alex’s salted brown butter 85% dark chocolate chunk cookies
i took these from a recipe but tweaked it for myself. ok? i didn’t invent cookies
2 sticks unsalted butter (227g)
1 c brown sugar (200-220g)
1 tsp salt (i use luxuorious maldon sea salt flakes)
1.5 cups dark chocolate chunks (take a nice ass 85% dark chocolate bar or 2 or 3 and chop it up— itll be way better than the default 72% dark chocolate chips they sell at most stores. or use the 72% if you are afraid of bitter chocolate)
giant sheet pan (i have one ceramic coated oxo half sheet pan. that’s it. i do it in batches)
cut butter into small even pieces and throw into stainless steel skillet. cook until its browned (u shud google how to brown butter like how i did.)
i pour that into the glass bowl i will be doing all the mixing in and let it cool for like 5-10 minutes @ room temp, or fridge if i’m really impatient.
i add the sugar and vanilla into said bowl (with somewhat cooled butter) and start mixing immediately with my stand mixer on medium speed for 2-3 minutes (u can use a hand mixer too, or if ur really broke and only have a whisk you might just get a really good workout in. ive never done it like that tho.)
add eggs and beat for 1-2 minutes until shiny and smooth. make sure ur butter isn’t piping hot because i would be scared that u would cook ur eggs if u did that. that’s why we let it cool for a sec but it’ll still be warm.
add flour, baking soda, baking powder, and salt slowly and intermittently so you don’t make a mess and blow flour everywhere. use spatula to scrape down sides and keep mixing. sometimes i add extra salt to the dough depending on taste. salt makes cookies better it is very important.
the dough is still warm at this point so i put it in the fridge and chop up my chocolate bars ( i used trader joes ones last time ) into shards of varying sizes so it looks pretty when they melt. some of my baby friends complain about it being too bitter but the ones with more refined pallets enjoy the bitterness. i told them i don’t really care bc i like it.
once the dough isn’t going to melt your chocolate, fold the shards in w ur spatula. u can use ur hands too but i hate using my hands and i don’t want to melt the chocolate. then let it sit again for 30+ minutes because apparently letting cookie dough sit hydrates the flour or something. i keep them in the fridge.
preheat oven to 350°. i put parchment paper on the oxo pan. i use an ice cream scooper and do 6 cookies per pan because i know they are going to spread like hell. they r probs 3-4 tablespoons worth. (note: i only use the top rack in my oven because if i use the bottom rack the cookies burn on the bottom.) (note #2: my oven is from the 70s so it works well, newer ones are sometimes inaccurate to the temp they are set at, especially if your oven came with the apartment, so it could be worth investing in an interior oven thermometer so u know what’s going on).
mine take about 11 minutes to cook. urs might take 9-13. the thing is that, you take them out when the outsides of them look browned, but the middles will look puffy and absolutely raw and will jiggle. it doesn’t really matter.
you have to leave them on the pan for 15 minutes outside of the oven before you do another batch so they finish cooking. or if you have another pan you could do it quicker (i don’t). it requires patience but it is really beautiful when you check back and the centers are no longer puffy and jiggly and have set and they look like you got your cookie from a 3rd wave coffee shop.
i lift the entire piece of parchment paper with the cookies on it and set them on the counter to continue cooling, put a new piece on the pan, and bake a second batch. i usually end up with 12-18 cookies.
i top with maldon sea salt flakes. i feed them to all my friends. they usually like it and all have their opinions on what their favorite baked good of mine is and tell me what could be improved.
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