Brown Butter Salted Chocolate Chunk Cookies
Nothing beats a chocolate chip cookie.
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These cookies are sure to set off your taste buds. They have a caramel-like flavor, sweet and bitter chocolate chunks throughout, and the finishing touch of salt to really bring it home. Make ahead and freeze the dough balls and you have yourself a sweet treat whenever you want.
Brown Butter Salted Chocolate Chunk Cookies Recipe
Yield: 12 large cookies
Ingredients
2 sticks (226 g) unsalted butter, browned and cooled to room temperature
1/2 cup (55 g) dark brown sugar
1/2 cup (55 g) light brown sugar
1/2 cup (50 g) white granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 teaspoon Kosher salt
2 teaspoon vanilla bean paste or extract
1 cup (120 g) bread flour
2/3 cup (90 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 cup ( 64 g) dark chocolate chunks
1/2 cup (64 g) milk chocolate chunks
1/2 teaspoon flaky salt
Instructions
In a large bowl or in a stand mixer fitted with a paddle, add the browned butter and all 3 sugars. Mix until everything is well combined and smooth. About 30 seconds.
Next, add the Kosher salt and vanilla. Mix well.
In a separate bowl, add the bread and all-purpose flour, baking soda, and espresso powder. Mix everything with a whisk.
In 3 parts, add the flour mixture to the wet ingredients and mix just until combined. It’s okay if there are still a few streaks of flour.
Add chocolate and mix until combined.
With a large scoop (2 1/4 inch) or 1/4 measuring cup, scoop out your cookie dough balls onto a silicone mat or parchment paper on a sheet tray. Place in the freezer.
Depending on if you want to bake the cookies asap or not, you can store the dough in the freezer in a ziplock bag. But if you want to bake them now, allow them to get solid in the freezer for at least 30 min - 1 hour.
To bake: Preheat oven at 375 degrees and place cookies 2.5 inches apart on a parchment or silicone lined tray. Bake on the middle rack for 10-12 min. Remove once the edges begin to brown.
To get the ripple effect, bang the pan 1-2 times before removing it from the oven.
Sprinkle with salt immediately.
Allow cookies to cool for 10 min. They will still be warm. Enjoy!