These Seeduction Brown Butter Chocolate Chunk Cookies are a spin on the classic cookie we all know and love. They’re made with nutty brown butter, melty dark chocolate chunks, a whole lotta seeds and a sprinkling of sea salt for a cookie that is next level.
Hands down my all time fav cookie is the chocolate chip recipe from the Betty Crocker cookbook circa 1970-something. It was my family’s go-to whenever cookies were in demand, and I still have a photo copy tucked safely away for whenever the day calls for a classic dessert. While chocolate chips cookies will always remain nostalgic for me, these Seeduction Brown Butter Chocolate Chunk Cookies are 100% to. die. for.
They thing about these cookies is they bring a little something extra to the table. When you dig in, you bite through a just slightly crisp surface and into a gooey soft center with layers of melty chopped chocolate. The brown butter leaves a nutty warm flavor and the seeds give a subtle seedy bite for a super fun texture. Have I seeduced you yet? Ha! (nerd alert)
It’s All About That Chocolate
I highly recommend using chopped chocolate chunks, if feasible. They don’t completely solidify like chocolate chips do after they’ve cooled. The chunks stay a little more melty and soft. They also allow for more even distribution of little layered pockets of chocolate throughout the dough, so you get a good amount of chocolate in every bite, and that’s what it’s all about, am I right?
Why Brown Butter?
Have you had brown butter?? Question answered. Jk. But for real brown butter is a magical way to deepen flavor. It’s nutty, fragrant, toasty, sweet and just makes everything taste better. It sounds fancy, but I promise you it’s so easy any newbie can turn butter into this liquid gold.
Brown Butter Tip: As soon as the butter reaches a caramel color and stops foaming, remove the pan from the heat and immediately pour the butter into a heat proof bowl. You want to stop the cooking process quickly to prevent the butter from burning. Also be sure to scrape out every delicious brown bit from the bottom of the pan.
How to Freeze Seeduction Chocolate Chunk Cookie Dough for Later
- Line a baking sheet with parchment or wax paper. Using a cookie scoop or tablespoon, portion the dough just like you would if you were about to bake them.
- Place the sheet in the freezer for about 30 minutes or until the dough is frozen.
- Transfer the individual dough portions to a freezer safe bag or container.
- When ready to bake, grab as many as you’d like and let the dough come to room temperature on a prepared baking sheet.
- Then, bake the cookies as directed in the recipe.
If you make these Seeduction Brown Butter Chocolate Chunk Cookies, make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Seeduction Brown Butter Chocolate Chunk Cookies
- Prep Time: 25 Minutes
- Cook Time: 10 Minutes
- Total Time: 35 minutes
- Yield: About 32 Cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
These Seeduction Brown Butter Chocolate Chunk Cookies are made with nutty brown butter, melty dark chocolate chunks, a whole lotta seeds and a sprinkling of sea salt for a cookie that is next level.
Ingredients
12 Tbsp. unsalted butter
3/4 c. AP flour
1 c. spelt Flour
1 tsp. baking soda
1 tsp. salt
3/4 c. light brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
1/3 c. millet
1/3 c. sesame seeds
2 Tbsp. poppy seeds
8 oz. bittersweet chocolate, chopped (or substitute chips)
Maldon Sea Salt Flakes, for sprinkling
Instructions
Preheat oven to 350 degrees. Over medium heat, brown the butter in a medium skillet, stirring constantly to help prevent burning. Allow it to cook until the butter is a golden brown, foaming has stopped and brown bits form at the bottom of the pan emitting a nutty aroma. Immediately remove the pan from the heat and transfer the browned butter to a large mixing bowl or to the bowl attachment of a stand mixer. Place the bowl in the freezer for about 20 to 25 minutes, until the butter is somewhat solid and slightly firm.
In a medium bowl, whisk together flours, baking soda and salt. Set aside.
When the butter is firm, add the sugars to the bowl and beat together until well blended and creamed. Add the eggs and vanilla and mix until combined. Add flour mixture, beat until combined. Add in sunflower seeds, pumpkin seeds, millet, sesame seeds and poppy seeds and mix until evenly incorporated. Fold in chocolate.
Using a tablespoon or 1 ounce cookie scoop, drop cookies onto parchment lined baking sheets, spacing them 2 inches apart. Bake cookies for 9 – 11 minutes or until the edges are just turning a light golden brown and the centers are still gooey. Let cool for a few minutes on the baking sheet to allow them to set. Then, sprinkle the cookies with the sea salt. Transfer to a wire rack to cool completely and enjoy!
Keywords: cookies, brown butter, chocolate, sesame seeds, pumpkin seeds, pepitas, poppy seeds, millet, sunflower seeds, chocolate chunk, dessert
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