Back to Basics: The ULTIMATE Chocolate Chunk Cookie 🍪 | Thick, Gooey & Brown Buttered

Sometimes the simplest recipes deserve the most attention. This is my ultimate chocolate chunk cookie, big, thick, deeply golden around the edges, soft and chewy in the middle, loaded with pools of dark and milk chocolate, and finished with flaky sea salt. The secret? Brown butter, two kinds of flour, plenty of chopped chocolate, and a long overnight chill. Brown Butter Chocolate Chunk Cookies Ingredients 225 g unsalted butter, divided 180 g dark brown sugar 75 g granulated sugar 1 large egg 2 large egg yolks 2 tsp vanilla extract 250 g plain / all-purpose flour 120 g bread flour 8 g cornflour / cornstarch 1 tsp baking soda ½ tsp baking powder 1 tsp fine sea salt 15 g milk powder, optional but recommended 225 g dark chocolate, roughly chopped 125 g milk chocolate, roughly chopped Flaky sea salt, for finishing Method 1. Brown the butter Place 140 g of the butter in a saucepan over medium heat. Cook until the butter foams, the milk solids turn golden brown, and it smells wonderfully nutty. Remove from the heat and immediately stir in the remaining 85 g cold butter. Let it melt completely. 2. Add the sugars Whisk the dark brown sugar and granulated sugar into the warm browned butter until glossy and combined. 3. Add the eggs Whisk in the whole egg, the two egg yolks, and vanilla until smooth. 4. Mix the dry ingredients In a separate bowl, whisk together the plain flour, bread flour, cornflour, baking soda, baking powder, fine sea salt, and optional milk powder. 5. Make the dough Fold the dry ingredients into the butter mixture until they are almost combined. A few flour streaks should still remain. 6. Add the chocolate Fold in the chopped dark and milk chocolate until evenly distributed. Avoid overmixing. 7. Portion Divide the dough into large 115–120 g portions. Shape each portion into a tall, rough mound rather than a smooth flat ball. Press a few extra chocolate chunks into the tops. 8. Chill Cover and refrigerate for 12–24 hours. For the best flavour and texture, give them the full 24 hours. 9. Bake Preheat the oven to: 190°C / 375°F conventional or 170°C / 340°F fan Bake the cookies straight from the refrigerator. Place only 3–4 cookies on each parchment-lined tray, leaving plenty of room between them. Bake for 14–17 minutes, until the edges are deep golden but the centres still look soft. 10. Finish Immediately sprinkle with a little flaky sea salt. Leave the cookies on the hot baking tray for 15 minutes before moving them. That resting time is important; the centres continue setting while staying soft and chewy. The result? Crisp edges. Chewy centres. Pools of melted chocolate. And one very serious cookie. Serve them slightly warm while the chocolate is still gloriously gooey. 🍫 You can also freeze the shaped cookie dough and bake it directly from frozen, simply add approximately 2–4 extra minutes to the baking time. Aegean Echoes Official This video was created with the assistance of AI tools for selected visual and production elements. The recipe, creative direction, and final presentation are curated by Aegean Echoes Official. #ChocolateChunkCookies #ChocolateChipCookies #BrownButterCookies #CookieRecipe #BakingFromScratch #GooeyCookies #AegeanEchoes