These Browned Butter Chocolate Chunk Cookies are delicious! These are perfect for if you are craving homemade gooey cookies, if you need to impress your friends, or if you are shame eating at 3 am, we aren’t here to judge. We hope you make these today!
Recipe:
Ingredients:
2 cups of flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
2 sticks of butter
1 cup dark brown sugar, lightly packed
½ cup granulated sugar
2 large eggs plus 1 yolk
2 teaspoons vanilla extract
8 oz of chocolate or 1 1/2 cups of chocolate chips
Equipment:
Hand-mixer/ Stand-mixer
Cookie Sheets
Parchment paper/silicone mats
Steps:
In a medium saucepan, add 2 sticks of butter, quartered. Melt over medium until butter turns brown. Set aside and let cool.
In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat together the cooled browned butter and the sugars with a hand-mixer/ stand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips/ chopped chocolate.
Cover and refrigerate the dough for 30 minutes to an hour.
Remove the dough from the refrigerator and preheat the oven to 350°F, making sure you have the racks in the middle of the oven. Line two baking sheets with parchment paper.
Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the irregular, torn sides face upward. Place on the prepared baking sheet, making sure the cookies have plenty of space to spread. You should be able to fit 4 cookies on each tray.
Bake for about 12-18 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked. Halfway through cooking, pick up the cookie sheets and drop them back onto the oven rack so the baking soda bubbles pop. This will create a chewier cookie. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
Let the cookies cool on the baking sheets until the cookies are firm enough to remove, about 15 minutes.
Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!
Original of the video here
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