REASONS THESE COOKIES ROCK:
The high DARK brown sugar ratio! Instead of using a half and half ratio of regular granulated white sugar and brown sugar, I use mostly brown sugar. The brown sugar helps to keep the cookies softer and chewier in the middle, yet still allows for crispy, delicious edges. Normally I choose dark brown sugar because it has a tiny bit more molasses in the flavoring, which again, helps to achieve an out of this world cookie.
Chilled dough! Yes, this recipe requires you to chill the dough, but I promise it’s worth it. Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges and a chewy interior. This happens because the fat in the recipe (butter) is solid and the sugar also absorbs some of it. Trust me!
Two types of chocolate! One milk and one dark. It really just creates more flavor profiles.
Brown. Butter. Brown butter is butter that is cooked until the milk solids turn brown. When you’re cooking the butter, it will separate into fat and milk solids. The longer you cook it, the darker the milk solids will become. Note that it doesn’t take a lot of time for the solids to go from brown to black (aka burnt) so you really need to watch it when you’re cooking.
Without further delay….
Brown Butter Chocolate Chunk Cookies
- 1 cup unsalted butter
- 1 cup bread flour
- ¾ cup all-purpose flour
- 2 tsp coarse sea salt
- 1 tsp baking soda
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 1 large egg
- 1 large egg yolk
- 6 oz bittersweet chocolate (60% cacao), chopped
- ½ cup milk chocolate chips
- flaky sea salt optional
- Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a large heat-proof mixing bowl, and set aside.
- In a separate large bowl, sift together the flour and baking soda. Add the coarse sea salt to the sifted mixture and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the sugars, salt, vanilla, espresso powder, & cooled brown butter until combined and fluffy, about 5 minutes. Add the egg and egg yolk and mix until incorporated.
- Add the flour mixture, about ¼ of the mixture at a time, and mix between additions until just incorporated. Fold the chocolate chips and chunks into the dough
- Using a medium cookie scoop, drop the dough on a parchment paper-lined baking sheet. Cover with plastic wrap and place in the fridge.*
- Bake in a 350°F preheated oven for 13-15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
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