Brown Butter Chocolate Chunk Cookies
Chewy brown-butter cookies loaded with pools of melted chocolate and finished with flaky sea salt.
Equipment
Ingredients
Ingredients
salted butter (browned)
170 g
water (cold)
30 g
white granulated sugar
180 g
light brown sugar (packed)
100 g
egg (large)
1 piece
egg yolk (large)
1 piece
water
15 g
pure vanilla extract
5 g
all-purpose flour
200 g
baking soda
3 g
fine sea salt
1 g
high quality chocolate bar (coarsely chopped)
225 g
Instructions
Brown the butter
Melt and brown the butter until dark golden with toasted specks.
Cool the butter
Pour browned butter into a bowl and whisk in cold water to restore moisture and cool.
Whisk in sugars
Add both sugars to the brown butter and whisk aggressively until smooth and glossy.
Incorporate eggs and vanilla
Whisk in the whole egg, egg yolk, water, and vanilla until thick and caramel-like.
Fold in dry ingredients
Gently fold in flour, baking soda, and salt until streaks disappear, then fold in most chocolate chunks.
Portion and freeze
Divide dough into 100 g balls, place on tray, and freeze 20 minutes.
Preheat oven
Preheat oven to 175 °C and line baking sheets.
Bake and slam
Bake spaced dough balls 15 minutes, slamming pan 3 times starting at 9 minutes.
Finish and cool
Immediately press reserved chocolate shards on top, sprinkle flaky sea salt, and cool 10 minutes on the hot pan.
Original recipe
Storage
Store in an airtight container at room temperature up to 4 days or freeze baked cookies.
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