Brown Butter Chocolate Chip Cookies

Chocolate chip cookies are really only a few simple ingredients, so great quality really shines through. Using Grocer's Daughter Chocolate's single origin dark and milk chocolate discs is a great way to explore the nuanced flavors of these unique Ecuadorian chocolates. Chocolate is the star of the cookie show, after all! The browned butter and a real vanilla extract will make for a lovely toffee background on this take on a classic chocolate chip cookie.

Brown Butter Chocolate Chip Cookie Recipe

Prep time: 30 minutes (plus 3-48 hours resting time)

Bake time: 16-18 minutes

Yield: 20 large cookies

Wet Ingredients:

• 2 sticks unsalted butter (227g)

• 2 Tbs cream (25g)

• 3/4 C packed brown sugar (150g)

• 3/4 D white sugar (150g)

• 2 large eggs, cold

• 1 Tbs vanilla extract

Dry Ingredients:

• 2 C all purpose flour (265g)

• 2 tsp kosher salt (1 tsp if you're using morton)

• 1 tsp baking soda

• ~ 5 oz Grocer’s Daughter Chocolate dark chocolate discs, half roughly chopped

• ~ 5 oz Grocer’s Daughter Chocolate milk chocolate discs, half roughly chopped

 Method

1. Begin by roughly cubing the butter and melting it in a saucepan on medium heat. Adjust the heat to maintain a low boil, stirring occasionally until it browns. Pour the browned butter into a medium mixing bowl, stir in the cream, and refrigerate until it's nearly solid. (the cream works to replace the water lost from browning the butter). It will be easier to work with later if you stir it every 5 minutes or so while it cools. 

2. Once it's solid, but not completely hard, pull out the butter and cream mixture and add the brown and white sugars. Stir to combine.

3. Add the eggs one at a time. (refrigerator-cold eggs are fine as they'll help to further cool the butter). Stir in the vanilla. 

4. Mix the flour, salt, and baking soda in a separate bowl. 

5. Coarsely chop half of the chocolate disks. (while chopping, the disks will flake off some chocolate dust, be sure to add this to the mix too!).

6. Add the dry ingredients to the wet and stir to combine. Fold in the chopped and the whole chocolate discs. 

7. Line a tray with parchment paper. Form dough into balls and arrange on the tray, then cover and refrigerate overnight or for at least 3 hours. (refrigerating will cure the dough and make for a tastier cookie with a better texture). 

8. 3 to 48 hours later, pre-heat the oven to 350 degrees Fahrenheit. Arrange 5-6 cookies on a baking sheet and bake for 16-18 minutes, or until cooked through. Remove the cookies from the oven and leave them to set up on the tray for 5 minutes before transferring them to a wire rack to cool.

Enjoy!