Everything revolved around cookies.
What cookie should I eat?
How many cookies is too many cookies in the morning?
Who do I know at work who has cookies?
Needless to say, my work day was not as productive as would have liked.
Being a cookie eating pro, I must confess that nothing beats a warm chocolate chip cookie right out of the oven. I love the combination of a soft, gooey middle with a slight crunch on the edge (oh yeahhh…are you in cookie nirvana yet?).
Today, I put a new spin a classic. Brown Butter Chocolate Chunk cookies are the perfect answer to all of life’s cookie questions.
- 2 1/2 C. All Purpose Flour
- 1 Tsp. Baking Soda
- 1/4 Tsp. Salt
- 1 C Unsalted Butter (2 sticks)
- 1 1/4 C. Brown Sugar
- 2 Eggs
- 1 Tbsp. Vanilla Extract
- 1 1/2 C. Milk Chocolate Chunks
- 1/2 C. Chopped Pecans (if that’s your thing)
Preheat your over to 350*.
In a medium sauce pan, melt your two sticks of butter over low heat. Continue to whisk the butter constantly, as butter tends to burn quickly.
A Note About Brown Butter:
Brown butter could be and should be it’s own food group. It is so versatile and adds so much flavor to desserts, sauces, pasta or whatever else tickles your fancy! Let’s face it. It’s butter that has been melted and slowly cooked to a slightly nutty finish. What’s not to love?
After you have reached the brown butter phase, pour your butter in a small bowl and allow to slightly cool.
In a medium-sized bowl, combine your flour, baking soda and salt.
In a larger bowl, combine your butter, sugar, eggs and vanilla. Mix until well combined.
Gradually, add your dry ingredients to your wet ingredients and mix.
Your batter will have a lovely, velvety texture. It will look almost like butterscotch. In fact, it will look so much like butterscotch, that you will have to try some just to check that you didn’t accidentally/magically make butterscotch.
After you’ve confirmed that indeed you made cookie dough, add your chocolate chunks to the mix.
You could use chocolate chips for this, but it’s my personal opinion that a chunk of something is more satisfying than a chip. Plus, if you stash the big chunks of milk chocolate the way I do, you’re going to need to make some room in your fridge anyway. Just say’in…
Scoop your cookies on your cookie sheets and bake for 11-13 minutes or until the edges and tops begin to turn golden brown.
When your cookies are done baking, remove from cookie sheets and allow to cool on a cooling rack. Resist the urge to eat every single cookie you take from the pan. Your friends and family will thank you for taking this step!