nexusk5v7zr.top

Hands On Time:

20 mins

Total Time:

1 hr 10 mins

Yield:

8 cookies

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Like dinner, dessert doesn’t need to be a major undertaking for your guests to feel the love. Our Brown Butter Chocolate Chunk Cookie, a big, bakery-style treat, hits the perfect salty-sweet balance, with a rich underlying toastiness from brown butter. To always be ready for an impromptu party, flash-freeze dough balls on a tray, then stash in an airtight container in the freezer; they’ll keep up to 3 months and can be baked directly from the freezer.

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Ingredients

2/3cupsalted butter
2/3cuppacked brown sugar
1/3cupgranulated sugar
1egg
1 1/2tsp.vanilla
1 2/3cupsall-purpose flour
1tsp.baking soda
1 1/4cupsbittersweet chocolate chunks
Sea saltflakes (optional)

Directions

In a large skillet heat butter over medium-low until golden brown and foaming begins to subside, swirling pan occasionally, about 15 minutes. Pour into a large metal bowl; cool 15 minutes.
Beat in both sugars with a mixer until combined. Add egg, 2 Tbsp. ice water, and vanilla; beat until lighter in color and mixture begins to thicken, about 1 1/2 minutes. Mix in flour, baking soda, and 1/2 tsp. salt until combined. Stir in chocolate chunks.
Line a baking sheet or tray with parchment paper. Using a 1/3-cup (#12) scoop portion dough into eight balls (dough may be slightly soft). Transfer pan to the refrigerator and chill at least 30 minutes or up to 48 hours before baking. If chilling dough more than 30 minutes, place chilled cookie dough portions in a plastic bag until ready to bake.
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Place four dough balls on prepared pan, leaving space for the cookies to spread. Sprinkle dough balls with sea salt flakes, if using.
We tested these oversize bakery-style cookies with both salted and unsalted butter; both versions were delicious. Cookies made with salted butter may not need the sea salt finisher.
Bake until edges are golden brown and tops of cookies are puffed, set, and a bit soft in the center, 12 to 15 minutes. Repeat with remaining dough balls. Cool on pan on wire rack 5 minutes. Transfer cookies to wire rack to cool completely.
For Smaller Cookies Portion dough with a 3-Tbsp. (#20) scoop. Chill as directed. Bake 12 to 14 minutes. Makes 12 cookies.