The other day my TV wasn’t hijacked by Disney Junior and I happened to catch a little bit of Pioneer Woman (LOVE her!). On the episode she was making a cookie recipe and it gave me a little inspiration to make these Browned Butter Chocolate Chunk Cookies.
So I didn’t get to really watch the show… I caught snippets. What caught my interest was that she used both room temperature butter and melted butter together in her recipe. She also added instant coffee for richness… genius! It was the melted butter that got the wheels spinning for me. Why stop at melted butter when some browned butter would add a wonderful layer of flavor!
I’ve done browned butter in a cookie once before and it was delicious! So I decided that I would use my favorite chocolate chip cookie recipe as my base and make my alterations from there. Instead of room temperature butter I used all browned butter, I added some instant coffee, and I chopped not one, but TWO whole bars of Hershey’s Special Dark in this recipe.
The result, cue the chorus… Ah-ma-zing!!! My husband told me they were SO good I should mass produce them. LOL It’s going to be difficult to decide which recipe to use from now on. 😉
If homemade chocolate chip cookies are your thang, these “kicked up a notch” cookies are sure to please. Whip some up this weekend and let me know what you think. 😀
*Note: When I first made these I chilled the dough for an hour. I found that because of the extra chocolate I added it was a tad crumbly. I ended up scooping the dough into my hand and pressing it together to form a ball. You can chill the dough, but I’ve omitted this step in the recipe because I don’t think it’s necessary.
- 1 c (2 sticks butter)
- ¾ c granulated sugar
- ¾ c brown sugar, packed
- 1 large egg, room temperature
- 2 tsp vanilla
- 2¼ c flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp instant coffee
- 12 oz dark chocolate, chopped (I used 2- 6.8 oz Hershey's Special Dark)
- Preheat the oven to 375 degrees.
- In a heavy saucepan over medium heat melt the butter. Bring it to a simmer, swirling the pan constantly until is browns. It will have a nutty aroma and you wan the color to be a butterscotch or light caramel color. Remove from heat and let it stand for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and sugars together until well blended and smooth. Let stand for another 5 minutes.
- Add the egg, then add the vanilla until well incorporated.
- Sift the flour, baking soda, instant coffee, and salt.
- Add to the butter mixture on low speed until just incorporated.
- Add the chocolate chunks and mix in. (I just did it using my mixer on low.) The dough will be stiff.
- Using a tablespoon sized scoop, drop rounded spoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake for 8 - 10 minutes, until lightly brown (the centers will be soft).Cool slightly on the pan and then move cookies to a cooling rack.