You had me at browned butter
I’m always on the lookout for a good chocolate chip cookie variation. So, when I came across one that included browned butter I said, ‘yes please and thank you.’ To add to the sophistication (this isn’t your kindergartner’s chocolate chip cookie), I added toasted walnuts and used super dark chocolate chunks.
Not a lot of process photos here because, well, browned butter isn’t very attractive on its own and at its core, this recipe follows basic chocolate chip cookie protocol (go here if you really need additional photos on how to make this cookie).
Two notes. Browned butter will form some sediment during the delicious smelling browning process. To keep this out of the dough I strained the cooled butter before using. Second, I prefer to toast my nuts in a pan rather than in the oven so that I can keep an eye on them (I know, I know). Heat a large pan over medium head, add nuts tossing occasionally until the start to smell toasty.
….aaaaaand we’re back to Coldplay.
Browned Butter Chocolate Chunk Cookies
I get a weekly recipe email for Southern Food from Diana Rattray. Who knows why I get the email but I always look at the recipes…mostly because I am amazed by what people eat in the South (at least according to Diana Rattray and Paula Dean). This recipe is adapted from one of those weekly emails. Who knew?
- 1 cup unsalted butter, browned and slightly cooled
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 2 TBS milk
- 1 TBS vanilla
- 2 1/4 C all-purpose flour
- 1 TSP baking soda
- 1 TSP kosher salt
- 2 C dark chocolate chunks (chips would do as well of course)
- I C toasted walnuts or pecans, roughly chopped (about the same size as your chunks or chips)
- To brown butter, heat in a saucepan over medium heat until the butter begins to simmer. Continue cooking, stirring, just until butter begins to turn golden brown, about 4 to 5 minutes. Pour off into a measuring cup or bowl, leaving darkest sediment behind. Let the butter cool to room temperature.
- While butter is browning, toast nuts in a pan on the stovetop or in the oven (350 degrees about 10 minutes). Let cool, chop roughly.
- In a large mixing bowl with electric mixer, beat the browned butter and sugars until light and fluffy. Add egg and egg yolk, milk, and vanilla. Beat on low speed until well blended.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the egg and butter mixture, mixing on low speed, until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chunks/chips and walnuts. Cover and chill for about an hour.
- Heat the oven to 375°. Line a cookie sheet with parchment paper. Using a cookie scoop, drop balls of dough onto parchment, allowing about 2 to 3 inches in between the cookies.
- Bake for 6 to 10 minutes, until browned around the edges. Cool completely and transfer to an airtight container for storage.
- Makes about 4 dozen cookies, depending on size.