Brown Butter Chocolate Chip CookiesTime: 1 hour 30 mins | Serves: 36
- 2 teaspoons Vanilla Extract (3 Fold)
- 1½ cup Private: 60% Ghana Dark Couverture Chocolate Buttons
- 1 cup Private: Shelled Walnuts Diced
- 1 cup (16 tablespoons) Unsalted butter, softened to room temperature
- 1 cup Light brown sugar, packed
- 1 teaspoon Honey
- ½ cup Granulated sugar
- 1 Large egg
- 1 Large egg yolk
- 2¼ cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- Coarse sea salt, to sprinkle on top (optional)
Line 2 baking sheets with parchment paper and set aside.
Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and broth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2½ to 3 minutes or so after the sizzling sops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter form cooking and burning. Allow it to cool for 20 minutes.
Beat the remaining ½ cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth. Beat in the vanilla extract and honey.
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
Add the egg and egg yolk, and beat for 1 minute more.
Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the chocolate buttons and walnuts and finish incorporating all of the dry flour bits into the dough.
Scoop the dough onto a piece of parchment paper, waxed paper or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes.
About 15 minutes before you’re ready to begin baking, pre-heat your oven to 175°C.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets.
Leave about 2” between the cookies; they’ll spread as they bake.
Sprinkle the cookies with sea salt, to taste – as much or as little as you like.
And you’re done!
Bake the cookies for 12-15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.