Happy Sunday everyone! It is a beautiful day today, the sun is out and I am sitting outside writing this blog entry. I’m also binge watching one of my favorites, The Office and testing out frosting flowers for a cake job I have next week. This week I went with an easy, no worry recipe. My Browned Butter Chocolate Chunk Cookies! I made sure to keep a few for myself but I got the rest outta here. I spent the day with friends yesterday so I whipped these up Friday night for the picnic on Saturday.
Normally, I use Milk Chocolate Chips with this recipe. I had some Buttersctoch Chips left over as well as part of a Semi-Sweet Baking bar so I split the dough in half and made some of each. I have noticed that not very many people are fans of the Butterscotch Chip which is sad, they are a great chip!
The Browned Butter adds a wonderful kinda nutty flavor to the cookies, you will definitely taste the difference! For info on browning your butter, you can check out my blog from last week about Browned Butter Frosting. You’ll need to brown your butter ahead of time, refrigerate until solid and then soften back to room temp.
These are a crispy cookie on the outside, nice and soft on the inside. I like to keep a small piece of bread in my cookie container as well to keep the cookies fresh. I hope you try out this recipe for these Delish cookies!
Here’s what you’ll need…
1 c or 2 Sticks of Browned Butter
1 c Brown Sugar (I prefer dark but you can certainly use light as well)
1 tsp Molasses
2 tsp Vanilla
1/2 c White Sugar
1 whole Egg + 1 Egg yolk
1 tsp Baking Soda
1/2 tsp Kosher Salt+ extra to spinkle on top of the cookies before baking
2 1/4 c Flour
1 1/4 c Chocolate Chunks/Chips of your choice
Add to your mixer the softened Browned Butter and the Brown Sugar. Beat on Med speed for about 4 minutes. This part seemed like it took forever!
Add in the Molasses and Vanilla and mix well.
Add in the Egg and Egg Yolk beat on Med for 1 minute.
Next, add the half cup of White Sugar and beat on Med for 2 more minutes. The batter will become light and fluffy.
Then, on low speed add the Baking Soda, Salt, and Flour just until mixed.
Finally, gently fold in the chunks or chips of your choice.
Chill dough for about 30 minutes. Before removing from the fridge, preheat your oven to 350.
Spoon out onto cookies sheets, sprinkle with Kosher salt and bake for 10-12 minutes. (I take them out right at 10 minutes to keep then a little softer)
Let them cool for about 5 min on the pan and then move to a wire rack.