BROWN BUTTER CHOCOLATE CHUNK COOKIES
There is nothing I love more than the smell of butter browning in a pan. It is caramelly, toasty deliciousness. Really allow your butter to brown and develop in flavour, it makes all the difference here and lends that subtle toffee flavour to the finished cookie. This dough is great day of, but even better when you allow to rest overnight.
MAKES 18
INGREDIENTS
½ cup butter, browned
2/3 cup brown sugar
½ cup granulated sugar
1 ½ cup flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
2 egg yolks
1 egg
1 tsp vanilla
1 cup dark chocolate shards or chips
DIRECTIONS
Preheat oven to 350 degrees.
Mix together flour, baking soda, baking powder and salt. Set aside.
In a separate bowl mix together the brown and granulated sugars.
On medium-high heat, brown butter in a pan until fragrant.
Add to the bowl of sugars and whisky vigorously, add in the vanilla while butter is still warm. Add the egg yolks and egg to the butter and sugar mixture and continue to whisk quickly until blended and lightened in colour.
Slowly fold the butter and sugar mixture into the dry ingredients. Add in chopped chocolate shards or chips.
Using a cookie scoop to ensure even sizing, scoop your dough onto a cookie sheet lined with parchment paper.
Bake for 10-12 minutes, pull closer to 10 minutes if you enjoy a softer cookie.
These cookies will still be soft the following day.
The dough can be refrigerated for three days or scooped into balls and frozen for use at a later date.