
Brown Butter Chocolate Chunk Cookies
Recipe courtesy of Jessie Stravinskas, Executive Pastry Chef, Interlachen Country Club (Edina, Minn.); photo courtesy of Unsplash
Ingredients
- all-purpose flour - 900 gms.
- salt - 16 gms.
- baking soda - 16 gms.
- brown butter - 455 gms.
- butter - 225 gms.
- brown sugar - 700 gms.
- sugar - 300 gms.
- eggs - 200 gms.
- yolks - 160 gms.
- chocolate chunks - 700 gms.
- vanilla bean paste - 10 gms.
Instructions
- Make brown butter by placing butter in a pan, turning on high heat and allowing butter to deepen in color.
- Once butter is a golden-amber color, strain and allow to cool. (Temperature should be baby-bottle warm.)
- In a mixer with a whisk attachment, add slightly warm brown butter and regular butter and mix until smooth.
- Whisk in sugar and salt. Mix until combined.
- Add eggs, yolks and vanilla. Mix just until homogenous and scrape the bowl.
- Add the flour mix until combined. Scrape sides and bottom of the bowl and mix once more to ensure the dough is fully incorporated.
- Add chocolate chunks.
- Scoop with desired size scoop and place cookie dough in the cooler overnight.
- Take chilled dough and place on parchment-lined pans. Leave ample room, as these cookies will spread.
- Bake at 330° F for 8-10 minutes until edges are golden-brown and center is gooey.