Chocolate Chunk Cookies
Chocolate Chunk Cookie Recipe Yields 2 dozen
The best Chocolate Chunk Cookies with a touch of flakey sea salt to finish makes the perfect sweet and salty combination. You’ll be lucky if these last for more than a day!
Ingredients:
454g all-purpose flour
7g baking soda
4g salt
125g butter, softened
125g browned butter, softened*
170g light brown sugar
255g white granulated sugar
11g vanilla extract, or the seeds from 1 vanilla bean pod
170g eggs
454g chocolate chunks
85g chopped pecans, optional
To finish:
Method:
Make brown butter, chill to set, and bring back to room temperature.
Sift together the flour, baking soda, and salt; set aside.
In an electric mixer with the paddle attachment, cream the brown butter, butter, granulated sugar and brown sugar on medium-high speed for 2 minutes.
Add the eggs one at a time, mix in fully scraping the bowl and the paddle between each addition.
Add in the vanilla and the dry ingredients 1/4 at a time, turn the mixer on slow.** Mix until just combined.
Scrape down the sides of the bowl, add in the chocolate and pecans
Portion into 70g cookies.***
Bake:
Sprinkle with Preheat oven to 350F, convection.
Bake 350F on parchment-lined sheets. 8-10 minutes until cookies are lightly browned
Storage:
Up to 2 weeks in an airtight container.
*Brown Butter by placing butter (1.25% more than needed) in a pot and bring to a boil. Simmer to evaporate the water and allow to gently brown until you begin to smell nuttiness. Turn off and remove from heat. Be mindful when you do this that butter can quickly become burnt.
**Utilize the mixer on slow and add in the ingredients 1/4 at a time to avoid a floury mess.
***To portion cookies you can roll the dough into a log with parchment paper, refrigerate overnight and then cut or you can use a portion scoop.