Brown butter Chocolate chunk cookies

One thing that we need to have in the kitchen is a jar packed with cookies, ^^.

And it's the kind of sweet that I make it often, and I'm happy that there are many types of cookies that I can choose soft, crunchy, thin, thick, etc. 

Today, the cookie in the jar is  Chocolate chunk cookies, but I want to add something special to the cookie.

Only by turning the butter into brown butter (or Beurre noisette), you can make this cookie more delicious. 

If you think that you don't know what Beurre noisette is, I can tell you that you might eat it too many times before ^^. it's a method of boiling the butter until the milk segments in the butter become brown, and the aroma of the butter will change from milky to nutty (it's why the French call it nut butter: Beurre noisette).

This is the butter that we use when making Financier too. 

After turning the butter into a Beurre noisette, you can use it in a liquid form, or you can let it cool and use it as regular butter. 

I choose to use it in a liquid form as it is easy to mix. Mine is packed with 70% dark chocolate but you can use any kinds of chocolate that you like.

Brown butter Chocolate chunk cookies

Makes 12-13 pieces

Brown butter Chocolate chunk cookies

Makes 12-13 pieces

150 g ......................... Dark chocolate (60-70%)

130 g .......................... Unsalted butter

1/4 tsp ......................... Salt

75g ............................. Granulated sugar

80 g ............................ Brown sugar

1 .................................. Egg (55g)

15 g ............................. Milk

80 g ............................ Bread flour*

80 g ............................ All-purpose flour*

1/2 tsp ......................... Baking soda

*if you don't have all-purpose flour, you can use 40 g of cake flour with 120 g of bread flour instead.

Chop the chocolate into 1-2 cm pieces.

Put the butter into a saucepan and place the saucepan over medium heat.

Until it becomes light brown in color.

Remove from the heat and let the butter cool completely before using. 

Add vanilla, both kinds of sugar, and salt into the brown butter bowl and mix to combine.

Add the egg and milk.

Mix to combine.

Sift both kinds of flour and baking soda into the bowl.

Pour the chocolate chunks into the bowl.

Fold to combine.

Put the dough in an airtight container and refrigerate the cookie dough for at least 12 hours.

*If you are short of time, 3 hours is Ok.

Before baking, return the dough to room temperature.

Preheat the oven to 180℃.

Use a 5.5 cm scoop to scoop the cookie dough onto a baking sheet. You will get 12-13 pieces.

Bake in the 180℃  Preheated oven for 13 minutes.

Let the cookies cool completely on the baking sheet.

Brown butter Chocolate chunk cookies