Crumbl Semi Sweet Chocolate Chunk Cookies

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

8 tablespoons unsalted butter (4 ounces)

1 tablespoon water

1/2 cup brown sugar (3.5 ounces)

1/3 cup sugar (2.3 ounces)

1 egg

3/4 teaspoon vanilla extract

1 1/2 cups all-purpose flour (7.5 ounces)

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chunks (about 10 ounces)

Flaky sea salt for sprinkling (I use Maldon Sea Salt Flakes)

Instructions

Preheat oven to 325°F. Line two large baking sheets with parchment paper.

Cut the stick of butter in half. Brown half the butter in a small saucepan: Melt butter in a small saucepan, then turn up the heat to medium and stir frequently while the butter bubbles and pops. This bubbling will slow down as the milk solids begin to toast. Watch for tiny bits of brown forming in the pan. When you see this, remove the pan from the heat, stir about 15-20 seconds longer and pour into a heat-proof bowl. Scrape all the brown bits into there as well. Pour in a tablespoon of water and stir—watch out because it will bubble! Allow to cool for ten minutes.

Soften the other half in the microwave using 5-10 intervals until it’s softened enough to squish with a fork, but not melted.

Cream together the softened butter and the sugars with a fork. Add in the cooled browned butter from step 1. Cream together until smooth.

Add egg and vanilla extract to the butter mixture and stir until smooth.

Add all dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don't overmix).

Add the chocolate chunks, reserving roughly a 1/3 cup. Chill dough for 30 minutes.

Divide dough into 6 equal balls. Each ball will be about 4.3 ounces each, or a generous 1/3 cup. Roll dough into balls, flatten to 1” high disks and place 4” apart on cookie sheets. Press in 8-10 more chocolate chunks to the top.

Bake for about 16-20 minutes or until cookies have spread, puffed, and turned golden on the edges. They should be gooey in the centers, but not raw. You can test the centers with a food thermometer if desired. Aim for 175-180°F in the center.

After removing the cookies from the oven, sprinkle immediately with a sprinkle of flaky sea salt.

Nutrition

• Calories: 705 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 22 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 1 g
• Cholestérol: 71 mg
• Sodium: 299 mg
• Glucides Totaux: 84 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 50 g
• Protéines: 8 g