Everyone loves a good cookie. Especially a chocolate cookie. One that is made with browned butter, stuffed with tons of chopped dark chocolate, and topped with a sprinkle of fine sea salt. Right? Right. Don't mind me. That's just me answering my own question here.
Brown Butter Chocolate Chunks Cookies
Baking cookies: Mise en place
I made these a coupla months back when I was craving for a good ol' chocolate cookie. This recipe hits the spot and more. Especially with the sweet salty combo brought about with the addition of the sea salt flakes sprinkled atop the cookies while they are still warm. The Sis prefers them the traditional way, without the salt. Oh well, to each her own.
I didn't crave a big batch, so when I made the dough, I froze like 2/3 of the cookie balls for "emergency" purposes. It's quite good to know that you have a back up plan at home if there's nothing chocolate at home and you are hit with the "i-need-chocolate-NOW" urges. Just a short while in the oven and you can have homebaked fresh cookies in under half an hour. Sigh.
Oh, and chocolate cookies taste so much better when paired with a glass of cold fresh milk. Now. I'm craving for some homebaked fresh cookies...
Brown Butter Chocolate Chunks Cookies (adapted from Paula at Dishing the Divine)
(makes about 24 fist-sized cookies)
170g unsalted butter, diced
220g all purpose flour
1/2 tsp baking soda
3/4 tsp salt
200g brown sugar
100g white sugar
2 tsp vanilla
1 egg yolk
200g chopped dark chocolate (I used Lindt 70%)
fine sea salt
Place the butter in a saucepan and heat till melted. Continue heating over low to medium heat till butter browns and has a toasted nutty smell. Remove from heat and set aside to cool.
Sift the flour, salt, and baking soda together and set aside.
Beat the sugars and butter just until thoroughly mixed.
Add the egg, yolk and vanilla and beat until creamy.
Add the sifted ingredients and mix just until blended. Stir in chocolate chunks.
Using a measuring tbsp spoon, scoop the dough (I scooped a full heaping tbsp so it looks just about 2 tbsp per ball) and place each dough ball on a baking paper lined tray and place in the freezer for 30 minutes.
(*After the cookie balls have hardened, you could store them in the freezer if not baking immediately in a freezer bag.)
Preheat the oven to 190C.
Place cookie dough balls on greased or parchment lined baking sheet, be careful to leave enough space around each cookie as it will expand later. (I placed about nine cookie dough ball per tray) Bake for about 6-7 minutes.
Reduce the oven temperature to 170C. Open the oven and smoosh the tops of the cookies with a spoon, and continue to bake for another 6-8 minutes or until the edges look golden brown.
Remove from oven and immediately sprinkle the sea salt over the still-hot cookies.
Cool for 5 minutes before transferring to a cooling rack.
Cool completely and store in cookie jar. Or you know, you could just eat one while it's still slightly warm. Homebaked chocolate cookies are simply da bomb.