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Brown Butter Chocolate Chunk Cookies

Ingredients

  • 1 cup (8 ounces, 225g) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 9 ounces milk chocolate bars (semisweet or dark), roughly chopped into chunks (about 2 cups)
  • 1 cup chopped walnuts or pecans, optional

Method

  1. Preheat oven to 350°F
  2. Brown the butter:Melt the butter in a medium sized, thick-bottomed, stainless steel saucepan (use stainless steel so you can tell when the butter has browned) on medium heat.Browning butter for chocolate chunk cookieswhisking browned butter for chocolate chunk cookiesElise BauerContinue to cook while the butter goes through various stages of bubbling up and releasing its moisture. Whisk frequently over several minutes.How to brown butter for chocolate chunk cookiesBrowned butter for Chocolate Chunk CookiesElise BauerWhen you start to smell the nutty aroma of the butter browning, and you can whisk aside some of the foam to see small browned bits at the bottom of the pan, remove from heat and pour off into a bowl. Do not dawdle at this point as it is easy for the butter to go from browned to burnt.Browned butter method for chocolate chunk cookieshow to make chocolate chunk cookies with browned butterElise Bauer
  3. Whisk together dry ingredients:Place the flour, salt, baking soda, and cinnamon in a bowl and vigorously whisk together.whisking together ingredients for chocolate chunk cookies
  4. Beat brown butter and sugars, then add eggs and vanilla:Pour browned butter into the bowl of a stand-up mixer (if you don’t have a mixer, you can just beat by hand). Add the sugars and beat until smooth. Add the eggs, beating after each addition. Add the vanilla extract and beat for 3 more minutes.mixing chocolate chunk cookie dough mixing dough for chocolate chunk cookiesElise Bauer
  5. Add flour mixture to wet ingredients, then stir in chocolate chunks:Stir the flour mixture into the butter sugar mixture a third at a time. Stir in the chocolate chunks and the nuts (if using).Up to this point you can make ahead a day or two and store the cookie dough in the refrigerator until ready to cook.how to make chocolate chunk cookiesperfect dough for chocolate chunk cookiesElise Bauer
  6. Spoon out cookie dough to lined baking sheet:Line cookie sheets with Silpat or parchment paper (or just lightly butter) rimmed cookie sheets.Spoon out heaping tablespoon hunks of batter onto the cookie sheets, separated by at least 2 inches, allowing room for the cookies to spread as they cook. You may need to work in batches.

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Written by R.Central

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