Even better than my perfect cookie.
Read below for the recipe!
Recipe Information:
Makes ~24 cookies
Preparation time: 25 minutes
Total time: 2.5 hours
Ingredients:
2 sticks (1 cup) unsalted brown butter (start with cold chopped butter, see recipe below for how to brown!)
1 cup white sugar
1 heaping cup brown sugar
1 tbsp vanilla extract
2 eggs
1 tsp baking soda
1/2 tsp baking powder
1 tsp fine sea salt
1/2 lb dark chocolate chunks (I prefer roughly chopping up a chocolate bar) (1-2 cups)
Recipe:
To brown the butter: In a large stainless steel pan over medium heat, brown the butter! Place chopped cold butter into the pan and stir continuously for about 5-8 minutes, or until the butter is golden brown, smells nutty, and the bottom of the pan has visible brown bits. Remove from heat and pour it into a bowl, allowing it to cool to room temperature or place in the refrigerator before use. Set aside.
In an electric mixing bowl at medium speed, cream together the brown butter and both sugars for ~2 minutes, until fluffy. If brown butter is still melted, it may not become "fluffy". This is okay! Mix for ~3 minutes and continue on. Add in the vanilla extract and eggs. Continue mixing until well combined.
In a separate medium bowl, thoroughly whisk together the bread flour, baking soda, baking powder, and salt.
Gradually add the flour mixture to the butter mixture in the electric mixing bowl, a small amount at a time, on low speed. Continue adding and mixing until all ingredients are completely incorporated and no dry spots remain.
Roughly chop ~1/2 lb of chocolate (can also use 1-2 cups chocolate chips/chocolate chunks). Add the chocolate chunks to the dough, mixing briefly on low speed until just incorporated.
Prepare two baking sheets with parchment paper. Create dough balls and place on the parchment paper, using your fingers to press them into thin pucks. Each dough ball should be about 2 inches wide and 0.25-0.5 inch tall (thin and wide pucks!).
Loosely cover each baking sheet with plastic wrap and place in the refrigerator for at least 2 hours. This will give them that crispy/crunchy "shell".
After 2 hours of refrigeration, either bake or freeze the dough:
If baking: ensure that the dough pucks are ~3 inches apart from each other on the baking sheet, they will spread! Bake at 350 degrees F for 10-15 minutes, depending on how "done" you like them. Sprinkle with flaky sea salt and enjoy!
If freezing: the dough should now be solid enough to handle and freeze. Place all dough pucks into 1-2 large Ziploc bags. Seal bags and place in the freezer. I love freezing these for up to 3 months so I can always have a fresh cookie! Once ready to bake, ensure that the dough pucks are ~3 inches apart from each other on the baking sheet covered in parchment paper, they will spread! Bake at 350 degrees F for 13-18 minutes, depending on how "done" you like them. Sprinkle with flaky sea salt and enjoy!
Check out a video of this recipe!
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