• Nathaniel Crawford

Brown butter-Toasted Sugar Chocolate Chip Cookies



Brown Butter-Toasted Sugar Chocolate Chip Cookies


Prep Time: 20-25 minutes

Bake Time: 12-14 minutes

Yield: 1 dozen cookies


Ingredients


220g (1 cup) brown sugar

200g (1 cup) toasted sugar (or granulated sugar)

152g (2/3 cup) brown butter, cooled*

125g (2/3 cup) shortening

2 large eggs

2 tsp vanilla extract

420g (3 cups) all-purpose flour

1 tsp baking soda

1 tsp salt

4 oz semi-sweet chocolate, roughly chopped

4 oz milk chocolate, roughly chopped

4 oz bittersweet chocolate, roughly chopped


*227g (1 cup) of unsalted butter



Directions


1| To toast the sugar. Add about two cups of granulated sugar to a lined 9x13 baking sheet and spread to an even layer. Bake in a 325 F degree oven for 2 hours, stirring every 30 minutes. As the sugar toasts, you will see it turn a light tan color. Set this aside and cool completely.

2| To make the brown butter. 2/3Add 1 cup of butter to a saucepan and cooked over medium heat. Stir the butter to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. In about 5-8 minutes from when you started, the butter will turn golden brown and have this rich, nutty aroma. Remove from the heat and transfer to a heat-proof container to cool slightly. You will have roughly 2/3 cups melted butter.

3| Preheat the oven to 350°F. In a medium mixing bowl, beat together the brown sugar, granulated sugar, butter and shortening until mixture is light and fluffy.

4| Gradually beat in one egg at a time, scrapping the sides of the bowl. Add the vanilla extract and mix until incorporated.

5| In a separate mixing bowl, whisk together the flour, baking soda, and salt.

6| In thirds, gradually add the dry ingredients to the wet ingredients, scraping down the bowl after each addition.

7| Roughly chop the three types of chocolate and add it to the cookie dough. A simple saying my mother always says: “You can never have too much chocolate.”

8| Using an ice cream scoop, form the dough into little spherical drops and place them onto a ungreased 9 x 13 cookie sheet.

9| Note: 4-6 drop doughs fit perfectly. Bake each batch one at a time for 12-14 minutes or until the bottoms are a light golden-brown color. Allow cookies to cool slightly before serving.



PRINT THE RECIPE


Browned Butter-Toasted Sugar Chocolate Chip Cookies_Recipe
.pdf
Download PDF • 13.21MB

logo-black.png