The Bell Kitchen

Browned Butter Chocolate Chunk Cookies

Desserts | July 10, 2015 | By

Browned Butter Chocolate Chunk Cookies

Just pulled hot from the oven; pure bliss

Ready to take the regular chocolate chip cookie to the next level? Let’s go.

Browned Butter Chocolate Chunk Cookies

Cookie recipes cram the internet like the metro at rush hour. But here’s the deal – not only are we moving away from the regular ole chocolate chips but going with chopped chocolate chunks, those rocky melting chunks of chocolate that not only make your cookie bigger but when you bite into them you get one big chunk by surprise. Gooey, for sure. But, wait up, there’s something else going on and it’s my best friend . . . butter. 

The trick with this recipe that separates it from the rest is to get your butter just right. Browning butter is a process by which you vigorously whisk butter over medium heat to release moisture and to develop that nutty, toffee-like taste. When browning, carefully watch your butter as it can go from browning to burning in a split second. Work your butter as follows: in a stainless steel saucepan place butter over medium heat and begin to whisk. After several minutes of bubbling and frothing, the butter will begin to clear. You can either notice brown spots begin to pool in your pan or you may scoop some butter into a light-colored bowl (so you can identify the spots) and immediately pull off the heat once formed. I find that about the 6 minute mark my butter begins to brown.

Heads-up: When going forward with your butter it is critical that you bring it down to room temperature before you can proceed. Although you should be moving right through the recipe with your already prepared ingredients, if you were to add your eggs straight into the hot butter/sugar you will scramble them for sure (and you would have to throw the dough out). Tip: After browning your butter, add to the sugar and whisk, either in a stand-alone mixer or by hand, to bring the temperature down. Then you may proceed. Bonus? Your home will smell incredible. 

Ready for the oven

Ready for the oven

So ready to get going? Can’t take another delay? Well then let’s get to it and up your cookie game!

Chocolate Chunk Cookies

Pair with a coffee or cup of milk and you’re golden

Browned Butter Chocolate Chunk Cookies
Serves 8
Moist and nutty, these chocolate chunk cookies are your forever recipe
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup (225g) butter
  2. 2 1/2 cups flour (Polohruba CZ)
  3. 1 tsp salt
  4. 1 tsp baking soda
  5. 1/2 tsp cinnamon
  6. 1 cup brown sugar (225g)
  7. 1/2 cup white sugar (110g)
  8. 2 eggs, large
  9. 1 tsp vanilla extract
  10. 2 cups (450g) chopped milk chocolate
Instructions
  1. Center your baking rack and preheat oven to 350 F (180 C)
  2. In a large bowl, whisk all dry ingredients thoroughly. In a stand alone mixer or in another large bowl, place both brown & white sugar and set aside. Chop the chocolate and set aside.
  3. Begin your butter: In a medium-sized sauce pan, place the butter over medium heat and begin to whisk continuously. The butter will bubble and simmer and release the moisture, continue to whisk for several minutes. Once you begin to see brown spots forming in the center of your pan remove from heat immediately and fold into the sugar. Cream the sugar and beat for several minutes to cool your butter to room temperature either in your stand alone mixer or bowl by hand.
  4. Add eggs to the creamed sugar. Add the vanilla extract. Fold in the dry ingredients - do not overbeat. Lastly, add the chocolate chunks and combine.
  5. Make 2 tbsp balls and bake for 12-13 minutes. Let cool for 7-10 minutes.
Notes
  1. If desired, add pecans or walnuts
The Bell Kitchen http://thebellkitchen.com/

 

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