Browned Butter Double Chocolate Cookies — continued
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chrysolefou.com
Browned Butter Double Chocolate Cookies
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INGREDIENTS
•1 package (250 g) unsalted butter
•1 ½ cups (210 g) light brown soft sugar
•1/3 cup (75 g) granulated sugar
•1 large egg
•2 egg yolks
•1 tablespoon (7 g) vanilla extract
•2 cups (300 g) all-purpose flour
•1 level teaspoon (6 g) baking powder
•1 teaspoon (8 g) baking soda
•½ teaspoon (4 g) salt
•1 ½ packages (255 g) milk chocolate, chips or roughly chopped
•1 package (100 g) dark chocolate chips
METHOD
Brown the butter:
1. Place the butter in a frying pan or small saucepan and melt it over medium heat. Continue cooking, stirring frequently. Initially, the butter will foam, and then small brown specks will start to appear at the bottom. Once it turns a deep golden color and the brown specks appear, in about 5 minutes, remove it immediately from the heat. At this stage, you have the French beurre noisette, which is browned butter with a characteristic hazelnut-like aroma.
1. Pour the browned butter into a large glass bowl, along with all the brown bits at the bottom of the pan. Let it cool for 15–20 minutes. Add the brown and white sugar and mix well with a whisk. Add the egg, egg yolks, and vanilla and mix until you have a smooth and glossy mixture. In another bowl, combine the flour, baking powder, baking soda, and salt.
2. Gradually add them to the butter mixture and mix with a spatula, just until the ingredients are combined. Do not overmix. Add both chocolates and mix gently. Cover the bowl and place the dough in the refrigerator for about 2 hours.
3. Preheat the oven to 180°C (fan-assisted) and line a baking sheet with parchment paper. Using an ice cream scoop, take about 75g of dough and roll it into a ball. Do not press or flatten it. Place it on the baking sheet, leaving enough space from the next cookie dough ball.
4. Bake for about 10-12 minutes, until the edges are set, while the center should remain soft and appear slightly underbaked. Remove the baking sheet from the oven and leave the cookies on the baking sheet for 10 minutes, without moving them. As they cool, they will set, maintaining their soft and chewy interior.
