Lately, I have been obsessed with browned butter and the warm nutty aroma it gives off. I wish I could bottle up the scent and make a candle out of it. This week I'm sharing with you an amazing chewy chocolate chunk cookie recipe with delicious notes of nuttiness from the browned butter and hints of molasses from the brown sugar.
Browned Butter Chocolate Chunk Cookies
Yield: makes 28 cookies
2 sticks unsalted butter
1 ½ cups all purpose flour
1 ¼ cups bread flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
1 ¼ cups brown sugar, packed
2 teaspoons vanilla extract
2 cups semisweet chocolate chunks
Melt the butter in a small saucepan over medium high heat, stirring occasionally, until it is brown and little brown specks start to come off from the bottom. About 10 minutes. Remove the saucepan from the heat and set aside to let the butter cool to room temperature; about 30 minutes.
In a medium bowl, combine all purpose flour, bread flour, baking soda, baking powder and salt.
In the bowl of a standmixer fitted with the paddle attachment, beat the cooled butter, granulated sugar and brown sugar until well combined. Add the eggs and vanilla and beat until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chunks.
Preheat oven to 350º F. Line baking sheets with parchment paper.
Scoop 2 tablespoons sized balls of the dough and drop onto prepared baking sheets. Bake in preheated oven for 12-15 minutes or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely.