When I say that this is the only cookie recipe you'll ever need, I'm not kidding. These brown butter chocolate chunk cookies take a little more effort that your regular cookie, but they are probably the best cookie you'll have. Like ever. And that's coming from a baker who has made thousands of cookies.
Browning butter involves melting it slow and slow until some of the water evaporates, and the solids become caramelized. You'll know it's browned once it changes colour, and you start smelling a sweet, nutty, rich aroma.
Now, for the second most important ingredient in this recipe, the chocolate. I like using a high quality dark chocolate like Lindt 70% chocolate. Dark chocolate balances the sweetness and saltiness of the cookie dough, and I just love the look of the chocolate shards within the dough. It looks much more refined that chocolate chips.
Ingredients:
1 1/4 cup salted butter (1 cup once it's browned)
1 cup brown sugar
1/2 cup white granulated sugar
1 egg
1 tsp vanilla
2 cups + 2 tbsp all purpose flour
1 tsp baking soda
1 tbsp corn starch
2 bars of Lindt dark chocolate
Step 1: Browning the butter
In a sauce pan, add in the salted butter on medium to low heat. Allow the butter to melt slowly. It should start bubbling, and eventually form a foamy layer on top. If its splashing, reduce the heat. If it's taking too long to melt, turn up the heat slightly. While the butter is melted and bubbling, continue to swirl saucepan to stir the butter. After 5 minutes, you'll notice some brown bits at the bottom. Continue swirling the sauce pan until the butter is light brown and smells sweet and nutty. Immediately remove from the heat and let cool for 5 minutes. Once cooled, measure your butter again, it should equal to 1 cup. If its less than one cup, add enough melted butter until it's equal to 1 cup.
Step 2: Making the dough
Using a sharp knife and a cutting board, chop the chocolate until you have the desired size of chocolate chunks. Set aside.
In a large bowl, add in your melted browned butter. Mix in both sugars and stir well. Add in eggs and vanilla until well incorporated. Add in flour, cornstarch and baking soda. Stir to combine. Lastly, add in the dark chocolate and mix.
Scoop the cookie dough onto a parchment lined tray and pop into the fridge or freezer for at least 3 hours. For the best results, let them chill overnight, this is what I recommend. Chilling the cookie dough is important, make sure you don't skip this step. This ensures you get a thick and chewy cookie.
Step 3: Baking the cookies
Preheat the oven to 350F.
Remove cookie dough from the freezer, and place the dough balls n a parchment lined baking sheet about 3 inches apart. Bake the cookies for 13-15 minutes or until the edges are browned. Remove from the oven, and allow to cool 5 minutes before eating!
Let me know how you enjoyed these cookies, and if you have any questions, leave them in the comments. Follow my social media accounts for more tips, tricks and videos!
This post was most recently edited to reflect the changes in the cooling time for the cookie dough.
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