What's in a Name? That which we call a Cookie by any other name.... with so many variations and nuances just in the Large Chocolate Chunk Cookie genre alone, let's not even *(bitchyrealityTVvoice) twaaaaak about cookies of other textures or sizes. Kids, let's focus today in play. We're zoning in on large Chocolate Chunk Cookies and within that, narrowing it down to ones using browned butter (VS creaming it or just melting butter straight). You know how you know a food group in general has reached an exalted status? When it inspires divisive debates on not only where has "the best XXX in Place ZYX (haha my chinese initials)" but also on what constitutes the best version of this particular food. Taste, and "best", is always subjective, but keep an open mind and you may just discover another version of something hardwired in your mind, or see things with fresh eyes like Andy Grammar croons, suddenly in love with a stranger...
Well, isn't re-discovery just the antidote needed for everyday life? :b
When developing this recipe, I had pictured this sinful ratchet of a cookie - something that was crisped and caramelized along the edges, fudgy and gooey in the centre, with nutty, toffee notes just ringing throughout the dough, which also happens to be rich with an obscene amount of molten dark chocolate rivulets. Yes, this is in-yo-face. Like nouveau riche clad in monogram designer pieces from head to toe, the logos flashing at every turn. You can't miss it. They're also cookies of a flatter variety, not the huge humps with severely underbaked centres. Okay, let's get straight to how we're doubling up on that browned butter flavour, and how this doesn't require waiting 24 hours for your cookie dough to develop flavour. (Though you could still do that...)
Ingredients
130g unsalted butter
water, as needed (read step 2)
30 to 35g red miso
pinch of instant espresso powder (optional)
1 teaspoon vanilla extract
6g milk powder
70g dark brown sugar
70g white sugar
1 egg
1/2 teaspoon baking soda
150g all-purpose flour
150g dark chocolate chunks
toasted sesame seeds for garnish
Directions
To brown the butter, melt it in a saucepan over low heat. There will be a sizzling sound as the water initially evaporates. You need the moisture gone for it to brown, kinda like frying something. Then, you'll notice white foamy bubbles appearing. When more white foamy bubbles appear, add in your milk powder, stirring constantly and scraping the bottom of your pan. Make sure to do this over low heat. Eventually, the entire mixture will turn brown and your kitchen will smell like nutty butter. You'll know it's done cause.. you'll smell it. Then quickly pour the browned butter out into another bowl to arrest further cooking. Like i said, just a quick slide away from burnt butter.
With whatever browned butter you've got, weigh it. Add water back into the butter, until it reaches 130g again. Let everything cool to room temperature before proceeding to the next step.
In a large mixing bowl, whisk together your butter, miso, vanilla, espresso powder (if using), dark brown sugar, and white sugar. You just need to combine this.
Add your egg and whisk till everything is emulsified. Add your flour and chocolate chunks, mixing until just combined. Put it in your fridge for at least a couple hours or overnight. You want the dough to firm up enough before you shape them. They also continue to develop flavour as they age in the fridge. To shape them, take your dough out of the fridge and let it soften a little before portioning them out. You should get 6 large cookies out of this.
When you're ready to bake, pre-heat your oven to 175 degrees celsius. Space your cookies far apart on your sheet tray, using multiple trays or working in batches if necessary. When your oven has been sufficiently pre-heated, bake your trays of cookies for 8 to 11 minutes.
When fresh out of the oven, sprinkle some sesame seeds and/or sea salt on top of the cookies. Let it cool down (as much as you can wait) before digging in. Enjoy!
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