Brown Butter Chocolate Chunk Cookies

Brown Butter Chocolate Chunk Cookies

You heard it here first – brown butter is the new bacon. Why? Because it makes everything better! Sweet, savory, cooking, baking, it really doesn’t matter. Add browned butter and everybody loves you. Kind of like bacon.

chocolate chip cookie dough

baking chocolate chunk cookies

So a few weeks ago I was searching for a cookie recipe. Some friends of ours had just had a baby, so I wanted to send them a meal, complete with a dessert (preferably a portable dessert that wasn’t temperature sensitive and would travel well in the car without making a mess. Cookies are usually good for that, right?).

brown butter chocolate chunk cookies

So anyways, when I saw the title Brown Butter Chocolate Chip Cookies, hello! the search was immediately over. They were so amazing – everything a chocolate chip cookies is supposed to be and then some. Brown butter has a somewhat nutty flavor, and it lent an intensity to the familiar cookie. They were a big hit.

Brown Butter Chocolate Chunk Cookies

I should apologize for not having any decent pictures of the browning butter process. But I’m sending you to Laurie’s blog, where she has a fantastic tutorial on browning butter, with great visuals. It is extremely important that you use a stainless steel skillet or pot for browning the butter. You need to watch it to avoid burning it, and a dark colored skillet will not allow you to properly determine how brown your butter is getting. Everyone enjoy these cookies, they are so awesome!

brown butter chocolate chunk cookies

{One year ago: Jamaican Jerk Chicken with Ginger Barbecue Sauce}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
1 cup (2 sticks) plus 1 tbs unsalted butter; 1 stick needs to be at room temperature
1 cup granulated sugar
1 ½ tsp vanilla extract
1 tsp molasses
½ cup packed brown sugar
1 large egg
1 large egg yolk
2 ¼ cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 ½ cups semi-sweet chocolate chunks

Directions:
Brown the butter. Place 9 tbs (1 stick plus 1 tbs) butter in a medium-sized, silver-bottomed skillet over medium heat. Allow butter to melt. Once completely melted, the butter will foam, froth, and make a crackling noise. This is the water cooking out. Swirl the pan gently and occasionally during this process. Once the water is cooked out, the butter will begin browning. This happens quickly, so do not walk away or attempt to muti-task here. Once the solids reach a rich, chestnut color, remove the butter from the heat and immediately pour it into a separate container. Make sure you scrape all the browned bits from the bottom of the skillet. It should smell rich and nutty with no traces of anything burned. Let the butter cool a bit. For a visual tutorial, click here.
In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 8 tbs (1 stick) softened butter with the granulated sugar. Cream on medium speed until light and fluffy, 3 to 5 minutes.
Add the vanilla extract and molasses; beat until incorporated. Once the brown butter has cooled somewhat, pour it into the creamed butter mixture, along with the brown sugar. Cream about 2 minutes until well incorporated. Add the egg and egg yolk, and beat for 1 more minute.
In a medium bowl, whisk together flour, salt, and baking soda.
Add the flour mixture, all at once, to the butter mixture and beat on low speed just until the flour is incorporated. Remove the bowl from the stand mixer and fold in the chocolate chunks with a spatula. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Meanwhile, preheat your oven to 375 F. Line 2 baking sheets with silpats or parchment paper. Roll tablespoons of dough into balls and space about 2 inches apart on the baking sheets.
Bake cookies 12 to 14 minutes until lightly browned on the outside, but still soft and tender in the center. Remove from the oven and let rest for 5 minutes on the baking sheets. Then transfer the cookies to cooling racks. Eat warm or at room temperature.

5 responses to “Brown Butter Chocolate Chunk Cookies

  1. How lucky your friends are to have such a thoughtful friend who’s a great cook! I still remember 2 very wonderful meals delivered to me after I had my second child (I was living in a hotel with my first, no meals with him).
    The cookies look wonderful.

  2. Pingback: Recipe Round-Up: 75 Comfort Foods | The Texan New Yorker

  3. Hi! Do you use Twitter? I’d like to follow you if
    that woould be ok. I’m definitely enjoying youyr blog and look
    forward to new posts.

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