Tag: dark chocolate

Brown Butter Chocolate Chip Cookies with Flaky Sea Salt

Brown butter is THE best smell in the world. Period.

It is also the most delectable flavor known to mankind (well one of them, anyways.) Paired with dark chocolate and flaky sea salt, the result is transcendent. Seriously…. if you haven’t tried brown butter, then start with these cookies RIGHT NOW!

These cookies are my crowning achievement. The secret ingredients (besides brown butter) are nonfat milk powder and Lyle’s Golden Syrup, which result in that most elusive quality in a home baked cookie: the soft and chewy center.

Brown Butter Chocolate Chip Cookies with Flaky Sea Salt
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Brown Butter Chocolate Chip Cookies with Flaky Sea Salt

0.0 from 0 votes
Course: Desserts
Servings

12

servings

Ingredients

  • butter, unsalted

  • light brown sugar

  • Lyle’s Golden Syrup

  • vanilla extract

  • eggs, large

  • AP flour

  • baking soda

  • sea salt, fine

  • nonfat milk powder

  • large semisweet chocolate chips or dark chocolate chunks

  • Maldon sea salt flakes

Directions

  • Melt the butter in a medium heavy bottomed saucepan. Cook over medium heat, stirring frequently until the butter foams and then turns brown.
  • Remove from the heat and pour into a large mixing bowl. Be sure to scrape all the browned bits (flavor!) into the bowl. Allow the butter to cool for a few minutes while you prepare the dry ingredients.
  • In a separate bowl, add the flour, baking soda, fine sea salt, and dried milk powder. Whisk to combine.
  • Add the brown sugar, golden syrup, and vanilla extract to the warm brown butter. With a hand mixer, beat on low speed for about a minute to combine. Add the room temperature eggs and beat on medium high speed until the mixture begins to thicken and the color lightens, about one minute.
  • Add the flour mixture to the wet ingredients and mix until just combined. Add the chocolate chips and stir to distribute evenly.
  • DO NOT SKIP THIS STEP: Allow the cookie dough to rest at room temperature for at least 30 minutes.
  • Place an oven rack in the top third of the oven. Preheat the oven to 375 degrees. Line two cookies sheets with parchment paper.
  • Using a 1/3 cup scoop as a guide, form the cookies into 12 golf ball size pucks. Do not flatten. Place 6 cookies on each sheet pan, well spaced.
  • Bake on the top rack (one pan at a time) for 9 – 11 minutes, turning the pan in the middle of the bake. Do not over bake. Cookies should begin to brown but look slightly under baked.
  • As soon as the cookies come out of the oven, sprinkle with the flaky sea salt. Allow the cookies to cool on the pan for about 10 minutes and then transfer to a cooling rack to cool completely before eating.
  • You’ll be tempted to eat them as soon as they’re out of the oven, but DON’T. It’ll be worth the wait, I promise!

Notes

  • Don’t have Lyle’s Golden Syrup? Substitute light corn syrup.

Recipe by Katie

Mary’s Double chocolate walnut brownies

I am a brownie fanatic and have lots of brownie recipes, but this is one I reach for quite often.  They are crisp on the outside and chewy on the inside, with that extra bite of nuts.  In fact, these brownies meet the definition of a classic brownie, and may be the best you’ve ever had!

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INGREDIENTS

1 cup all-purpose flour

¼ cup Dutch-process cocoa powder

¾ teaspoon fine sea salt

8 ounces semi-sweet chocolate, divided

1 cup granulated sugar

¾ cup unsalted butter

½ cup packed dark brown sugar

3 large eggs

1 cup walnuts, coarsely chopped

1 teaspoon vanilla extract

METHOD

Preheat oven to 350.  Line a 13×9” metal baking pan with parchment paper allowing 2 inches to hang over on all sides.  Lightly coat parchment paper with cooking spray. Whisk together the flour, cocoa and salt in a small bowl.  Set aside.

Melt butter and 5 ounces of chocolate together over very low heat, stirring with a spatula until smooth. Remove from heat and add granulated and brown sugar.  Mix until combined.  Add eggs and vanilla extract and whisk them into mixture with a fork. 

Use the fork to incorporate about half of the flour mixture.  Add remaining flour mixture and then the chopped walnuts. 

Transfer the batter to prepared pan and smooth top.  Roughly chop remaining 3 ounces chocolate and sprinkle over top of batter.  Bake in preheated oven 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool brownies on a wire rack for 2 hours.  Using parchment, remove brownies from pan.  Cut into squares.  Store at room temperature in an airtight container for up to 2 days.

Recipe by Mary