“Didn’t you get the memo”?
In 2007, when chef Nancy Silverton first saw Jacques Torres’ recipe featured in the New York Times, she knew that Chocolate Chip Cookies would never be the same! Now re-named Chocolate Chunk Cookies, his recipe featured chunks of soft molten chocolate, dough lathered in melted brown butter, and sprinkles of sea salt nestled on top.
Nancy was elated that Chocolate Chip Cookies would no longer be burdened with those tell-tale waxy chocolate chips and dry cakey dough. In fact, whenever she sees bakeries still selling those old-style cookies, she thinks, “Didn’t you get the memo? Those dry chocolate chip cookie lumps are just not acceptable anymore. We’ve moved on.”
Nancy presents her own recipe for Chocolate Chunk Cookies in her recent cookbook The Cookie That Changed My Life. I’ve adapted her recipe slightly and for me, there’s no turning back now!
What makes Chocolate Chunk Cookies so Special?
Use melted golden brown butter in the dough:
This gives the dough a more earthy, slightly nutty taste. Using a pan with either a stainless steel or light-colored bottom, butter is gradually melted over medium-low heat until it turns golden brown and frothy as the milk solids separate (3-6 minutes). The butter is then chilled in the fridge and later combined with the remaining ingredients.
Use bitter sweet chocolate chunks (not chocolate chips)
For best results, use bitter sweet chocolate (60-70% cocoa) coarsely broken up in pieces. This chocolate melts into the dough giving a rich decadent flavor. The dough also has a high butter to sugar ratio, making it soft and pliable.
Let the dough rest overnight in the fridge
Nancy recommends resting the dough overnight in the fridge to allow the gluten to relax and give the dough a richer flavor. First, form the dough into balls and chill on a parchment-lined tray overnight.
Add several more chunks of chocolate on top and sprinkle with sea salt
Before baking, flatten each chilled dough ball a little and add several more pieces of chocolate on top, along with several sprinkles of sea salt. Bake for 10-14 minutes until the cookies turn golden brown. (I like to bake mine for about 10 minutes, since they will harden a little as they cool). You’ll never go back to the old-style chocolate chip cookies again!
To make the brown butter, use a stainless steel pan or one with a light-colored bottom. Gradually melt the butter over medium-low heat until it begins to bubble and turns a golden brown (about 3-6minutes). Occasionally swirl the butter to prevent the butter from burning. Transfer to a bowl, let cool to room temperature, cover with cling wrap then chill in the fridge until the butter hardens. Whisk together the egg and vanilla extract in a small bowl and set aside. Remove butter from fridge; use a knife to release the hardened butter from the bowl and cut into 1/2 inch cubes. Using a stand mixer with paddle attachment (or hand-held mixer), beat the butter until it is soft and smooth, but still cold (1 minute). Add the brown sugar and granulated sugar and beat for one more minute until smooth, stopping occasionally to scrape down the sides of the bowl with a spatula as required. Add the salt, baking powder and baking soda and mix on medium speed until fully incorporated, then drizzle in the combined egg/vanilla mixture. Stop the mixer, then add the flour and mix on slow speed util the flour is almost completely combined and a little flour is still visible. Add the chopped chocolate pieces and mix on low speed for 30 seconds to distribute the chocolate and fully incorporate the flour. Line a baking sheet with parchment paper. Form the dough into balls measuring about 1/4 cups each. Place onto the baking sheet, cover with plastic wrap and chill overnight to allow the dough to rest. Gently flatten each dough down a little using your fingers, Press several small chocolate pieces down on top of each dough and sprinkle with several pieces of sea salt. Position each dough ball at least two inches apart on the baking sheet and bake for 10-14 minutes until the cookies have turned golden brown (I like to undercook them a little since the dough will harden a little after they have cooled).Ingredients
Instructions
9 Comments
angiesrecipes
January 2, 2026 at 10:24 amBrown butter definitely makes the difference. These cookies look fabulous!
Fran Flint
January 2, 2026 at 6:38 pmThank you Angie! Happy New Year!
David Scott Allen
January 2, 2026 at 1:34 pmI very much look forward to trying these cookies, Fran — I love brown butter in baked goods! Happy New Year!
Fran Flint
January 2, 2026 at 6:39 pmI’m sure you’ll love these cookies! Happy New Year, David!
Steve
January 2, 2026 at 6:33 pmGeez, Fran, you just destroyed my New Year’s resolution.
Fran Flint
January 2, 2026 at 6:42 pmHi Steve, so good to hear from you! I guess you’ll have to do like me and swim lots of laps at the YMCA and walk several miles a day to keep the pounds off!
Frank | Memorie di Angelina
January 5, 2026 at 8:36 amBrilliant idea. Everyone knows the chips are the best part of a chocolate chip cookie, so why not make them bigger?
Fran Flint
January 5, 2026 at 9:29 amAgreed! Only problem is, I can’t stop eating them!
Raymund
January 6, 2026 at 10:11 amWow, Fran, these cookies sound absolutely irresistible that brown butter alone already had me hooked, but the extra chocolate chunks and sea salt on top just take things to another level. Yum!