in the eggs - 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour mixture and miix just until combined.
- Fold in the chocolate chunks.
- Scoop 2 tablespoon portions and place them 3 inches apart on the prepared sheet pans. Gently flatten each dough ball.
- Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-4 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
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