Brown Butter Chocolate Chunk Crinkle Cookies

Servings: 14

• 1 cup Unsalted Butter
• 2 cups All Purpose Flour
• 1 tsp. Baking Soda
• ¾ tsp. Fine Sea Salt
• 1 cup Brown Sugar
• 1/3 cup Granulated Cane Sugar
• 2 large Eggs
• 1 tsp. Vanilla Extract
• ½ - ¾ cup chopped Tony Chocolonely Chocolate of choice
• ½ cup Tony Chocolonely Lil’ Bits (Milk Chocolate Caramel Sea Salt & Cookie Mix), chopped

1. Preheat oven to 375F.
2. Add the butter to a saucepan over medium heat. Stir it often until it foams then browns and smells nutty, about 5-8 minutes.
3. Remove from heat to cool 10 minutes.
4. In the bowl of a stand mixer, add the sugars and brown butter. Beat for 1 minute.
5. Add the eggs and vanilla to beat 1 more minute.
6. In a separate bowl, combine the flour, baking soda, and salt. Mix well.
7. Add the flour mixture into the stand mixer bowl. Mix until halfway combined.
8. Add the chopped chocolate and lil’ bits, then mix just until combined and no more flour clumps.
9. (Optional) Chill for 15-20 minutes.
10. Use an ice cream scooper (1 oz sized) to scoop the cookie dough onto a parchment paper lined baking pan 2-3” apart.
11. Use the “pan method” to create the crinkle effect by tapping the pan against the stovetop 3 times 3-4 minutes before done baking. This helps to interrupt the rising process.
12. Bake for 9-12 minutes, until set in the center. Let cool on the pan 10 minutes before cooling completely on a wire rack. Enjoy!