Browned Butter Oatmeal Dark Chocolate Chunk Cookies

The name of these cookies is a mouthful. But I promise you’ll want to cram mouthfuls of them over and over again after you make them. They’re chewy and chocolately and gooey and all of the other delicious adjectives that end in -y. You can always substitute the dark chocolate chunks for chips, but I recommend chopping up a bar of good quality dark chocolate if you have it (I keep a few of the jumbo dark chocolate bars from Trader Joe’s in my freezer for this reason). It melts much better than chips and gives you that shiny, ooey-gooey cookie with beautiful chocolate veining.

Makes approximately 2 dozen larger cookies.


  • Wet Ingredients:
    • 3/4 cup browned butter, cooled
    • 1/4 cup coconut oil
    • 1 1/2 cups packed brown sugar
    • 1/2 cup white sugar
    • 2 large eggs, at room temperature, whisked
    • 1 1/2 tsp vanilla
  • Dry Ingredients:
    • 1 1/2 cups AP flour
    • 1 tsp fine sea salt
    • 1 tsp baking soda
    • 1 tsp nutmeg
    • 1 1/2 tsp cinnamon
  • Delicious Ingredients:
    • 3 1/4 cup oats
    • 1 cup chopped dark chocolate
    • 1/2 cup semisweet chocolate chips
  • Optional Ingredients:
    • Flaky sea salt (preferably Maldon)


  1. To brown the butter: melt unsalted butter in a sauce pan over medium heat. Whisk constantly so that it melts evenly. The butter will start to foam – keep an eye (and a nose) on it! It will transform from yellow to a golden light brown color. When you start to see little brown flecks at the bottom of the pan and it emits a nutty smell, you know it’s finished. It can go from “browned” to “burnt” in what feels like an extra 2 seconds, so pull it from the heat as soon as it’s browned. Set aside and let fully cool.
  2. Combine the wet ingredients in a large bowl.
  3. In a separate bowl, combine the dry ingredients, whisk lightly together to incorporate evenly.
  4. Mix the dry ingredients into the wet ingredients with a wooden spoon and mix until incorporated.
  5. Add in the delicious ingredients (the oats and chocolate). Mix until just incorporated (don’t overdo it).
  6. Cover with plastic wrap and refrigerate the dough for an hour.
  7. Preheat the oven to 350 degrees.
  8. Form the dough into large golf balls and place on a cookie sheet lined with parchment paper.
  9. Bake for 14 minutes or until the edges are lightly browned. Remove from the oven and let cool (they’ll continue to set). Optional: top with flaky sea salt. Do it.

  1. Oatmeal Chocolate Chunk Cookie Ice Cream Sandwiches – Sauced Kitchen

    May 12, 2020 at 2:54 pm

    […] browned butter oatmeal dark chocolate chunk cookies. What more do you need? The recipe start with these cookies, which yields approximately 2 dozen cookies. For this recipe, I’ll bake 2 of the cookies on a […]

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