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
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
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.