“Brown Butter Bittersweet Chocolate Cookies”

Time for cookie recipe number four of Cookie Week 2020. How many chocolate chip cookie recipes do you think exist out there? I have several recipes of my own posted, all with a different taste and combination of ingredients. So I’ll add to the list my version of Brown Butter Bittersweet Chocolate Cookies. Lawd, these cookies are ridiculously delicious with a big taste of nutty brown butter, loads of chocolate and the little sprinkling of flaked sea salt. These gems are just over the top.

Brown Butter Bittersweet Chocolate Cookies

The original recipe has been adapted however, I’ve challenged myself to make this cookie even better. According to friends I have succeeded. I have several chocolate chip cookie recipes on my site like “Pecan Pumpkin Chocolate Chip Cookies”, “Cranberry Chocolate Chip Cookies”, and “Pigpen Dark Chocolate Chip Cookies”. Each one is delicious in it’s own way and I say you can’t have too many chocolate chip cookie recipes, one for every mood.

Brown Butter Bittersweet Chocolate Cookies

If you have not baked with brown butter, you need to start and if you have, congrats to you. Once browned, the butter takes on a deep nutty flavor. These cookies have alot of butter and requires the butter to be cool before assembling the dough. Once the dough is made, it’s important to flatten dough to a 1-inch thick disk or rectangle, whichever you prefer. The recipe makes 18 very large cookies.

Brown Butter Bittersweet Chocolate Cookies

For optimal cookie flavor, chill your dough for at least 24 hours to 72 hours, which I find the best. You’ll need to bring dough to room temperature enough to cut and shape rounded edges and tuck chocolate into dough. I like the chocolate to bake into the cookie and not bake outside the cookie. One thing not to be missed is the flaked sea salt. It’s the icing on the cake so to speak.

Brown Butter Bittersweet Chocolate Cookies

This cookie will get rave reviews from family on your holiday cookie platter. Why not box some for gifts to friends? Sounds like a plan. Try them warm from the oven and you’ll think you went to heaven. A glass of milk will be calling your name to go along with. So, start planning to bake these cookies this weekend. I see no need to wait. You’ll fall in love with this recipe I did. Until tomorrow…

Brown Butter Bittersweet Chocolate Cookies

 

Brown Butter Bittersweet Chocolate Cookies

2 cups minus 2 T. cake flour (Swans Down)

1 2/3 cups bread flour (King Arthur)

1 1/4 t. baking soda

1 1/2 t. baking powder

1 1/2 t. kosher salt

1 1/4 cups unsalted butter (2 ½ sticks), browned and cooled

1 1/4 cups packed light brown sugar

1 cup plus 2 T. granulated sugar

2 large eggs

2 t. pure vanilla extract

16 ounces (4 – 4 oz.) bittersweet chocolate bars, chopped into small chunks or large chips (60% or higher cacao)

Maldon Flaked Sea Salt, for sprinkling

Brown Butter Bittersweet Chocolate Cookies

Instructions: Prepare brown butter first by melting butter in a medium saucepan over medium heat. Allow butter to simmer until you begin to see butter solids turning lightly brown. Be sure to watch carefully as butter bubbles, stirring often. Browning will happen quickly. Once butter is golden, remove from heat and pour butter into a bowl to stop browning and cool. Do not leave in hot saucepan. Butter should be barely warm when ready to use. You can refrigerate to speed up cooling.

In a medium bowl, sift together flours, baking soda, baking powder, and salt; set aside.

Using a stand mixer with paddle attachment, cream butter and sugars together until pale yellow and fluffy, about 5 minutes.

Add in eggs, one at a time, mixing well after each addition. Mix in vanilla. Reduce mixer speed and add in flour until just combined, about 10 seconds. Stir in chocolate by hand.

Place cookie dough on plastic wrap and shape into an disk or oblong shape about 1-inch thick. Cover, wrap tightly and refrigerate dough for minimum 24 hours up to 72 hours before baking.

When ready to bake, remove dough from refrigerator to soften enough to cut into 18 cookies. Heat oven to 350 degrees. Shape into rounds and place 4 to 6 cookies on parchment-lined cookie sheets. Sprinkle tops with flaked sea salt.

Bake for 18 to 20 minutes until golden brown. Allow cookies to cool a couple minutes before moving to wire racks to cool. Cookies can be eaten warm with a tall glass of milk or hot chocolate.

 

Makes 18 very large cookies.