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Brown Butter Chocolate Chunk Cookies

1 cup (2 sticks) + 1 tablespoon unsalted butter

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 teaspoon molasses

1/2 cup packed light brown sugar

1 large egg

1 large egg yolk

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups chocolate chips


Brown 1 stick plus 1 tablespoon of butter. Once butter is browned, remove from heat and pour into a bowl to cool slightly.


In a stand mixture fitted with the paddle attachment, cream together the other stick of butter with the granulated sugar until creamy, about 3 minutes. Add the vanilla and molasses and beat until incorporated. Add the slightly cooled brown butter and the brown sugar and mix on medium speed for about 2 minutes. Add the egg and egg yolk and mix until fully incorporated. 


In a medium bowl, whisk together the flour, salt, and baking soda. Add all at once to the butter mixture and mix on low until just incorporated. Fold in the chocolate chips with a wooden spoon or spatula.


Cover bowl with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375°F. Line two cookie sheets with parchment paper. Roll or scoop dough into balls and place 2 inches apart on baking sheet. 


Bake for 10-12 minutes, until cookies are just starting to turn golden brown around the edges. Remove from oven and let cool 5 minutes on baking sheet, then transfer to wire racks to cool completely.


Source: The Joy the Baker cookbook.


Printed From: Bakergirl

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