Brown Butter Chocolate Chunk Cookies with Skor Bits
Look at these beauties!
Honestly, who doesn’t love a giant cookie? This delicious cookie is made with brown butter which is magical in the way that it adds a toasty, nutty, toffee flavour to your recipes. I wanted to amp up those toffee notes with the addition of Skor bits. I also used a couple of different shapes of dark chocolate in this recipe: a mixture of chips, chunks, and disks which gives you different bites of ooey-gooey, melty goodness. Also feel free to measure the chocolate and Skor bits with your heart because I don’t think you can put too much in a cookie. This recipe makes 18 big cookies or about 24 smaller ones. This recipe also freezes really well so don’t be shy to save some dough and freeze them to bake when a cookie emergency strikes. I hope you love them!
Brown Butter Chocolate Chunk Cookies with Skor bits
Ingredients:
1 cup unsalted butter
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, plus one egg yolk
1 tablespoon vanilla extract
2.5 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1.5 cups of chocolate chips, chunks, disks (you can also use chopped chocolate bars), plus some for the tops of the cookies
1/2 cup Skor bits (I found these in the baking aisle or at a bulk food store)
Directions:
In a medium pan or saucepan, melt the butter over medium heat. Stir the butter often with a silicone spatula until it starts to bubble, and foam. It will then start to see golden brown solids appear and the butter will start to turn a deeper golden and will smell nutty. The whole process takes about 5-8 minutes. Be careful not to let the butter burn! When it is brown, remove from the heat and transfer to a large bowl to cool.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Once the melted butter has cool to just barely warm, mix in the light brown sugar and the granulated sugar and stir until combined. Add in the egg and ensure that it is mostly incorporated before adding the yolk. Add the vanilla extract and stir until fully combined.
Add in the flour mixture and using a silicone spatula, stir until the dough starts to come together. It can still be pretty streaky with flour. Add in the chocolate and the Skor bits. It’s at this point when you can fully mix everything so that the flour streaks are fully incorporated.
Line a baking sheet with parchment paper. Using a cookie scoop, form the cookies into balls and place on the baking sheet. I like to use one tray and keep the balls pretty close together since we won’t be baking right away. Dot the tops of the cookies with more chocolate. Once all the cookies are scooped, place the tray into the fridge. Chill the dough. Ideally for 2 hours or up to overnight. You can also freeze the balls once they have chilled.
Once you are ready to bake, preheat your oven to 350 degrees. Bake the cookies on parchment-lined or silicone mat-lined baking sheets with a good amount of space between them. They will spread a little. Bake the cookies for 12-15 minutes, rotating the pan front to bake and top to bottom if doing two trays at once. You will know they are ready when the edges are light golden-brown and the centre is soft but no longer shiny. If you are baking from frozen, just add a few more minutes to the cook-time. Allow to cool for about 5-10 minutes on the baking sheet and then transfer to a wire rack. They are best when they are a little warm.
Keep the cookies in an air-tight container. Once they are fully cooled, you can put them in the microwave for about 10 seconds to melt the chocolate and bring back the ooey-gooeyness.
Enjoy!
Still warm from the oven!