Browned Butter Chocolate Chunk Cookies

6/26/14

I’m 34 years old. I’ve been baking since I was about 4 and I’ve succeeded 95% of the time with my baking (BTW when I don’t succeed, all hell breaks loose and the fury of Hades comes forth). My ultimate nemesis has always been the chocolate chip cookie. No matter what I tried (and I tried every scientific solution under the sun) the cookies always came out flat, sometimes doughy and sometimes just plain disgusting.

UNTIL NOW!!!!!  I was in such shock that I baked them again, but during the daytime vs. midnight, because of atmospheric changes, Mercury was in retrograde and a black cat crossed my path. Again, success. All I can say to the cookies were ” HA, TAKE THAT!!!! I MADE YOU MY (bleep)!”

These cookies were amazing-thick, slightly chewy but still with a slight airiness to them. These cookies feature browned butter which gave a deeper, almost nutty taste and the addition of a small amount of Greek yogurt which gives moisture and a little fluff.

So now I bestow unto you my successful Chocolate Chip/Chunk cookie. If you’re anything like me, they may or may not work for you, but hey, give it a shot. What do you have to lose other than a bunch of time, effort and ingredients?

Browned Butter Chocolate Chunk Cookies!

(Adapted from this recipe by the Recipe Critic)

I always weigh my ingredients, so I’m listing it in weight and volume. Do with that what you will.

INGREDIENTS

  • 8 oz. or 1 cup unsalted butter
  • 11.25 oz. or 2 1/2 cups all-purpose flour-if you’re not weighing, stir flour then spoon into the measuring cup.
  • 1¼ tsp. baking soda
  • ½ tsp. coarse sea salt
  • 4.5 oz. or 1/2 cup dark brown sugar
  • 7 oz. or 1 cup sugar ( I used Zulka Pure Cane Sugar)
  • 1 extra large egg (room temperature)
  • 1 egg yolk from an extra large egg (room temperature)
  • 2½ tsp. vanilla bean paste or extract
  • 1 Tbsp. plain greek yogurt (I used full fat, Trader Joe’s Greek Yogurt)
  • 1 cup semisweet or dark chocolate chips or chunks (I used Trader Joe’s Chocolate Chunks)
INSTRUCTIONS
1-Cut the butter into smaller pieces and melt in a saucepan. Stir frequently and make sure to scrape up the brown bits that will eventually form. I used a spatula for this. The butter will melt, foam up, become clear, then bubble and foam again when it starts to brown. You want it to become a deep amber color which is really hard to see because of the foam. Try to move the foam aside to see the color. It’ll have a nutty scent as well. Don’t burn it. I burnt it the first time I tried making browned butter though. I’m still alive.

Browned Butter

2-Place the butter in the freezer for about , in a metal bowl if you can, for about 10-15 minutes. Check it every so often and stir. It’ll eventually start to solidify. You want it to get to a soft stage. Kinda like yogurt. So…not liquid, but not hard. Yeah…. Here’s a picture.

Butter, non-liquid form

Disclaimer: the original recipe said to get it to a cooled liquid state, which is way easier than my soft, solid state but I’m too scared to deviate from what I did the first time. If you’ve failed at as many chocolate chip cookie recipes as I have, you’ll understand. I still don’t understand how this recipe works at a chemical level, so I’m not about to start tempting fate.

3-Mix the dry ingredients, sans chocolate chunks, together in a bowl.

4-In a stand mixer with a paddle attachment, beat your sugars and butter together until light and fluffy. The color will literally be lighter.

photo 4

5-Add the egg. Beat then scrape the bowl. Add the egg yolk. Beat and scrape the bowl. Add the vanilla and the yogurt. Beat and scrape.

6- Stir in the dry ingredients and mix until the dough pulls away from the sides and STARTS to ball up around the paddle. Mix for another 5-10 seconds. I poured in half the flour, mixed for about 10-20 seconds then poured in the rest.

Dough ball

This is the dough STARTING to ball up.

7-Fold in your chocolate with a spatula.

8-Cover and chill on the fridge for at last an hour or overnight. If you do overnight, you MIGHT have to let it sit at room temperature for 5 minutes so it’s not rock hard.

9-Heat your oven to 350 degrees. Scoop cookies onto a silicone mat or non-stick pan or parchment lined pan, 2″ apart. Bake 10-12 minutes until the edges start to turn brown. DO NOT OVER BAKE.

10-Cool on the pan for a few minutes then transfer to a wire rack.

11-Bask in glory.

COOKIE

 

 

Pam

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