Although my go to cookie is a chocolate sugar cookie, my husband prefers something else. I’ve tried numerous versions of chocolate chip, but this time I opted for Brown Butter Brownie Cookies. The recipe is by New York food stylist, Jesse Szewcyk and was found on the website “Vanilla Bean Blog.”
For the recipe you’ll need bittersweet or semisweet chocolate chips, unsalted butter, eggs, granulated sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, instant espresso powder (optional), baking powder, kosher salt and flaky sea salt (optional).
The cookie is rich, decadent and fudgey, but they had to withstand the husband test. This cookie reminded him of Cocoa Snowflake cookies that I’ve made. Both cookies are fudgey, but I feel the Cocoa Snowflakes have more intense chocolate flavor. It’s also they kind of cookie where one is all you can eat. Though he enjoyed the cookie, its not a cookie that encourages dunking. Back to the drawing board, or should I say, cookie sheet?
Brown Butter Brownie Cookies
“Cookies: The New Classics,” by Jesse Szewczyk
Recipe located at The Vanilla Bean Blog
Servings: 16 cookies
Prep time: 20 minutes
Cook time: 10 minutes
1 cup [170 g] bittersweet or semisweet chocolate chips
2 tablespoons warm water
1 ½ teaspoons pure vanilla extract
8 tablespoons [1 stick or 113 g] unsalted butter
2 large eggs at room temperature
¾ cup [150 g] granulated sugar
½ cup [100 g] packed light brown sugar
1 cup [128 g] all-purpose flour
2 tablespoons [14 g] natural unsweetened cocoa powder
1 teaspoon instant espresso powder, optional
1 teaspoon baking powder
½ teaspoon kosher salt
Flaky sea salt for sprinkling (optional)
1.Preheat the oven to 350F [180C] and set two racks at the upper-middle and lower-middle positions. Line two baking sheets with parchment paper. In a medium heatproof bowl, add the chocolate chips, warm water, and vanilla. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until the butter foams and then darkens in color slightly and is fragrant, 3 to 4 minutes.
2.Slowly pour the hot butter over the chocolate chips. (Be careful – the mixture will sizzle.) Whisk until the chocolate is melted and the mixture is completely smooth. Set aside.
3.Add the eggs, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a hand mixer and large bowl.) Whip on high speed until the eggs are pale yellow, ribbony, and almost tripled in volume, about 6 minutes. As the eggs are whipping, sift together the flour, cocoa powder, baking powder, espresso powder, and salt in a medium bowl. Reduce the mixer speed to low and slowly pour the melted chocolate mixture into the eggs.
4.Mix until just combined, about 1 minute, then turn the mixer off and add the sifted flour mixture. Stir with a rubber spatula until just combined. Using a large 2 in [#16] cookie scoop or ¼ cup measure, quickly portion out the dough onto the prepared baking sheets, spacing at least 2 in apart.
5.Sprinkle the tops with flaky sea salt (if using). Bake both sheets at the same time, swapping them midway, until the tops of the cookies are cracked and shiny but they still appear slightly underdone, 9 to 11 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container in a single layer for up to 1 week.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.