blissful eats with tina jeffers: Brown butter chocolate chunk cookies
I love to bake but it’s hard to avoid eating too much of whatever treat is coming out of the oven. That’s why I always seize the opportunity to bake for friends. It’s always appreciated and I think it shows that you care when you take the time to make something from scratch. My friend had a birthday this weekend so I tried a new cookie recipe this weekend. Brown butter lends a rich nutty aroma and flavor to these chocolate chip cookies and by chopping chocolate by hand you are guaranteed little flakes of chocolate all through the cookie. Whip up a batch for the weekend to give to a friend but be sure to save a few to enjoy! Visit me at www.scalingbackblog.com for more recipes!
Brown butter chocolate chunk cookies
1 ¾ cups all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter (1 ¾ sticks)
½ cup granulated sugar
¾ cups packed brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 ½ cups bittersweet chocolate, chopped
1 teaspoon fleur del sel
Pre-heat the oven to 375 degrees. Line 2 large baking sheets with parchment paper.
Whisk flour and baking soda together in a medium bowl; set aside.
Heat the butter in a medium skillet over medium-high heat until melted, and then continue to cook, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma. Remove skillet from the heat and transfer the butter to a large heatproof bowl. Let cool slightly and then refrigerate for 15-20 minutes until the butter is slightly solid but not hard.
Add the cooled butter along with both sugars, salt and vanilla to a stand mixer and mix until light and fluffy 3-5 minutes. Add egg and yolk and mix until the mixture is smooth. Add the flour mixture until just combined. Stir in the chopped chocolate.
Measure out 3 tablespoons of dough onto the prepared parchment sheet, you should have enough for roughly sixteen cookies.
Bake cookies 1 tray at a time until cookies are golden brown around the edges but still slightly soft in the center, 10-12 minutes. Sprinkle the tops of the cookies with a pinch of the fleur del sel. Let the cookies cool for 5 minutes, then transfer to a wire rack to cook completely before serving.