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Brown Butter Chocolate Chunk Cookies with Espresso Salt

  • Author: Chef Ryan Wiebe
  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 2 dozen 1x


  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 1/4 cups lightly packed dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs plus 1 egg yolk
  • 2 tsp vanilla
  • 1 1/2 cups semisweet chocolate chucks
  • 1/2 cup dark chocolate chunks
  • Spiceology Espresso Salt, as needed 


  1. Brown your butter and let cool.
  2. Mix your sugars and butter together for 2 minutes.
  3. Add your eggs and vanilla and mix on medium speed for 7 minutes (trust me).
  4. Add in your flour, salt, baking powder and soda and mix just until combined. 
  5. Add your chocolate, either in the mixer or with a spatula just until combined.
  6. Place your cookie dough balls onto a pan and let chill in the fridge for at-least 1 hour or overnight. 
  7. Preheat oven to 400°F. 
  8. Bake cookies for 8-10 minutes or until the edges just start to turn brown, take out and immediately add the Spiceology Espresso Salt.
  9. Let them cool on the pan for 3-5 minutes then transfer to a wire rack and let completely cool. 
  10. Try not to eat them all in one sitting – or do, we’re not going to judge you.