Broma Brown Butter Chocolate Chunk Cookies

• porsiyonlar: 20ish cookies
• aktif süre: 15 minutes
• toplam süre: 26 minutes

Malzemeler

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

Milk (as needed)

1 cup (200g) brown sugar, packed

1/4 (50g) cup 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

180g (og recipe 225g) semi-sweet/bittersweet chocolate, chopped

Yöntemler

Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool. If the browned butter is less than 140g, set aside the difference in milk to use later.

In a large mixing bowl combine the cooled brown butter, brown sugar, white sugar and milk (if using). Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.

In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate. Do not over mix.

Refrigerate the cookie dough for at least a half hour, but preferably overnight.

When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1.5 or 2 ounce cookie scoop to scoop the cookie dough out into balls or measure out 42g/56g balls but be careful not to overly work them they should be a little scraggy. Place the balls 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centres have puffed up but are still gooey.

Set the sheet pan aside and let the cookies cool & stiffen up, they will continue to cook on the sheet. Once they are cooled enough to be able to handle them without falling apart, place them onto a wire rack to fully cool.

Notlar

Browned butter can evaporate off at different levels, so sometimes you may be left with less liquid than others. For this reason, we recommend adding the flour in increments to make sure you’re not adding too much and left with a dry dough.