Brown Butter Chocolate Chunk Cookies

Yield: About 2 dozen cookies

Time: 45 minute prep, 10-12 minute cook

To me, the classic chocolate chip cookie is one of the modern world’s best inventions. Sweet and salty, chewy and crispy- it is the perfect balance of opposites. This recipe takes that perfection to the next level. Brown butter adds an extra layer of nuttiness that is heightened with a flakey sea salt finish. The trick to these bad boys is their position in the oven. The bottom rack will make them spread too much where as the top rack will brown the tops too quickly. Cooking in batches on the middle rack will give you that slightly crunchy bite but a soft and gooey center. Served best with an ice cold glass of milk.

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 2 1/2 cups all-purpose flour

• 1 tsp. baking soda

• 1/2 tsp. kosher salt

• 3/4 cup dark brown sugar, packed

• 3/4 granulated sugar

• 2 eggs

• 2 tsp. vanilla extract

• 10oz. semi-sweet chocolate chunks

• 1/4 cup chopped walnuts (optional)

• Flakey finishing salt (Maldon salt, fleur de sel, sel gris, etc.)

Special Equipment:

• Electric stand or hand mixer

Directions

Step One:

Melt butter in a small sauce pan until it begins to foam and brown, swirling occasionally, about 5-7 minutes. Strain into a small bowl at let cool for 10 minutes.

Step Two:

Whisk together flour, baking soda, and salt in a separate bowl.

Step Three:

Using an electric mixer, whisk together egg, vanilla, brown sugar, and granulated sugar until thoroughly combined. Slowly drizzle in brown butter with the mixer running, whisk for about 1 minute.

Step Four:

Reduce to lowest speed and add dry ingredients; mix until just combined. If using a stand mixer, remove bowl from stand; stir in chocolate chunks and walnuts (if using) with a spatula as to not over work the dough. Let dough sit for 30-40 minutes to allow flour to hydrate.

Step Five:

Place one oven rack in the center of the oven. Preheat to 375º.

Step Six:

Scoop 1-1.5 oz. of dough onto a large baking sheet lined with parchment paper; 12 should fit on a standard sheet pan.

Sprinkle the top of each ball with a pinch of finishing salt.

Step Seven:

Bake until edges are golden but centers are still a bit gooey, 10-12 minutes. Let sit 5-10 minutes then transfer to a cooling rack to cool completely. Repeat steps 6 & 7 with remaining dough, fresh parchment paper, and a cool baking sheet.

Note: It’s very important to cook theses in batches. If you put several trays of cookies in at once they will bake unevenly. Some will spread too much, others will burn on the bottoms, etc. Patience is a virtue!

Enjoy hot from the oven with a cold glass of milk or cup of hot cocoa!

Mix it up!

Mix up your chocolate and nut combos with this recipe. Try pecans and dark chocolate or macadamias with white chocolate. Keep the measurements the same but experiment that to see what tastes the best on your buds!