Broma Brown Butter Chocolate Chunk Cookies

• porsiyonlar: 15 cookies
• aktif süre: 15 minutes
• toplam süre: 30 minutes

Malzemeler

3/4 cup (168g) unsalted butter (140g browned)

Milk (as needed)

1 cup (200g) brown sugar, packed

1/4 cup (50g) granulated sugar

1 egg + 1 egg yolk, room temperature

1 tablespoon vanilla extract

1 3/4 cup (220g) all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon kosher salt + more flaky seat salt for sprinkling

200g bittersweet/70% dark chocolate, chopped

Yöntemler

Place the butter in a light coloured saucepan and set over medium low heat. Use a silicone spatula to slowly stir and scrape the butter from the bottom and sides of the pan every 10-15 seconds. The butter will melt, foam and sputter as the water is cooked out of it. When the sputtering stops and foam lessens, the milk solids will start to toast. Pull off the heat when the butter is golden brown in colour, before the milk solids burn, and let cool for a few minutes. If the brown butter comes out to less than 140g, set aside the difference in milk.

In a large mixing bowl, combine the brown butter, brown sugar, granulated sugar and (optional) milk. Use silicone spatula or hand mixer to mix together. Then add the egg, egg yolk & vanilla, and mix well.

Add in the flour, baking soda, salt and fold until no streaks of flour remain, being careful not to overmix your batter. The dough should be soft but not sticky.

Fold in the chocolate, leaving a few pieces aside, until evenly distributed. Do not over mix. Cover the bowl and place it in the fridge to chill for at least 1 hour and up to overnight.

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the fridge and allow it to soften at room temperature until it’s scoopable (about 20 minutes). Use a size 20 cookie scoop or meaure out 50g ball to portion out. Place the balls on the prepared baking sheets, spacing the dough 2 inches apart, and put a piece of the set aside chocolate on top.

Bake until the cookies have puffed up and are light golden brown around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven, and bang it a couple times on the counter to help deflate them. Sprinkle with a flaky salt, like a kosher or sea salt, and allow the cookies to cool slightly on the baking sheet before putting onto a wire rack or serving.